Taco Turkey Burgers with Ancho Chile Aioli & Onion Confit

INSTRUCTIONS

• 1 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.
• 2 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.
• 3 For the Taco Turkey Burgers, mix turkey, panko, Seasoning, egg, Worcestershire, oregano, salt and pepper in medium bowl. Shape into 4 patties.
• 4 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.
• 5 Meanwhile, for the Ancho Chile Aioli, mix all ingredients in a small bowl until well blended.
• 6 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.
• 7 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.