2 Tablespoons butter
1 cup diced celery
1 cup diced scallions
2 green apples, diced
1/2 cup canned chipotle chiles in adobo sauce
1 cup Major Grey’s Chutney
30 ounces group turkey
1/2 cup freshly grated lemon zest
1/2 cup fresh lemon juice
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
Chunky Avocado Topping
3 large avocados, pit and peel removed and diced
1 cup chopped fresh cilantro
1/2 red onion, diced
Grated zest and juice of 2 lemons
2 teaspoons olive oil
6 multigrain potato buns, cut in half
Sea salt and freshly ground black pepper
6 slices od Muenster cheese
6 leaves iceberg lettuce
6 ruby red tomato slices
6 red onion slices
To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, 15 to 20 minutes. Remove from the heat and set aside. Put the chipotle peppers and chutney in a blender. Puree until smooth. Transfer to a bowl with the turkey, celery mixture, lemon zest, and lemon juice and combine well. Set aside until ready to use.
To make the topping, in a bowl, combine the avocado, cilantro, onion, lemon zest and juice, olive oil, and salt to taste and mash together until well blended. Set aside until ready to use.
To make the patties, roll six 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
Heat a large skillet over medium-high heat and add just enough oil to cover the entire bottom. After 2 minutes, reduce the heat to medium, and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minutes. Place 1 slice of cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 3o seconds to melt the cheese.
To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and a spoonful of avocado topping. Cover with the bun top. Repeat with the remaining ingredients. Let rest for 2 to 3 minutes and serve.
PHOTO: Joe Shymanski
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