I'm not a big burger person. I never order them at restaurants, and even when I was a kid I would order chicken strips over a burger any day. I actually went through a huge chicken strip phase when I was a kid, where I refused to eat anything else if we went out. We had a trip to Disney one summer and I proceeded to order chicken strips at every restaurant that we went to. I believe this was the same trip where I was afraid of birds and would run for cover every time I saw one. In case you didn't know, Florida has A LOT of birds.
Anyway, I was never a big burger person until I made these turkey burgers. I literally ate them for every meal the week I made them, and it wasn't only because I made six and I was the only person in my apartment. I actually looked forward to them. I would count down the minutes until five o'clock, when I could make dinner without feeling like an old lady with dentures and hip issues.
I know I always say, 'You hhhaavvee to make *insert food here*!!!', but this time I'm serious.
You hhhaavvee to make these burgers!!!
They're moist and flavorful, and the basil mayonnaise is the perfect compliment. And then you have the fontina cheese and some buns, and I'm just about ready to head down to the courthouse and marry the whole thing. It's that good.
Turkey Burgers with Basil Mayonnaise
For the burgers:
1 lb ground turkey
1 zucchini, grated
1/2 cup breadcrumbs
1 egg, lightly beaten
1 tbsp mixed dried herbs (basil-oregano-parsley)
For the basil mayonnaise:
1/3 cup mayonnaise
2 tsp dried basil
1 tsp lemon zest
1 tbsp lemon juice
6 hamburger buns
4 oz fontina cheese, sliced
6 romaine leaves
In a bowl, mix together the ground meat, bread crumbs, grated zucchini, herbs, salt and pepper. Form into six equal patties and place on a prepared baking sheet. Broil the burgers 8 minutes on each side. Add the cheese and broil for 1 minute.
While the burgers cook, whisk together the mayonnaise, basil, lemon zest and juice.
For assembly, spread the mayonnaise on the bottom half of the bun. Add the burger, romaine leaf and the top of the burger bun.