Ingredients
3 tbsp. canola oil
1 onion
1/2 c. finely chopped celery
1/2 c. finely chopped Granny Smith apple
2 scallions
1 small canned chipotle in adobo
1 1/2 lb. lean ground turkey breast
1 tbsp. minced flat-leaf parsley
2 tsp. finely grated lemon zest
kosher salt
Freshly ground black pepper
c. reduced-fat mayonnaise
1 1/2 tsp. fresh lemon juice
1/4 tsp. chopped thyme
4 whole-wheat hamburger buns
4 iceberg lettuce leaves
4 tomato slices
Preparation
Step 1In 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.Step 2Heat 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.Step 3In 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.Step 4Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 teaspoon of lemon zest, the lemon juice, and chopped thyme. 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.
