- 2 tablespoons butter
- 1 cup diced celery
- 1 cup diced scallions
- 2 green apples, cored and diced
- 1/2 cup canned chipotle chilies in adobo sauce
- 1 cup store-bought mango chutney
- 2 pounds ground turkey
- 1/2 cup grated lemon zest
- 1 teaspoon sea salt
- 1 teaspoon freshly ground black pepper
- 3 tablespoons canola oil
- 2 cups thinly sliced Spanish onions
- For the Burgers: 6 slices Swiss cheese
- 6 leaves iceberg lettuce
- 6 ruby red tomato slices
Melt the butter in a skillet over medium heat. Add the celery, scallions and apples. Cook, stirring occasionally, for 15-20 minutes. Remove from the heat and set aside.
Add the chipotle and 1/2 tablespoon of adobo sauce from the can and the chutney to a blender. Puree until smooth. Transfer to a bowl.
Add the celery mixture and stir until well combined.
Add the turkey, lemon zest, salt, and pepper and stir until well combined.
To make the patties, roll six 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
To make the caramelized onions, heat the oil in a large nonstick skillet over medium heat. Add the onions dont worry if theyre piled high; they will cook down. Turn with a spatula so all the onions are evenly coated in oil. Continue to cook, stirring the onions every 8 minutes, until the slices have turned a dark, rich brown color, about 25 minutes. If the onions begin to burn, reduce the heat to medium-low and add more oil. Remove the onions and place them in a bowl.
Heat a large skillet over medium-high heat and add enough just oil to cover the entire bottom. After 2 minutes, reduce the heat to medium and place the patties into the skillet. Season with salt and pepper, and cook for 3 minutes. Flip, and cook on the other side for 1 minute.
Place 1 slice cheese on each patty and continue cooking for 2 minutes. Cover with a lid for the last 30 seconds to melt the cheese.
Toast the buns and set aside.
To assemble the burgers, place 1 patty on a toasted bun bottom. Top the patty with a tablespoon of caramelized onions, 1 lettuce leaf, 1 tomato slice, and a heaping spoonful of the South Lawn Herb Garden Mayo. Cover with the bun top.
Repeat with the remaining ingredients.
Wrap the sandwiches in wax paper. Let rest for 2-3 minutes and serve.