Rosemary Turkey Burgers

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Serious Eats


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1 pound ground turkey (preferably a mixture of light and dark meat)

2 tablespoons plus 1 teaspoon finely chopped fresh rosemary

2 tablespoons mayonnaise or plain low-fat yogurt

1 tablespoon Worcestershire sauce

2 tablespoons salted butter

1 red onion, thinly sliced

Sea salt and freshly ground black pepper to taste

1 cup Herbed Aioli (recipe follows)

4 leaves romaine lettuce, chilled

4 tablespoons chopped ripe tomatoes

8 slices rosemary sourdough bread


1. Preheat a broiler or charcoal or gas grill to medium-high heat. Using your hands or a wooden spoon, mix together the ground turkey, 2 tablespoons rosemary, mayonnaise, and Worcestershire sauce in a large bowl, until the ingredients are

2. Melt the butter in a small saucepan, add the onion slices, and simmer until soft, about 10 minutes. Season with salt and pepper. Remove the onions from the pan and set aside. Stir the remaining 1 teaspoon rosemary into the melted butte

3. Broil or grill the burgers, flipping once, until cooked through, 4 to 5 minutes on each side. Spread the rosemary butter on each slice of bread and, 1 minute before the burgers are done, toast the bread under the broiler or on the gril

Herbed Aioli

3/4 cup mayonnaise

1 clove garlic, minced

2 teaspoons chopped fresh rosemary

2 teaspoons Dijon mustard

1 tablespoon fresh lemon juice

1 tablespoon balsamic vinegar

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