Turkey burger with Truffle mayonnaise or Chili cheese

Juicy turkey burgers served with your choice of bold chili cheese or rich truffle mayo – a flavorful and luxurious twist on a classic.

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You will need

Canola oil and butter for frying

⅔ cup (150 ml) finely chopped shallots

1.1 lbs (500 g) ground turkey

⅔ cup (150 ml) finely chopped parsley

2 tbsp (30 ml) finely chopped chili (adjust to taste)

2 tbsp (30 ml) coarsely grated garlic

1 tbsp (15 ml) Worcestershire sauce

5 tbsp (75 ml) cup HP Sauce

1 tsp (5 ml) Old Bay seasoning

Black pepper, to taste

1 tsp (5 ml) vegetable bouillon powder

2 tbsp (30 ml) mayonnaise, homemade or Hellman’s

3 tbsp (45 ml) potato starch

⅓ cup + 1 tbsp (100 ml) Panko breadcrumbs

Truffle Mayonnaise

⅔ cup Hellman’s mayonnaise

1 ½ tbsp truffle paste or a little fresh chopped truffle.

1 ½ tbsp Truffle oil

¾ tsp truffle salt

Freshly ground black pepper

¾ tsp honey

Chili cheese

2 cups (500 ml) sharp aged English cheddar, coarsely shredded

4/5 cup (200 ml) finely grated Parmesan cheese

4/5 cup (200 ml) Philadelphia cream cheese

1/3 heaped cup (100 ml) mayonnaise, Hellmann’s or homemade

1/2 tsp (2 ½ ml) garlic powder

1/2 tsp (2 ½ ml) onion powder

1 tsp (5 ml) cayenne pepper

1 tsp (5 ml) paprika

1/4 tsp (1 ¼ ml) turmeric

1 tbsp (15 ml) Sriracha sauce

1 tsp (5 ml) honey

Fresh jalapeño and red chili, finely chopped – amount to taste

1/3 heaped cup (100 ml) green onion, finely chopped

2 tbsp (30 ml) chives, finely chopped

1/2 tsp (2 ½ ml) sea salt

1/2 tsp (2 ½ ml) freshly ground black pepper

Toppings

Hamburger buns, butter-fried

Cheese, sliced

Lettuce leaves

Tomato, thinly sliced

Shallots, thinly sliced

Red chili, thinly sliced

Chili cheese or truffle mayonnaise

How to make it

1. Start by making one or both dressings:

Truffle mayonnaise: Mix all the ingredients together. Place the bowl in the refrigerator so that the flavors can mature.

⅔ cup Hellman’s mayonnaise

1 ½ tbsp truffle paste or a little fresh chopped truffle.

1 ½ tbsp Truffle oil

¾ tsp truffle salt

Freshly ground black pepper

¾ tsp honey

and/or

Chili cheese: Combine all topping ingredients in a bowl. For smooth consistency, blend with a food processor (this will make the filling easier to pipe). For a chunky texture, cover and refrigerate as is. Let sit overnight for the flavors to merge.

2 cups (500 ml) sharp aged English cheddar, coarsely shredded

4/5 cup (200 ml) finely grated Parmesan cheese

4/5 cup (200 ml) Philadelphia cream cheese

1/3 heaped cup (100 ml) mayonnaise, Hellmann’s or homemade

1/2 tsp (2 ½ ml) garlic powder

1/2 tsp (2 ½ ml) onion powder

1 tsp (5 ml) cayenne pepper

1 tsp (5 ml) paprika

1/4 tsp (1 ¼ ml) turmeric

1 tbsp (15 ml) Sriracha sauce

1 tsp (5 ml) honey

Fresh jalapeño and red chili, finely chopped – amount to taste

1/3 heaped cup (100 ml) green onion, finely chopped

2 tbsp (30 ml) chives, finely chopped

1/2 tsp (2 ½ ml) sea salt

1/2 tsp (2 ½ ml) freshly ground black pepper

Burgers

2. Prepare all the ingredients that need to be chopped or grated. Place all ingredients except the shallots in a mixing bowl.

⅔ cup (150 ml) finely chopped shallots

⅔ cup (150 ml) finely chopped parsley

2 tbsp (30 ml) finely chopped chili (adjust to taste)

2 tbsp (30 ml) coarsely grated garlic

3. Sauté the shallots in butter until soft. Let them cool.

Butter

⅔ cup (150 ml) finely chopped shallots

4. Add all the rest of the ingredients to the bowl with the parsley, garlic, and chili. Mix everything well.

⅔ cup (150 ml) sautéed and cooled shallots

1.1 lbs (500 g) ground turkey

1 tbsp (15 ml) Worcestershire sauce

5 tbsp (75 ml) cup HP Sauce

1 tsp (5 ml) Old Bay seasoning

Black pepper, to taste

1 tsp (5 ml) vegetable bouillon powder

2 tbsp (30 ml) mayonnaise, homemade or Hellman’s

3 tbsp (45 ml) potato starch

⅓ cup + 1 tbsp (100 ml) Panko breadcrumbs

5. Let the mixture rest in the refrigerator for at least 1 hour.

6. Prepare the toppings and preheat the oven to 300°F (150°C).

Cheese, sliced

Lettuce leaves

Tomato, thinly sliced

Shallots, thinly sliced

Red chili, thinly sliced

7. Form four burger patties and fry them in butter and canola oil. Place them on a baking sheet and add cheese slices on top. Put them in the oven until the cheese has melted.

Canola oil and butter for frying

Cheese, sliced

8. Meanwhile, fry the hamburger buns in butter until the cut sides are golden and crispy.

Butter

Hamburger buns, butter-fried

Assembly

9. Spread your choice of dressing on the bottom bun. Add a lettuce leaf, a thin slice of tomato, and sliced shallots. Place the burger on top, then finish with a bit more dressing and sliced red chili.

Cheese, sliced

Lettuce leaves

Tomato, thinly sliced

Shallots, thinly sliced

Red chili, thinly sliced

Chili cheese or truffle mayonnaise

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