Cooking Instructions
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Step 1
In a small skillet, heat the
Olive Oil (15 mL)
over medium heat. Add the
Shallots (2)
and sweat them until soft and translucent. Transfer the shallots to a large bowl.
Step 2
Add the
Ground Turkey (590 g)
,
Fresh Cilantro (8 g)
,
Sriracha (80 g)
,
Kosher Salt (3 g)
, and
Freshly Ground Black Pepper (1 g)
. Mix with your hands until well combined.
Step 3
Form the burgers into 5 equal patties and transfer to a sheet pan. Use the rounded part of a tablespoon to make an indentation in the center of each burger (to prevent the puffy dome from forming as they cook).
Step 4
Refrigerate the burgers for 15-20 minutes to firm up. Meanwhile, preheat the grill to a medium high heat (around 450 degrees F or 220 degrees C).
Step 5
To make the sauce, in a small bowl combine the
Mayonnaise (115 g)
,
Sriracha (40 g)
,
Fresh Cilantro (2 g)
, and
Lime (1)
.Stir and taste for seasoning. If you like it spicier, add more sriracha, for more tang, add more lime. Refrigerate until ready to use.
Step 6
When grill is hot add the burgers and cook about 5 minutes per side or until they reach 165 degrees F internal temperature. During the last minute of cooking, place an
American Cheese Slices (5)
on each burger and cook until it’s just melted.
Step 7
Transfer burgers to a cutting board to rest for a minute or two. Meanwhile, toast the buns on the grill until just lightly browned.
Step 8
Assemble the burgers with sliced
Avocado (1)
on the bottom
Hamburger Buns (5)
, followed by the burger, a tablespoon of sriracha aioli and extra cilantro leaves if desired.
