Yo, the wife wanted some turkey burgers yesterday and since we had ground turkey in the fridge I couldn’t say otherwise. I hate turkey burgers because they can get all dry and don’t have a lot of flavor. I would rather have beef but once you get married, real life begins and what you don’t like, don’t really matter. You make due with a smile because what’s good for the family is good for relations…if you know what I mean. Not really, I was just joking…we just had another kid…
Anyway, I came up with a recipe that adds a flavor crank to the turkey burgers and keeps them moist also. There’s also this amazing sauce I revamped and it goes perfectly with the burgers as a dip for your burger or pour on sauce.
Turkey Burgers with a Green Salad and Potato Chips
1 Lb of Lean Ground Turkey Meat
1 1/2 tbsp of whole grain mustard (dijon works also)
2 tbsp of finely chopped fresh rosemary
2 tbsp finely chopped fresh basil
1 tbsp ketchup
S&P to taste
4 regular sized hamburger buns
1 slice of cheddar or provolone cheese for each
1 oz. of canola or vegetable oil
2 roma tomatoes
4 large leaves of romaine lettuce
For Vin Sauce
2 tbsp fresh squeezed lemon juice
1 tbsp balsamic vinegar
2 finely minced garlic cloves
1 tsp worchestershire sauce
2 tsp whole grain mustard
1 Bag of your favorite Potato chips for chewing on
For the burgers, combine whole grain mustard, rosemary, basil, and ketchup in a large bowl. Mix loosely and carefully portion into four large balls, then press into burger shape (about 3/4 inch thickness). Leave the burger thick and push a small two finger impression into the center of one side of each of the burgers. This will allow the burgers to remain juicy. Once burgers are formed, season with salt and pepper on both sides. Pour oil into hot skillet over medium high flame and cook burgers for about 5 minutes on each side. Burgers should be moist and charred a bit on both sides. Add the slice of cheddar or provolone cheese and cover pan with a lid until cheese just starts to melt.
For buns, butter each side of the buns and toss into a hot ungreased pan until golden grown and toasted on the buttered side.
For sauce, whisk all ingredients together in a small bowl
For Salad, place romaine leaf on one bun bottom and then slice roma tomatoes lengthwise about 1/4 inch thick slices and place on top of lettuce. Drizzle sauce on salad and add Burger with melted cheese. To make it interesting, add a few chips on top of the burger and melted cheese, add top bun and go to work…
My three year old even liked this one, so it had to be good.
(Recipe Makes four burgers)