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MICHAEL CHIARELLO’S TURKEY BURGERS

Yummy turkey burger!

Serves 6

Ingredients:

3 lbs. ground turkey
¾ cup grated Monterey Jack cheese
Approx. 1 tbsp. coarse sea salt (preferably gray salt)
Approx. ½ tsp. freshly ground pepper
6 sourdough or levain rolls
Grilled Avocado-Mango Guacamole (see recipe below)

Instructions:

  • Make the guacamole and have it chilling before you start the burgers.
  • Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack.
  • Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
  • Shape the ground turkey into 12 thin patties.
  • On 6 of the patties, spoon 2 tablespoons of grated cheese, leaving a ½-inch margin free of cheese all the way around. Cover them with the remaining patties and lightly press the edges of each burger together while keeping its shape.
  • Season both sides of each burger with salt and pepper.
  • Place the burgers on the medium-high grill and close the lid.
  • After 6 minutes, flip the burgers, close the lid, and cook the burgers for another 4 to 5 minutes. (If you like, slice your buns in half, and grill them cut-side down on the grill for the burgers’ final 1 to 2 minutes.)
  • To serve, place each turkey burger on a roll and top with a few spoonfuls of the guacamole.

Grilled Avocado-Mango Guacamole

8 ripe avocados
2 lemons, halved, for drizzling (reserve 1 tablespoon of juice for the onion)
¼ cup extra-virgin olive oil, plus more for drizzling
¾ tsp. coarse sea salt (preferably gray salt)
¼ tsp. freshly ground black pepper
2 mangos
½ large red onion
2 tbsp. finely minced garlic
¾ cup fresh basil leaves, chiffonade
½ cup sour cream or Crème Fraiche
½ cup freshly grated Parmesan cheese

Instructions:

  • Turn a gas grill to high or ignite charcoal. When the grill is hot, for both gas and charcoal grills, clean your grill rack.
  • Decrease the temperature to medium-high (on a gas grill only), and brush or wipe a little olive oil on the grill rack.
  • Halve, peel, and pit the avocados. As you peel each avocado, put the flesh in a bowl and squeeze fresh lemon juice on top to keep it from oxidizing.
  • Drizzle the avocado halves with about 1 tablespoon of the olive oil and sprinkle with salt and pepper.
  • Peel the mangos and have them ready for the grill.
  • Halve the red onion lengthwise into 2 equal pieces (wrap one piece in plastic wrap, refrigerate, and save for another use). Cut the remaining piece crosswise into thin half-moons.
  • Place the onion slices in a small bowl and pour over the reserved 1 tablespoon of fresh lemon juice. Toss and set aside.
  • With tongs, place the peeled avocados and mangos on the grill rack. Grill until you see some grill marks (after about 1 to 2 minutes), turn them over and grill for 1 minute on the other side.
  • Take the avocados and mangos off the grill and set them aside to cool.
  • Preheat a 10-inch sauté pan on the stove or a cast-iron pan on the grill.
  • Add ¼ cup of olive oil to the pan, add the minced garlic, and sauté until it begins to show some color.
  • Add the basil and sauté until wilted. Transfer the garlic and basil to a large glass or ceramic bowl and allow to cool.
  • With a fork, mash the grilled avocado in the basil mixture.
  • Add the sour cream or Crème Fraiche and stir.
  • Add the Parmesan and stir.
  • Dice the grilled mango after cutting away and discarding the pits.
  • Gently stir in the mango and the red onion with its lemon juice.
  • Taste and add more sea salt and pepper if you like.
  • Serve right away or cover with plastic wrap, smoothing it across the top of the guacamole to keep it from discoloring, and refrigerate until you are ready to serve. This is best served on the same day it’s made.