Polar vortex after polar vortex. 30 degrees one day, way too below SUBZERO the next. How do we deal in the Midwest? Gusto, perseverance, and a LOT of layering.
This winter in the north, we’ve been riding a roller coaster built by Mother Nature: frigid winter temps mixed in with an occasional “warm” day or two. Suffering through -15 “highs” makes it easy to celebrate 20. Like shorts, short sleeves, flip flops celebratory. Okay, maybe not all at once, or the flops at all, but you get the idea. For me, there is no better way to celebrate the warmth then by cracking open a beer and firing up the grill – summer style.
This burger wasn’t just the tastiest thing I’ve EVER eaten at home, but it did it’s job curing our winter food blahs. I recently made Garlic Chipotle Love out of Aaron Sanchez’s cookbook: Simple Food, Big Flavor. I decided to use it to make caramelized onions and whip up flavored mayo for this simple turkey burger – and it was instant LOVE. To make these delicious burgers – you will need:
- 2 lbs. ground lean turkey (or beef, if that’s what you like)
- Worcestershire sauce
- Southwest seasoning
- Garlic, however much you can handle, minced
- 3 large red onions
- Garlic Chipotle Love
- Hellman’s Olive Oil based mayonnaise
- pepperjack cheese
- your favorite burger rolls – toasted in the broiler of your oven
- sliced tomatoes
Make the Garlic Chipotle Love according to the instructions, place in a sealable container, and set aside. NOTE: When you add Garlic Chipotle Love to the recipes below, be sure to stir it up in the container with your measuring spoon first. The oil likes to float to the top, and you want to get the delicious bits on the bottom!
Take 1/2 cup mayo and put it into a small bowl. Place a large spoonful of the Garlic Chipotle Love into it, and stir until combined. Set aside in the fridge while you make the onions. Double it if you smear the mayo heavy like I do, you can always store leftovers in the fridge for sandwiches later on.
To make the caramelized onions, thinly slice 3 large red onions. I like to cut them into circle slices so they pile up easier on the burger. Drizzle a non-stick skillet with olive oil and turn the heat to medium high. Place the onions into the pan and use a spoon to separate the circles a bit. Move them around to coat in the oil. Cook 3-5 minutes until slightly browned, then add a couple tablespoons of the Garlic Chipotle Love. Turn the heat to medium, stir occasionally, and cook for an additional 20-25 minutes until deeply softened and browned (aka…caramelized). Start the burgers when you have about 10 minutes left on the onions. If you finish the onions early, just pull off the heat and cover to stay warm.
Start your grill! Take the ground turkey and place in a mixing bowl. Add a couple dashes of Worcestershire, sprinkle on a little southwest seasoning, a little cumin, and some minced garlic. Use your hands to mix it up and form it into uniform patties. It should make about 6-8 burgers depending on the size. Cook your burgers on the grill until cooked throughout and no longer pink. Right before you pull them off, place pepper jack cheese slices on top so they get all melty.
While you are grilling, toast your bun halves in the broiler of your oven.
Smear the top bun with the garlic chipotle mayo. Heck, smear the bottom too. Place the burger on the bottom bun, top with caramelized onions, sliced tomatoes, and top with the mayo smeared bun top. Smoosh it all down and devour like a lioness.