Turkey Burgers With Lemon Basil Aioli

Step 1

Strip the leaves from the stalks of the chard and chop; set aside. Mince the stalks finely; set aside. (if using leeks, chop finely, refer to NOTE and set aside). Heat the olive oil in a large skillet and add the onion, 4-5 cloves of minced garlic, and minced chard stalks (or chopped leeks). Sauté until lightly browned and fragrant, about 2-3 minutes. Add the chopped chard leaves and add to the skillet to wilt, then season with salt and pepper to taste. Set aside to cool.

Step 2

When the vegetables have cooled, combine them in a bowl with the ground turkey, (add chopped fresh arugula, if using), remaining garlic, chives (or scallions), basil, parsley or cilantro, feta, Parmesan, beaten eggs, bread crumbs, salt and black pepper to taste. Using your hands, mix to incorporate and then form into 6 patties. Sprinkle both sides with Montreal Seasoning, to taste. Set aside in the fridge to rest at least one hour or up to one day.

Step 3

When ready to cook, preheat a grill or cast iron skillet. To make the aïoli, stir the garlic, basil, sugar, lemon juice, lemon zest, salt and pepper into the mayonnaise and yogurt. Toast the English muffins or burger buns (if you want to toast the buns) and spread each cut side with some of the aioli.

Step 4

Grill or pan-fry the burgers until cooked through, about 3-5 minutes per side. Place each burger on a bottom bun and top with a handful of arugula and the top bun. Serve immediately.

NOTE: Instead of chard, I have also used finely chopped leeks, mostly the green part (half of a large leek, chopped fine in a food processor). In addition, fresh arugula (chopped) can also be used which provides great flavor to the end product, except if using arugula, chop it well and don't saute it, add it raw to the meat.