2 Lemons, Juiced
2 tbsp Chopped Red Onion
1 Jalapeno Pepper, Minced
1 c Ripped Cilantro
To Taste Kosher Salt
1 tbsp Olive Oil
1 c Diced Red Onions
1 c Diced Apples
1 c Diced Celery
1 tbsp Mango Salsa
Dash Cayenne Pepper
To Taste Kosher Salt And Freshly Ground Pepper
1/3 c Chopped Fresh Parsley
2 lbs GROUND TURKEY
2 Lemons, Zested And Juiced
As Needed Neutral Cooking Oil
8 Slices Munster Cheese
8 Multi-Grain Buns
As Needed Lettuce Leaves And Tomato Slices
SPIKE'S GUACAMOLE: Peel and pit avocados. Crush avocado and stir in lemon juice, onions and cilantro.
Add minced jalapeno.
Lightly add salt to taste.
Cover tightly and hold for service.
TURKEY BURGERS: Heat olive oil over medium heat.
Add onions, "sweat" onions for about 45 seconds, turning with wooden spoon so onions do not burn.
Add apples, celery and mango salsa.
Sprinkle with cayenne, salt and pepper.
Keep stirring while everything binds. S
crape the pan and toss in chopped parsley at the last minute, then set aside to cool.
When ingredients are cool, combine with ground turkey.
Squeeze in lemon juice while combining and add lemon zest.
Mix ingredients together well, so fruit and onions are well distributed throughout the ground turkey. Make 8 burgers. Refrigerate until ready to cook.
TO COOK BURGERS: In a deep skillet, heat a small amount of neutral cooking oil on medium heat, almost to the smoking point.
Cook for 3-4 minutes and flip.
Cook an additional 3 minutes on the other side or until the internal temperature reaches 165 degrees F.
In the last 30 seconds of cooking, place cheese slices on burgers and cover pan so cheese melts.
ASSEMBLBY: Serve on toasted buns with lettuce leaves and tomato slices.
Top with Spike's Guacamole.