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!
Juicy, meaty and satisfying, these are not your everyday turkey burgers.
- 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
In a small skillet, heat the olive oil over medium heat. Add the shallots and sweat them until soft and translucent. Transfer the shallots to a large bowl. Add the ground turkey, cilantro, Anytime Sauce, salt and pepper. Mix with your hands until well combined. Form the burgers into 4 equal patties and transfer to a sheet pan. Use the rounded part of a tablespoon to make an indentation in the center of each burger (to prevent the puffy dome from forming as they cook). Refrigerate the burgers for 15-20 minutes to firm up.
Meanwhile, preheat the grill to a medium high heat (around 450°).
In a small bowl, combine the mayonnaise, Anytime Sauce, cilantro, lime zest and sriracha sauce. Stir and taste for seasoning. If you like it spicier, add more sriracha, for more tang, add more lime and Anytime Sauce. Refrigerate until ready to use.
When grill is hot add the burgers and cook about 5 minutes per side. During the last minute of cooking, place a slice of American Cheese on each burger and cook until it's just melted. Transfer burgers to a cutting board to rest for a minute or two. Meanwhile, toast the buns on the grill until just lightly browned.
Assemble the burgers with sliced avocado on the bottom bun, followed by the burger, a tablespoon of Sriracha Aioli and extra cilantro leaves if desired.
More Burger Nirvana:
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