Skillet Turkey Burgers with Tomato and Arugula Salad

From "The Ultimate Meal-Prep Cookbook" by America's Test Kitchen

Good

% Daily Values based on a 2,000 calorie diet

Step 1

FOR THE LEMON MAYO Whisk 3 tablespoons mayonnaise, 1/4 teaspoon lemon zest, 1 tablespoon lemon juice, and 1/4 teaspoon pepper together in small bowl; set aside until ready to serve.

Step 2

FOR THE BURGER PATTIES Using your hands, gently knead turkey, panko, 1/2 cup feta, 1/4 teaspoon salt, remaining 4 tablespoons mayonnaise, and 1/2 teaspoon pepper in bowl. Divide burger mixture into 4 lightly packed balls, then flatten gently into 3/4-inch-thick patties.

Step 3

FOR THE BURGERS AND SALAD Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until shimmering. Add patties and cook until well browned and meat registers 160 degrees, 5 to 7 minutes per side.

Step 4

Whisk remaining 2 tablespoons oil, garlic, remaining 3/4 teaspoon lemon zest, remaining 1 tablespoon lemon juice, remaining 1/4 teaspoon pepper, and remaining 1/4 teaspoon salt together in large bowl. Add tomatoes, 4 cups arugula, and remaining 1/2 cup feta and toss gently to combine. Season with salt and pepper to taste.

Step 5

Spread mayonnaise mixture on bun tops. Place burgers on buns and top with remaining 1 cup arugula. Serve with tomato and arugula salad.