Burger from Good Stuff (Michelle Melt)

By contessawannabe

Ingredients

• Turkey Mix:
• 2 tablespoons butter
• 1 cup diced celery
• 1 cup diced scallions
• 2 green apples, cored and diced
• 1 ⁄2 cup canned chipotle chiles in adobo sauce
• 1 cup store-bought mango Chutney
• 2 pounds ground turkey
• 1 ⁄4 cup grated lemon zest
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• Caramelized Onions:
• 3 tablespoons canola oil
• 2 cups thinly sliced Spanish onions
• 6 slices Swiss cheese
• 6 leaves iceberg lettuce
• 6 ruby red tomato slices
• Multigrain potato buns, cut in half

Details

Servings 6
Adapted from theview.abc.go.com

Preparation

Step 1

Melt the butter in a skillet over medium heat. Add the celery, scallions, and apples. Cook, stirring occasionally, for 15 to 20 minutes. Remove from the heat and set aside. Add the chipotle and 1⁄2 tablespoon of adobo sauce from the can and the chutney to a blender. Puree until smooth. Transfer to a bowl.

Add the celery mixture and stir until well combined.

Add the turkey, lemon zest, salt, and pepper and stir until well combined.
To make the patties, roll six 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.

To make caramelized onions, heat the oil in a large nonstick skillet over medium heat. Add the onions—don’t worry if they’re piled high; they will cook down. Turn with a spatula so all the onions are evenly coated in oil. Continue to cook, stirring the onions every 8 minutes, until the slices have turned a dark, rich brown color, about 25 minutes. If the onions begin to burn, reduce the heat to medium-low and add more oil. Remove the onions and place them in a bowl.

Heat a large skillet over medium-high heat and add enough just oil to cover the entire bottom. After 2 minutes, reduce the heat to medium and place the patties into the skillet. Season with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute.
Place 1 slice cheese on each patty and continue cooking 2 minutes. Cover with a lid for the last 30 seconds to melt the cheese.

Toast the buns. Set aside.

To assemble the burgers, place 1 patty on a toasted bun bottom. Top the patty with a tablespoon of caramelized onions, 1 lettuce leaf, 1 tomato slice, and a heaping spoonful of the South Lawn Herb Garden Mayo (recipe below). Cover with the bun top.

Repeat with the remaining ingredients.

Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.