PARKS & REC BURGER COOKOFF

Cut the top off of the eggplant and halve lengthwise.

Drizzle with olive oil and salt and pepper to taste.

Score the eggplant and bake in the oven at 400°F for 30-40 minutes.

Peel papaya and halve papaya lengthwise, spoon out the seeds and cut into 1 inch chunks.

Add papaya chunks to small saucepan with apple cider vinegar, golden raisins, salt, pepper and saffron threads. Simmer over medium heat until it resembles a chutney. Let cool.

Combine egg yolks and two squeezes of lemon in immersion blender cup.

Take black truffle oil and add to a cup of canola oil then drizzle the mixture slowly into immersion blender cup and blend until you have a thick aioli.

Grate fontina and parmesan cheese and combine, plate in 3-ounce mounds on a baking sheet covered with a silicone baking mat.

Place in oven at 400°F for 8 minutes or until golden brown.

Cut turkey breast into one inch cubes and put in freezer with food processor blade for 15 minutes to firm.

Add roasted eggplant, turkey chunks, and a small squeeze of anchovy paste into food processor. Pulse until you get halfway to the consistency you want then add the soy sauce and marmite and a small squeeze of anchovy paste. Pulse until the mixture feels like ground turkey.

Form ground turkey into ⅓ pound pucks and make a divot in the middle to prevent rounding, season with salt and pepper, and sear for 3-5 minutes in medium-high heat pan with safflower oil.

Put a tablespoon of papaya chutney on the bottom bun topped with truffle aioli and radish sprouts.

On top place seared turkey burger and cheese crisp to finish.

Cook the meat.

Put it on a bun.

Done.