Free-Range Turkey Burger Good Stuff Spike Mendelsohn

1. 1

   To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, for 15 to 20 minute Remove from the heat and set aside.

2. 2

   Put the chipotle peppers and chutney in a blender. Puree until smooth. Transfer to a bowl with the turkey, celery, mixture, lemon zest, lemon juice, and combine well.

3. 3

   For patties, roll 6 5 oz turkey balls and form each ballinto a patty. Arrange on a tray, cover, and refrigerate.

4. 4

   Butter and toast buns.

5. 5

   Heat large skillet over medium-high heat. Add just enough oil to cover bottom of pan. After 2 min, reduce heat to medium and place patties in to the skillet. Season patties with salt and pepper and cook for 3 minute Flip, and cook on the other side for 1 minute Place 1 slice cheese on each patty and continue to cook 2 min more for med-rare doneness. cover with a lid or foil for last 30 seconds to melt the cheese.

6. 6

   To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, tomato slice, 1 onion slice, and spoonful of your choice of sauce. Covere with bun top. Repeat with remaining -- Wrap sandwiches in wax paper. Let rest 2-3 min and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.