Michelle's Turkey Burgers With Lemon Mayonnaise

Another installment in my burgers for the boy quest.  I know how much he loves burgers.  It might be genetic since I craved them when I was pregnant with him.  Since I want to try to not repeat recipes for a year, this has made for some interesting burgers.  I think the lamb one from 3/1/12 has been my favorite so far, but there has been some heavy competition!  This one was really good and should have been "light", but I used full fat mayo and added the Swiss cheese that the original recipe said the chef does when serving it in his restaurant.  I loved it, the boy wolfed his down so fast, I was amazed, but my husband (who I expected to fall in love with it) was not that impressed.  He kept saying there was an odd smell he couldn't get past.  Being a bit stuffy still, I couldn't smell it, but that is a good thing since I don't like the smell of raw, cooking or cooked poultry. I loved the smokiness the chipotle lent it. ( I did go a little light because of the baby, but I needn't have done so. )  It was so good:)


Michelle's Turkey Burgers With Lemon Mayonnaise

3 T  canola oil
1    onion,halved and thinly sliced
1/2 c  finely chopped celery
1/2 c  finely chopped Granny Smith apple
2    scallions,thinly sliced
1    small canned chipotle in adobo,minced
1 1/2 lb lean ground turkey breast
1 T  minced flat-leaf parsley
2 t  finely grated lemon zest
Kosher salt and freshly ground black pepper
1/3 c  reduced-fat mayonnaise
1 1/2 t  fresh lemon juice
1/4 t  chopped thyme
4    whole-wheat hamburger buns split and toasted
4    iceberg lettuce leaves
4    tomato slices

1. In a nonstick skillet, heat 1 tablespoon of the canola oil. Add the
sliced onion and cook over moderate heat, stirring occasionally, until
golden and softened, about 25 minutes. Transfer the onion to a bowl.
Wipe out the skillet.
2. Heat 1 tablespoon of the canola oil in the skillet. Add the celery,
apple and scallions and cook over moderate heat until softened, about 8
minutes. Transfer to a bowl and add the chipotle; let cool. Stir in the
turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt and
1/4 teaspoon of pepper. Shape the mixture into four 1/2-inch-thick
patties.
3. In the skillet, heat the remaining 1 tablespoon of canola oil. Add
the burgers and cook over moderately high heat, turning once, until no
longer pink inside, 10 minutes.
4. Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1
teaspoon of lemon zest, the lemon juice and chopped thyme and season
with salt and pepper. Spread the lemon mayonnaise on the top halves of
the buns; set the burgers on the bottom halves and top with the
caramelized onions, lettuce and tomato. Close the burgers and serve.