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Apple and Lime Turkey Burgers with Sriracha Mayonnaise

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.


For sauce:
3/4 cup regular mayonnaise
1/4 cup Sriracha sauce
For burgers:
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
For toppings:
1 1/2 cup mixed spring lettuce (baby greens)
12 thin slices of vine-ripened tomato
For rolls:
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.


Note--The addition of apple adds flavor and moisture to the turkey; the salt enhances the flavor of the meat. I chose a solid moisture producing item (the apples) as ground turkey is very soft to handle. A liquid would hinder the formation of stable patties. The Sriracha mayonnaise is bold in flavor, but does not overwhelm the burger--it enhances it. The wine should be cool and crisp, but not add another flavor to the meal. The flavor of the assembled burger is quite complete. The clean and refreshing flavor of Pinot Grigio would be my first choice to compliment (even parallel this dish), not compete.