Michelles Turkey Burgers With Lemon Mayonnaise Recipes

MICHELLE'S TURKEY BURGERS WITH LEMON MAYONNAISE

Steps:

• 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. 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.

LEMON TURKEY BURGERS

Steps:

• In a large bowl, combine the first nine ingredients. Crumble turkey over mixture and mix well. Shape into six patties. , In a large nonstick skillet, cook patties in oil in two batches over medium heat until a thermometer reaches 165° and juices run clear. Serve on rolls with lettuce and tomato.

TURKEY BURGER WITH LEMON MAYONNAISE

Steps:

• 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.

TURKEY BURGERS WITH GRILLED TOMATOES AND LEMON MAYONNAISE

Steps:

• Use your hands to mix the ground turkey, marjoram, parsley, scallions, garlic, salt, red-pepper flakes, and black pepper in a medium bowl; do not over mix or the burgers will be tough. Shape the meat into four patties, each about 3/4-inch thick, and set them on a plate. Cover with plastic, and refrigerate for at least 30 minutes or for up to 8 hours.
• Thirty minutes before you're ready to grill the turkey patties, remove them from the refrigerator. Heat the grill to medium-high. Lightly brush the patties with oil, and grill over direct heat for 4 to 5 minutes on each side, until just cooked through. (Do not overcook burgers or they will dry out.) Brush the grill with additional oil, then grill the tomato slices until they are lightly charred, 1 to 2 minutes per side, and use a metal spatula to remove them from grill.
• Serve the burgers on the toasted muffins with the grilled tomatoes, Lemon Mayonnaise, lettuce, and sliced avocado.
• Combine the ingredients in a small bowl, cover with plastic, and refrigerate until needed.