Turkey Burger With Lemon Mayonnaise |
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Prep Time: 60 Minutes Cook Time: 10 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A DC chef (Spike from Season 4 of Top Chef) made these burgers for the White House 2009 Easter Egg Roll and calls it the Michelle Melt at his restaurant. I found the recipe in Food and Wine magazine. These burgers were a total hit when I brought them to a party. They came out rather spicy! If you are not a fan of caramelized onions on your burgers, skip the first step. Ingredients:
3 tablespoons canola oil |
1 onion, halved and thinly sliced |
1/2 cup finely chopped celery |
1/2 cup finely chopped granny smith apple |
2 scallions, thinly sliced |
1 small canned chipotle pepper, in adobo sauce, minced |
1 1/2 lbs lean ground turkey breast |
1 tablespoon minced flat-leaf parsley |
2 teaspoons finely grated lemon zest |
kosher salt and freshly ground black pepper |
1/3 cup reduced-fat mayonnaise |
1 1/2 teaspoons fresh lemon juice |
1/4 teaspoon chopped thyme |
5 whole wheat hamburger buns, split and toasted |
5 iceberg lettuce leaves |
5 tomatoes, slices |
Directions:
1. In a nonstick skillet, heat 1 tablespoon of the canola oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes. Transfer the onion to a bowl. Wipe out the skillet.
2. Heat 1 tablespoon of the canola oil in the skillet. Add the celery, apple and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a bowl and add the chipotle; let cool. Stir in the turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt and 1/4 teaspoon of pepper. Shape the mixture into four 1/2-inch-thick patties.
3. In the skillet, heat the remaining 1 tablespoon of canola oil. Add the burgers and cook over moderately high heat, turning once, until no longer pink inside, 10 minutes.
4. Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 teaspoon of lemon zest, the lemon juice and chopped thyme and season with salt and pepper. Spread the lemon mayonnaise on the top halves of the buns; set the burgers on the bottom halves and top with the caramelized onions, lettuce and tomato. Close the burgers and serve.
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