In my last post for my Chicken al Pastor, I talked about adapting recipes to so we could enjoy that which we don’t eat. My Turkey Burger al Pastor expands on that concept but picks up more on what do you do with your leftovers.Jump to Recipe
When you are making your Mexican sauces, you might as well fill the blender. In so doing, you will have extra sauce or marinade for sure. This is a GREAT TIP for how to make cooking during the week easier as well as elevating your weeknight cooking. For these burgers, one could put the extra sauce in the fridge and assemble mix with the burgers on the night you are ready to cook them. Alternatively, if you already have the ground turkey purchased, you can mix the sauce into the meat. It will be good for a few days for sure and the flavor will only be enhanced by the longer the meat has been marinating.
Now, my wife loves burgers. But at this moment, she only eats ground turkey or chicken. She is ready for a beef burger but we have not found the right moment to try it. I think the best way to reintroduce her to a traditional burger will be by eating out somewhere – maybe AU CHEVAL. My observation on turkey burgers is that they are good but just not quite the same as a beef burger. The way I enjoy them most is by elevating them. The addition of the al pastor was definitely an elevation and a great idea. Even though, my previous post was the first use of the al pastor sauce, this burger was the true inspiration for the development of the sauce.
Before I briefly comment on the overall composition of the burger, I wanted to share some of my favorite unique burgers that I have created:
I have started to talk about a composed meal of late. I have thought that way for some time but my working through MASTERCLASS has definitely inspired more thought and creativity in this regard. For my al pastor burger, those are homemade cottage fries on the side – look how crisp they are; you can just see my Mexican slaw peeking out the back and you can see the burger is topped with a generous amount of pepperjack cheese, sliced tomatoes, sliced avocados and sauteed onions.
Creating the al pastor burger.
The Turkey Burger al Pastor plated.
Turkey Burger al Pastor
Creating a delicious marinade and coming up with multiple ways to use it over a couple of dinners. My Turkey Burger al Pastor is a winner.
- 2 Lbs Ground turkey
- 1 1/2 Cups Al Pastor sauce see link in notes for recipe
- 2 Tbsp Adobo seasoning
- 2 Tbsp Lemon pepper
- 1 Tbsp Chile & Lime seasoning
- 24 Ounces Pepperjack cheese log slice
- 1 Whole Avocado sliced
- 2 Whole Shallots
- 2 Whole Plum or Roma tomatoes sliced
- 1 Tbsp Canola oil
- 8 Whole Buns (gluten free for those that need that)
Al Pastor aioli
- 1/4 Cup Mayonnaise
- 3 Tbsp Al Pastor sauce
Burgers & Al Pastor Aioli
Begin by combining the ground turkey, al pastor sauce and seasonings. Mix well and form into burger aptties. Let marinate for 1 hour in the fridge.
While the burgers are in the fridge, combine the mayo and the al pastor sauce and mix well. Set aside.
Take the burgers out of the fridge and let them come to room temperature. Meanwhile, saute the shallots in a skillet. Season with adobo seasoning and pepper to taste. Set aside. At the same time, add the buns to a 325 degree oven and cook for 2 – 3 minutes. (You can smear some butter on them if you like.)
In a skillet on medium high heat, add a little vegetable oil and bring to smoking. Add in the burgers but do not overcrowd the pan. Cook in batches if necessary. Cook 5 – 7 minutes per side. In the final 2 minutes of cooking on the second side, add the sliced pepperjack cheese. Cover with a lid to get a really good melt.
To serve, place the bun on a plate and smear with some of the al pastor aoili. Top with the burger. Next add a slide or two of the tomatoes, followed by the avocado slices and top with the sauteed shallots.
Al Pastor sauce recipe – http://www.feedyoursoul2.com/chicken-al-pastor/