Heritage Turkey Burger with Guacamole, Chipotle Aïoli, Quick Pickles & Butternut Squash Fries

1. Sweat it out. When sweating the onions and garlic, the idea is to get them soft and juicy – not to brown them. To avoid over-coloring them, cook them over very low heat.
2. Take a chill. After the onion mixture is cooked, it needs to be completely chilled before it’s added to the burger mixture. Do this quickly by spreading it evenly across a baking dish and putting it in the fridge for 15 minutes. Hot onions will wilt the herbs in the burger mixture on contact, but if all the ingredients are cool, the herbs will keep their vibrant green color.
3. Pack it in. When you’re molding the burger patties, pack the meat as tightly as possible. This will help the burgers to cook evenly and will help keep them intact as they cook.

Toolbox

This tool is one we find especially helpful when making this dish.

4-inch cookie cutter (or ring mold). For restaurant-perfect patties, pack your burger meat into a cookie cutter or ring mold. This will help make consistently sized portions, which will cook evenly.

The list below includes all the equipment you’ll want to make this dish.

• Large glass bowl
• Spice grinder
• Medium-sized sautoir (2 to 3-inch sides)
• Optional: 4-inch ring molds with press
• Rubber spatula
• Tweezers
• Rubber gloves
• Parchment paper
• Grill, grill pan or cast iron pan
• Small baking sheet or plate
• Cake tester
• Metal spatula

• 2 teaspoons whole fennel seeds
• 1/2 teaspoon whole cumin seed
• 2 teaspoons whole mustard seed
• 1 teaspoon whole coriander seed
• 2 tablespoons of olive oil
• 1/2 cup minced white onion (about ½ small white onion)
• 1 tablespoon minced garlic (about 2 cloves)
• 1 pound ground fresh turkey meat (16 ounces), 50/50 mix of breast and leg meat or a mixture of 93% or 94% lean ground turkey meat
• 1/3 cup chopped dried apricots
• 1/2 cup shredded pepper-jack cheese
• 1/4 cup panko breadcrumbs
• 1 tablespoon chopped fresh sage
• ¼ cup minced parsley
• 1 teaspoon salt
• 3 turns freshly ground black pepper
• 4 brioche burger buns
• Softened butter

Yield: 4 (4-ounce) patties
Total Time: 1 hour
Active Time: 1 hour

1. Combine the fennel seeds, cumin, mustard seeds and coriander in a small sauté pan and toast over medium heat until fragrant (about 2 minutes.) Let cool completely.
2. Grind spices together in a spice grinder. Set aside.
3. Heat a medium sauté pan over medium-high heat. Add enough olive oil to coat the bottom of the pan. Once olive oil begins to shimmer, add the diced onions and sweat until translucent (about 5 minutes). Add the garlic and sauté for 1-2 minutes more or until soft.  Transfer the mixture to a plate and let cool completely.
4. Place the ground turkey in a large bowl. Add the shredded cheese, ground spices, sage, parsley, apricots and panko breadcrumbs to the ground turkey. Season with salt and pepper and mix to combine ingredients. Now, add cooled onions and incorporate into the turkey burger mixture.
5. Place ring mold over baking sheet lined with parchment paper. Divide turkey mixture into four portions and roll into balls that are about the size of a baseball. At this point, if you are using the ring mold, press one ball into ring mold and press meat down with press. Now season with salt and pepper. Remove ring and store patty in refrigerator until ready to cook. Repeat with other balls. If you are not using a ring mold, you can also form the patties with your hands.
6. Heat a grill, grill pan or cast iron pan over medium high heat. Spray grill with non-stick spray or drizzle cast iron pan with grapeseed oil.
7. Place burgers onto hot pan. Cook the burger for 4-5 minutes on each side. The burgers are done when a cake tester inserted into the center of the burger comes out warm —the internal temperature should reach 140°F.
8. Right before serving, toast the buns and spread with the chipotle aioli. Place a spoonful of Lime Guacamole on the center of the bottom bun and place a few of the quick-pickled veggies on top of the avocado, followed by the cooked burger patty. Cut each bun in half and serve.

Quick Fix Meal
Here is a great way to turn this dish into a meal

Pasta with turkey meatballs & parmesan cheese
Roll the burger mix into meatballs and cook them in a little olive oil on the stovetop. Serve the turkey meatballs over pasta that has been dressed with butter, Parmesan cheese and chopped parsley.

Toolbox
This tool is one we find especially helpful when making this dish.
Grated resting rack: A cooling or resting rack with crosshatched wires is the secret weapon for making guacamole in a flash. Just push the flesh through for the perfect consistency and texture.

The list below includes all the equipment you’ll want to make this dish.

• Cutting board & knife
• Rubber spatula
• Citrus press or citrus reamer
• Bowl or 2-inch deep baking dish
• Grated resting rack

• 2 ripe avocados (halved)
• 1 tablespoon minced shallots
• 2 tablespoons chopped cilantro
• 1 tablespoon fresh jalapeño chili, seeds removed, minced
• 1 tablespoon fresh squeezed lime juice
• Salt and freshly ground black pepper

 
Serves:  4
Total Time: 20 Minutes
Active Time: 20 Minutes

Place a grated rack over a bowl or 2-inch deep baking dish. Cut the avocados in half and remove the pits. Press the avocado halves through the rack into the bowl or dish, one at a time.

Remove resting rack, scraping the avocado into the bowl. Add the shallots, cilantro, jalapeño, lime juice and stir to combine.

Season well with salt and pepper. Reserve refrigerated in an airtight container until ready to use.

Quick Fix Meal
Here is a great way to turn this dish into a meal

Sautéed tilapia tacos with a lime guacamole
Put a fresh spin on your typical taco night: Wrap sautéed tilapia, diced tomato and red onion into corn or flour tortillas. Top each fish taco with a little sour cream and a generous scoop of guac.

Mix it up. This pickle solution works with a variety of vegetables. Experiment with celery, turnips, cauliflower – or whatever you’ve got tucked away in your produce drawer.

Double duty. If you just can’t get enough of that sweet-pickled flavor, strain some of the liquid and use it as a base for a dressing or vinaigrette.

Make-ahead tip. These quick-pickled vegetables can be made up to a week in advance, as long as they’re kept refrigerated.

Toolbox
This tool is one we find especially helpful when making this dish.
Sauté pan: A standard sauté pan is all you need to blister the jalapeño peppers – this simple step will release their aroma and smooth out their heat.

The list below includes all the equipment you’ll want to make this dish.

• Medium-sized sauce pot
• Small sauté pan
• Knife
• Mandoline
• Container with air tight lid or cover
• Cast iron pan or grill pan
• Small blender or food processor
• Cutting board
• Baking sheet

For the Pickling Liquid: 

• 2 cups white wine vinegar
• 2 cups cold water
• 2 1/2 cups granulated sugar
• 2 tablespoons hot chili flake or  ¼ cup dried chilies
• 2 tablespoons toasted coriander seeds
• 2 cloves, whole
• 1 tablespoons whole black peppercorns
• 1 bay leaf
• 1 tablespoon fine sea salt

 
For the Quick Pickles:

• 4 jalapeño peppers
• 1 small red onion, cut into 1/8 inch thick rings or slices
• 2 medium sized carrots, peeled and thinly sliced on a mandoline
• 3 small Kirby cucumbers (or 1 English cucumber), cut into ¼ inch thick slices

For the Chipotle Aïoli:

• 2 egg yolks
• 2 tablespoons cooled pickling liquid (from recipe above)
• 2 tablespoons chopped pickled onions (from recipe above)
• 2 canned chipotle chili peppers, plus 2 teaspoons of the canning liquid
• 1 cup grapeseed oil
• 2 tablespoons lime juice
• Salt

Serves: 4 (with leftovers)
 
For the Pickling Liquid: 
Total time: 1 hour 15 minutes
Active time: 15 minutes
 
For the Quick Pickles:
Total time: 2 hours and 30 minutes
Active time: 30 minutes
 
For the Chipotle Aïoli:
Total Time: 15 minutes
Active Time: 15 minutes

For the Pickling Liquid: 
Place all ingredients into a small in saucepan or pot and bring to a boil.

Lower heat, stir to dissolve sugar, and simmer gently for 10 minutes.

Remove from the heat and cover; steep mixture 45 minutes.

For the Quick Pickles:
Heat half the jalapeños in a pan until they blister and lightly color. Remove seeds from both the raw and cooked jalapenos, slice into thin rings, and place in a large sealable plastic container.

Add the onions, carrots and cucumbers to the plastic container.

The pickling liquid should be warm but not boiling hot. If necessary, warm it slightly before pouring it over the vegetables. Cover and let “pickle” for at least 2 hours. Refrigerate and keep for up to a month.
 
For the Chipotle Aïoli:
Add everything except the grapeseed oil, lime juice and salt to a small blender or food processor. Blend on low until combined.

Continue blending on a low speed while slowly streaming in the grapeseed oil through the two small holes at the top of the lid of the mini food processor. Increase speed and blend until emulsified and smooth. Season with salt and whisk the lime juice. Season with salt and taste. Keep refrigerated for up to a week.

Quick Fix Meal
Here is a great way to turn this dish into a meal

Turkey club sandwich with a chipotle aïoli
Make a killer turkey club sandwich by spreading toasted bread with your chipotle aïoli and pile with thinly sliced turkey, bacon, lettuce and your homemade pickles.

Plan ahead. Set aside enough time to cut your squash right before you are going to fry it. This ensures that the inside will cook evenly and the squash won’t lose flavor.

Give ‘em room. When plunging your battered fries into the hot oil, be sure to avoid overcrowding your pot. Cooking too many at once will result in soggy fries.

Stay organized. Season your fries in batches as they come out of the fryer, and then transfer the seasoned fries to another plate. This will ensure that you are not double-seasoning any fries as new batches come out of the fryer.

Toolbox
This tool is one we find especially helpful when making this dish
Sharp knife. Cutting a butternut squash into quarter-inch fries will challenge your knife skills. To make things easier, be sure to sharpen your knife – or have it sharpened professionally – before you begin.

The list below includes all the equipment you’ll want to make this dish.

• High-sided pot (sautoir)
• Slotted spoon or spider
• Small rack over a sheet pan
• Sharp knife
• Large bowl
• Medium bowl or small sheet pan
• Fork or whisk

• 3 cups canola or grapeseed oil
• 3 tablespoons plus 1 teaspoon salt
• 1 teaspoon cayenne pepper
• 1 small to medium butternut squash
• 1 egg
• 2 cups plus 1 cup all-purpose flour
• 2 cups water

Heat oil to 375°F in a small stock pot or high-sided sauté pan. In a small bowl, mix 3 tablespoons salt with the cayenne pepper. Reserve.

Peel the butternut squash and cut in half where the long part meets the round part. Cut the round part in half and remove the seeds using a spoon.

Cut each round into ¼ inch thick half-moon shapes. Cut the long part into ¼ inch slices and then each slice into ¼ inch sticks.

Place 2 cups of the flour in a large bowl along with 1 teaspoon of salt. Whisk the egg in a small bowl with water. As you stream the water and egg mixture into the flour, continuously whisk ingredients together. Your batter should be a little loose, it is a thinner batter.

Place the remaining 1 cup flour in a bowl or on a small sheet pan.

Dip the pieces of squash a few at a time into the flour, coating all the way around. Shake off excess flour and then dip into the batter. Let excess batter drip off and place the pieces in the fryer 6-8 at a time. Note: it is important not to overcrowd the pan. You may have to raise or lower the heat to maintain an oil temperature of 375°F.

Fry the pieces for 4-5 minutes or until they begin to turn golden brown. Remove from the oil using a spider or mesh strainer and place on a baking sheet lined with a rack. Season with the cayenne salt.  Serve with Chipotle Aïoli. Note: the fries can be reheated in a 450°F oven if necessary.