When I first looked at the recipe it looked like a lot of steps. What a pain the ass right? So originally I was figuring I’d just make the burgers and not the accompaniments. Just take a short cut. I’d honestly not read the entire recipe through and shopped without a list. I also didn’t have everything to make each component. Thankfully I ended up not making the burgers that first night. I stopped at the store and grabbed the other few items so I could make the recipe right.
I’m really glad I did. The burgers alone would have been good but not awesome like they turned out. Each element really made the burger better. Plus, it really didn’t take long to make the other things. I was surprised. It helped that I used my food processor to make the mayo. Using the right tools for the job makes a big difference.
Unlike the original recipe I just heated up the jalapeno on my stove real quick. I wanted to make it ahead so the flavors could meld. Which meant I didn’t have the grill going to char the peppers. I made more than the original recipe and it was quite good as a dip for the baked fries.
The pickled onions are very different and quick. I had them sit for about 2 hours but they were good enough to use after 15 minutes. But the longer it brine’s the better it will be.
Sadly I only had cheap little hamburger buns. They worked but a kaiser or ciabatta roll would have been helped the burger. One of the reasons I wanted to make the burgers was to use the buns before they went bad so I couldn’t justify buying better rolls. lol
Since I can’t have dairy I used soy milk. With all the flavors going on I didn’t notice any difference in the taste. I figured even if it did add any flavor it would be nutty so it would fit in just fine.
- Pickled Onions:
- 1 cup red wine vinegar
- 1 tablespoon honey
- 1 bay leaf
- 1 tsp dried thyme or 1 sprig of fresh
- 1 teaspoon peppercorns
- 1 large red onion, halved lengthwise and thinly sliced
- Jalapeño Mayo:
- 2 jalapenos, stemmed, halved lengthwise, and seeded
- ½ cup mayo
- 1 teaspoon stone ground mustard
- ½ cup panko
- ½ cup skim milk or non-dairy milk (soy, almond, etc)
- 1 pound lean ground turkey
- 2 (2-ounce) links sweet Italian turkey sausage
- 2 tablespoons jarred grated horseradish, drained
- 1 tablespoon stone ground mustard
- 4 hamburger buns
- 4 slices of tomato
- 4 pieces iceberg lettuce
- Make Pickled Onions
- In a medium pot combine the vinegar, honey, bay leaf, thyme, and peppercorns.
- Slowly bring to a low boil over medium heat.
- Stir once or twice to dissolve the honey.
- Put the onions in a heatproof container. In my case I use a pyrex measuring cup to measure the vinegar. I just used that same 2 cup measuring cup to put the onions in.
- Pour the hot vinegar over the onions.
- The onions should be completely submerged in the liquid.
- Put a small plate or cup on top to weigh them down if necessary.
- Cover and let sit until down to room temp.
- Allow the onions to pickle for at least 15 minutes. But overnight is better.
- Make Jalapeno May
- Heat a medium non-stick skillet.
- Put the jalapenos, cut side down, on the hot skillet and cook until the chilies are dark on all sides, turning with tongs, about 5 minutes total. The skillet method won't give them a good char like a grill will.
- Remove the jalapenos from the skillet and put into a blender or food processor. Add the mayo and mustard. Blend until smooth.
- Refridgerate. I like to let it sit in the fridge for a couple of hours so flavors can meld.
- Make the Burgers
- In a large bowl soak the bread crumbs in the milk and set aside for a couple of
- minutes while liquid absorbs.
- Add both meats, horseradish, and mustard.
- Combine mixture by hand being careful not to overwork the meat.
- Form into four burgers. They are softer than a usual turkey burger so be gentle.
- Grill the burgers for approx 5 minutes per side. There should be no pink in the middle and juices should be clear.
- Toast the hamburger buns, cut side down, for 1 minute if desired.
- To assemble, smear 1 tablespoon of the jalapeno mayo on the bottom half of each bun. Set the burger on top, followed by the tomato and the pickled onions. Lay a lettuce leaf on top and enclose with the other half of the bun.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.