Adapted from Caroline Chambers
Makes 4 Burgers
- 1 Ib. ground turkey
- 4 oz. white cheddar cheese, shredded (about 1 cup), divided
- 3/4 cup mayonnaise, divided
- 1 ¼ teaspoon garlic powder, divided
- 1 ¼ teaspoon chili powder. divided
- 1 teaspoon kosher salt, divided
- 4 medium scallions, thinly sliced (optional)
- 2 tablespoons hot sauce (optional)
- 2 teaspoons fresh lime juice (from 1 lime)
- 1 tablespoon avocado oil
- 4 hamburger buns
- 3 cups shredded iceberg lettuce
- Preheat oven to 375°.
- For the turkey burgers: Stir together turkey, 1/2 cup of the cheese, 1/4 cup of the mayonnaise, 1 teaspoon of the garlic powder, 1 teaspoon of the chili powder and 3/4 teaspoon of the salt in a large bowl until just combined. Add scallions, and stir gently to combine. Shape into 4(½-inch-thick) patties.
- For the burger sauce: Stir together remaining 1/2 cup mayonnaise, 1/8 teaspoon salt, 1/4 teaspoon garlic powder and 1/4 teaspoon chili powder with hot sauce and lime juice in a small bowl. Set burger sauce aside.
- Heat a 12-inch nonstick skillet over medium high for 1 to 2 minutes. Add oil, and swirl to coat hot skillet evenly. Add patties to skillet; cook, undisturbed, until golden brown on 1 side, 4 to 5 minutes. Flip patties, and cook until golden brown all over or internal temperature reaches 165° when a thermometer is inserted into center of patties, another 4-5 minutes. Top patties with remaining ½ cup cheese (2 tablespoons per patty) during the last 1-2 minutes of cooking.
- While burgers cook, place buns on a baking sheet; bake in preheated oven until warm, 4 to 5 minutes. Remove from oven.
- Toss lettuce with 2 to 3 tablespoons of reserved burger sauce and remaining 1/8 teaspoon salt. Spread remaining burger sauce over both sides of each bun. And desired toppings, such as sliced tomato and red onion.
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