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Eddie Zamora Recipe
main dishes

Taco Turkey Burgers with Ancho Chile Aioli & Onion Confit

Super-juicy taco turkey burgers get loaded up with the robust flavor of McCormick® Original Taco Seasoning, McCormick® Mexican Oregano and French’s® Worcestershire Sauce. Garnished with a caramelized Onion Confit topping and Ancho Chili Aioli, they’re a little bit of everything awesome – sweet, heat, richness and tang. Recipe and Photo Credit: Eddie Zamora, @TheYumYumFoodie.
  • 20m

    prep time

  • 30m

    Cook Time

  • 26



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Onion Confit

Taco Turkey Burgers

Ancho Chile Aioli


  • To make the Onion Confit, heat olive oil in large heavy bottom skillet on medium-high heat. Add onions. Sprinkle with brown sugar, salt and pepper; stirring to mix well. Cook on medium heat about 8 to 10 minutes, stirring constantly.

  • Stir in red wine, balsamic vinegar and vanilla. Reduce heat to medium; cook about 20 minutes longer or until softened and golden brown, stirring occasionally. Set aside; keep warm until ready to serve.

  • For the Taco Turkey Burgers, mix turkey, panko, Seasoning, egg, Worcestershire, oregano, salt and pepper in medium bowl. Shape into 4 patties.

  • Heat about 2 tablespoons olive oil in large skillet on medium heat. Cook turkey burgers 4 minutes per side, or until cooked through (internal temperature should reach 165°F), adding cheese to burgers about 1 minute before cooking is complete.

  • Meanwhile, for the Ancho Chile Aioli, mix all ingredients in a small bowl until well blended.

  • Spread cut side of toasted rolls with Aioli. Layer bottom roll with lettuce, tomato and red onion, if desired, and place burgers on top. Top with Onion Confit to serve.

  • Test Kitchen Tip: If you have extra Onion Confit, allow to cool completely and store in an airtight container in the refrigerator. Use to top burgers, steaks or roasted pork.

Nutrition information (per Serving)



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