- 1 package ground turkey, about 2 lbs
- Half of a medium onion, diced
- 2 or 3 cloves of garlic, minced
- Paprika (I recommend a tsp), Adobo (1/2 tsp), Poultry seasoning (1/2 tsp), salt, and pepper to taste
- 1/3 cup sherry
- olive oil
- 1 avocado, sliced
- Deli sandwich rolls
- Ranch dressing
- Monterey Jack, sliced or shredded
- 2 large sweet potatoes
Cut the sweet potatoes into fries, put in freezer.
Sautee the onion and garlic in a large skillet with olive oil and paprika, add water if you want, and cook until softened. Remove from heat and separate the onion/garlic from the oil as much as possible.
In a medium bowl, mix the turkey and onion/garlic until well blended, adding salt, pepper, adobo, and paprika. Form into patties, making a little crater with your thumb in the middle -- this helps them stay flat when you cook them.
Heat skillet to medium-high and add sherry, plus a little more olive oil if needed. When it's good and hot, put the patties in. Turn the heat down to Low after about 2 minutes and cover.
Start frying your sweet potatoes now, or they won't be done in time for the burgers! I generally just throw them in my deep fryer til they look brown on the edges. As the batches are finished frying, lay out on paper towels on a cookie sheet or plate and sprinkle with paprika, salt, and pepper.
Cook the burgers until golden and a little crispy on the edges, flipping as often as you please. Add cheese, turn off the burner, cover the pan again, and toast your rolls.
On the bun: Avocado, Burger & Cheese, Ranch.