Spicy Stuffed Turkey Burgers with Chipotle Mayo

As odd as it is to admit, I actually prefer the flavor of doctored-up turkey burgers to plain ground-beef burgers. It's the sort of minority opinion that would make Parks & Rec's Chris Traeger proud. This particular iteration of a turkey burger might be my favorite - combine the oozy cheese stuffing, piquant bite of the spicy seasonings and the creamy heat of the mayo, and it is an absolutely delicious winner. Plus, it might still be somewhat healthier than a beef burger...? At least that's what the modest pile of roasted carrot fries on the side is telling me...

That rooster is *not* pleased that I made a patty out of his fowl brethren 

Spicy Stuffed Turkey Burgers with Chipotle Mayo
Makes 4 burgers

*1 lb ground turkey (the best ground turkey I've found locally is from Lindenhof Farm, which frequently sends envoys to the West Chester Growers Market)
*1 small shallot, finely minced or grated
*2 pressed or very finely minced garlic cloves
*1 habanero pepper, minced finely (wear gloves!)
*1/2 teaspoon cumin
*1/2 teaspoon oregano
*1/4 teaspoon smoked paprika
*S&P
*1 chipotle pepper in adobo, minced, plus 1 tablespoon of adobo sauce
*3 tablespoons mayonnaise
*3-4 heaping tablespoons finely grated habanero cheddar (or a nice smoked gouda)
*Hamburger buns of your choice
*High smoke-point oil


In a bowl, gently combine the turkey meat, shallot, garlic, seasonings and pinches of salt and pepper. Shape into 8 thin patties, deposit a heaping tablespoon of grated cheese into the center of half the patties, and then carefully crimp two patties together to have 4 in total. Crack some more pepper + a sprinkle of salt over them as they sit. Heat a cast iron pan a touch north of medium heat and add a good slick of high smoke point oil. Once the oil is hot, lay the burgers in and cook undisturbed approximately 5 minutes per side. Meanwhile, combine the chipotle, adobo, and mayonnaise. With one minute left, toast the buns lightly, brush one side of each with some mayo, and then assemble the burgers with any other fixings you desire.

Herbed Turkey Burgers with Kale Pesto

On a particularly excellent episode of FOX's animated series Bob's Burgers last week, Bob's burger special of the day was "If Looks Could Kale", and I found myself desiring a fictional punny foodstuff something fierce. I devised my own "If Looks Could Kale" burger tonight, although the kale aspect was only a hit with 1/2 of the household, namely me. Other household half proclaimed the pesto to be too "raw", unsurprising as he views all non-basil-based pestos as an abomination. I happen to love the raw, darkly vegetal flavor of kale, though. I look forward to stirring the leftover pesto into some toothsome whole-wheat linguine down the road.



Owlbert plate by Rachel Kozlowski



Kale Pesto
Makes about 1/2 cup
*Overflowing handful of chopped kale leaves, ribs removed
*1/4 packed cup of baby spinach
*1 garlic clove
*2 tablespoons raw pepitas
*S&P
*1/2 tablespoon grated Parmesan cheese
*1/3 cup extra virgin olive oil (or enough to thin out to desired constancy)
*A squeeze of fresh lemon juice

Parboil kale for about 6-7 minutes, shock with cold water, drain, and then squeeze kale dry of any liquid. Whiz kale, spinach, S&P, pepitas and garlic in a mini food processor and add olive oil in a steady stream until you've reached desired consistency and taste.  Add Parmesan cheese and pulse until combined, and then mix in a squeeze of lemon juice.

Herbed Turkey Burgers
Makes 4 patties

*1 lb ground turkey (the best ground turkey I've found locally is from Lindenhof Farm, who frequently sends envoys to the West Chester Growers Market).
*A couple teaspoons finely minced or grated shallot
*2 pressed or finely minced garlic cloves
*Heaping teaspoons a'piece of minced rosemary, parsley and thyme
*S&P
*Slices of good Swiss cheese
*Hamburger buns of your choice

In a bowl, gently squelch together the turkey meat, shallot, garlic, herbs, salt, and pepper. Try not to overwork the meat, though. Shape into 4 patties and crack some more pepper + a sprinkle of kosher salt over them as they sit. Heat a cast iron pan to between medium and medium-high and add a good slick of high smoke point oil. Once the oil is hot, lay the burgers in and cook undisturbed approximately 5 minutes per side or until just cooked through. With one minute left, add the cheese slices on top to melt and then toast your buns lightly.

I spread about a tablespoon of the pesto on the bottom bun, laid the cheesed burger on top, and then topped with some sliced avocado. I realize that adding another greenstuff compromises the integrity of "If Looks Could Kale", but I advocate for avocados as choice topping for every turkey burger. Other household half used his favorite BBQ sauce. To each his own!