Edit Turkey-Spinach Burgers

Instructions

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1) Prepare ingredients | Preheat oven to 450 degrees. Halve lemon. Rinse remaining produce. Halve carrots lengthwise. Pat spinach dry with paper towel, then finely chop. Trim and discard scallion root and thinly slice. Mince garlic.

2) Form turkey-spinach burgers | In a medium bowl, combine cumin, spinach, scallion, and half a garlic. Season with 1/2 teaspoon salt and black pepper as desired, then add turkey. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each.

3) Sear turkey-spinach burgers | Heat 1 tablespoon olive oil in a medium 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. Sear until cooked through and no longer pink, 5-6 minutes more. Transfer to a plate and set aside to rest.

4) Roast carrot fries | On a baking sheet, toss carrots with cayenne pepper (skip or use half for less heat), 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper as desired. Arrange in a single layer and roast until crisp, 10-12 minutes. Divide between serving plates, reserving baking sheet for toasting buns.

5) Make aioli and toast buns | While carrots roast, in a small bowl, whisk together mayonnaise, juice of 1/2 lemon, and remaining garlic to combine. Season with 1/8 teaspoon salt and black pepper as desired and set aside. Wipe baking sheet from carrot fries clean, then add buns cut-side up. Bake until toasted and light golden, about 3 minutes. Use remaining lemon to brighten a glass of water.

6) Plate turkey-spinach burgers | Layer bun bottoms with turkey-spinach burgers and dollop about 2 teaspoons aioli onto each burger. Finish with bun tops. Serve with carrot fries and any remaining aioli alongside for dipping. Dig in because it's burger o'clock.

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