Ingredients
For the pickled carrot ribbons
- 3 medium carrots, peeled into ribbons
- 3/4 cup rice vinegar
- 3/4 cup water
- 2 tablespoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 2 garlic cloves, smashed
- 1 teaspoon coriander seeds
- 1/4 teaspoon red pepper flakes
For the burgers
- 1 lb ground turkey (93/7)
- 1 large egg
- 1/3 cup fresh basil leaves, finely chopped
- 3 garlic cloves, grated or finely minced
- 2 tablespoons grated parmesan
- 1 teaspoon Dijon mustard
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil, plus more for the grill
- 4 brioche or potato buns, toasted
For assembly
- About 1/3 cup Ayoh Giardinayo, or your mayo of choice
- 4 leaves butter lettuce
- Small handful fresh basil leaves
Instructions
- Peel the carrots into long ribbons with a -peeler, rotating around the carrot until you hit the core. Pack the ribbons into a clean pint jar with the smashed garlic, coriander, red pepper flakes.
- In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer over medium heat, stirring until the sugar and salt fully dissolve. The brine should smell sharp and a little sweet, about 2 minutes.
- Pour the hot brine over the carrots, making sure they’re fully submerged. Cover and refrigerate. The pickles are ready in 30 minutes, but they get noticeably better overnight. Make them ahead if you can.
- In a large bowl, gently combine the turkey, egg, basil, garlic, parmesan, Dijon, salt, pepper, onion powder, and olive oil. Mix with your hands just until everything is evenly distributed, about 30 seconds. Don’t overwork.
- Divide the mixture into 4 equal portions and shape into patties about 4 inches wide and 3/4 inch thick. Press a shallow dimple into the center of each with your thumb. Chill for at least 10 minutes while you heat the grill.
- Heat a grill or grill pan to medium-high, around 400°F. Brush the grates with oil. Grill the patties undisturbed for 7 minutes, until you see deep grill marks and the edges look opaque. Flip once and cook another 7 minutes, until the juices run clear and the centers register 165°F on an instant-read thermometer. Let rest for 3 minutes off the heat.
- Toast the buns cut-side down on the grill for about 30 seconds, until golden. Spread Giardinayo (or your chosen mayo) generously on both sides, the patty, a generous tangle of pickled carrot ribbons, then layer butter lettuce, and a few torn basil leaves. Top and serve.