Free-Range Turkey Burger Good Stuff Spike Mendelsohn - cooking recipe

Ingredients

Turkey mix
2 tablespoons butter
1 cup diced celery
1 cup diced scallion
2 green apples, diced
1/2 cup canned chipotle chile in adobo
1 cup major grey's chutney
30 ounces ground turkey
1/2 cup lemon zest
1/2 cup lemon juice
1 teaspoon sea salt
1 teaspoon black pepper
Burgers
6 multi grain potato buns, cut in half
canola oil
sea salt and black pepper
6 slices muenster cheese
6 leaves iceberg lettuce
3 tomatoes, sliced in thirds
6 slices red onions

Preparation

To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, for 15 to 20 minute 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, lemon juice, and combine well.
For patties, roll 6 5 oz turkey balls and form each ballinto a patty. Arrange on a tray, cover, and refrigerate.
Butter and toast buns.
Heat large skillet over medium-high heat. Add just enough oil to cover bottom of pan. After 2 min, reduce heat to medium and place patties in to the skillet. Season patties with salt and pepper and cook for 3 minute Flip, and cook on the other side for 1 minute Place 1 slice cheese on each patty and continue to cook 2 min more for med-rare doneness. cover with a lid or foil for last 30 seconds to melt the cheese.
To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, tomato slice, 1 onion slice, and spoonful of your choice of sauce. Covere with bun top. Repeat with remaining -- Wrap sandwiches in wax paper. Let rest 2-3 min and serve.