Shishito Pepper Turkey Burger

steps

Make the shishito pepper sauce:

1. Preheat oven 400 degrees. In a large bowl, toss peppers with olive oil, salt, and pepper. Place peppers on a baking sheet in a single layer and roast until softened and slightly charred, 15 to 20 minutes, turning halfway through for even roasting. Allow to cool for 10 minutes.
2. In a food processor or blender, combine roasted peppers, mayonnaise, dijon mustard, whole grain mustard, white vinegar, garlic, and salt and pepper. Blend until smooth and well combined. Add a little water if needed to thin sauce to desired consistency. Set aside.

Make the burgers:

1. In a large bowl, combine ground turkey, peppers, onion, garlic, breadcrumbs, soy sauce, olive oil, paprika, cumin, salt, and pepper. Mix together, being careful not to overwork the mixture. If mixture feels too wet, add a tablespoon of breadcrumbs at a time until desired texture is reached.
2. Divide into 4 equal portions and shape into patties.
3. Heat a nonstick skillet or grill pan over medium heat and lightly grease with oil. Add patties and cook until they reach an internal temperature of 165 degrees, 5 to 7 minutes on each side. (Alternatively, heat a gas or charcoal grill to 450 to 500 degrees.
4. Place patties on grill over direct heat and cook to desired doneness). During the last minute of cooking, place a slice of gouda cheese on each patty and allow to melt.

Assemble the burgers:

1. On bottom half of each brioche bun, add a generous amount of shishito mustard sauce. Add turkey burger and top with bibb lettuce leaves and sliced red onion. Close with top bun and enjoy immediately.