Jucy Lucy Turkey Burgers

Source: Find more recipes at: finecooking.com Photo by Lisa M. 4.5 None 5 1 (53)

Jucy Lucy Turkey Burgers
Adapted from keyingredient.com
Jucy Lucy Turkey Burgers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Adapted from keyingredient.com

Ingredients

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  • Search by Ingredient

Directions

Directions Make the avocado spread: In a food processor, combine the avocado, sour cream, vinegar, lime juice, salt, and a large pinch of pepper. Pulse a few times to break up the avocado, then gradually add the oil with the motor running and process until smooth. (It should have the consistency of mayonnaise.) Transfer to a bowl, then stir in the cilantro and check the seasonings. The spread will keep, covered in the refrigerator, for up to 3 days. Make the burgers: In a large bowl, combine the turkey, yogurt, lemon zest, mustard, and thyme, then season with salt and pepper. Gently mix together with a fork or your hands. Divide the meat into 8 even-size balls. Gently press each one into a patty about 1/4 inch thick. Put 1 chunk of cheese in the center of each of 4 patties, then cover with the remaining 4 patties. Seal the cheese inside by gently pressing the patties together all the way around the edges. Season the patties with salt and pepper. In a grill pan or large skillet, heat the oil over medium-high heat until it shimmers. Add the burgers and cook until browned on the first side, about 3 minutes. Flip them over and cook until browned and cooked through, about 3 minutes more. (If a bit of cheese oozes out, don’t worry; the crusty bits left in the pan are the best part, so just peel them off and eat them.) Transfer the burgers to the buns and serve with toppings. Make the avocado spread: In a food processor, combine the avocado, sour cream, vinegar, lime juice, salt, and a large pinch of pepper. Pulse a few times to break up the avocado, then gradually add the oil with the motor running and process until smooth. (It should have the consistency of mayonnaise.) Transfer to a bowl, then stir in the cilantro and check the seasonings. The spread will keep, covered in the refrigerator, for up to 3 days. Make the burgers: In a large bowl, combine the turkey, yogurt, lemon zest, mustard, and thyme, then season with salt and pepper. Gently mix together with a fork or your hands. Divide the meat into 8 even-size balls. Gently press each one into a patty about 1/4 inch thick. Put 1 chunk of cheese in the center of each of 4 patties, then cover with the remaining 4 patties. Seal the cheese inside by gently pressing the patties together all the way around the edges. Season the patties with salt and pepper. In a grill pan or large skillet, heat the oil over medium-high heat until it shimmers. Add the burgers and cook until browned on the first side, about 3 minutes. Flip them over and cook until browned and cooked through, about 3 minutes more. (If a bit of cheese oozes out, don’t worry; the crusty bits left in the pan are the best part, so just peel them off and eat them.) Transfer the burgers to the buns and serve with toppings.

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