Turkey Spinach Burgers with Creamy Aioli and Carrot Fries
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Ingredients & Equipment
What we send
- 1 clovegarlic
- 12 ouncesbaby carrots
- 1 ouncebaby spinach
- 1/4 teaspoonground cayenne pepper
- 12 ouncesground turkey
- 1/4 teaspoonground cumin
- 1 1/2 ouncemayonnaise
- 2brioche buns
What You’ll Need
- 10" medium pan with lid
- baking sheet
Preheat oven to 450°F. Mince garlic. Halve lemon. Rinse remaining produce. Halve carrots lengthwise, then halve crosswise to create fries. Finely chop spinach. Trim and discard scallion roots and thinly slice.
Form Turkey Burgers
Pat turkey dry with paper towel and place in a medium bowl. Add cumin, spinach, scallion, and half of garlic. Season with ½ teaspoon salt and black pepper as desired. Using your hands, mix well, then form into 2 equal patties, about 1-inch thick. Using your thumb, create a dimple on top of each.
Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add burgers and sear until browned on bottom, 5-6 minutes. Flip burgers, cover pan, and reduce heat to medium. Sear until cooked through and no longer pink, 5-6 minutes more. Transfer to a plate and set aside to rest for about 5 minutes.
Roast Carrot Fries
While burgers sear, on baking sheet, toss carrots with 1 tablespoon olive oil, cayenne pepper (skip or use half for less heat), ½ teaspoon salt and black pepper as desired. Arrange in a single layer and roast until browned and tender, 10-12 minutes. Divide carrot fries between serving plates, reserving baking sheet for toasting buns.
Make Aioli and Toast Buns
While carrots roast, in a small bowl, whisk together mayonnaise, juice of ½ lemon, and remaining garlic to combine. Season with ⅛ teaspoon salt and black pepper as desired and set aside. Use remaining lemon to brighten a glass of water. Once carrot fries are roasted, wipe baking sheet clean, then add buns cut-side up (if they arrived whole, simply slice them open). Bake until toasted and light golden, about 3 minutes.
Layer bun bottoms with turkey spinach burgers and dollop about 2 teaspoons aioli on top of each (adding aioli directly to burgers, rather than spreading on buns, will ensure the buns don't lose that crispy toasting). Serve with carrot fries and any remaining aioli alongside for dipping. Dig in because it's burger o'clock.