Thai Turkey Burgers With Cucumber Pepper Relish and Spicy Mayo

By Simply Fresh Cooking

Relish ingredients

• ¹⁄₂ cup cucumber, cut into 1/4 inch cubes
• ¹⁄₂ cup red bell pepper, cut into 1/4 inch cubes
• 1 teaspoon lime juice, freshly squeezed

Thai mayo ingredients

• 1 cup canola oil mayonnaise
• 2 tablespoons sriracha sauce
• 3 scallions, minced
• 1 tablespoon cilantro, chopped
• 1 teaspoon lime juice, freshly squeezed
• ¹⁄₈ teaspoon turmeric
• ¹⁄₄ teaspoon ground coriander
• ¹⁄₄ teaspoon ground cumin
• ¹⁄₈ teaspoon fresh ginger, grated
• ¹⁄₈ teaspoon fresh ground black pepper
• 1 pinch ground cloves
• ¹⁄₄ teaspoon crushed red pepper flakes

Burger ingredients

• 4 whole grain buns
• 1 lb ground turkey, 93% lean
• 4 scallions, minced
• 2 tablespoons cilantro, chopped
• 2 teaspoons soy sauce
• 2 teaspoons fish sauce
• 1 teaspoon fresh ginger, grated
• ¹⁄₂ teaspoon fresh ground black pepper
• ¹⁄₂ cup bean sprouts

 To Make:

1. Combine all relish ingredients and refrigerate until ready to use.
2. Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
3. Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
4. Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
5. Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

Tomato Sofrito

• 30ml olive oil
• 1 onion, peeled, finely chopped
• 2 garlic cloves, crushed
• 1/2 tsp dried oregano
• 1/2 tsp ground cumin
• 2 tbsp hot pepper sauce
• 1 x 400g can peeled plum tomatoes or 500g fresh tomatoes, chopped
• 1 tbsp tomato purée

To Make:

1. Heat the olive oil in a pan, add the onion, garlic and dried oregano; cook over low heat for 5-6 minutes until softened.

2. Add the cumin, hot pepper sauce and cook for a further 2 minutes

3. Add the chopped tomatoes, tomato purée and cook for 10-15 minutes until all the juices have evaporated and the sofrito is thick in consistency. This will keep covered in the refrigerator for 2 weeks.

Tomato Chermoula

• 1 tsp cumin seeds
• 1/2 tsp coriander seeds
• 150g canned plum tomatoes
• 1 garlic clove, crushed
• 1 small red chili, deseeded, finely chopped
• 1 tbsp tomato purée*
• juice of 1/2 lemon
• 1/2 tsp ground sweet paprika

* A purée is cooked food, usually vegetables or legumes, that has been ground, pressed, blended or sieved to the consistency of a soft creamy paste or thick liquid.

To Make:

1. Heat a dry frying pan over high heat.

2. Dry toast the cumin and coriander seeds for 10 seconds until they release their fragrance.

3. Place in a mortar and pestle (or use the back of a spoon) and crush until fine.

4. Place in a blender, add remaining ingredients and whiz to a paste. Keep refrigerated until needed.

Smoky Corn Relish

• 3 corn on the cob, husks removed
• 175ml white wine vinegar
• 75g sugar
• 1 garlic clove, crushed
• 2.5 cm piece of root ginger, finely grated
• ¼ tsp ground allspice
• ¼ tsp dried mustard powder
• 4 spring or green onions, white part only, finely chopped
• 1 red pepper, halved deseeded, finely chopped
• 1 small red chilli, deseeded, finely chopped
• 1 tsp cornstarch mixed with 1 tsp cold water
• Salt and freshly ground black pepper

To Make:

1. Blanch the cobs in boiling water for 2-3 minutes, remove, drain.

2. Heat a chargrill or pan grill until very hot. Add the cobs and grill for 5-6 minutes, turning them until lightly charred all over.

3. When cool enough to handle, run a small knife along the length of the cob to remove the kernels.

4. In a pan, bring to the boil the vinegar, sugar then add the garlic, ginger and spices, cook for 10-15 minutes

5. Add the corn, onions, pepper and chilli and cook for a further 6-8 minutes. Stir in the cornstarch, cook for 30 seconds season to taste and cool.

6. Refrigerate for at least 2 days before serving. It will keep in the refrigerator for up to 5 days.

3 Classic Condiments - Ketchup, Mustard and Pickle Relish pt3

Homemade Pickle Relish

• 2 cups finely chopped cucumber
• 1/2 cup onion, finely chopped
• 1/2 cup distilled white vinegar
• 1/4 cup sugar
• 1 tsp cornstarch dissolved in 1 tsp water
• 1 tsp salt , divided

To Make:

1. Toss cucumber and onion with 3/4 tsp salt in a sieve set over a bowl and drain for 3 hours. Discard liquid from bowl. Wrap cucumber and onion in a kitchen towel (not terry cloth) and squeeze out as much liquid as possible.

2. Bring vinegar, sugar and 1/4 tsp salt to a boil in a heavy sausepan, stirring until sugar has dissolved, then boil until reduced to about 1/2 cup, about 3-4 minutes. Add cucumber-onion mixture and simmer, stirring 1 minute.

3. Transfer relish to a bowl and chill, uncovered, until cold, about 1 1/2 hours.

Relish keeps, chilled about 1 month

Balsamic Onion Pickle

• 100g dark, soft brown sugar
• 4 large onions, finely chopped
• 2 Granny Smith apples, peeled, cored and chopped
• 100ml balsamic vinegar
• 1 small red pepper, halved, deseeded, finely chopped
• 1 tsp mustard powder

To Make:

1. In a saucepan place the sugar and 150ml water and over a low heat, slowly bring to the boil until the sugar dissolves.

2. Add the onions, apples, balsamic vinegar, chopped peppers and mustard powder. simmer gently for 1-1 1/2 hours until the mixture becomes thick in consistency and the onions very soft and caramelized.

3.  Pour into a small sterilized preserving or jam jar, cover with waxed paper and seal. Leave for 1-2 weeks before using.

Calypso Mojo Relish

• 75g dried black beans, soaked overnight
• 25g frozen sweet corn kernels, defrosted
• 1 small mango, peeled, cut into 0.5cm dice
• 2 tbsp chopped fresh mint
• 1 tbsp olive oil
• ½ small red onion, thinly sliced
• ½ garlic clove, crushed
• Juice of 1 lime

To Make:

1.       Drain the beans, place in a pan, cover with water, and boil for 40-50 minutes or until soft. Drain and allow to go cold.

2.       Place the beans in a bowl, stir in remaining ingredients, and leave to infuse for 30 minutes before using.

Chatelaine Sauce

Credit Chatelaine June 2015

Makes 1/2 Cup

• 1/2 cup mayonnaise
• 2 tsp prepared relish
• 1/2 tsp onion powder
• 1/2 tsp paprika
• 1/4 tsp white vinegar
• 1/4 tsp garlic powder

To Make:

1. Whisk all ingredients together in a bowl until combined.

Hot Mango-Cucumber Salsa

• 1 small mango, stone removed, cut into thin slices
• 1/4 cucumber, cut in ribbons length ways, using a vegetable peeler
• 1 tsp sugar
• 2 tbsp lime juice
• salt
• good pinch dried chili flakes

To Make:

1. Place all the ingredients together in a bowl, toss well, leave until required.

Cool Chili Verde

• 3 green peppers, deseeded
• 1 green chili, deseeded
• 2 tbsp chopped fresh coriander
• 2 spring or green onions, finely chopped
• 1 tbsp  Crème fraîche*
• 2 tbsp rice wine vinegar
• 1 tbsp sugar
• 1/4 tsp Chinese mustard

To Make:

1. Place the peppers, chili, coriander and onions in a small blender, whiz to a course purée, remove to a bowl.

2. Add the remaining ingredients, whiz again and leave to infuse for at least 1 hour, or preferably overnight.

* Crème fraîche, (lit. "fresh cream") is a soured cream containing 10–45% butterfat and having a pH of around 4.5. It is soured with bacterial culture, but is less sour than U.S.-style sour cream, and has a lower viscosity and a higher fat content.

Blackened Burger with grilled onion salad and yellow pico de gallo

Makes 4 burgers

• vegetable or sunflower oil for cooking
• 1 onion
• 1 garlic clove, crushed
• 150g smoked sausage of your choice, such as chorizo, cut into 0.5cm dice
• 600g well trimmed, coarsely minced beef
• 1/4 tsp dried thyme
• 1/4 tsp dried oregano
• 1/4 tsp ground cumin
• 1/8 tsp chili powder
• salt and freshly ground black pepper

Toppings

• 4 x 12.5 lengths warm baguette or regular buns
• Chili Mayonnaise
• 50g iceberg lettuce
• Grilled Onion Salad
• Yellow Pico De Gallo

To Make:

1. Heat a small frying pan and add a thin film of oil; add the onion, garlic and sausage, fry until softened and golden.

2. Transfer to a large bowl and allow to cool. Add the minced beef, dried herbs and spices and mix together and season with salt and pepper. Chill for 1 hour.

3. Divide into 4 evenly sized burgers and brush liberally with the oil on both sides.

4. Heat a chargrill or pan grill until very hot. Add the burgers and cook for 3-4 minutes each side or longer if you prefer.

5. Halve the baguette or open the buns. Dress the bases with a spread of Chili Mayonnaise topped with shredded iceberg lettuce. Top with Grilled Onion Salad, a burger, and finally a good spoonful of the Yellow Pico De Gallo.

6. Close the burgers and serve.

Red or Yellow Pico De Gallo

• 150g red or yellow tomatoes, deseeded, cut into 1cm dice
• 4 red radishes
• 1 bunch spring or green onions, finely chopped
• 1 yellow pepper, deseeded, thinly sliced
• 2 tbsp chopped fresh coriander
• juice of 2 limes
• 1 garlic clove, crushed

To Make:

1. Combine all ingredients in a bowl, leave to marinate at room temperature for 3-4 hours to meld the flavors. Kept covered in the refrigerator, it will keep for a day or two, but it is better to make as needed, when it is fresh and crisp in flavor and texture.

Cooked Tomato Relish

• 1 tbsp Olive oil
• 2 shallots, finely chopped
• 1 Garlic clove, crushed
• 50g Brown sugar
• 2 tbsp White wine vinegar
• 500g Ripe but firm plumb tomatoes, blanched, peeled, seeded, cut into 1cm dice
• 2 tbsp Simple Tomato Ketchup 
• 1 tbsp Cornflour
• 1/4 tsp Ground cumin
• Salt and freshly ground black pepper to taste

To Make:

 1. Heat the olive oil in a pan. Add the shallots and garlic and cook for 3-4 minutes until soft but before getting any color. Add the sugar and vinegar, stirring until the sugar dissolves.

2. Bring to the boil and cook for 2 minutes. Combine the tomatoes, Simple Tomato Ketchup, cornflour and cumin and add to the pan; reduce the heat and simmer for 15-20 minutes until thickened to a 'relish' consistency.

3. Remove and allow to cool before adding the mustard. Add salt and pepper to taste

4. Kept well covered, this relish will keep in the refrigerator for 2 weeks.