Lunch: New England Turkey Burger

Recipe by Hannah Klinger Caramelized onions that have simmered in hoppy Sam Adams beer top our New England Turkey Burger while shaved Vermont Cheddar adds tang and richness to the meat.

Ingredients

1 tablespoon olive oil
2 cups thinly sliced onion
3/4 cup Samuel Adams Summer Ale
1 pound ground turkey
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
1.5 ounces reduced-fat Vermont white cheddar cheese, shaved
4 teaspoons canola mayonnaise
2 teaspoons whole-grain mustard
4 (1 1/2-ounce) hamburger buns, toasted
4 small green leaf lettuce leaves
4 (1/4-inch-thick) slices tomato

Instructions

Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.
Preheat grill to medium-high heat.
Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey. Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes. Top with cheese; grill 1 minute or until cheese melts and turkey is done.
Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.

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