smoky turkey burgers with creamy corn relish

TOTAL TIME: 30 minutes

SERVES: 4

Protein

• 1 lb ground turkey

• 1 egg

Milk & Dairy

• 1 tbsp whole milk

• 1/3 cup pecorino romano

• 4 slices smoked gouda

Pantry

• 1/3 cup + 1 tbsp mayo

• 1/3 cup panko

• 1 charred jalapeno

• 1 tsp smoked paprika

• 1 tsp dijon

• 1 tbsp chipotle tobasco sauce

• 4 burger buns

• Salt

• Oil

• Pickled jalapenos for serving

Produce

• 3 heads corn

• 1/2 white onion

• 1 jalapeno

• 1 lime

• Lettuce for serving

1. Char corn and jalapeno. To your grill or a super hot frying pan on high heat, add husked corn and jalapeno directly to grill. Rotate and cook until slightly charred on all sides. Remove from heat.

2. Make burger mixture. To a large bowl, add: 1/2 shredded white onion with their juices, 1 egg, 1 tbsp whole milk, 1 tbsp mayo, 1/3 cup panko, 1/4 cup shredded pecorino, 1 diced charred jalapeno - seeds removed, 1 tsp smoked paprika, 1 tsp dijon, 1/2 tsp salt and fresh cracked pepper. Mix well, then add turkey and use two forks in a pulling motion to mix, to ensure they don't get overmixed. Form into 4 patties about 1/2 an inch thick and place on parchment paper lined plate, then set in the fridge while your prep your other ingredients (or up to an hour).

3. Make corn relish. Cut corn off cobs, add to a bowl with 1/3 cup mayo, 1 tbsp chipotle mayo, 1 tbsp lime juice and a pinch of salt. Mix well, taste and adjust as needed. Set aside.

4. Cook. Grill your patties on a well oiled grill over medium high heat for 3-5 minutes per side until internal temp is 165F. In the final minute, add cheese. Grill or toast your buns.

5. Assemble. Place pickled jalapenos on bottom bun, top with burger, corn relish, lettuce and top bun. Enjoy.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!