In an effort to help you stack on muscle without sacrificing flavor, this turkey burger comes packed with flavor via a citrusy aioli you can make right at home.
Recipe and photo courtesy Tamara Andersen @ Beyond Mere Sustenance
Make the blood orange aioli: Add the eggs and dijon mustard to the processor bowl. Process until smooth and creamy. Using the chute on the processor (yes, this is a requirement) pour the oil in a thin, steady stream while the processor is in the locked "on" position. This process allows the eggs to emulsify the oil. Add the orange juice and zest, and garlic paste. Pulse to combine.
Remove the lid. Add a bit of salt and pepper to taste, processing to incorporate. Taste and adjust seasoning if needed.
Make the patties: To the clean processor bowl, add the onion. Process until very finely minced. Spoon the onion into a strainer, and press with a rubber spatula to remove liquid. Add back to a dry processor bowl. Add the cilantro leaves, and process until the onion and cilantro are both very finely minced and well-combined. Add the pinions. Pulse a couple of times so that pinions are just slightly chopped.
Scoop this mixture into a large mixing bowl. Add the remaining ingredients. Using your hands, very thoroughly combine. Don't wreck the texture by combining all of the ingredients in the food processor.
Divide ground turkey mixture into four large patties. Cook thoroughly on medium heat, and all the way through (undercooked ground turkey isn't tasty and could be dangerous). Times will vary according to the cook top and size and thickness of patties.
Generously spread each bun half with the blood orange aioli. Top with lettuce, tomato, and a patty.