Makes 4-6 Burgers
For the Burgers1 pound Ground Turkey
Toppings--Remember this burger is packed with flavor and all about the crispy meat so keep the toppings simple. We suggest a little shredded lettuce and a sliced pickle.
For the Special Sauce¼ Cup Mayonnaise
Whisk together all ingredients for the sauce and set aside.
In a large bowl, blend the ground turkey together with panko, cooled shallots, Calipeños, seasonings and melted butter together gently with your hands, being careful not to overwork the meat. Once all ingredients are well incorporated, form the meat mixture into loose balls approximately 2-3” in diameter. Set aside for 15-30 minutes to allow the flavors to meld.
When ready to cook, heat a large cast iron skillet or flat top griddle over high heat until SUPER HOT. Test heat with a few water droplets. If it immediately sizzles and evaporates, it’s ready for the meat. Gently press a meat ball on the skillet or flat top and allow to sear for 1 minutes, then flip the ball and smash it down with a stiff metal spatula, use a second spatula to add more pressure if necessary. The smashed burger patties should be slightly wider than the bun or bread. Let them cook for about 3 minutes, or until you can see the edges start to turn brown and the juices bubble. Then, carefully scrape patties up from the pan and flip, making sure to get all of the browned flavorful bits and immediately layer with the cheese slice. When the cheese is fully melted, about 2-3 more minutes, they are ready to eat. Place on the prepared bun or bread and add your favorite toppings and serve with fries or chips and a cool "Shandylicious Beergarita."
These burgers cook very fast and are best right off the grill hot and crispy so make sure you have the bun ready to serve. I like to lightly butter and grill King's Hawaiian buns. Their slightly sweet taste and soft texture with a crunch from the grilling make them a perfect accent to the smashed burgers.
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