With the warmer weather comes the challenge of preparing a meal that is satisfying yet doesn't require a lot of time in front of the stove. I saw a recipe earlier in the week on epicurious.com for a Chipotle Cheddar Pork Burger, which sounded delicious but I was in the mood for something a little lighter and healthier. My friend Jackie's family makes a turkey burger with a chipotle sour cream sauce, and though I didn't remember their exact recipe this is an approximation of that burger.
I picked up a pound and a half of ground (light meat) turkey at Whole Foods, along with a bag of brioche buns, a hothouse tomato, an avocado, a bunch of cilantro and some white cheddar. I read that it is not good to handle ground turkey too much, so with that in mind I set to make my burgers. I gently mixed the meat with 1 egg yolk, 1 tsp cumin, 1 chopped shallot, 1 clove chopped garlic, 2 tbsp minced cilantro, 1 tbsp sauce from can of chipotle in adobo, 1 1/2 minced adobo peppers, about 2 tbsp of breadcrumbs and S&P. I then formed the meat into four patties. While my skillet was heating on the stove I prepared the chipotle sour cream sauce: juice of 1/2 lime, 3-4 tbsp sour cream, 1 tbsp adobo sauce and 1 minced adobo. The sauce was very runny at first, but after a brief chill in the fridge it firmed up.
I pan fried my burgers in a bit of grapeseed oil, melted some of the white cheddar on top, and served with the toasted brioche buns, thinly sliced red onion, sliced tomato, sliced avocado (w/lime juice), and a few sprigs of fresh cilantro.
This burger was tasty, filling, and only required about ten minutes in front of the stove. For a lighter version, omit the cheese and sour cream and serve with fresh salsa or a squeeze of fresh lime juice.