Spicy Stuffed Turkey Burgers with Chipotle Mayo

As odd as it is to admit, I actually prefer the flavor of doctored-up turkey burgers to plain ground-beef burgers. It's the sort of minority opinion that would make Parks & Rec's Chris Traeger proud. This particular iteration of a turkey burger might be my favorite - combine the oozy cheese stuffing, piquant bite of the spicy seasonings and the creamy heat of the mayo, and it is an absolutely delicious winner. Plus, it might still be somewhat healthier than a beef burger...? At least that's what the modest pile of roasted carrot fries on the side is telling me...

That rooster is *not* pleased that I made a patty out of his fowl brethren 

Spicy Stuffed Turkey Burgers with Chipotle Mayo
Makes 4 burgers

*1 lb ground turkey (the best ground turkey I've found locally is from Lindenhof Farm, which frequently sends envoys to the West Chester Growers Market)
*1 small shallot, finely minced or grated
*2 pressed or very finely minced garlic cloves
*1 habanero pepper, minced finely (wear gloves!)
*1/2 teaspoon cumin
*1/2 teaspoon oregano
*1/4 teaspoon smoked paprika
*S&P
*1 chipotle pepper in adobo, minced, plus 1 tablespoon of adobo sauce
*3 tablespoons mayonnaise
*3-4 heaping tablespoons finely grated habanero cheddar (or a nice smoked gouda)
*Hamburger buns of your choice
*High smoke-point oil


In a bowl, gently combine the turkey meat, shallot, garlic, seasonings and pinches of salt and pepper. Shape into 8 thin patties, deposit a heaping tablespoon of grated cheese into the center of half the patties, and then carefully crimp two patties together to have 4 in total. Crack some more pepper + a sprinkle of salt over them as they sit. Heat a cast iron pan a touch north of medium heat and add a good slick of high smoke point oil. Once the oil is hot, lay the burgers in and cook undisturbed approximately 5 minutes per side. Meanwhile, combine the chipotle, adobo, and mayonnaise. With one minute left, toast the buns lightly, brush one side of each with some mayo, and then assemble the burgers with any other fixings you desire.

Smoky Roasted Corn Soup

On our way back from the shore this past weekend we heeded the siren call of one of NJ's numerous roadside farmstands to stock up on bags of fresh sweet corn and some plump tomatoes, taking full advantage of the Garden State's bounty in an effort to make the most out of the waning days of fresh summer produce. Also, to mitigate the effects of the boardwalk fare we'd scarfed non-stop during our trip. I had my mind's eye firmly fixed on a recipe that David Lebovitz had posted a while ago for corn soup, so almost immediately upon return home I got straight to making a batch of it. I tweaked it a lot as I am wont to do, and am thoroughly pleased with the final result. I'm sure I'll be making it at least once or twice again before corn season ends. I don't want to think about those dark upcoming days...

Smoky Roasted Corn Soup
Makes 4 servings

Adapted from David Lebovitz

*4 ears corn, shucked
*1 small poblano chili, seeded and diced
*3 1/2 cups water
*1 bay leaf
*1-2 thickly cut slices of good bacon, diced small
*1/2 small onion, diced finely
*2 fat cloves of garlic, minced
*Smoked paprika, to taste
*1/2 teaspoon Chipotle Tabasco
*1/4 cup heavy cream
*EVOO
*S&P
*Sliced scallions and basil leaves, for garnish

Heat the oven to 375. Put the water in a pot on medium. Spread the diced chili pieces on a large baking sheet, then slice the kernels of corn off the cobs over the sheet so that it'll catch the kernels as they fall. Drizzle the kernels and chili bits with a good glug or two of EVOO, smatter with salt and pepper, toss well, and set in the oven for about 20-25 minutes, stirring a couple times during cooktime. Chop the cobs into pieces and put in the pot with the water, a bay leaf, and a sprinkle of salt. Once it comes to a boil, lower the heat to med-low and cover. Simmer for the duration of the corn roasting time.

Meanwhile in another pot, fry the bacon until crisp, then remove with a slotted spoon. Saute the onion for a few minutes in the fat, then add the garlic and a sprinkle of salt and continue to saute for another minute. When the corn mix is done, add to the pot with the onions and garlic, then strain the cob-water into the pot as well. Add a dash or two of paprika and the chipotle Tabasco; taste for seasoning. After it simmers for a bit, pour in the cream and once again taste for seasoning. With an immersion blender, blitz the soup just a few times to add more body to it, then let it simmer for a good 30 minutes or pop in the fridge to be heated up the following day. It's crack when fresh, but even more addictive when given time to let the flavors carouse around together.  When you're ready to serve, garnish each bowl with basil leaves and sliced scallions.

Grilled Peche Pork with Smoky Peach Salsa

One small silvery lining to the persistently dry and oppressive heat is that the local peaches this summer are fantastic. I bought a bunch of them at the West Chester Growers Market with the intention of making a peach lambic sorbet, but with the lambic sitting miles away in a Wegmans, yet to be purchased, and facing a fine stash of Festina Peche and some pork chops already in the fridge, my mind wandered to more savory applications. I still intend to make the sorbet down the line but I'm so glad I went the savory route this time.

Hate having to use flash...I promise it looked and WAS much more appetizing than it appears!

Grilled Peche Pork with Smoky Peach Salsa
Makes 2 servings 

*1 12 oz bottle of Dogfish Head Festina Peche
*Sprig of rosemary
*2 crushed cloves of garlic
*Sprinkling of salt and cracked black peppercorns
*Two bone-in, center cut pork chops
*2-3 fresh peaches, peeled, sliced in half and pitted
*1/2 small red onion, finely diced
*1 habenero or jalapeno, finely minced (wear gloves, y'hear?)
*1 large heirloom tomato or a couple Romas, seeded and diced
*2-3 large leaves basil, cut in chiffonade
*1 scant tablespoon EVOO
*Juice of half a lime
*1/2 teaspoon adobo sauce from a can of chipotles in adobo
*S&P

After taking a healthy swig of the Festina, pour the rest of the bottle into a ziplock bag with the rosemary, garlic, and S&P. Marinate the chops within for at least 3-4 hours, turning the bag occasionally, before taking them out about 30 minutes before grill-time. Whisk the olive oil, the lime juice and the adobo sauce together. When your grill is coursing along at medium-high heat, brush the cut sides of the peaches with a bit of olive oil and place on the grill for a couple minutes. Remove, and then dice when cool. Combine the peaches, onion, tomato, pepper, and basil and then toss lightly with the vinaigrette and S&P to taste.

Pat the chops dry and grill them for about 6 minutes per side, depending on how thick your chops are and how hot the coals are. 

Serve with the salsa -or... the other household half requested a sauce instead of a red-onion-laced salsa, so I threw another peach on the grill and pureed it with some of his favorite BBQ sauce and a chipotle pepper in adobo, much to his relief. I dished out rosemary-roasted potatoes on the side, but these chops would also be nice with some sauteed fresh runner beans drizzled with balsamic, I think.

Note -  I strained and boiled down the leftover marinade, adding in squeezes of honey and a bit of balsamic vinegar, until it reduced to a thickish glaze to brush on the chops while grilling, but after tasting the BBQ sauce I made for the other household half, I think I'd brush that on next time instead. Feel free to try both!