We could taste the love in these juicy white-meat burgers from Carla Hall's cookbook "Cooking With Love." One of Washington's favorite "Top Chef" alums suggests topping them with coleslaw.
Storage Notes: Refrigerate hot honey mayo for up to 3 days.
- For the burgers
- 1 tablespoon olive oil, plus more for cooking the burgers
- 1 tablespoon unsalted butter
- 1/2 small yellow onion, minced
- 1/4 teaspoon fine salt
- 2 medium cloves garlic, minced or finely grated
- 2 teaspoons hot sauce, preferably Frank's
- 1/2 teaspoon freshly ground black pepper
- 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 cup low-fat mayonnaise
- 1 tablespoon fresh lemon juice
- 1 tablespoon hot sauce, preferably Frank's
- 2 teaspoons honey
- 1/2 teaspoon ground cayenne pepper
- Coleslaw, for serving (optional; see related recipes)
In a large skillet over medium heat, heat the oil and melt the butter. Add the onion and salt and cook, stirring, until slightly softened, about 2 minutes. Stir in the garlic and cook, stirring, until the onion turns light golden. Stir in the hot sauce, black pepper, thyme and crushed red pepper flakes until combined. Remove from the heat and transfer to a large bowl; let cool for 5 minutes.
Add the ground turkey or chicken, and with slightly dampened hands, gently combine the mixture. Form into 4 patties of equal size.
Wipe out the skillet and use a little oil to lightly grease its bottom. Set over medium-high heat, add the patties and cook until browned on the bottom, 3 to 5 minutes. Gently flip the patties over and cook until cooked through and the juices run clear, 3 to 5 minutes.
Make the mayo: While the burgers are cooking in a medium bowl, whisk together the mayonnaise, lemon juice, hot sauce, honey and cayenne pepper until combined. You should get a generous 1/2 cup; refrigerate until ready to use.
Spread about 1 tablespoon of the mayo on the inside tops and bottoms of the buns. Place the burgers on the bottom buns and place the top buns over. Serve warm.
Adapted from "Cooking With Love," by Carla Hall and Genevieve Ko (Free Press, 2012).
Tested by Bonnie S. Benwick.
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