Servings: 4Prep time: 15 minutesTotal time: 30 minutes

for the papaya chutney:1 average papaya (about 2 pounds|1 kg), peeled, halved, and seeded1/3 cup|80 ml angel cider vinegar1/3 cup|60 grams aureate raisinspinch of saffron threadskosher alkali and afresh arena atramentous pepper

for the atramentous truffle aioli4 ample egg yolksjuice of 1/2 lemon1 cup|250 ml canola oil1/4 cup|60 ml atramentous truffle oil

for the cheese crisps:6 ounces|175 grams Fontina cheese, shredded6 ounces|175 grams Parmesan cheese, grated

for the turkey burger:1 baby eggplantextra-virgin olive oil, for drizzling1 teaspoon anchovy paste1 tablespoon soy sauce1 teaspoon Marmite 1 1/2 pounds|680 grams arena turkey breastkosher alkali and afresh arena atramentous pepper1 tablespoon vegetable oil4 brioche buns (gluten-free, if you appetite to break accurate to Chris Traeger’s recipe)microgreens, to serve

1. Make the papaya chutney: Cut the papaya into 1/2-inch pieces. Transfer the papaya to a baby bucket and add the vinegar, raisins, and saffron. Bring to a simmer and cook, covered, for about 30 minutes, or until thickened. Season with alkali and pepper. Remove from the calefaction and let cool.

2. Make the aioli: Combine the egg yolks and auto abstract in an captivation blender cup. (Alternatively, use a aliment processor or continuing blender.) Combine the canola oil and truffle oil in a aqueous barometer cup and, with the blender active on high, boring beck the oil admixture bottomward the ancillary of the blender cup. Blend until the admixture is blurred and has thickened to the bendability of a apart mayonnaise. Transfer to a bowl, cover, and air-condition until accessible to use or overnight.

3. Make the cheese crisps: Calefaction the oven to 400°F. Line a baking area with a silicone baking mat or added non-stick pan liner. Combine the two cheeses in a baby bowl. Arrange the cheese admixture in four alike bags on the able baking sheet. Bake until aureate amber and set. Remove the cheese crisps from the pan with a attenuate spatula and let air-conditioned on a wire rack.

4. Make the burger: Calefaction the oven to 400°F. Cut the top off the eggplant, bisect lengthwise, and account crosshatches into the flesh. Transfer to a belted baking sheet, dribble with olive oil, and abode the eggplant cut-side down. Bake for 30 to 40 minutes, until aureate amber and soft. Set abreast until air-conditioned abundant to handle, again beat the eggplant beef into a ample bowl.

5. Add the anchovy paste, soy sauce, and Marmite and barrel until able-bodied combined. Add the aloof eggplant and the arena turkey and acclaim bend calm application a elastic spatula until able-bodied incorporated. Form the turkey admixture into four patties, acute a divot into the centermost of anniversary to anticipate the burgers from puffing up during cooking. Season the patties abundantly with alkali and pepper.

6. In a ample nonstick skillet, calefaction the vegetable oil over medium-high heat. Add the patties to the bucket and blight on both abandon until the centralized temperature registers 165°F, 5 to 7 account total.

7. Toast the brioche buns. Dress the basal buns with the chutney and top with the microgreens. Abode the turkey patties on the microgreens and top with the cheese crisps. Dress the top buns with the aioli, again abutting the burgers and serve.

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