Place a slice of cheese on top of each burger and allow it to melt for a minute. Cilantro-lime mayo is good with any seafood or fish, especially salmon. 12 mini burger buns or small soft dinner rolls. 1 garlic clove, peeled. I found these marvelous wonders on myrecipes.com but revised it slightly. Shape turkey mixture into four 3/4-inch-thick patties. Sriracha has rightfully become an all-purpose condiment—its sweet chile heat and its vinegar punch go well beyond burgers, perking up brothy soups, meat marinades, and dipping sauces. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment. Poblano burgers with cilantro lime mayo Ingredients. Place burgers on grill and cook until just done and a thermometer inserted into the centers registers 165 degrees, about 3 minutes per side. Process until cilantro is fine. Serve burgers on buns with cheese, lettuce, tomato, sliced red onions, and avocado. Season with salt and pepper, to taste. You can cook these chicken burgers in a skillet, on a grill pan or on the grill. Chopped cilantro flavors the beef, while whole sprigs take the place of lettuce. Press chopped cilantro into the melted cheese on each burger. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour. Cilantro-Lime Mayo, recipe follows. Add mayonnaise and process just until blended. Cilantro Burgers with Spicy Mayo is a great addition to your barbeque menu in the summer! Cook the salmon patties in a skillet to enjoy this hearty burger year-round. For the cilantro lime mayo 1 cup mayonnaise 1 cup cilantro leaves and tender stems, chopped 4 cloves garlic, minced For burgers, in a large bowl gently combine turkey, the cilantro, the chopped onion, garlic, salt, and pepper. Serve burgers on toasted sourdough bread topped with lettuce and tomato. These juicy, succulent burgers have the perfect seasoning to make you stand in line for seconds, or at least go home and cook your own. Shape the mixture into small burgers, approximately 2 inches in diameter. 1/2 cup mayonnaise – regular mayo not miracle whip Grill the burgers for about 8 minutes per side, or until well done. Add scallop sliders and cook until browned and cooked through. I also use this mayo for my roasted red pepper, avocado, tomato and arugula panini. cilantro-lime mayonnaise: makes enough for 4-5 burgers. Blend all ingredients in food processor except mayonnaise and salt and pepper. Eli wasn’t a fan of turkey burgers till we topped his with this mayonnaise, and now he begs for turkey burgers with cilantro-lime mayonnaise on them. Garnish with Cilantro Mayonnaise. 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