The Good Stuff Eatery in Washington, D.C. draws lots of high-profile burger lovers, including President Obama, and chef Spike Mendelsohn aims to please them all—even those who don’t want their order to result in extra hours at the gym.
What’s his lean secret? Find out for yourself, because he slipped us this ridiculously tasty Free-Range Turkey Burger Recipe from his book, The Good Stuff Cookbook. It’s a lengthy labor of love, but try it tonight—and you might just lose your allegiance to beef. (Tip: If you can’t hole up in the kitchen, you can simply try his serving suggestions—and whip up some avocado topping—for a pre-made lean turkey patty.)
- 2 tbsp. butter
- 1 cup diced celery
- 1 cup diced scallions
- 2 green apples, diced
- 1/2 cup canned chipotle chiles in adobo sauce
- 1 cup mango chutney (preferably Major Grey’s brand)
- 30 oz. ground turkey
- 1/2 cup freshly grated lemon zest
- 1/2 cup fresh lemon juice
- 1 tsp. sea salt
- 1 tsp. freshly ground black pepper
Chunky Avocado Topping
- 3 large avocados, peeled and diced
- 1 cup chopped fresh cilantro
- ½ red onion, diced
- Grated zest and juice of 2 lemons
- 2 tsp. olive oil
- 6 multigrain potato buns, cut in half
- Canola oil
- Sea salt and freshly ground black pepper
- 6 slices Muenster cheese
- 6 leaves iceberg lettuce
- 6 ruby red tomato slices
- 6 red onion slices
1. To make turkey mixture, melt butter in a skillet over medium heat. Add celery, scallions, and apples, then cook, stirring, for 15 to 20 minutes. Remove from heat and set aside.
2. Put chipotle peppers and chutney in blender. Puree until smooth. Transfer to a bowl with turkey, celery mixture, lemon zest, and lemon juice and combine well. Set aside until ready to use.
3. To make topping, combine all topping ingredients in a bowl and mash together until well blended. Set aside until ready to use.
4. To make patties, roll six 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
5. Toast buns. Set aside.
6. Heat large skillet over medium-high heat and add just enough oil to cover bottom. After 2 minutes, reduce the heat to medium, then place patties into the skillet. Season with salt and pepper and cook for 3 minutes, then flip and cook on other side for 1 minute. Place 1 slice cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.
7. To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, 1 tomato slice, 1 onion slice, and a spoonful of the avocado topping. Cover with the bun top. Repeat with the remaining ingredients. Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.
Fit Value: Using lean ground turkey is great for a protein-packed alternative to your typical red-meat burger, while the avocado topping is packed with vitamins and healthy fats. Mega bonus points for the whole-grain bun.
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