Every burger has its own personality—just like people,” Rachael Ray told Bottom Line/Personal’s food correspondent Linda Gassenheimer. Ray loves burgers—beef, turkey, fish, you name it—and features a “Burger of the Month” recipe in her magazine Every Day with Rachael Ray.
Ray advises flavoring the meat rather than piling on toppings after a burger is cooked. She often adds spices and herbs, such as curry powder for an Indian beef burger, saffron for a paella fish burger and paprika for a chicken goulash burger. “Use your imagination,” she says.
For picture-perfect burgers, Ray suggests making a divot in the center of the patty with your thumb before cooking to help prevent “burger bulge.”
Salsa Verde Turkey Burger with Avocado Aioli
Servings: 4
Prep time: 10 minutes
Cook time: 10 minutes
For the avocado aioli
1 avocado, halved and pitted
½ cup mayonnaise
1 clove garlic, finely chopped
Salt to taste
For the burger
1 pound ground turkey thigh meat
½ cup salsa verde
4 slices pepper jack cheese (about 4 ounces)
4 kaiser rolls, split
1 cup fresh cilantro leaves, finely chopped
2 small green or red tomatoes, sliced into 8 slices
1. Make the avocado aioli by scooping the avocado flesh into a small bowl. Add the mayonnaise and garlic, and mash with a fork until well-combined but chunky. Season with salt and set aside.
2. In a medium bowl, combine the ground turkey and salsa. Divide the mixture to form four patties.
3. Heat a large, nonstick skillet over medium-high heat, and cook the patties for four minutes on one side. Flip and top each with a slice of cheese. Cover and cook for four more minutes. (If you decide to grill the burgers, it also will take about four minutes a side.)
4. Spread the avocado aioli on the split side of each roll bottom, and cover with up to one-quarter cup cilantro. Top with a patty and two tomato slices. Set the roll tops in place.
