I'm busy working on my blog posts. Watch this space!
Summer Turkey Burger
August 23, 2019
2 avocados, divided
2 tsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. ground cumin
3 Tbsp. plus ½ cup mayonnaise
4 tsp. Sriracha, divided
1½ tsp. kosher salt, plus more
½ medium red onion, divided
1 lb. ground turkey
4 Tbsp. extra-virgin olive oil, divided, plus more for greasing
3 cups very thinly sliced red cabbage (from ¼ medium head)
2 Tbsp. fresh lime juice, divided
4 hamburger buns, toasted OR romaine lettuce as a healthy alternative
Add Worcestershire, garlic powder, cumin, 3 Tbsp. mayonnaise, 2 tsp. Sriracha, and 1½ tsp. salt into a bowl. Grate half of the onion on the medium holes of a box grater into bowl. Mix with a fork to combine. Add turkey and mix thoroughly with clean hands. Drizzle 1 Tbsp. oil on a large plate. Using oiled hands, form turkey mixture into 4 balls, place on plate, and press down into patties 4–4½" across.
Meanwhile, stir remaining ½ cup mayonnaise and 2 tsp. Sriracha in a small bowl and season with a pinch of salt. Thinly slice remaining onion and toss with cabbage in a medium bowl.
Heat 2 Tbsp. oil in a large nonstick skillet over medium. One by one, carefully slide patties off plate into skillet. Cook, shaking skillet a couple of times to make sure patties aren’t sticking. Cook for about 5-6 minutes on each side.
Thinly slice remaining 1½ avocados. Add lime juice and remaining 1 Tbsp. oil to cabbage mixture and toss to combine; season with salt. Divide Sriracha mayo among cut sides of buns, spreading to edges. Place patties on bottom buns, then shingle avocado slices over. Heap slaw over avocado, then close burgers with top buns.
Original Recipe: https://www.bonappetit.com/recipe/extra-juicy-turkey-burgers