Jalapeno Turkey Burgers with Creamy Chimichurri Sauce

This post is in partnership condiment friends at Sir Kensington’s! I loveeee all their delicious stuff, but this post specifically is tribute to their new avocado oil mayonnaise. All opinions are my own.

It’s getting a little hot up in here, and I’m gonna make things even hotter with these spicy jalapeno turkey burgers with creamy chimichurri sauce!

The beginning of June is when Redding decides to turn up the heat to full blast on the thermostat. For reals. It’s hot here! BUT, I can’t complain much considering hubby and I moved here from the coast 12 years ago because SUN! Fun Fact: Redding is the second sunniest city in the nation with 88% sunshine. Yes, I said NATION. Who knew?

Anywho, Summertime = Grilling Season.

And, if you’re anything like me, that can only mean one thing: BURGERS! I love me a good burger and the possibilities are infinite with flavor combos. You can really go buck nutty thinking of cool shit to put in and on your burgers. Get creative, live a little on the edge! Speaking of burgers, have you tried my Chipotle Guacamole Burger yet?

I recently was able to try Sir Kensington’s new avocado oil mayo, which is non-gmo verified and certified gluten free. They use Avocado Oil, Egg Yolks, Water, Lime Juice Concentrate, White Distilled Vinegar, Organic Sugar, Sea Salt, Mustard Flour, and Black Pepper. I’m so excited to have a clean option without crappy oils for times when I’m too lazy to make my own mayo at home. And FYI, Sir Kensington’s Avocado Oil Mayonnaise is available at Whole Foods and many other natural retailers. For free shipping on their website use my discount code, “feisty.”

Okay, here are some components that I think make for a great burger:

1. Patties- Beef is not the only option people. Think outside the box! I love mixing patties with 50/50 grassfed beef and pastured pork. Also great are ground chicken, ground turkey, ground lamb, and seafood like wild caught salmon. I think it’s really important to make sure you are eating the best sourced proteins that are free of antibiotics and hormones and ethically raised.

Tip 1: Aim for 25-30% fat! The best burgers are juicy, moist, and full of flavor! Nobody likes a dry burger. Tip 2: Use your thumb or the back of a spoon to make an indention in the middle of the patty. This helps the patty cook evenly and not turn into a burger ball.

2. Mix-In’s- Here’s where the fun begins. Seriously get crazy here. Think of your favorite flavors from other dishes and throw them in your burger!

Fat- Okay, I’m just gonna say it… ADD SOME FAT! Especially with the leaner cuts of protein, it’s a good idea to add some fat into the patties when mixing so they stay moist and have tons of flavor. I like to add olive oil, melted ghee, or egg yolks.

Seasonings- SALT those burgers. Don’t be afraid. Add more than you think. Trust me. Beef definitely can handle a lot of salt. But I’m talking high quality Himalayan sea salt, not that iodized salt. Sea salt is really good for you and has tons of minerals in it! I also love other seasonings like cumin, red pepper flakes, cayenne, oregano, and spice blends.

Herbs- I love mixing in minced herbs that go along with my burger theme. Some of my favorites are: cilantro (DUH), Italian parsley, basil, mint, and thyme. But use whatever you like!

Other goodies- I’ve been known to add things like sun dried tomatoes, onions, garlic, olives, jalapenos, capers, raw cheese, and the list goes on. Have fun!

3. Cooking Method- Obviously in the summer, using the BBQ is a great idea! But, I also love to use my cast iron skillet to get a great sear over high heat, then transfer to the oven to finish cooking. You can also just throw the burgers in the oven to cook from start to finish, but I like that option better for meatballs. And finally, I have an electric griddle/grill that is a quick and easy clean up option when I don’t want to mess with the briquettes.

Tip: it’s a good idea to let your protein come to room temp to ensure even cooking.

4. Toppings- You can stick to the traditional lettuce, pickles, tomatoes, and onions. Or, you can have some fun. Try pickled things like red onions or jalapenos, roasted things like bell peppers or zucchini, sprouts or pea shoots are nice and fresh, fermented goodies like kimchi or kraut, and there’s always avocado or guacamole, because it’s life!

5. Condiments- One of my favorite things to really make your burger from ordinary to AMAZING! Again, you can go the traditional route with mayo, mustard, ketchup and relish. OR, you can jazz things up a bit and add flavors to the mix. Thing herbed mayo, chipotle ketchup, maple mustard, etc. Mayo is a great one to play around with and add things to, kinda like what I did with this recipe. I turned my cilantro chimichurri sauce into a creamy version by adding it to the avocado oil mayonnaise!

6. Buns- Do you like buns, hun? Okay, here’s where I might seem a little boring. My current eating style is more of a low carb, high fat, ketogenic style. So no buns for me. I typically eat my burgers in a lettuce wrap, or on a bed of lettuce, more like a burger salad. But to each their own. If you do opt for a bun, make it a good one!

Without further adieu, I present to you:

These were a huge hit at my house and I hope you enjoy them too! If you make these, leave me a comment and let me know what you think! You can always tag me on Instagram and use my #thefeistykitchen hashtag so I can see what you make!

A big thank you to Sir Kensington’s for making such delicious, all natural, non-gmo verified mayo, mustard, and ketchup. And, of course for sponsoring this post!

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