Wednesday, November 20, 2013

Not So Plain Turkey Burgers

Turkey burgers are another great alternative to burger night.  The meat is leaner, less fatty, and by many, considered much healthier than the red meat version.  But oftentimes, the leaner cuts lack flavor and depth, because the fat's missing and the meat becomes dry.

Martha Stewart's Great Food Fast  cookbook posts a simple, yet effective, counter to ensuring that your turkey burger doesn't dry out or lack flavor. If you can throw the ingredients in a bowl and then form a few patties, you are ready for a great meal.  

Large Non-stick skillet (use a grill skillet if you have one)
Functional stove or grill
Mixing bowl
Knife, for chopping 

1 1/2 lbs ground turkey meat (I prefer ground turkey breast)
1/4 cup bread crumbs
1/2 cup shredded Swiss or Gruyere cheese 
1 Tbls Dijon mustard
4 scallions, finely chopped
1 garlic clove, minced
1 1/2 tsp of salt
Fresh ground pepper

2 tsp butter / olive oil

Red or White onion (raw or grilled)
Heinz 57 Sauce
Hamburger buns

1. Wash Your Hands 
2. Combine ground turkey with the bread crumbs, cheese, scallions, Dijon and garlic.  Mix well.
3. Add salt and pepper.

4. Divide the mixture evenly and form equal-sized patties.

5. Heat 2 tsp of butter with 1 tsp olive oil over MEDIUM-HIGH heat.
6. Sear one side of patty (without looking) for 4-5 minutes over MEDIUM heat before turning it over.
7. Sear the other side for another 5-6 minutes until cooked thru.

8. Toast your buns and start adding the condiments to your taste.

Enjoy the burger plain with a side of Proscuitto-Wrapped Asparagus (see previous May 2013 blog) or with all the fix in's (see partial photo from original recipe photo)!

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