Spiced Turkey Burgers with Adobo Honey Sauce and Roasted Carrot Fries

IMG_7404I’ve made a lot of turkey burgers, but these were some of the best I’ve had.  The coriander gave them a great flavor and the adobo honey sauce was the perfect topping.  I normally need cheese on my burgers but didn’t miss it this time.  I used coloured carrots (from a previous recipe which I’ll post next) for the “fries”.  I’m a potato lover, but the carrot fries were a great accompaniment to the turkey burgers.  The adobo honey sauce was also a delicious dip for them.  (I made sweet potato wedges another night, and the sauce was delicious with them too.)  I served the burgers on mini ciabatta roles and topped them with baby kale.

Ingredients
1 1/4 pounds ground turkey
1 egg
2 tablespoons panko breadcrumbs 1/2 teaspoon paprika
1/2 teaspoon coriander
1/2 teaspoon kosher salt
pinch of chipotle chili powder
green onion, chopped (about 3 stalks)
3 tablespoons red wine vinegar
2 tablespoons honey
1 can chipotle peppers in adobo sauce
1 teaspoon Dijon mustard
1/2 teaspoon paprika
½ cup vegetable oil
1/2 cup Greek yogurt
2 pounds carrots, peeled and chopped into “fries”
Olive oil
Kosher salt
Freshly ground pepper
Burger buns

Preheat oven to 400º F.  Toss carrots with olive oil and spread out on a baking sheet.  Roast for 25 to 30 minutes, tossing halfway through.  Season with salt and pepper right out of the oven.

While the carrots are baking, mix the ground turkey, egg, panko, paprika, coriander, salt, and chili powder.  Form into 1/2″ think patties.  Cook thoroughly using your desired cooking method.  I grilled them using my Cuisinart Griddler.

IMG_7402You can prepare the adobo honey sauce while the fries and burgers are cooking or up to 3 days ahead of time.  Using  a blender or I used my mini food prep, combine the green onion, red wine vinegar, honey,  1 tablespoon of the adobo sauce from the peppers, 1 of the peppers, Dijon mustard, and paprika.  Slowly drizzle in the vegetable oil while blending.  Season with salt and pepper.  Combine with 1/2 cup Greek yogurt.

Toast the burger buns, if desired.  Assemble and prepare for a very tasty bite!

Note: For less heat, use only part of a chipotle pepper or none at all for the sauce.  You can also add more Greek yogurt or only combine part of the sauce with the Greek yogurt.

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3 thoughts on “Spiced Turkey Burgers with Adobo Honey Sauce and Roasted Carrot Fries

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