Canola oil As needed
2-1/2 lbs sweet onions, sliced very thin
1 tsp kosher salt
2 qt mayonnaise (preferably homemade)
1-1/2 tsp minced fresh garlic
1 Bunch fresh parsley, well cleaned and dried
1 Bunch fresh cilantro, well cleaned and dried
1/2 Bunch fresh dill, well cleaned and dried
2 tbsp fresh rosemary, stems removed
2 tbsp olive oil
4 Lemons, juiced
2 tbsp fresh thyme, stems removed
Salt and freshly ground black pepper To taste
1/4 c unsalted butter
2 c diced celery
2 c diced scallions
4 Medium green apples, cored and diced fine
1 c canned chipotle chiles in adobo sauce, rough chop
2 c prepared mango chutney
4-1/2 lbs GROUND TURKEY
1/3 c grated lemon zest
2 tsp sea salt
2 tsp freshly ground black pepper
Canola oil As needed
Salt and freshly ground black pepper As needed
12 Slices Swiss cheese
12 Multigrain sandwich buns, cut in half, buttered and lightly toasted
12-18 Leaves iceberg lettuce, washed and chilled
12-24 Slices ruby-red tomato slices
Heat oil in a large skillet over medium heat. Add onions, sprinkle with salt. Stir well to coat all onions with oil.
Cook, turning the onions every 8 minutes, until onions have turned a dark, rich brown color, about 25 minutes.
If the onions begin to burn, reduce the heat and add more oil.
Transfer the onions to a bowl and reserve for service.
South Lawn Herb Garden Mayo
Combine mayonnaise, garlic, parsley, cilantro, dill and rosemary in a food processor bowl or blender; process for 30 seconds in the food processor or 10 seconds in the blender.
With the motor running, drizzle in the oil slowly at first, then after a few seconds add the oil in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. Add lemon, thyme, salt and pepper.
If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
Melt the butter in a skillet over medium heat. Add the celery, scallions and apples. Cook, stirring occasionally, for 15 to 20 minutes. Remove from the heat and set aside.
Add chipotles, 1/2 tablespoon adobo sauce and 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.
Portion twelve 5-ounce turkey balls and form each ball into a patty. Arrange on a tray, cover, refrigerate and hold for service.
Service and Assembly
Per order: Heat skillet over medium-high heat and add enough just oil to cover the bottom. After 2 minutes, reduce the heat to medium and add the turkey burger.
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 burger and continue cooking 2 minutes more or until the internal temperature reaches 165 degrees F.
Cover with a lid for the last 30 seconds to melt the cheese.
To assemble the burgers, place 1 burger on a toasted bun bottom. Top the burgers with a tablespoon of caramelized onions, lettuce leaf, tomato slice and a heaping spoonful of South Lawn Herb Garden Mayo. Cover with the bun top.