Turkey Burger Recipe

In a small bowl or jar combine rice vinegar, water, sugar, salt and red pepper flakes (if using). Stir until sugar and salt dissolve.

Add julienned carrot, sliced red onion and sliced red bell pepper to the pickling liquid. Press vegetables down so they are submerged.

Let sit at room temperature for at least 15 minutes, or refrigerate for up to 24 hours. Drain before assembling the burger. (Can be made ahead.)

In a mixing bowl combine ground turkey, panko, grated onion, minced garlic, Worcestershire, smoked paprika, cumin, salt and pepper. Add half an egg (beat whole egg and use half) and mix gently until just combined; avoid overworking to keep patties tender.

Divide mixture into 2 equal portions (about 8 oz each). Gently form into patties roughly 3/4-inch thick and make a shallow dimple in the center of each to prevent doming during cooking.

Heat a large skillet or grill pan over medium-high heat and add 1 tablespoon olive oil. When shimmering, add patties and cook undisturbed for 4-5 minutes until browned on the bottom.

Flip patties and immediately top each with a slice of pepper jack cheese. Cook another 4-5 minutes, or until internal temperature reaches 165°F (74°C). Remove to a plate and tent loosely with foil to rest for 3-4 minutes.

In a small bowl combine mayonnaise, minced chipotle in adobo, lime juice, honey and a pinch of salt. Taste and adjust heat or sweetness as desired. Refrigerate until ready to use.

Butter the cut sides of the buns lightly. Toast in a skillet over medium heat or under a broiler until golden, about 1-2 minutes per side.

Spread 1 to 2 tablespoons of chipotle aioli on the bottom bun.

Place a lettuce leaf (if using) on the bottom bun, then set a turkey patty with melted pepper jack on top.

Add a few slices of avocado and a generous spoonful of the drained pickled vegetables.

Finish with the top bun. Serve immediately with extra aioli on the side.