Southwest Turkey Burger

Put these piled-high burgers on the menu, and you’re sure to have a memorable meal.

Southwest Turkey Burger
Makes 4
  • 2 teaspoons olive oil
  • ⅓ cup diced red onion
  • ¼ cup seeded, diced fresh jalapeño
  • 1½ pounds extra-lean ground turkey
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • Chipotle Mayonnaise (recipe follows)
  • 4 hamburger buns
  • 4 slices Monterey Jack cheese with peppers
  • 1 large tomato, sliced
  • 2 ripe avocados, halved, pitted, and sliced
  • 2 cups shredded red cabbage (about ½ head)
Chipotle Mayonnaise
  • ½ cup mayonnaise*
  • 2 tablespoons puréed chipotles in adobo sauce
  1. In a medium skillet, heat oil over medium heat. Add onion and jalapeño; cook until softened and fragrant, 2 to 3 minutes. Transfer to a small bowl and let cool completely.
  2. In a large bowl, combine turkey, onion mixture, salt, pepper, and 2 tablespoons Chipotle Mayonnaise. Divide into 4 portions; shape each portion into a 1-inch-thick patty.
  3. Heat a 12-inch cast-iron grill pan over medium-high heat. Brush cut sides of buns evenly with ¼ cup Chipotle Mayonnaise. Working in batches, place buns cut side down on grill pan and toast until golden brown, 1 to 2 minutes.
  4. Add turkey patties to grill pan. Cook for 3 minutes; turn and top each patty with 1 slice cheese. Cook until a meat thermometer inserted into center registers 160°, 2 to 3 minutes more.
  5. Transfer burgers to bottom halves of toasted buns; top each with sliced tomato and avocado. Combine shredded cabbage and remaining ¼ cup Chipotle Mayonnaise, tossing to coat. Divide cabbage mixture evenly on top of avocado. Top with remaining bun halves. Serve immediately.
Chipotle Mayonnaise
  1. In a small bowl, stir together mayonnaise and chipotles in adobo. Use immediately.
*We used Duke’s Real Mayonnaise.