- 2 cups small broccoli florets, loosely packed
- 2 tablespoons extra virgin olive oil (EVOO), plus some for drizzling
- 1 small Fresno or jalapeño chili pepper, seeded and finely chopped
- 2 cloves garlic, finely chopped
- 1 1/2 pounds ground turkey
- 6 thick-cut deli slices sharp cheddar cheese
- 6 burger buns, split and lightly toasted, such as Amy’s seeded burger rolls
- Lettuce, tomato and red onion, for garnish
- Avocado Ranch Dressing (below) or Dijon mustard
For the avocado ranch dressing:
- 1 small ripe Haas avocado
- 1 cup plain Greek-style yogurt
- Juice of 1 ripe lemon (about 3 tablespoons)
- 1/4 cup mixed herbs, such as chives, dill and flat leaf parsley
- 1 large clove garlic, pasted
- About 1 teaspoon hot sauce
- Bring a few inches of water to a boil, salt it and par-boil the broccoli florets to tender-crisp, 3-4 minutes. Cold shock in ice water and drain well; pat dry on a kitchen towel.
- Heat the EVOO, two turns of the pan, in a skillet over medium heat. Add the chili pepper and garlic and swirl around for a minute. Add the broccoli florets and season with salt and pepper. Toss to combine; turn off the heat and cool to handle.
- Combine the turkey with the cooled broccoli and garlic mixture. Season with salt and pepper and form into six patties that are thinner at the center and thicker at the edges for even cooking.
- Heat a drizzle of EVOO in large nonstick skillet or griddle pan over medium-high heat. Grill the burgers for 11-12 minutes, turning once until cooked through. Cover with the cheese and melt under the loose foil tent for the last minute or so.
- Serve the cheeseburgers on the bun bottoms and top with the lettuce, tomato, onion and a slather of avocado ranch dressing or mustard; set the bun top in place.
- For the avocado ranch dressing: Place all the ingredients in a food processor and process until smooth.