Turkey Chouriço Smash Burger

Instructions

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1. 1 For the Mozambique Mayonnaise: In a tall quart-size jar or beaker, combine all the ingredients, except canola oil. Using a handheld blender, blend the mixture until the garlic and cilantro are completely pulverized, about 20 seconds.
2. 2 Slowly pour in the canola oil, blending as you go, until the mayonnaise emulsifies and thickens to a custard-like consistency, about 40 seconds. Add more canola oil as needed if a thicker mayonnaise is preferred.
3. 3 Scrape mayonnaise into an airtight container and refrigerate until ready to use.
4. 4 For the Turkey Chouriço Burgers: Line a rimmed baking sheet with parchment paper and set aside. Cut 2 pieces of parchment paper into roughly 6-inch squares, spray one side of each square with cooking spray and set aside.
5. 5 In a food processor, process chouriço pieces until very small and crumb-like, about 30 pulses.
6. 6 In a large bowl, combine chouriço with ground turkey, grated cheese, cilantro, shallot, salt, and pepper. Using your hands, gently lift and toss the mixture from the bottom of the bowl, as if folding the ingredients together, until just combined (the goal is to mix well but not over-mix).
7. 7 Using a kitchen scale, portion turkey mixture into 2-ounce (57 g) patties. Working with one portion at a time, gently shape patties into balls and transfer to prepared baking sheet. (You should have 14 patties.)
8. 8 To Prepare Burgers: Working with 2 buns at a time, spread each bun half with 2 teaspoons Mozambique mayonnaise and transfer to a second baking sheet.
9. 9 In a 12-inch cast iron skillet, electric griddle, or flat-top grill, heat 1 tablespoon oil over medium-high heat until just smoking. Place buns halves, mayonnaise side down, in skillet, and cook until golden, about 10 seconds. Using a thin metal turner spatula, transfer bun halves back to rimmed baking sheet.
10. 10 Add 1 tablespoon oil to skillet, and heat over medium-high heat until just smoking. Place two turkey portions in the skillet, then set one prepared parchment paper square, greased-side down, on top of each patty. Using a heavy offset turning spatula or grill press, smash each patty, one at a time, moving spatula or pressing around as needed to evenly flatten patties until they're about 1/4-inch thick.
11. 11 Carefully remove and reserve parchment paper, and let patties cook until browned on first side, about 30 seconds. Using spatula, scrape patties off skillet and flip, smashing the other side down with spatula (no need to use the parchment this time). Place cheddar slices, if using, on top of each burger. Cook until cheese is melted, second side is browned, and meat is cooked through, about 30 seconds.
12. 12 Transfer each patty to prepared bun bottoms. Repeat with 2 more patties (the recipe is scaled so that each burger gets 2 patties), stacking them once cooked on top of the first. Repeat process of toasting 2 buns and cooking 4 patties, wiping skillet clean as needed between batches, until all burgers are made.
13. 13 To Serve: Top burgers with a hefty dollop of Mozambique mayonnaise, pickles, if using, and cap with top buns. Serve immediately.