Next-Level Turkey Burgers with Lemon Aioli
A quick brine produces super-moist burgers with chin-dripping juices. The brining also helps the burgers cook faster, so flip them often to help them cook evenly and prevent charring.
Ingreadient :
- 8 cups warm water
- 2/3 cup plus 1 teaspoon kosher salt, divided, plus more
- 1 tablespoon light brown sugar
- 1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided
- 1 1/2 pounds boneless, skinless turkey pieces (such as breasts, thighs, and drumsticks), cut into 1-inch pieces
- 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/4 cups chopped yellow onion
- 1/4 cup chopped fresh garlic
- 2 tablespoons chopped jalapeño
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano
- 2 teaspoons finely chopped fresh rosemary
- 1 cup mayonnaise
- 6 ounces English cheddar cheese, grated (about 1 1/2 cups)
- 6 (1/4-inch-thick) tomato slices
- Freshly ground black pepper
- 6 hamburger or brioche buns, split
- 2 tablespoons bottled barbecue sauce
- 1 1/2 cups shredded iceberg lettuce
Direction :
- 8 cups warm water
- 2/3 cup plus 1 teaspoon kosher salt, divided, plus more
- 1 tablespoon light brown sugar
- 1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided
- 1 1/2 pounds boneless, skinless turkey pieces (such as breasts, thighs, and drumsticks), cut into 1-inch pieces
- 1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 1/4 cups chopped yellow onion
- 1/4 cup chopped fresh garlic
- 2 tablespoons chopped jalapeño
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh oregano
- 2 teaspoons finely chopped fresh rosemary
- 1 cup mayonnaise
- 6 ounces English cheddar cheese, grated (about 1 1/2 cups)
- 6 (1/4-inch-thick) tomato slices
- Freshly ground black pepper
- 6 hamburger or brioche buns, split
- 2 tablespoons bottled barbecue sauce
- 1 1/2 cups shredded iceberg lettuce
