Next Level Turkey Burgers with Lemon Aioli

A quick brine produces super-moist burgers with chin-dripping juices. The brining also helps the burgers cook faster, so flip them often to help them cook evenly and prevent charring.

Calories

234

Carbohydrates

13g

Protein

23g

Potassium

365mg

Fiber

4g

Sugar

14g

Ingredients

8 cups warm water
2/3 cup plus 1 teaspoon kosher salt, divided, plus more
1 tablespoon light brown sugar
1 tablespoon lemon zest plus 3 tablespoons fresh lemon juice (from 2 lemons), divided
1 1/2 pounds boneless, skinless turkey pieces (such as breasts, thighs, and drumsticks), cut into 1-inch pieces
1/2 pound boneless, skinless chicken thighs, cut into 1-inch pieces
1 1/4 cups chopped yellow onion
1/4 cup chopped fresh garlic
2 tablespoons chopped jalapeño
3 tablespoons extra-virgin olive oil
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh oregano
2 teaspoons finely chopped fresh rosemary
1 cup mayonnaise
6 ounces English cheddar cheese, grated (about 1 1/2 cups)
6 (1/4-inch-thick) tomato slices
Freshly ground black pepper
6 hamburger or brioche buns, split
2 tablespoons bottled barbecue sauce
1 1/2 cups shredded iceberg lettuce

Direction

Whisk together 8 cups warm water, 2/3 cup salt, brown sugar, and 1 tablespoon lemon juice in a large bowl or pot until salt and sugar dissolve. Add turkey and chicken. Cover and chill 1 hour and 30 minutes. Place a colander in sink; drain meat in colander, rinse with fresh water, and set meat aside.
While meat chills, process onion, garlic, and jalapeño in a food processor until very finely chopped, about 10 seconds. Heat oil in a medium skillet over medium. Add onion mixture and a pinch of salt; cook, stirring often, until softened, 5 to 7 minutes. Stir in parsley, oregano, and rosemary; cook, stirring constantly, 1 minute. Remove from heat; transfer sofrito to a small bowl. Chill, uncovered, 20 minutes.
Stir together mayonnaise, 1 teaspoon salt, lemon zest, and remaining 2 tablespoons lemon juice until smooth. Cover and refrigerate until ready to use.
Preheat grill to high (450°F to 500°F). Working in 4 batches, place brined meat in a food processor; pulse until mixture forms a coarse paste, about 7 (2-second) pulses. Transfer to a medium bowl. Add sofrito; mix with hands until thoroughly combined. Shape into 6 tightly packed 7-ounce patties. Grill, uncovered, flipping often, until a thermometer registers 155°F, 10 to 13 minutes. Top each patty with about 1/4 cup cheese. Grill, covered, until cheese melts, about 2 minutes.
Season tomatoes with salt and pepper. Spread each bun with 1 teaspoon aioli and 1 teaspoon barbecue sauce. Top each bottom bun half with 1 patty, 1/4 cup lettuce, and 1 tomato slice. Cover burgers with top bun halves.