Turkey-Spinach Burgers with Creamy Aioli and Carrot Fries
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Ingredients & Equipment
What we send
- 12 ouncesbaby carrots
- 1 ouncebaby spinach
- 1 clovegarlic
- 1/4 teaspoonground cumin
- 12 ouncesground turkey
- 1/4 teaspoonground cayenne pepper
- 2 ouncesmayonnaise
- 2brioche buns
What You’ll Need
- 10" medium pan with lid
- baking sheet
Preheat oven to 450°F. Rinse all produce. Halve lemon. Halve carrots lengthwise. Pat spinach dry with paper towel and finely chop. Trim and discard scallion root and thinly slice. Mince garlic.
Form turkey-spinach burgers
In a medium bowl, combine cumin, spinach, scallion, and half of garlic. Season with ½ teaspoon salt and black pepper as desired, then add turkey. 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.
Sear turkey-spinach burgers
Heat 2 teaspoons olive oil in a medium pan over medium-high heat. When oil is shimmering, add turkey-spinach 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 burgers to a plate and set aside to rest.
Roast carrot fries
While burgers sear, on a baking sheet, toss carrots with cayenne pepper (skip or use half for less heat), 1 tablespoon olive oil, and ½ teaspoon salt. Arrange in a single layer and roast until golden brown, 10-12 minutes. Divide carrot fries between serving plates, then wipe baking sheet clean for the next step.
Make aioli and toast buns
While carrots roast, in a small bowl, whisk together mayonnaise, juice of ½ lemon (or start with a little, taste, and add more as desired), remaining garlic, ⅛ teaspoon salt, and black pepper to combine. Set aside. Slice buns open horizontally, if they arrived whole, and arrange cut-side up on baking sheet from carrots. Transfer to oven and toast until light golden, about 3 minutes. Use remaining lemon to brighten a glass of water.
Plate turkey-spinach burgers
Transfer bun bottoms to serving plates, then layer with turkey-spinach burgers and a spoonful of aioli. Finish with bun tops. Serve with carrot fries and any remaining aioli alongside for dipping. Dig in because it's burger o'clock.