Turkey-Spinach Burgers with Creamy Aioli and Carrot Fries
This Popular Recipe isn't your average burger and fries—it's a star of the Plated cookbook. Chef Elana elevates turkey burgers with the addition of scallion, spinach, and cumin, then sears them until they're juicy and impossibly tender. They're sandwiched between toasted brioche buns with a creamy, garlicky aioli and served alongside a heap of cayenne-spiced carrot fries.
Total cook time
- 1 lemon
- 1 1/2 pounds baby carrots
- 2 ounces baby spinach
- 3 scallions
- 3 cloves garlic
- 1/2 teaspoon ground cumin
- 1 1/2 pounds ground turkey
- 1/2 teaspoon ground cayenne pepper
- 4 ounces mayonnaise
- 4 brioche buns
Preheat oven to 450°F. Halve lemon. Rinse remaining produce. Halve carrots lengthwise. Pat spinach dry with paper towel, then finely chop. Trim and discard scallion roots and thinly slice. Mince garlic.
In a medium bowl, combine cumin, spinach, scallions, and half of garlic. Season with 1 teaspoon salt and black pepper as desired, then add turkey. Using your hands, mix well, then form into 4 equal patties, about 1-inch thick. Using your thumb, create a dimple on top of each (see recipe tip).
Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add turkey burgers and sear until browned on bottom, 5-6 minutes. Flip burgers, cover pan, and reduce heat to medium (see recipe tip). Sear until cooked through and no longer pink, 5-6 minutes more. Transfer to a plate and set aside to rest.
On a baking sheet, toss carrots with cayenne pepper (skip or use half for less heat), 2 tablespoons olive oil, .75 teaspoon salt, and black pepper as desired. Transfer half to a separate baking sheet, arrange in a single layer, and roast until crisp, 14-16 minutes. Divide among serving plates, reserving 1 baking sheet for toasting buns.
While carrots roast, in a small bowl, whisk together mayonnaise, juice of 1 lemon, and remaining garlic to fully combine. Season with .125 teaspoon salt and black pepper as desired and set aside. Wipe reserved baking sheet clean, then add buns cut-side up (if they arrived whole, simply slice them open crosswise!). Bake until toasted and light golden, about 3 minutes.
Layer bun bottoms with turkey-spinach burgers and dollop about 2 teaspoons aioli onto each burger (see recipe tip). Finish with bun tops. Serve with carrot fries and any remaining aioli alongside for dipping. Dig in because it's burger o'clock.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.