Juicy Turkey Burgers with Harissa Aioli (GF)

Ingredients

• 1/2 cup mayonnaise (Lite or low-fat is fine)
• 2 to 3 tsp dry Harissa seasoning
• 1/4 tsp garlic powder
• Kosher or sea salt and freshly ground black pepper, to taste
• 2 tbsp Harissa Aioli (from above)
• 2 tsp olive oil
• 1 tsp dry harissa seasoning (gluten-free if needed)
• 1/4 tsp ground coriander, optional
• 1 lb ground turkey, preferably dark meat (it’s moister)
• 1/4 cup fresh cilantro leaves, stems discarded, leaves finely chopped, or parsley
• 1 shallot, peeled and very finely minced
• 1/2 tsp kosher or sea salt and
• Freshly ground black pepper, to taste
• 4 slices of cheese, such as cheddar, white cheddar, Havarti, or Monterey Jack
• Hamburger buns (gluten-free if needed)
• Harissa Aioli (from above)
• Green lettuce leaves, rinsed and patted dry
• Slices of ripe tomato

Instructions

1. 1

   Make the Harissa Aioli: In a medium mixing...: Make the Harissa Aioli: In a medium mixing bowl, combine the ingredients. Whisk until smooth and evenly colored. Cover and keep in the refrigerator until you put the burgers on the grill. Set the bowl on the counter to warm up slightly.

2. 2

   Prepare the Turkey Burgers: Line a baking sheet...: Prepare the Turkey Burgers: Line a baking sheet with parchment. In a large bowl, whisk together the aioli, olive oil, harissa and coriander. Add the ground turkey, cilantro, shallots, salt and pepper. Mix together with your hands until everything is evenly blended. Divide the meat mixture into fourths and working with 1/4 at a time, form them into patties. Place the patties on the prepared baking sheet, press a divot with your thumb in the center of each, and refrigerate for at least 15 minutes, while the grill heats up.

3. 3

   Preheat a gas grill on high or build...: Preheat a gas grill on high or build a hot charcoal fire. Scrub the grates clean then wipe with a paper towel dipped in vegetable oil. (Use tongs to hold the paper towel.)

4. 4

   Place the burgers on the grill, directly over...: Place the burgers on the grill, directly over the heat. If you are using a gas grill, close the lid and reduce the heat to medium-high. If using charcoal, leave the lid off unless you start to get flare-ups. Putting the cover on the grill will stop the flames by shutting off the oxygen.

5. 5

   Cook the burgers about 4 to 6 minutes...: Cook the burgers about 4 to 6 minutes per side, carefully slipping a metal spatula under them and flipping in one quick motion. They are done when an instant read thermometer registers 163°F when inserted through the side into the center of the burger. Transfer to a clean baking sheet, top each burger with a slice of cheese, and tent with foil to keep warm. If you want to melt the cheese a bit more, you can always put the burgers under the broiler for a couple of minutes.

6. 6

   To Serve: Lightly toast the hamburger buns if...: To Serve: Lightly toast the hamburger buns if desired. Generously smear the inside of both top and bottom halves of buns with the harissa aioli. Place a lettuce leaf on the bottom bun. Top with a burger on the lettuce. Add a slice of tomato and set the harissa-coated bun on top. Serve immediately.