Chris Traeger Turkey Burger

• porciones: 4

Ingredientes

Burger ingredients:

1 small eggplant

Extra-virgin olive oil, for drizzling

1 tsp anchovy paste

1 tbsp soy sauce

1 tsp Marmite

1 1/2 lbs ground turkey breast

Salt and pepper

1 tbsp vegetable oil

4 brioche buns

Microgreens

Papaya Chutney ingredients:

1 medium papaya, peeled, halved, and seeded

1/3 cup apple cider vinegar

1/3 cup golden raisins

Pinch of saffron threads

Salt and pepper

Black Truffle Aioli ingredients:

4 large egg yolks

Juice of 1/2 lemon

1 cup canola oil

1/4 cup black truffle oil

Cheese crisps ingredients:

6 ounces Fontina cheese, shredded

6 ounces Parmesan cheese, grated

Instrucciones

Make Papaya Chutney. Cut the papaya into 1/2-inch pieces. Transfer the papaya to a small saucepan and add the vinegar, raisins, and saffron. Bring to a simmer and cook for about 20 minutes, until thickened. Season with s & p. Remove from the heat and let cool.

Make the Black Truffle Aioli. Combine the egg yolks and lemon juice in an immersion blender cup. Combine the canola oil and truffle oil in a liquid measuring cup and, with the blender running on high, slowly stream the oil mixture down the side of the blender cup. Blend until the mixture is emulsified and has thickened to the consistency of a loose mayonnaise. Transfer to a bowl, cover, and refrigerate until ready to use or overnight.

Make the Cheese Crisps. Preheat the oven to 400F. Line a baking sheet with a silicone baking mat or other non-stick pan liner. Combine the two cheeses in a small bowl. Arrange the cheese mixture in four even piles on the prepared baking sheet. Bake until golden brown and set. Remove the cheese crisps from the pan with a thin spatula and let cool on a wire rack.

Preheat the oven to 400F. Cut the top off the eggplant, halve lengthwise, and score crosshatches into the flesh. Transfer to a rimmed baking sheet, drizzle with olive oil, and place the eggplant cut-side down. Bake for 30 to 40 minutes, until golden brown and soft. Set aside until cool enough to handle, then scoop the eggplant flesh into a large bowl.

Add the anchovy paste, soy sauce, and Marmite and whisk until well combined. Add the turkey and gently fold together using a rubber spatula until well incorpoarated. Form the turkey mixture into four patties, pressing a divot into the cetner of each to prevent the burgers from puffing up during cooking. Season the patties generously with s&p.

In a large nonstick skillet, heat the vegetable oil over medium-high heat. Add the patties to the skillet and sear on both sides until the internal temperature registers to 165F, 5-7 minutes total.

Toast the brioche buns. Dress the bottom buns with the chutney and top with the microgreens. Place the turkey patties on the microgreens and top with the cheese crisps. Dress the top buns with the aioli, then close the burgers and serve.

Notas

Binging with Babish