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olive oil carrot celery onion clove garlic thyme pepper salt lean ground turkey butter blue cheese crumbles avocado butter
Viewed: 41 - Published at: 6 years agoIngredients
- 3 tbsp olive oil
- 1 carrot, fine dice
- 1 rib celery, fine dice
- 1/4 medium onion, fine dice
- 2 clove garlic, minced
- 1 tsp fresh thyme or 1/3 tsp. dried thyme
- 1 dash pepper
- 1 dash salt (optional)
- 1 1/2 lb lean ground turkey
- 2 tbsp unsalted butter
- 1/2 cup Frank's Red Hot (or your favorite hot sauce)
- 1 blue cheese crumbles
- 1 medium avocado (smashed)
- 1 butter lettuce
Method
- Preheat oven to 375.
- Heat cast iron skillet over medium heat.
- Add 1 tbsp olive oil.
- Add diced carrot, celery, onion and thyme to skillet.
- Saute about 3-4 minutes, until veggies begin to soften.
- Add garlic and stir until fragrant.
- Transfer to bowl and chill in refrigerator, about 10 minutes.
- Once cool to touch, add ground turkey, pepper and salt (optional).
- Mix well and form 5 or 6 patties.
- Mixture will be soft so try making patties on a piece of plastic wrap or a plate sprayed with non-stick spray.
- Reheat skillet over medium heat and add remaining 2 tbsp of olive oil.
- Add patties to skillet (2 at a time), flipping when a nice golden brown color forms (about 5 or 6 minutes on each side).
- Place burgers in oven.
- While burgers are cooking, heat small skillet over medium low heat and add Frank's Red Hot.
- You can also toast your favorite style hamburger bun (I like to use outdoor hamburger buns or potato buns).
- When Frank's Red hot is fully heated add 2 tbsp butter.
- Once all burgers are cooked, start your building.
- I like to start with smashed avocado, add a piece of butter lettuce, your burger, a handful of blue cheese crumbles and the heated Frank's Red Hot.
- Enjoy!
