I found these marvelous wonders on myrecipes.com but revised it slightly. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour. Feel free to use other condiments to your liking. Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. Serve burgers on toasted sourdough bread topped with lettuce and tomato. Add mayonnaise and process just until blended. Cilantro-Lime Mayo, recipe follows. 1/2 cup mayonnaise – regular mayo not miracle whip Garnish with Cilantro Mayonnaise. 1 garlic clove, peeled. Process until cilantro is fine. Shape the mixture into small burgers, approximately 2 inches in diameter. Grill the burgers for about 8 minutes per side, or until well done. Season with salt and pepper, to taste. You can cook these chicken burgers in a skillet, on a grill pan or on the grill. Add scallop sliders and cook until browned and cooked through. Cilantro Burgers with Spicy Mayo is a great addition to your barbeque menu in the summer! Blend all ingredients in food processor except mayonnaise and salt and pepper. I also use this mayo for my roasted red pepper, avocado, tomato and arugula panini. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Place burgers on grill and cook until just done and a thermometer inserted into the centers registers 165 degrees, about 3 minutes per side. 1 lb ground beef 4 slices pepper jack, or some other spicy cheese 4 hamburger buns, sliced 2 large poblano peppers Salt, black pepper, cumin, and chili powder to taste. 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. Chopped cilantro flavors the beef, while whole sprigs take the place of lettuce. Brush tops of patties with oil. 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. Cook the salmon patties in a skillet to enjoy this hearty burger year-round. When they reach an internal temperature of 165º, they’re ready to eat! For burgers, in a large bowl gently combine turkey, the cilantro, the chopped onion, garlic, salt, and pepper. Cilantro-Lime Mayo: 4 tablespoons fresh lime juice. cilantro-lime mayonnaise: makes enough for 4-5 burgers. Serve burgers on buns with cheese, lettuce, tomato, sliced red onions, and avocado. Cilantro-lime mayo is good with any seafood or fish, especially salmon. A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment. 12 mini burger buns or small soft dinner rolls. For the cilantro lime mayo 1 cup mayonnaise 1 cup cilantro leaves and tender stems, chopped 4 cloves garlic, minced Press chopped cilantro into the melted cheese on each burger. Shape turkey mixture into four 3/4-inch-thick patties. Divide mixture into 6 equal portions and, using your hands, shape into 6 burgers. My favorite way to enjoy these burgers is with sliced avocado, sliced jalapeños, onion, mayo and ketchup but feel free to create your own masterpiece. Place a slice of cheese on top of each burger and allow it to melt for a minute. 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. Poblano burgers with cilantro lime mayo Ingredients. You can cook these chicken burgers in a skillet, on a grill pan or on the grill take place... Onion, garlic, salt, and avocado burgers in a skillet over medium heat and chill for at 1... Burger and allow it to melt for a minute grill the burgers for about 8 minutes per side, until! Is a great addition to your liking salt, and avocado on buns with cheese, lettuce tomato. 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