Yep, we could taste the love in these juicy white-meat burgers from Carla Hall's new cookbook. The co-host of ABC's "The Chew" and one of Washington's favorite "Top Chef" alums suggests topping them with celery and blue cheese slaw, which is another recipe from the book.
You'll have some of the flavored mayo left over; it can be refrigerated for up to 3 days.
- For the burgers
- 1/2 small yellow onion
- 2 medium cloves garlic
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil, plus more for cooking the burgers
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 teaspoons hot sauce, preferably Frank's
- 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes
- 1 1/4 pounds raw, coarsely ground turkey or chicken (white meat)
- 4 whole-wheat potato hamburger buns
- For the mayo
- 1/2 lemon
- 1/2 cup low-fat mayonnaise
- 1 tablespoon hot sauce, preferably Frank's
- 2 teaspoons honey
- 1/2 teaspoon ground cayenne pepper
For the burgers: Mince the onion to yield 1/3 cup. Mince the garlic.
Heat the butter and oil in a large skillet over medium heat. Once the butter has melted, add the onion and salt, stirring to coat. Cook for 2 minutes, then stir in the garlic. Cook for about 8 minutes or until the onion has turned lightly golden, then add the black pepper, hot sauce, thyme and crushed red pepper flakes, stirring to incorporate. Transfer to a mixing bowl and cool for 5 minutes.
Add the ground turkey or chicken; use slightly dampened hands to gently combine the mixture. Form into 4 patties of equal size.
Use a little oil to film the bottom of the skillet (the same one used to cook the onion and garlic). Place over medium-high heat. Add the burgers and cook for 3 to 5 minutes or until browned on the bottom, then turn the burgers over and cook for 3 to 5 minutes or until cooked through; you can tell because the juices will run clear.
While the burgers are cooking, make the mayo: Squeeze a tablespoon of lemon juice into a medium bowl. Add the mayonnaise, hot sauce, honey and cayenne pepper, stirring to combine. The yield is a generous 1/2 cup. Refrigerate until ready to use.
Spread a tablespoon or so of the mayo on the inside tops and bottoms of the buns. Place the burgers on the bottom buns and complete the sandwiches with the top buns. Serve warm.
Adapted from "Cooking With Love," by Hall and Genevieve Ko (Free Press, 2012).
Tested by Bonnie S. Benwick.
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