I am in Texas visiting family. One of the requests made of me was to make turkey burgers.
Now you may be asking yourself why turkey burgers. It is because even though they are made with turkey (can you say dry and bland), these burgers are full of flavor and not a dry bite in the patty. Everyone enjoyed every mouthful and between bites we got to hear what has been going on in each other’s lives.
Until next time, happy creating.
by Dina Barton Puleo
Recipe adapted from Antoine Westermann, Le Coq Rico, New York
The burgers, even after chilling will still be wet. However, if you are careful when putting in the pan this recipe will give you a moist, perfectly cooked burger. I like to make the mixture in the morning, and then they are ready to cook by suppertime.
Yield: 3 good sized burgers
Prep time: 20 minutes
Cook Time: 12 minutes
Wait time: 1 hour or more
1 pound ground turkey
3 tablespoons crème fraiche (if crème fraiche is unavailable use sour cream as a substitute)
1 teaspoon dry parsley
½ teaspoon dry basil
1 ½ tablespoons dried minced onion
¾ teaspoon kosher salt
2 tablespoons of olive oil
3 slices of cheddar cheese
3 slices of gouda
In a medium bowl, add all the ingredients except olive oil, cheddar cheese and gouda. Combine just until incorporated, don’t over mix. Put mixture in a container with a cover and chill in refrigerator at least an hour.
In a large pan, heat olive oil over medium high heat. Take a handful of mixture and form in a patty. The turkey will be extremely wet so be careful putting the patty into the pan. Take the edge of a spatula to help form into a round burger. Repeat with rest of turkey mixture. Cook the burgers until golden brown or until done by reaching a temperature of 165 degrees (about 5-6 minutes each side). Place cheddar and gouda slices on burgers. Cover for 1 minute to melt cheese.
Take off of heat and place burger on a bun of your choosing.