Rourke and I love burgers and fries anyway we can get it. Plus, we love Hispanic food, as you probably noticed, just as much. So, we decided to pair the two, with an excuse for him to grill with a Southwest Turkey burger and home-made yucca root chips. See benefits of yucca root here.
We decided to make a cilantro-lime-garlic aoili to accompany the burger. I wanted a different bun, so we found these Ciabbata buns in the deli section of our local grocer. We used Monterey-pepper jack cheese along with fresh guac and smashed black beans. All in all, it was a delicious meal!!
For the meat, we started with a pound of ground 85% lean turkey, 1/2 cup sautéed purple onion, and 1 tbsp. of Rourke’s Rub (recipe here.).
Spray non-stick pan with non-stick spray and sauté’ on medium for about 6 minutes until soft.
Combine meat and onion and mix well.
Form four patties and place on each on a square of wax paper.
With a rolling pin, roll flat.
Sprinkle both sides evenly with Rourke’s Rub.
Stack them on top of each other and refrigerate for at least 15 minutes.
While you are waiting for the patties to solidify before putting on the grill, it is a good time to make all of the fixings for your burger…
For the aioli, you need chopped garlic, chopped cilantro, lime zest, and your favorite mayo.
For the guac, you need a ripe avocado, a lime, and salt to taste.
Slice around avocado and slice lime in half. I used the lime I zested earlier.
Scoop pit out. I use this avocado tool I picked up somewhere, who knows.
Squeeze out the avocado meat and squeeze lime juice over it.
Mash until it is nice and creamy.
For the beans, drain most of the liquid out and mash these until creamy. I used some I already had. I have an obsession of not wasting food and finding ways to use foods up in different ways. It’s crazy I know. I guess it is from growing up hearing from my parents and teachers about how many people are starving in the world and how I should eat all my food!
Now it’s time to slice your cheese and buns…..
Okay, let’s light this candle!!
Preheat your grill to 400 degrees. Spray grill with NON-STICK, NON-FLAMMABLE SPRAY.
Place patties on grill and cook for 2 minutes.
After 2 minutes, flip and cook for 4 minutes.
Now flip one more time and put cheese slices on. Cook for 2 minutes and you are done!
Spray non-stick spray once more, and toast bottoms of buns.
It’s time to assemble…..
Spread top half with desired amount of aioli.
Spread bottom half with bean spread.Top bottom half with burger.
Spread guac on top of burger.
Okay, it’s time for the yucca chips. BEWARE! THESE POSSIBLY COULD BE YOUR NEWEST ADDICTION!
We will start with the very, ugly YUCCA ROOT!
Peel the outside.
Using a mandolin, make thin chips.
Heat a cast iron skillet with vegetable oil on high. I use a thermometer when I fry foods, which is rarely, but it keeps the oil from burning. I like to keep the grease at 350 degrees.
As soon as the oil gets to 350, carefully drop the slices in the skillet. Using a wire spider or slotted spoon, stir constantly. Take them out when they are the color of Lay’s potato chips. Top with sea salt and fresh ground pepper.
I hear a dinner bell!