Finish the meal with a side of crispy potato wedges.
Chopped onion ensures that the patty is flavorful but not bland or dry.
Finally, the burger is topped withlime mayoandsliced avocado.
Photo: Greg DuPree
Once you try it alongside the seasoned potato wedges, you might never return to traditional beef burgers.
This recipe was developed by Adam Dolge.
Line a baking sheet with parchment paper.
Arrange skin side down in a single layer on prepared baking sheet.
Divide mixture into 4 equal portions, then form into scant 34-inch-thick patties.
Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium-high.
Add patties and cook until charred on both sides and cooked through, about 4 minutes per side.
Stir together mayonnaise, lime zest, and lime juice.
Assemble burgers on toasted buns with lime mayo, avocado, and lettuce.
Serve with potato wedges and any remaining lime mayo on the side.
2,000 calories a day is used for general nutrition advice.
