California Turkey Burgers
Next time you’re making a turkey burger use fresh ingredients from your garden for the toppings, like spinach, cucumbers and sprouts. They’ll add that little extra crunch every good burger should have. Smear Heinz Relish and Ketchup on the buttery brioche bun and enjoy.
1 pound ground turkey
1 garlic clove, grated
¾ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 teaspoons za’atar
2 tablespoons Heinz Mayonnaise
1 tablespoon extra-virgin olive oil
¼ cup finely chopped fresh parsley
4 brioche buns
1 avocado, thinly sliced
½ cup thinly sliced cucumber
½ cup sprouts
½ cup spinach
1. In a large bowl, combine the turkey, garlic, salt, pepper, za’atar, Heinz Mayonnaise, olive oil and parsley, mixing with your hands just until everything is combined. Divide the mixture into four patties, and make a slight indent in each patty with your thumb. Transfer to a plate, cover with plastic wrap and chill for 15 minutes.
2. Heat a grill pan, grill or cast-iron skillet over medium-high heat. Toast the buns and keep warm under foil. Lightly brush oil on the pan. Remove the patties from the fridge and grill until fully cooked, flipping halfway through, 10 to 12 minutes or until the internal temperature reaches 165°F on a thermometer.
3. To assemble the burgers, spread Heinz Relish and Heinz Ketchup on the bottom of each bun. Add the spinach and sprouts, followed by the burgers, then top with the avocado, cucumber and remaining half of each bun.