In my opinion, burgers epitomize summer. You can never go wrong with the classic hamburger of a beef patty topped with all fixings like American cheese, sliced tomatoes, a bit of lettuce and whatever secret sauce/ketchup/mustard that you may like. Burgers and grilling go together like lemonade and summer because it's the perfect pairing. Nowadays, the sky is the limit when making the ultimate burger. Beef burgers, ahi-tuna burgers, lamb burgers, black-bean burgers, and turkey burgers are all fantastic choices.
I couldn't resist in trying out these SoCal inspired burgers from Crazee Burger because they sounded irresistible. I loved the idea of the orange mustard glaze made from orange marmalade and jalapenos. It's an interesting combination that gives a bit of sweet and spicy kick on your average turkey burger. I kicked it up a notch, and used pretzel dinner rolls and added my favorite toppings of lettuce, red onions, tomatoes, and provolone cheese. You can substitute fresh jalapenos instead of the jarred stuff, too. These turkey burgers were definitely a hit with us and are a perfect taste of summer.
Adapted from Food Network Magazine June 2013
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Turkey Burgers with Orange Mustard Glaze
Yield: 8 to 10 sliders
- 1 teaspoon kosher salt
- 1/2 teaspoon ground paprika
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon granulated garlic
- 1 pound ground turkey
- 2 tablespoons vegetable oil
- 1/2 cup finely diced yellow onion
- 2 cloves garlic, finely minced
- 1/4 cup diced jalapeno peppers, with seeds
- 3/4 cup orange marmalade (with peel)
- 1 tablespoon dijon mustard
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon ancho chili powder
- Pretzel buns, or hamburger buns or kaiser rolls
- Provolone cheese, Romaine lettuce, sliced tomatoes, and sliced red onions
- kosher pickles, if desired
- Prep the seasoning for the burgers. In a small bowl, combine the salt, paprika, salt and granulated garlic. Form 8 to 10 small slider size turkey patties and sprinkle the seasoning on both sides.
- Prepare the orange mustard glaze. In a medium skillet over medium-high heat, warm the vegetable oil. Saute the onions until translucent, about 8 to 10 minutes. Add the garlic and jalapeno peppers and cook until fragrant, about 1 minute. Add the marmalade, mustard, black pepper, and ancho chili powder and cook for an additional 2 minutes. Set aside until ready to use.
- Preheat your desired grill and cook patties until desired markings are shown, about 4 to 5 minutes on each side, and cook until no longer pink. Toast pretzel buns and prepare the toppings.
- Serve the sliders on top of the buns, and top with the glaze and desired toppings.
Review: We absolutely loved these. I was a little unsure of using jalapeno peppers with the seeds because I tend to be a wimp when it comes to heat, but the orange marmalade plays it down. So if you are timid like myself, don't be afraid but if you really can't tolerate the heat - remove the seeds. The orange mustard glaze is a must-make for these tasty burgers!