Chipotle Turkey Burgers with Street Corn Aioli

For Burgers:

• 1 lb ground turkey (93% lean)
• 4 Tbsp La Preferida Chipotle Taco Seasoning
• 3 Tbsp La Preferida Diced Green Chiles (finely minced into paste)
• 2 pinches salt
• 1 Tbsp cooking oil
• 4 hamburger buns (pretzel buns or preferred)
• ½ small iceberg lettuce, shredded
• 2 Roma tomatoes, sliced

Street Corn Aioli:

• 1 (15 oz) can La Preferida Whole Kernel Corn, drained and dry
• 2 cups mayonnaise
• 10 sprigs cilantro, chopped
• Juice of ½ lime

6 La Preferida Chipotle Peppers in Adobo (reserve the sauce)

1. In a pan over medium heat, add the corn and stir constantly until nicely roasted. (Don’t use oil or it will affect the aioli.) Remove from heat.
   
2. In a blender, combine mayo, chipotle peppers, cilantro, and lime juice. Blend until smooth, then transfer to a bowl. Mix the roasted corn in thoroughly and set aside.
   
3. In a large bowl, mix turkey, seasoning, green chile paste, and salt, until well combined. Form into 4 patties slightly wider than the buns since they will shrink when cooked. * It’s important to mince the green chiles into a paste to allow flavor and moisture to disperse evenly through the burger.
4. ** In a large pan over medium heat, add oil. Cook patties for 2–3 minutes per side, or until nicely browned and the internal temperature reaches 165°F. Don’t overcrowd the pan—give each patty room to sear.
   
5. Toast buns. Spread 2 Tbsp aioli on the bottom bun, add patty, a little more aioli, lettuce, tomato.Top with the other half of the bun.

   Chef Tip: Use leftover aioli as a dip—just add sour cream and the remaining diced green chiles.

** Grilling Option: Skip the oil and grill patties over medium flame for about 3  minutes per side, or until they reach 165°F. Use a probe thermometer for best results.