Turkey Burger Recipe

Mix

In a large bowl combine the ground turkey, panko, egg, minced shallot, minced garlic, Worcestershire sauce, Dijon mustard, salt, and pepper. Gently mix with your hands or a fork until just combined — avoid overworking to keep burgers tender.

Form Patties

Divide the mixture into 4 equal portions (about 4 ounces each). Shape into patties about 3/4-inch thick, pressing a slight dimple in the center of each patty to prevent doming while cooking.

Cook

Heat a large skillet or cast-iron pan over medium-high heat and add 1 tablespoon olive oil. When oil shimmers, add patties (don’t crowd the pan; cook in batches if needed). Cook 4-5 minutes on the first side until nicely browned. Flip and cook 3-4 minutes more. After flipping, place one slice of Swiss cheese on each patty during the last minute of cooking and cover the pan briefly to melt the cheese. Internal temperature should reach 165°F (74°C). Remove patties to a plate and let rest 3 minutes.

While the patties rest, whisk together the mayonnaise, finely chopped chipotle, adobo sauce, lime juice, smoked paprika, and 1/4 teaspoon salt in a small bowl until smooth. Taste and adjust heat or salt as desired. Keep chilled until assembly.

Halve and pit the avocado. Scoop flesh into a small bowl and mash with a fork until mostly smooth but still a little chunky. Stir in 1 teaspoon lime juice, 1 tablespoon sour cream (or Greek yogurt), 1/4 teaspoon salt and a pinch of black pepper. Taste and adjust seasoning. Cover to prevent browning if not using immediately.

Toast buns: Butter cut sides of buns if desired and toast in a clean skillet or under a broiler until golden, about 1-2 minutes. Remove from heat.

Assemble burgers: Spread about 1 tablespoon chipotle aioli on the bottom bun. Add a generous spoonful (about 1-2 tablespoons) of avocado spread on top of the aioli or on the top bun per preference. Place a handful of baby spinach on the bottom bun, set the Swiss-topped turkey patty on the spinach, then top with 2-3 tomato slices and a few rings of red onion. Spread additional aioli on the top bun if desired and close the burger.

Serve: Serve immediately while hot with your choice of sides. Leftover aioli and avocado spread can be refrigerated (aioli up to 5 days; avocado spread best same day).