If you plan on firing up the grill this weekend, take a look at these cookout partners. What could be better than a tasty burger and a rich, frosty milkshake? The burger is a combination of turkey and chorizo, embellished with an avocado relish and fresh tomato. The milkshake is based on roasted pineapple; perhaps a more adult version of a diner favorite and certainly a perfect dessert drink with the addition of a little rum. The chorizo takes ground turkey from bland and boring to spicy and delicious. And I’m definitely spiking that shake with some good golden rum. It’s starting to feel like summer already!
Turkey-Chorizo Burgers with Avocado Relish
1/2 pound fresh Mexican-style chorizo, casings removed or in bulk form
1 pound ground turkey
1 large Haas avocado, halved, pitted, peeled and coarsely mashed
1/2 small onion, finely diced
1/2 jalapeno chile, finely diced
Juice of 1 lime
1/4 cup finely chopped fresh cilantro leaves
freshly ground pepper
4 rolls, split and toasted
1 medium ripe tomato, sliced
Crumble the chorizo into small pieces over a large mixing bowl. Add the turkey and 1/2 teaspoon salt and mix well with your hands. Form into 4 1/2-inch thick patties. Make an indentation in the center of each burger with your fingertips to prevent it from forming a domed shape on the grill. Prepare your grill and oil the grates. Cook the burgers, turning once , until an instant-read thermometer registers 165F, about 10 minutes. Meanwhile, in a small bowl, combine the avocado, onion, jalapeno, lime juice, and cilantro and mix gently. Season with salt and pepper. To serve: spread the avocado relish over the bottom of each roll, top with a burger, a tomato slice and the top of the roll. Enjoy!
Roasted Pineapple Milkshake
(makes four 6-ounce milkshakes)
1/2 small Golden pineapple, cored and cut into wedges (3 cups)
1/2 cup pineapple juice, chilled
1/4 cup lemon sorbet
10 ounces premium vanilla ice cream (or homemade vanilla ice cream)
2 ounces dark or golden rum (optional)
Preheat the oven to 375F. Combine the pineapple and 1/4 cup of the juice in a small roasting dish and roast in the oven, turning once, until golden brown, about 15-20 minutes. Remove from the oven and let cool completely. Set aside 4 pineapple wedges for garnish. Put the remaining cooled roasted pineapple, any juice from the roasting dish, and the remaining 1/4 cup pineapple juice in a blender and blend until combined (if using the rum add it as well). Add the sorbet and ice cream and blend until smooth, about 10 seconds. Portion into 4 glasses or wine goblets and garnish with a pineapple wedge.
(Turkey-Chorizo Burgers minimally adapted from Fine Cooking, volume 123)
(Avocado relish and Pineapple Milkshakes from “Burgers, Fries, and Shakes” by Bobby Flay)