By Marie Josée ValbrunSpecial to CSMS MagazineBecause so many people are trying to do it right when it comes to eating, major food companies are changing their traditional mottos in order to meet the choice of an ever-growing and educated consumer. It is no surprise that turkey burgers have become the alternative to hamburgers. Ground turkey is a great choice because of its low fat content, but that often means the burgers are dry and bland. Not these! The slightly spicy pickle relish and the cooling avocado mayonnaise infuse the burgers with flavor through and through. Below are the recipes.Poblano Pickle Relish 2 poblano chiles, grilled, peeled, seeded, and finely chopped 1 large or 2 medium dill pickles, finely chopped 1 small red onion, finely chopped ¼ cup fresh lime juice 1 teaspoon honey ¼ teaspoon salt 2 teaspoons finely chopped fresh cilantro leaves ¼ teaspoon freshly ground black pepperCombine all of the ingredients in a medium bowl. Cover and let sit at roomtemperature for at least 30 minutes and up to 4 hours before serving.Avocado Mayonnaise ½ ripe Hass avocado and chopped ¼ cup mayonnaise 1 tablespoon fresh lime juice 2 cloves garlic, chopped ½ teaspoon ground cumin ½ teaspoon kosher salt ¼ teaspoon freshly ground black pepperTo do that, one has to place all of the ingredients in a food processor and process until smooth.Turkey Burgers 11/2 pounds ground turkey, 99% lean 2 tablespoons canola oil ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 slices Monterey Jack cheese, ½ ounce eachSpecial Notes:1. Heat your grill to high2. Shape the ground turkey with your hands into 4 round patties about 11/2 inches thick. Brush each burger on both sides with the oil and season with salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to cutting board and let rest for 5 minutes.3. Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoon of the relish. Serve the remaining avocado mayonnaise on the side if desired.Also see Meals That HealNote: Marie Josée Valbrun is a student at Nova Southeastern University. She is also a nutritionist. She wrote this piece exclusively for CSMS Magazine.
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