The Hudson Harbor Chart Burger

Ingredients

• Burger:
• 2 Pounds ground turkey (93%)
• 1 teaspoon sea salt
• 1 Ounces cream cheese
• 1/2 very ripe avocado
• 1 teaspoon fresh lime juice
• zest from one lime
• 1/2 tablespoon sweet Thai chili sauce
• Slaw:
• 2 Cups loosely packed, very finely shredded savoy cabbage
• 2 Cups loosely packed, very finely shredded red cabbage
• 1 Cup, packed, very finely sliced kale leaves
• Dressing:
• 1 tablespoon good quality mayonnaise
• 1/4 Cup fresh mango chunks
• 1 tablespoon sweet Thai chili sauce
• 1 tablespoon rice vinegar
• 1/8 teaspoon sea salt
• Avocado/Mango Salad:
• 1 avocado, pitted, diced
• 1 mango, finely diced
• 1 teaspoon black sesame seeds
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sea salt
• 1 Cup, packed baby spinach leaves
• 6 slices Monterey Jack cheese
• 6 bakery made, onion buns

Instructions

• Preheat a gas grill to medium high.
• In a small food processor, cream together 1 Ounces cream cheese, 1/2 of a ripe avocado, 1 teaspoon lime juice, zest, and 1/2 tablespoon sweet Thai chili sauce.
• Pulse until smooth.
• Very gently fold the puree into the ground turkey.
• Do not overmix.
• Form the meat into 6 patties (sized to fit the burger bun).
• Place between wax paper and keep chilled until the grill is ready.
• Make the avocado mango slaw.
• Pit and diced one avocado.
• Place into a large bowl.
• Remove the skin and pit from one mango.
• Dice the mango and place with avocado.
• Gently stir in the black sesame seeds, lime juice, and salt.
• Cover and chill.
• Prepare the cabbages and kale for the slaw.
• Place in a large bowl.
• Cover.
• Place all of the ingredients for the dressing into a small food processor.
• Pulse until combined and smooth.
• Toss the dressing with the slaw just prior to plating the burgers.
• Remove the burgers from the wax paper.
• Place on the grill and cook for 5 minutes.
• Carefully flip burgers over and cook for an additional 3-4 minutes.
• During the last minute of cooking place a slice of cheese on top of each burger.
• While the burgers are cooking, split the burger buns.
• Line the bottom bun with a single layer of baby spinach leaves.
• Evenly distribute the mango avocado salad among the buns.
• Remove the burger from the grill and place onto the buns.
• Toss the dressing with the slaw.
• Top each burger with 1/3 Cup of the slaw.
• Place bun top on and serve immediately.