Staff Blog
“Recipe”: Easy-as-Hell Turkey Burgers
posted by Drew Lazor
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| Photo | Drew Lazor |
In case you were wondering what I ended up doing with the ground turkey I wrote about on Tuesday and Wednesday of this week — though I claimed back then that I wasn’t feeling it, I ended up making turkey burgers. While not quite as sexy and nuanced as Felicia D’s awesome turkey burger a cheval recipe, I think it turned out pretty well. Directives (not really a recipe per se, that’s why it’s in quotes above) for easy-as-hell turkey burgers after the jump.
Easy-as-Hell Turkey Burgers
Makes 4 burgers
Go Get This:
1.5-ish pounds lean ground turkey
Three sprigs rosemary, leaves stripped and rough-chopped
One egg
Crumbled bleu cheese
Salt, pepper, cumin, garlic salt
Now Do This:
Throw meat in a metal bowl. Salt and pepper meaty surface area facing you, then shake in cumin sparingly.
Throw chopped rosemary into the bowl. Then crack egg in. This’ll help bind.
Mix the hell out of the contents of the bowl WITH YOUR HANDS. You’ll get lousy results with a spoon.
Once initial seasonings are mixed in, toss in a little more salt, pepper and cumin. Mix with hands again.
Using your palm as a cupping mechanism (hee), form the mixed-up meat into four patties. They’ll be hefty. Dust both sides of the patties very lightly with garlic salt before grilling.
Place a grill pan over medium-high heat. (Of course, you can use a grill too.) Once it’s ready, place two (two!) of the patties in. Sear them for about 6 minutes on each side. After 12 minutes, cut into one of the patties to check doneness — if there’s no pink inside, you’re good to go. Repeat with second twosome.
As soon as you remove burgers from heat, toss bleu cheese crumbles on top, so it’ll be all nice and gooey by the time they’re cool enough to eat.
Top with whatever else you’d like — we did sautéed mushrooms, spinach, red onion, tomato and sriracha on a toasted seeded bun — and eateateat.
