Tuesday, July 10, 2012

Michelle's turkey burgers

I've made these burgers a couple times. The Hubs loves them. Here's the version from last time I made them. They are out of Food and Wine magazine, from July 2010. There are several components to these burgers: the meat itself, the lemony mayonnaise, and the sauteed onions. I make the mayonnaise first and then stick it back in the fridge to keep cool. Then I saute the onions on low heat while I'm compiling the burgers. 

Lemony mayonnaise
1 lemon
1/3 c mayonnaise

Zest the lemon and reserve for the burgers. 

Juice the lemon into a bowl. Fish out seeds and then mix in the mayo. Refrigerate. 

Sauteed Onions
1 onion, thinly sliced
1-2 Tbsp olive oil

Saute the onions on low heat in a skillet. Stir occasionally. You want the onions to be soft and translucent, with some brown, but not burnt.

Turkey burgers
2 lbs ground turkey
2-3 scallions, thinly sliced
1 granny smith apple, finely diced
2 stalks celery, finely diced
1 chile in adobo sauce, finely chopped (I froze the leftover ones I had from making chorizo last week...)
2 Tbsp cilantro (the recipe called for parsley, but we're fans of cilantro in this family...)
Lemon zest from one lemon
Salt & Pepper

Mix ingredients together. Form into patties. 2 pounds makes 7 pretty good sized burgers. The Hubs grilled them. 

Serve on buns with garden-fresh tomatoes. 

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