Turkey Burger With Lemon Mayonnaise
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.
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INGREDIENTS
Nutrition- 3tablespoons canola oil
- 1
- 1⁄2cup finely chopped celery
- 1⁄2cup finely chopped granny smith apple
- 2
- 1
- 1 1⁄2lbs lean ground turkey breast
- 1tablespoon minced flat-leaf parsley
- 2teaspoons finely grated lemon zest
- kosher salt and freshly ground black pepper
- 1⁄3cup reduced-fat mayonnaise
- 1 1⁄2teaspoons fresh lemon juice
- 1⁄4teaspoon chopped thyme
- 5whole wheat hamburger buns, split and toasted
- 5
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DIRECTIONS
- 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.
- 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.
- 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.
- 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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