Wine Varietal: Pinot Grigio
I’ve always thought it odd that many people just substitute turkey for beef in a burger and pile it high with traditional burger fixings.Poultry has it’s own personality. I had a frozen turkey burger for lunch the other day and put on some lettuce and my special mayo and thought it may have been the best turkey burger I ever had. Then I thought, why not make a fresh turkey burger with my special mayo and give the roll a little attention too? This is that burger.
3/4 cup regular mayonnaise
1/4 cup Sriracha sauce
1 1/2 pounds 85/15 ground turkey
1 1/2 teaspoons salt
1 1/2 cups very finely diced, unpeeled apple (Fuji preferred)
1/4 cup minced onion
4 1/2 teaspoons finely chopped, lime zest
1 1/2 cup mixed spring lettuce (baby greens)
12 thin slices of vine-ripened tomato
6 kaiser rolls
2 tablespoons olive oil
1/2 teaspoon garlic salt
To grease grill:
2 tablespoons canola oil
In small bowl, combine sauce ingredients. Mix well and set aside to allow flavors to meld.
Wash and slice tomatoes and lettuce. Set aside until ready to assemble burgers.
In separate bowl, combine burger ingredients. Gently mix together and form 6 patties, slightly larger in width than the rolls being used. Patties will be approximately 1/3 inch in thickness.
Turn grill to medium heat and lightly grease grill with oiled paper towel to help prevent burgers from sticking. Depending upon paper towel, you may need to use only half of oil.
Place on preheated grill for 5-6 minutes on each side to complete doneness. No pink should remain. (Note–I do not take a chance with raw poultry and burgers will be moist.) Remove from grill, cover, and set aside.
Brush rolls (tops and bottoms) with olive oil and sprinkle lightly with garlic salt. Place center sides down on grill and cook over medium heat until nice grill marks and crispness is evident, approximately 2 minutes.
To assemble, place bottom of bun on plate, and top with baby greens, followed by two thin slices of tomato, and one tablespoon of Sriracha mayonnaise.