A spinach salad with a sweet, slightly spicy Asian-influenced dressing makes a tasty accompaniment. Shape the mixture into small burgers, approximately 2 inches in diameter. I found these marvelous wonders on myrecipes.com but revised it slightly. Cilantro-Lime Mayo, recipe follows. Process until cilantro is fine. Brush tops of patties with oil. 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. Cilantro-lime mayo is good with any seafood or fish, especially salmon. I also use this mayo for my roasted red pepper, avocado, tomato and arugula panini. Serve burgers on buns with cheese, lettuce, tomato, sliced red onions, and avocado. Heat 2 tablespoons vegetable oil in a skillet over medium heat. Cilantro Burgers with Spicy Mayo is a great addition to your barbeque menu in the summer! Shape turkey mixture into four 3/4-inch-thick patties. 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. Add mayonnaise and process just until blended. cilantro-lime mayonnaise: makes enough for 4-5 burgers. For the cilantro lime mayo 1 cup mayonnaise 1 cup cilantro leaves and tender stems, chopped 4 cloves garlic, minced 1 garlic clove, peeled. Cilantro-Lime Mayo: 4 tablespoons fresh lime juice. Place on a waxed paper lined sheet tray, cover with plastic wrap and chill for at least 1 hour. Feel free to use other condiments to your liking. 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 scallop sliders and cook until browned and cooked through. Chopped cilantro flavors the beef, while whole sprigs take the place of lettuce. Press chopped cilantro into the melted cheese on each burger. 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. Divide mixture into 6 equal portions and, using your hands, shape into 6 burgers. Season with salt and pepper, to taste. Cook the salmon patties in a skillet to enjoy this hearty burger year-round. Garnish with Cilantro Mayonnaise. 12 mini burger buns or small soft dinner rolls. You can cook these chicken burgers in a skillet, on a grill pan or on the grill. Place burgers on grill and cook until just done and a thermometer inserted into the centers registers 165 degrees, about 3 minutes per side. Serve burgers on toasted sourdough bread topped with lettuce and tomato. Skip the beef and serve a Mexican-inspired salmon burger topped with a fresh lime-cilantro mayonnaise sauce. Blend all ingredients in food processor except mayonnaise and salt and pepper. 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