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