Michelle's Turkey Burgers with Lemon Mayonnaise

Serving Size: 8
Prep Time:
Total Time:


  • 3 Tbsp canola oil
  • 4 iceberg lettuce leaves
  • 4 whole-wheat hamburger buns, split and toasted
  • 0.25 tsp chopped thyme
  • 0.33 cup reduced-fat mayonnaise
  • reduced-fat mayonnaise
  • kosher salt and freshly ground pepper
  • 1 Tbsp minced flat-leaf parsley
  • 1.5 Pound lean ground turkey breast
  • 1 small chipotle in adobo, minced
  • 2 scallions, thinly sliced
  • 0.5 cup finely chopped Granny Smith apple
  • 0.5 cup finely chopped celery
  • 1 onion, halved and thinly sliced
  • 4 tomato slices


  1. In a nonstick skillet, heat 1 tablespoon of the canola oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes. Transfer the onion to a bowl. Wipe out the skillet.
  2. Heat 1 tablespoon of the canola oil in the skillet. Add the celery, apple and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a bowl and add the chipotle; let cool. Stir in the turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt and 1/4 teaspoon of pepper. Shape the mixture into four 1/2-inch-thick patties.
  3. In the skillet, heat the remaining 1 tablespoon of canola oil. Add the burgers and cook over moderately high heat, turning once, until no longer pink inside, 10 minutes.
  4. Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 teaspoon of lemon zest, the lemon juice and chopped thyme and season with salt and pepper. Spread the lemon mayonnaise on the top halves of the buns; set the burgers on the bottom halves and top with the caramelized onions, lettuce and tomato. Close the burgers and serve.

Recipe Credit: Spike Mendelsohn
Image Credit: Pemille Pedersen