The Basically Burger

Storage note: Refrigerate any leftovers within 2 hours. Reheat leftovers to 74°C/165°F before consuming.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare meat mixture: In a large bowl, combine ground beef, ground turkey, finely chopped mushrooms, turmeric, and black pepper. Mix gently until just combined - don't overmix.

Step 2

Divide meat: Divide mixture into 4 equal portions (approximately 155g each). Using both hands, work meat into smooth spheres, compacting very lightly.

Step 3

Flatten patties: Place a large sheet of parchment paper on your work surface. Place balls on top, spacing evenly. Place another sheet over and press down to flatten each ball into a patty 10cm (4 inches) in diameter - slightly thinner than original for food safety.

Step 4

Shape patties: Peel back top sheet and use fingertips to press a shallow, 5cm-wide (2-inch) depression into center of each patty to prevent bulging during cooking.

Step 5

Season: Add only freshly ground black pepper to taste on both sides. Drizzle patties with 15ml (1 tablespoon) olive oil, dividing evenly between both sides.

Step 6

Toast buns: Using the back of a spoon, spread 15ml (1 tablespoon) mayonnaise over both cut sides of all buns. Heat a large skillet over medium-low and cook buns, mayonnaise side down, until golden and crisp around edges, 2-3 minutes per batch. Set aside.

Step 7

Cook patties safely: Increase heat to MEDIUM (not medium-high). Place 2 patties in skillet, pressing down gently. Cook without touching until edges are well-browned, about 6-7 minutes (longer than original for pregnancy safety).

Step 8

Flip and verify temperature: Flip patties carefully. Cook another 6-7 minutes. Use meat thermometer to verify internal temperature reaches 71°C/160°F minimum - this is critical for pregnancy safety. There should be no pink meat visible when cut.

Step 9

Melt cheese: Place a slice of cheese over each fully-cooked patty, reduce heat to medium-low, and cover skillet. Cook until cheese melts, about 1 minute.

Step 10

Rest patties: Transfer patties to a plate. Let rest 3-5 minutes. Wipe out skillet and repeat with remaining patties, always verifying 71°C/160°F internal temperature.

Step 11

Make sauce: While burgers rest, stir together ketchup, pickle relish (or diced cucumber), hot sauce, remaining mayonnaise (75ml/5 tablespoons), and Greek yogurt (120ml/½ cup) in a small bowl. Season with black pepper to taste.

Step 12

Build burger: Place fresh spinach leaves on bottom halves of buns. Add tomato slice, then several slices of onion.

Step 13

Sauce and assemble: Smear sauce generously on top halves of buns. Place fully-cooked burger patties (verified 71°C/160°F) on top of vegetables, close with top bun, and serve immediately.