TURKEY BURGERS WITH POBLANO PESTO AIOLI
Store leftover aioli in the fridge to spread on sandwiches. It keeps up to 1 week.
Provided by Midwest Living
Categories Food
Time 39m
Number Of Ingredients 26
Steps:
- For Poblano Pesto Aioli: Quarter the poblano pepper, removing seeds and membrane. Place pepper pieces on a foil- lined baking sheet and roast in a 450° oven for 20 to 25 minutes or until skins char. Bring up the edges of the foil and seal around the pepper. Let stand 20 minutes.
- Peel off and discard pepper skins. Place peeled pepper pieces in a food processor. Add Parmesan cheese, cilantro, lemon juice, pine nuts, garlic, salt and black pepper. Cover and process with on/off pulses until almost smooth. With processor running, slowly add vegetable oil in a thin, steady stream.
- Transfer mixture to a medium bowl. Stir in mayonnaise. Cover and chill until ready to use (up to 1 week).
- For Turkey Burgers: In a medium bowl, combine egg whites, olive oil, cream, 1 teaspoon kosher salt, the curry powder, chili powder, 1 teaspoon black pepper and 1 teaspoon minced garlic. Stir to combine; set aside.
- In a large bowl, combine turkey, onion, bread crumbs, jalapeno peppers and chives. Fold egg white mixture into turkey mixture; mix well. Shape turkey mixture into six 3/4-inch-thick round patties.
- Grill the patties on the well-oiled rack of a covered charcoal or gas grill directly over medium heat for 14 to 18 minutes or until no longer pink (165° F), turning once halfway through grilling. During the last minute of grilling, top burgers with cheese and grill buns, buttered side down, directly over medium heat for 30 seconds to 1 minute or until just lightly toasted.
- Serve burgers on toasted buns topped with chopped lettuce and Poblano Pesto Aioli.
Nutrition Facts : Calories 733 calories, Carbohydrate 29 g, Cholesterol 152 mg, Fat 49 g, Protein 44 g, SaturatedFat 15 g, Sodium 1102 mg, Sugar 4 g
POBLANO PESTO
Provided by Melissa d'Arabian : Food Network
Categories condiment
Time 25m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Char the poblano peppers on top of a gas burner, on a grill, or under the broiler) until all of the sides are blackened. Place in a bowl covered tightly with plastic wrap, allowing the steam to help loosen the skin. With your fingers or a spoon, scrape and discard the blackened skin then remove the seeds and core. Coarsely chop the poblanos, and place into a mini food processor. Add the Parmesan, cilantro, garlic, chili powder and oil and process until well combined, but not totally smooth. Taste and season with salt.
POBLANO PESTO
"You can omit the jalapeno for an additional poblano to bring the heat level down a bit." Pair this spicy pesto with cream and tomatoes and pour over pasta for an out-of-this-world entree. Susie Fisher, Watertown, MA
Provided by Taste of Home
Time 25m
Yield 1-1/4 cups.
Number Of Ingredients 7
Steps:
- Cut peppers in half; remove stems, seeds and membranes. In a large skillet, bring 1 in. of water to a boil. Add poblanos and jalapeno; cover and cook for 5-6 minutes or until tender. Drain; cool slightly and pat dry., Place peppers in food processor; cover and pulse until blended. Add the almonds, cheese, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream.
Nutrition Facts : Calories 125 calories, Fat 13g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 150mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein.
REAL AIOLI
Aioli is arguably the greatest cold sauce of all time. Yet it's nothing more than olive oil emulsified into freshly crushed garlic, seasoned simply with salt and lemon. This is pure, fiery, intense garlic flavor like you may have never tasted.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 6
Number Of Ingredients 5
Steps:
- Place garlic slices in a mortar with kosher salt. Mash with the pestle into a fine paste, 4 or 5 minutes. Mix in lemon juice. Add a teaspoon of olive oil; stir and mash until oil is incorporated. Add another teaspoon and mix in thoroughly. Continue incorporating olive oil, teaspoon by teaspoon, mashing and stirring until aioli thickens up. If the aioli gets thicker than you like, add a few drops of water.
Nutrition Facts : Calories 173.2 calories, Carbohydrate 1.2 g, Fat 18.7 g, Fiber 0.1 g, Protein 0.2 g, SaturatedFat 2.6 g, Sodium 160.6 mg, Sugar 0.1 g
More about "poblano pesto aioli recipes"
PESTO AIOLI RECIPE - TABLESPOON.COM
From tablespoon.com
EASY BASIL AIOLI | JULIE BLANNER
From julieblanner.com
PESTO AIOLI - RECIPES FROM A PANTRY
From recipesfromapantry.com
*BEST* PESTO AIOLI – A COUPLE COOKS
From acouplecooks.com
PESTO AIOLI RECIPE - BASIL AIOLI RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
OVEN FRIES RECIPE WITH SPICY PESTO AIOLI - FROM A …
From fromachefskitchen.com
ROASTED POBLANO PESTO ZOODLES {LOW CARB} - COTTER …
From cottercrunch.com
POBLANO PESTO AIOLI | MIDWEST LIVING
From midwestliving.com
Servings 2Calories 90 per servingTotal Time 1 hr 30 mins
CHARRED POBLANO PESTO PASTA RECIPE — SALT & WIND TRAVEL
From saltandwind.com
EASY PESTO AIOLI - SO DELICIOUS! - HINT OF HEALTHY
From hintofhealthy.com
AIOLI (GARLIC AIOLI) | THE MEDITERRANEAN DISH
From themediterraneandish.com
PESTO AIOLI - WITH HOMEMADE PESTO - 10-MINUTE RECIPE!
From showmetheyummy.com
ROASTED POBLANO AIOLI | RECIPELION.COM
From recipelion.com
EASY PESTO AIOLI (MADE IN MINUTES!) - PINCH AND SWIRL
From pinchandswirl.com
ROASTED POBLANO PESTO SAUCE (V+GF+DF) - FIT MEAL IDEAS
From fitmealideas.com
POBLANO PESTO | MELISSA D'ARABIAN
From melissadarabian.net
EFFORTLESS POBLANO AIOLI SAUCE | SALTVANILLA.COM
From saltvanilla.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love