Turkey burgers

February 22, 2012 § 1 Comment

We cooked up some turkey burgers the other night.  We keep, at all times, a few 1-pound packages of ground turkey in our freezer.  Turkey is good for you, tastes terrific, and it cooks up easily.  When we’re stymied for what to cook (yes, it happens sometimes, even in our house), I’ll grab one of those frozen ground turkey chubs, pop it into a plastic ziploc bag, and then place it in a bowl of water.  Half an hour later, it’s mostly defrosted (okay, I admit that I actually use hot water, and I change it out every 10 minutes, which is exactly what the health administration says not to do…but I do it anyway, and neither Dave nor I seem to have suffered as a result).

This recipe comes to me courtesy of an old office mate from Lebanon, who used to make it with ground lamb, and then switched to turkey as an economical alternative.  I love to load them up with garlic (add more, if you’d like!), and extra parsley, which makes them taste very Mediterranean.

Turkey burgers are more fragile than burgers made with beef, and they fall apart easily.  So, plan to cook them indoors in a cast iron frying pan with a little olive oil.  They’re healthy, and taste good on toasted buns with some melted pepper jack cheese, sliced avocadoes and tomatoes.  I like mine with a little Dijon mustard, Dave prefers mayonnaise…either way, they’re pretty good.  We make the patties very thin, because they seem to taste the best that way.

Turkey burgers

16 ounces ground turkey

2 cloves, garlic, peeled and minced

handful parsley, minced fine

3 tablespoons minced onion

2-3 tablespoons Italian seasoned breadcrumbs

1 egg, beaten

dash Worcestershire sauce

1 teaspoon chopped fresh marjoram

spritz of lemon, if you’d like

Stir ingredients together gently.  Add additional breadcrumbs if the mixture isn’t holding together well.  The more you handle the meat, the more fragile it will become, so mix together very carefully.  Shape the meat into 5-6 very thin patties, and fry in a cast iron pan with a little olive oil.  Serve on toasted buns with dijon mustard, sliced tomatoes, pepper jack cheese, and sliced avocado.

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