TURKEY BURGERS with Romesco Sauce
Trust me. Bakers often substitute pureed fruit for oil, eggs, and milk to make low-fat baked goods—the fruit adds some moisture back. It’s the same idea here.
The chicken thighs help, too. They’ve got a little more fat than breast meat. This adds moisture and flavor. And since you need to fully cook these burgers, the fruit and extra fat buy you some time on the grill without sacrificing a lot of moisture.
This Romesco sauce is a take-off of a Spanish sauce traditionally served with grilled fish and poultry—even turkey burgers!
Work Time: 30 Minutes
Cook Time: 10–12 Minutes
3/4 lb. turkey tenderloin, coarsely ground
3/4 lb. chicken thigh meat, coarsely ground
Add; Shape into 3–4″ Patties (1″ Thick):
1/4 cup applesauce
1 t. salt
1/2 t. black pepper
Toasted Kaiser rolls
(Makes 1-1/4 Cups)
Work Time: 15 Minutes
Cook Time: 20 Minutes
Toast and Finely Grind in a Food Processor:
1/3 cup slivered almonds
Add; Process until Smooth:
3 large red bell peppers, roasted, peeled, and seeded
2 cloves garlic, minced
1-1/2 T. red wine vinegar
1/4 t. salt
1/8 t. cayenne pepper
1/8 t. black pepper
PREPARING THE ROMESCO SAUCE AND BURGERS
ONE Toast almonds in a small saute pan over medium heat until golden. Cool completely, then finely grind. Don’t over-grind so they become oily.
TWO Roast red peppers until skin blackens. Steam in a plastic bag until cool; then peel, seed, and coarsely chop. Add to processor with nuts.
THREE Add remaining sauce ingredients to the processor and blend until fairly smooth but still with a little texture. Transfer to bowl and set aside.
FOUR Grind turkey and chicken. Add applesauce and seasonings, then mix with your hands until blended. Shape.
FIVE To prevent the burgers from sticking, brush grill with vegetable oil. Grill burgers, covered, 5–6 minutes. Flip and grill 4–5 more minutes.
SIX Brush both sides of split Kaiser rolls with olive oil. Grill, oiled side down, for about 45 seconds. Top burgers with Romes-co Sauce and slices of avocado.