Grilled Turkey Burgers Wtih Monterey Jack Poblano Pickle Relish Food

GRILLED TURKEY BURGERS WTIH MONTEREY JACK, POBLANO PICKLE RELISH

Steps:

• Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
• Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
• Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
• Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
• Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.

TURKEY BURGERS

Steps:

• For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
• For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

GRILLED TURKEY BURGERS

Steps:

• Spray "grill cooking spray," such as Pam, on the grill grate while it is unheated. Then prepare the outdoor grill for covered direct grilling on medium.
• In a medium bowl, combine zucchini, onion, and Cajun seasoning until well-mixed. With hands, add ground turkey and mix until just blended. Shape into four 3/4-inch-thick burgers, handling meat as little as possible for best texture.
• Place burgers on hot grill grate and cook 12-14 minutes or just until no longer pink throughout, turning once.
• Prepare sauce: In small bowl, combine ketchup and hot sauce; set aside.
• Serve burgers on buns with lettuce, tomato and condiments of your choice.

GRILLED TURKEY BURGERS WITH MONTEREY JACK

Steps:

• Heat your grill to high.
• Shape the ground turkey into 4 round patties about 1 1/2 inch thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Let rest for 5 minutes.
• Top each burger with 1 tablespoon of avocado mayonnaise and a few tablespoons of poblano pickle relish. Serve the remaining avocado mayonnaise on the side if desired.

POBLANO PICKLE RELISH

Steps:

• Combine all of the ingredients in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.