What's Cooking, Vol. 8
Sep. 4, 2011 11:17 am
Updated: Sep. 24, 2011 8:22 pm
Season's greetings! Well, almost, but it is the start of football season. So I think that counts.
A new schedule has kept me out of the kitchen more than usual, but now that I'm settling in, I'm back to creating some fun stuff! I made a burger last night that was so very good, and it was made with turkey! Turkey burger haters, pay attention. I promise
you will like this one.
Start by seasonsing about a pound of ground turkey with salt, pepper, garlic, grated onion (for flavor and moisture), some barbecue sauce (I use Sweet Baby Rays because, well, it's the best) and just a sprinkle of bread crumbs for binding. Mix with your hands
until just combined. Don't overwork it! Separate into four equal parts, and then separate those parts in half. Make thin patties and set aside.
Next, sprinkle some blue cheese crumbles on top of one of the turkey paties. Top with the other patty, and then press around the edges to seal. Heat up your pan to about medium high. Add a little olive oil, and then cook your burgers for about 7-9 minutes
on each side, turning once. It is turkey. So make sure it's cooked thoroughly, but not overcooked.
While these are working, cook off two slices of bacon per burger (I use the microwave....super easy). Slice some fresh tomato, and get your buns ready. Bakery kaiser rolls really work well with this burger. Grab some mixed field greens, dress with a creamy
dressing of your use choice (jalapeno ranch for kick!) and toss in some additional blue cheese crumbles. Yes, I love blue cheese.
Once the burgers are done and have rested a bit, you're ready to build your burger! Mound up a handful of the dressed greens on the bottom bun. Top with the super juicy turkey burger. Add tomatoes, bacon and the top bun. And voila!! This is an explosion
of flavor in your mouth. I think this one would be at home on any "gourmet" burger restaurant menu! Serve with a side of herbed or parmesan tossed fries, and you have a delicious and unique meal ready to go.
Even though it's turkey, the bold flavors make this a perfect pairing with a light red wine. Pinot noir, anyone?
Until next time, cheers!