Category: Main Dish

Grilled Turkey Burgers with Cheddar and Smoky Aioli
Bon Appétit August 2009

yield: Makes 4
active time: Prep: 40 min
total time: Total: 40 min

A simple Moroccan-spiced aioli is mixed in with the ground turkey to keep the burgers moist and give them tons of flavor. Smoked paprika is available in the spice aisle of most supermarkets.

1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 cup mayonnaise
2 tablespoons extra-virgin olive oil plus additional for brushing
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove, pressed
1 pound ground dark-meat turkey
4 1/3 -inch-thick red onion slices
1 large or 2 small red bell peppers, quartered
4 slices white cheddar cheese or Monterey Jack cheese
4 sesame-seed hamburger buns
Arugula
Pickle wedges
Corn chips

Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.

Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.

Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.

Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

(Adapted from Nancy Silverton’s brioche dough in Baking with Julia)
Makes 12 large buns or 24 smaller buns for mini burgers

Sponge

In the bowl of the stand mixer, mix together one beaten large egg, 2 1/4 teaspoons of active dry yeast, 1 cup of all-purpose flour, and 1/3 cup of warm milk. Sprinkle another cup of all-purpose flour on top of the sponge mixture. Let it rest, uncovered, for 30-40 minutes. When the sponge is ready, you will see that the flour coating has cracked.

Dough

Add 1 cup of all-purpose flour, 1/3 cup sugar, 1 teaspoon kosher salt, and 4 beaten large eggs to the sponge. Set the bowl into the mixer. With the dough hook, mix on low for 2 minutes until the dough starts to come together. Add another 1/2 cup of all-purpose flour and mix on medium for 15 minutes, stopping to scrape down the bowl as needed.

During this time, the dough will be very sticky. If it appears too wet and soft, you can add more flour to it, up to 3-4 tablespoons. If the dough wraps itself around the dough hook and slaps the sides of the bowl quite loudly, you’re doing it right.

After 15 minutes have elapsed, the dough should look like a napping caterpillar. Continue to mix on medium speed while gradually adding 1 1/2 sticks of butter to the dough, 1-2 tablespoons at a time. Allow about 1 minute or so between each addition. The smooth dough may look like it is on a verge of falling apart, but pretend you’re not concerned and continue to mix. Everything will be okay once all the butter is fully incorporated. You will again see a soft smooth dough that clings to the dough hook and slaps the sides of the bowl passionately. Let it mix a couple of more minutes.

Transfer the dough from the mixing bowl to a greased bowl. Cover tightly with plastic wrap and let the dough rise in a warm place for 2 hours.

After the first rising, deflate the dough gently. Replace the plastic wrap and chill the dough 6 hours or overnight. After the chill, the dough is ready to be shaped.

With lightly-floured hands, shape the dough into 12 balls. (You want to work quickly as the dough is the easiest to handle when it’s still cold.) Place the balls on two large parchment-lined baking sheets, allowing 1 inch space between the balls. Flatten them with your palm until they become 1/4-inch thick discs that are about 4-4.5 inches in diameter. Cover the dough discs with kitchen towels and let them rise once again for 45 minutes.

Preheat the oven to 350 F. Glaze the dough balls with one beaten whole egg. You can sprinkle some poppy or sesame seeds on the glazed buns, if desired. To keep the seeds in place, reglaze the buns with the egg wash after the seeds have been sprinkled.

Bake the buns for 20-25 minutes until golden brown, rotating the sheets once to ensure even browning. When the buns are done, they should feel hollow when tapped. Transfer the finished buns to a cooling rack and let them cool under kitchen towels. Use right away or freeze for later. These buns freeze beautifully.

Tips

• Use the highest quality all-purpose flour you can find. King Arthur works well.
• Make sure the eggs are at room temperature before you start the recipe.
• The butter should be soft, but not oily.
• The dough may look disturbingly soft, but do not be tempted to add more flour to it.
• Towards the first 15-minute round of mixing, it will come together and form a smooth, albeit wet, dough.
• Do not skimp on the mixing time. Mix for a full 15 minutes.
• Add no more than a couple of tablespoons of butter at a time.
• If you’re not going to use the dough right away, you can freeze it after the second rise. Just deflate it, wrap it well in a piece of plastic wrap, put it in a ziplock bag, and freeze up to one month. The frozen dough can be thawed in the refrigerator overnight and used directly out of the fridge.

Ingredients

* Extra-virgin olive oil
* 1 onion, finely minced
* 4 garlic cloves, finely minced
* 1 1/2 pounds jumbo lump crabmeat
* 1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
* 2 tablespoons mayonnaise, plus more if needed
* 1 large egg white
* 1/2 lime, juiced
* 1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
* Kosher salt and freshly cracked black pepper
* 1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
* Lemon wedges, for garnish

Directions

Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.

Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.

To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.

Garlic Aioli with Celery Root:

* 2 cloves garlic
* 1/2 cup sour cream
* 1 cup mayonnaise
* 1 tablespoon celery seed
* 1 lemon, juiced
* 1/4 cup extra-virgin olive oil
* Kosher salt and freshly ground black pepper

About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline

* 2 tablespoons freshly chopped chives

Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.

Place the paste a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.

Yield: 6 to 8 servings

For sauce, I skipped his and put in 2 roasted red peppers, half a roasted garlic, salt, pepper and a dash of lemon juice and pureed.