WHY THIS RECIPE WORKS Sliced or mashed avocado is a great addition to burgers and sandwiches, but it’s usually more about richness than flavor. We wanted to develop an intensely flavored avocado topping that offered more than just textural contrast. Grilling or charring avocados produces robust, smoky flavors that linger and cut through the vegetable’s fattiness. We started by charring avocado slices in a skillet and mashing them in a simple vinaigrette of garlic and smoked paprika. Although the mashed avocados boasted an intense smokiness, we wanted to improve the look of our topping. So instead, we chopped the avocados, which showed the contrast between black and green and made it a beautiful, spoonable relish. Be sure to use ground turkey, not ground turkey breast (also labeled 99 percent fat-free) in this recipe. A rasp-style grater makes quick work of turning the garlic into a paste.

Serves 4

TOTAL TIME: 45 minutes

INGREDIENTS

• RELISH:
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon minced fresh chives
• 1 teaspoon sherry vinegar
• 1 small garlic clove, minced to paste
• ¼ teaspoon smoked paprika
• Salt and pepper
• 2 avocados, halved, pitted, and sliced lengthwise ½ inch thick

• BURGERS:
• 1 cup panko bread crumbs
• 2 ounces Monterey Jack cheese, shredded (½ cup)
• ¼ cup mayonnaise
• Salt and pepper
• 1 pound ground turkey
• 1 tablespoon extra-virgin olive oil
• 4 hamburger buns, toasted
• 1 tomato, cored and sliced thin
• ½ head Bibb lettuce (4 ounces), leaves separated
• 2 ounces (2 cups) alfalfa sprouts

INSTRUCTIONS

• RELISH:

1. Whisk 2 tablespoons oil, chives, vinegar, garlic, paprika, ¼ teaspoon salt, and ¼ teaspoon pepper in a bowl until combined.
2. Heat remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat until just smoking.
3. Add avocados in a single layer and cook without moving until charred on both sides, 1 to 2 minutes per side.
4. Transfer avocados to cutting board and cut into ¼-inch pieces.
5. Add avocados to bowl with vinaigrette and toss gently to combine; set aside until ready to serve.

• BURGERS:

1. Combine panko, Monterey Jack, mayonnaise, ½ teaspoon salt, and ½ teaspoon pepper in a bowl.
2. Add ground turkey and knead with your hands until combined.
3. Using your hands, pat turkey mixture into four ¾-inch-thick patties, about 4 inches in diameter.
4. Season patties with salt and pepper.
5. Heat oil in now-empty skillet over medium heat until shimmering.
6. Add patties and cook until well browned and burgers register 160 degrees, about 5 minutes per side.
7. Spread half of relish evenly over bun bottoms and top with tomato and lettuce.
8. Place burgers on lettuce; top with remaining relish, sprouts, and bun tops.
9. Serve.