A big, juicy burger and pile of crispy fries is a classic pairing for a reason—but delicious as they may be, when you're trying to eat healthfully, they're not exactly something you can indulge in every night. That's why we love this smart new spin on the all-American combo, which replaces the usual all-beef patty for a leaner turkey version and cleverly swaps in crispy, cheddar-crusted broccoli “fries” for their plain potato counterparts. While some turkey burgers can be bland, or suffer from dryness, our version locks in the moisture by adding a small but crucial spoonful of mayo to the burger blend. The result: every bit as rich and delicious as the real thing.
1 large head broccoli
1 tablespoon extra-virgin olive oil, divided
1 teaspoon kosher salt, divided
3 ounces shredded Cheddar cheese (about ¾ cup)
1¼ pounds ground dark meat turkey
2 tablespoons mayonnaise
1 teaspoon black pepper
4 brioche buns, split
1 large ripe avocado, mashed
1 cup alfalfa sprouts
Sat fat 13g
How to Make It
Preheat oven to 500°F. Cut the broccoli lengthwise into ½-inch pieces, keeping the core attached. Spread on a rimmed baking sheet; toss with 1 tablespoon of the oil and ¼ teaspoon of the salt. Bake until browned, 10 minutes. Sprinkle with the cheese; bake until melted, 3 minutes.
Meanwhile, combine the turkey, mayonnaise, pepper, and the remaining salt in a bowl. Form into 4 patties. Heat the remaining oil in a large nonstick skillet over medium-high. Cook the patties until no longer pink in the center, about 5 minutes per side. Remove from skillet. Toast the buns in the skillet in batches, cut-side down, 2 to 3 minutes.
Spread the avocado on the bottom halves of the buns. Top with the burgers, sprouts, and bun tops. Serve with the broccoli fries.
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