Cornucopia Burger with Turkey and Paprika Aioli

Ingredients:

Turkey burgers

• 220 g of ground dark turkey meat
• 220 g of ground white turkey meat
• 1 small onion, finely chopped
• 2 carrots, grated
• 1 green bell pepper, seeded and finely chopped
• 3 tablespoons grated Parmesan (heaping)
• 0.5 cup chopped cilantro leaves
• 1 tbsp. hot Hungarian paprika
• 0.5 tsp sweet Hungarian paprika
• 0.5 tsp cayenne pepper
• 1/4 teaspoon habanero powder
• 1/4 tsp ground ginger
• 1/4 tsp curry powder
• A pinch of salt and freshly ground black pepper
• 1 large egg
• Olive oil, as needed
• 4 slices provolone cheese
• 4 onion buns
• 1 avocado, halved, pitted, peeled and thinly sliced
• 1 tomato, thinly sliced
• Alfalfa sprouts, as needed

Aioli with paprika

• 2 tablespoons mayonnaise
• 2 tablespoons Dijon mustard
• 1/4 teaspoon hot Hungarian paprika

Preparation:

1. Aioli:
   
   In a small bowl, combine mayonnaise, mustard, and paprika. Cover and refrigerate until ready to use.
   
   Burger:
   
   Preheat grill to medium-high heat.
   
   In a large bowl, combine the ground turkey, onion, carrot, bell pepper, Parmesan, and all the spices. Lightly beat the egg in a separate bowl, then stir it into the meat mixture. Form the turkey into patties. Lightly brush the grill grate with olive oil, then arrange the patties on the grill and close the lid tightly. Grill, making sure to mark the patties with the grill, for about 6-8 minutes.
2. Carefully flip each patty and continue grilling. Add a slice of provolone cheese after 3 minutes and close the lid again to melt the cheese, another 2-3 minutes. Remove the patties from the grill and keep them warm, loosely covered with foil. Reduce the grill heat to medium, brush with olive oil, and arrange the buns on the grill. Grill until heated through and slightly crisp, about 2 minutes.
3. Assemble the burgers by spreading paprika aioli on the bottom bun halves and placing the patties on top. Garnish with a slice of avocado, a tomato slice, and a serving of alfalfa sprouts. Top with the bun tops and serve with summer sangria!