Sriracha Avocado Turkey Burgers

Name: Sriracha Avocado Turkey Burgers
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: 1 1/4 pounds ground turkey; 2 large shallots (minced); 1 tablespoon olive oil; 1/2 cup cilantro (chopped); 6 tablespoons Stubb's Texas Sriracha Anytime Sauce; 1/2 teaspoon black pepper (freshly ground); 1/2 teaspoon kosher salt; 5 hamburger rolls; 5 slices American cheese; 1 avocado (sliced thin); 1/2 cup good quality mayonnaise (such as Hellman's or Duke's); 2 tablespoons Stubb's Texas Sriracha Anytime Sauce; 2 tablespoons cilantro (chopped); 1 lime (zested); 1 teaspoon Sriracha Hot Sauce (or more to taste)

Unlike the rest of the country, in South Florida, we don’t have a specific “grilling season”. Our Weber is ready to go anytime. From low-and-slow Carolina pulled pork, to a quick kebab or plank-smoked salmon – our grill is a workhorse all year long. So I chuckled when my friends at Stubb’s asked me to write a post to inspire readers to fire up their grills… I don’t think ours has been off since the last hurricane. What did inspire us was Stubb’s Texas Sriracha Anytime Sauce and these awesome Sriracha Avocado Turkey Burgers.

Stubb’s sauces, marinades and rubs are an easy way to add flavor to any meal while avoiding the fat, calories or artificial flavors, sweeteners, colors or preservatives often found in the condiment aisle.

Since everyone loves a good burger, I used their sriracha-infused Anytime Sauce to augment the flavor of the burgers — as well as a quick aioli to crown them with. A flavor-packed blend of chili peppers, garlic and cane sugar make this sauce spicy with just a little bit of sweet. Perfect in this recipe.

When I opened the jar, I noticed this quote on the lid and it stuck with me. “My Life Is In These Bottles” – C.B. Stubblefield put his passion and energies into creating something unique, special and delicious that everyone can enjoy. Not to get sappy, but I feel the same way about my little blog – I hope you do too!

Here’s a tip: when forming the burgers, use the back of a tablespoon to create a divot in the center of the patties. This helps prevent the burger from puffing up and getting a domed top. Many people just use their thumb to make the indentation, but if you saw my Lilliputian hands, you’d agree that they would have virtually no impact on the dome — the tablespoon does the trick for me.

For the aioli, I’ve used a combination of lime, cilantro, mayonnaise, Stubb’s Texas Sriracha Anytime Sauce and a hit of bottled sriracha — for just a little more heat. You can skip it if you prefer a more subtle flavor, but we’re not afraid of spice in this house.

While I assembled the sauce and prepped the avocados, my grill-master was busy tending the fire and getting some pretty serious grill-marks on those flavorful patties!

Here he is, decked out in his Stubb’s swag! Isn’t he cute? That’s not the only reason I keep him around, though. He really is an ace on the grill — as evidenced below.

We topped these juicy burgers with a slice of melty American cheese! To build the burgers, layer slices of buttery, smooth avocado on the toasted bun, followed by the burger and a healthy dollop of tangy, spicy aioli and fresh cilantro. Pour a cold beer and dive in!

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