turkey burger to beat all turkey burgers, I feel compelled to keep trying new ones. I honestly don’t think I’ll find one I like more, but I’m sure you’d get sick of me talking about the same one again and again, plus I figure there are some of you who aren’t about to trash up your turkey burger with bacon (a travesty, really).
As a result of having a favorite of all favorites, it’s hard for me to compare the turkey burgers that follow. Regardless, this was still a really good burger…and unique, to boot! Sautéed celery, green apple, and scallions keep the meat moist, while the chipotle pepper adds smokiness. I’ve never topped a burger with mayonnaise before, but the lemon thyme mayo spread on the bun actually elevated the burger from good to great. Greek yogurt can likely be substituted in place for the mayo, but I’ve turned a new leaf with the ingredient ever since falling in love with Ina’s chicken salad and I’ve found that you only need a small amount to transform a dish!
Two Years Ago: Mexican Salad with Pomegranate Lime Dressing
Three Years Ago: Creamy Caper Sauce
Turkey Burgers with Lemon Mayonnaise
from Food and Wine Magazine
-3 tbsp 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 in adobo, minced
-1 pound lean ground turkey breast
-1 tbsp minced flat-leaf parsley
-2 tsp finely grated lemon zest
-kosher salt & freshly ground black pepper
-1/3 cup reduced-fat mayonnaise
-1 1/2 tsp fresh lemon juice
-1/4 tsp chopped thyme
-4 whole wheat hamburger buns, split and toasted
-spinach or lettuce, tomato slices, for serving
1. Heat 1 tbsp canola oil in a nonstick skillet. Add the onion slices and cook over medium heat, stirring occasionally, until golden and softened (about 25 minutes). Transfer to a bowl and set aside. Wipe out the skillet.
2. Heat 1 tbsp canola oil in the skillet. Add the celery, apples, and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a large bowl and add the chipotle. Allow to cool before stirring in the turkey, parsley, 1 tsp lemon zest, 2 tsp salt, and 1/4 tsp pepper. Shape the mixture into four (1/2-inch thick) patties.
3. Heat remaining 1 tbsp canola oil in the skillet. Add the burgers and cook over medium-high heat, flipping once, until cooked through (about 10 minutes).
4. While burgers are cooking, mix the mayonnaise with the remaining 1 tsp of lemon zest, the lemon juice, and the chopped thyme. Season with salt and pepper. Spread lemon mayo on the top halves of the buns. Place burgers on bottom buns and top with caramelized onions, lettuce/spinach, and tomato slices. Serve immediately.