Brined Turkey Burger

8  cups		warm water
2/3  cup		Kosher salt
1  teaspoon		brown sugar
1  teaspoon		lemon zest
3  teaspoons		fresh lemon jiuce
1-1/2  lb.		turkey breast
1/2  lb.		chicken thighs
1-1/4  cups		chopped yellow onion
1/4  cup		chopped garlic
2  teaspoons		chopped jalapeno
3  teaspoons		olive oil
1  teaspoon		chopped flat leaf parsley
1  teaspoon		chopped oregano
2  teaspoons		chopped rosemary
1  cup		mayonnaise
1  tablespoon		English cheddar cheese, shredded
2		6-1/4 inch tomato slices
6		Romaine lettuce leaves

Tip: Click on the ingredient links to learn the nutritional information for all the Brined Turkey Burger ingredients. The serving size for any ingredient in Brined Turkey Burger may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Mix water, salt, brown sugar and 1 T lemon juice in bowl. Cut meat into 1/2" dice and add to brine. Cover and chill at least 2 hours. Drain and rinse well with water.
Process onion, garlic and jalapeno in food processor until very finely chopped. Heat oil in a pan over medium high heat. Add onion mix and a pinch of salt. Cook, stirring often until the onions are soft about 5-7 minutes. Add parsley, rosemary and oregano and cook, stirring constantly for 1 minute. Remove from heat and cool.
Mix mayonnaise, 1 t salt, lemon zest and 2 T lemon juice until smooth.
Process meat in batches, pulsing until thick paste forms. Transfer to bowl. Add sofrito and mix with hands until combined. Shape into 6, 7 oz patties. Grill uncovered, flipping often until meat in center is 155 degrees. Top with 1 oz cheese and grill until melted.
Season tomato slices with salt and pepper. Serve burger on brioche roll with tomato slice, lettuce leaf, 1 T mayonnaise mix .