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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.