Saturday, January 22, 2011

One Of My Favorites...

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We are burger addicts. Seriously. Burgers are a definitely favorite in our house and I love coming up with new twists and toppings on traditional recipes.

This week I decided to cook up some turkey burgers. They key to a good turkey burger is all in the seasoning and making sure they don't dry out. I decided to stick with my old standby of a recipe and focus on making a variety of toppings to try.

This is a quick and easy recipe for a complete dinner (burgers, potatoes and salad) that is much healthier than your traditional fatty burger and deep fried french fries and I promise you won't miss the heavier flavors (too much!).

Turkey Burgers (serves 4)

- 1 lb. ground turkey
- 1 tsp. salt
- 1 1/2 tsp. fresh ground pepper
- 1 tbsp. ground sage
- 2 tbsp. Worcestershire sauce
- 1/2 cup Panko breadcrumbs

There isn't really too much technique involved in making these patties. Just mix the ingredients together with your hands, being careful not to over-mix and shape into patties. It should make 5 good-sized burgers.

Put the burgers on a cookie sheet and bake under the broiler (500 degrees) for about 6 minutes. Make sure the burgers are completely cooked through - no rare poultry!

Now onto the toppings - I decided on roasted red peppers, caramelized onions and sliced avocado. Very easy toppings to make!

Caramelized Onions
- Melt about 2 tbsp. butter in a saucepan, then toss in 1 thinly sliced onion and cook on low heat until onions are richly browned and very soft.

Roasted Red Pepper
- Slice a large pepper in half and lay it face down on a pan, cooking under the broiler (500 degrees) until the outer skin is completely blackened.

- Once the skin is blackened and the pepper is soft, pull them out of the oven and cover tightly. This helps separate the skin from the pepper so you can easily peel off the skin and slice up the pepper.

I served up the burgers with the toppings, potatoes (chopped roughly, seasoned with olive oil, salt and pepper and roasted in the oven for about 20 minutes at 425 degrees) and garden salad.

Yum! The one trick to use with avocado to keep it from going brown after you slice it is to squeeze a little lime juice over it and just a pinch of salt. It also helps bring out the flavors really nicely.

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