Recipe Author – Tassa Hampton (Tassa Hampton) – theater actress from Los Angeles, California
This large and tasty burger is rich in composition and cooked with a very spicy turkey cutlet, grilled on a fried onion bun, greased with aioli sauce and paprika, along with melted cheese provolone, avocado, tomato and alfalfa sprouts. And in the composition of the cutlet itself, in addition to a whole bunch of spices, onions, carrots, sweet peppers and grated parmesan – a real cornucopia. It turns out very satisfying and tasty. And turkey cutlets are healthier than traditional beef cutlets, especially when they are stuffed with vegetables. Use both white and dark poultry meat for mincing to make it juicier.
Time: 30 minutes.
Recipes use volumetric containers with the volume:
1 cup (st.) – 240 ml.
3/4 cup (st.) – 180 ml.
1/2 cup (tbsp.) – 120 ml.
1/3 cup (st.) – 80 ml.
1/4 cup (st.) – 60 ml.
1 tablespoon (tbsp.) – 15 ml.
1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 220 gr minced meat from turkey dark meat
- 220 gr minced meat from white meat of turkey
- 1 small onion, finely chopped
- 2 carrots, grated
- 1 green bell pepper, peeled and finely chopped
- 3 tbsp. l grated parmesan cheese (with a slide)
- 0.5 tbsp. chopped cilantro leaves
- 1 tbsp. l hot Hungarian paprika
- 0.5 tsp sweet hungarian paprika
- 0.5 tsp cayenne pepper
- 1/4 tsp habanero powder
- 1/4 tsp ground ginger
- 1/4 tsp curry powder
- A pinch of salt and freshly ground black pepper
- 1 large egg
- Olive oil as needed
- 4 slices of provolone cheese
- 4 onion buns
- 1 avocado, cut in half, peeled and finely chopped
- 1 tomato, thinly sliced
- Alfalfa sprouts, as needed
- 2 tbsp. l mayonnaise
- 2 tbsp. l Dijon mustard
- 1/4 tsp hot Hungarian paprika
In a small bowl, combine mayonnaise, mustard and paprika. Cover and refrigerate until ready to use.
Preheat the grill to moderate heat.
Combine the turkey mince, onions, carrots, bell peppers, parmesan and all the spices in a large bowl. Beat the egg lightly in a separate cup, and then mix it in the meat mixture. Form turkey cutlets. Lightly grease the grill rack with olive oil, then spread the meatballs on the grill and close the lid tightly. Fry, making sure that the patties appear on the grill for about 6-8 minutes.
- Gently flip each cutlet and continue to fry. Put a slice of provolone after 3 minutes and close the lid again to melt the cheese, another 2-3 minutes. Remove the cutlets from the grill and keep them warm, slightly covering with foil. Reduce the heat of the grill to medium, grease with olive oil and spread the buns on the grill. Fry until they warm up and become slightly crispy for about 2 minutes.
- Gather hamburgers by spreading aioli with paprika on the lower halves of the buns, and laying the patties on top. Top with a slice of avocado, a cup of tomato and a portion of alfalfa sprouts. Top with buns and serve with summer sangria!