Turkey Burger with Fennel and Apple Slaw
Apple and fennel bulb add distinctive crunch and light sweetness as a slaw layer on this flavorful burger. Some of the fennel’s tender fronds are also used as a topping, with baby kale. If you’re unable to find baby kale, arugula can be used instead. The caramelized onion aioli makes more than needed for this recipe, extra will be great as a dip for the fries you might choose to serve alongside, or it can be saved for another use.
Caramelized Onion Aioli
Ingredients
- 1 tablespoon olive oil
- 1/2 large onion, thinly sliced
- 3/4 cup mayonnaise
- 2 teaspoons apple cider vinegar
Directions
- For the aioli, start by caramelizing the onions. Heat the olive oil in a small skillet over medium heat.
- Add the onion and cook, stirring occasionally, until tender and translucent, about 5 minutes.
- Cover the skillet with its lid or a piece of foil, reduce the heat to low and cook until very tender, nicely browned, and aromatic, 20 to 25 minutes, stirring occasionally.
- Set the onions aside to cool.
- Combine the mayonnaise, cooled onions, and vinegar in a food processor (a mini processor is ideal) with a good pinch each of salt and pepper.
- Puree until well blended and smooth. (You can also blend the aioli in a medium bowl with an immersion blender, if you prefer.)
Turkey Burgers
Ingredients
- 1 1/2 pounds ground turkey
- 1 1/4 teaspoons chili powder
- 1 teaspoon salt
- 3/4 teaspoon finely ground black pepper
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon paprika
- 1/8 teaspoon cayenne
Directions
- For the burgers, combine the turkey, chili powder, salt, pepper, garlic, paprika, and cayenne in a large bowl and mix until evenly blended.
- Form the turkey into 4 patties, set them on a plate, and refrigerate until ready to cook.
- Preheat a grill or heat a large, heavy skillet over medium heat.
- Add the burgers and cook until well browned, 5 to 7 minutes, then turn and continue cooking until no longer pink in the center (internal temperature should be 165F), 5 to 7 minutes longer.
- Top the burgers with the cheese in the last minute or so of cooking, so it melts a bit.
Fennel Apple Slaw
Ingredients
- 3/4 cup julienned Cosmic Crisp apple
- 3/4 cup thinly sliced fennel bulb (reserve fennel fronds for serving)
- 1 teaspoon olive oil
- 1 teaspoon freshly squeezed lemon juice
- Salt and freshly ground black pepper
Directions
- Shortly before cooking the burgers, make the slaw. Combine the apple and fennel bulb in a medium bowl.
- Drizzle the olive oil and lemon juice over, and add a pinch each of salt and pepper.
- Toss well and set aside.
For Serving
Ingredients
- 4 slices cheddar cheese
- 4 burger buns, toasted
- 1 cup moderately packed baby kale
- 1 teaspoon olive oil
Directions
- Pluck a handful of the reserved fennel fronds (less is fine, if not many on your fennel bulb) and put them in a small bowl with the baby kale.
- Add 1 teaspoon olive oil with a pinch each of salt and pepper and toss to mix.
- To assemble, spread some of the aioli on the bottom and top buns.
- Spoon the slaw onto the bottom buns (leaving any accumulated liquid behind in the bowl) and set the burgers on top.
- Top with the kale-fennel mixture, then add the top bun. Serve right away.
