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I can’t say I loved the smoked paprika in the aioli, but once the burgers were all assembled, it all balanced out. Next time I might use regular paprika. The burger was moist and tasted really good, and I sauteed red onions to go on top. I made my favorite brioche burger buns and they came out so soft and delicious. The dough really needs to be somewhat sticky after mixing, and I let it rise over 1 hr each time. I shaped the buns in barely flattened balls and I loved the height and lightness of the buns. I froze the burgers for about 30 minutes before cooking them in a saute pan. They stayed together pretty well, and only one of the burgers gave me trouble when flipping.

 

a hint of honey

INGREDIENTS
Smokey Aioli:
1/4 tsp. ground cumin
1/4 tsp. ground corinader
3/4 tsp. smoked paprika
1/4 cup mayonnaise
1 tsp. freshly squeezed lemon juice
1/2 clove garlic, minced
salt and freshly ground black pepper, to taste

1 lb. ground turkey breast
salt and freshly ground black pepper
extra virgin olive oil
4 thick slices red onion
1 large red bell pepper, quartered
4 slices sharp white cheddar cheesed (I used smoked cheddar)
4 whole wheat burger buns
arugula or spring mix

DIRECTIONS
1. To make the aioli, whisk to combine the spices, mayonnaise, lemon juice, and garlic in a small bowl. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

2. Preheat outdoor grill or indoor grill pan to medium-high heat.

3. In a medium bowl, combine the turkey and 2 Tbsp. of the aioli. Form into four evenly sized patties.Sprinkle with salt and pepper.

4. Brush onions and peppers with olive oil and sprinkle with salt and pepper. Grill until tender and slightly charred on each side.

5. Grill turkey burgers, topping with the cheese before they are done cooking to allow the cheese to melt. Place on a bun and top with peppers, onions, smokey aioli, and arugula.

Makes 4 burgers.

(Adapted from Bon Appetit)

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