I'm a hamburger type a gal. But Ben's not really a beef kind of guy. So we compromise with Turkey Burgers. It took us a few years, but we've finally found a way to give them the bite "real" hamburgers have.
Start by adding salt and pepper to the ground meat
Then dice some dried tomatos
Chop up a few basil leaves
After that, you can really add just about anything else you might have on hand. Like crumbled feta (just go easy on the salt in step 1 if you plan on adding feta). Any other fresh leaves you have (rosemary, parsley, dill, whatever) can be added in moderation to help build flavor. Don't feel like you have to add anything other than a little salt and pepper and about 1/4 cup each of tomatoes and basil; these ingredients alone will make a great burger.
Once you have a mix of flavors you like start shaping the patties. I've learned not to over handle the meat though. I know some people add bread crumbs and/or an egg to their meat to help it hold. Go for it if that's you.
While they broil/bake/grill/foreman/however-you-cook-your-patties, go ahead and warm up a medium skillet with equal parts butter and Olive Oil (about a tablespoon each). Slice up some fresh mushrooms and saute them for about 5 to 6 minutes. Remove the mushrooms and then caramelize some sliced onions. Once that's done you can now use the skillet to toast some buns. And if you'd like you can pull out the almost done patties, layer them with the onions and mushrooms and top it with a provolone or swiss cheese. Yum!
Add condiments (or don't, cause then you really get the flavor of your spices and the juicy meat). I know the whole, "making a burger" process may be second nature to some. But if you've tried substituting Turkey meat only to find it comes up short by comparison, try this recipe and you'll change your mind about the healthier white meat.
Start by adding salt and pepper to the ground meat
Then dice some dried tomatos
Chop up a few basil leaves
After that, you can really add just about anything else you might have on hand. Like crumbled feta (just go easy on the salt in step 1 if you plan on adding feta). Any other fresh leaves you have (rosemary, parsley, dill, whatever) can be added in moderation to help build flavor. Don't feel like you have to add anything other than a little salt and pepper and about 1/4 cup each of tomatoes and basil; these ingredients alone will make a great burger.
Once you have a mix of flavors you like start shaping the patties. I've learned not to over handle the meat though. I know some people add bread crumbs and/or an egg to their meat to help it hold. Go for it if that's you.
While they broil/bake/grill/foreman/however-you-cook-your-patties, go ahead and warm up a medium skillet with equal parts butter and Olive Oil (about a tablespoon each). Slice up some fresh mushrooms and saute them for about 5 to 6 minutes. Remove the mushrooms and then caramelize some sliced onions. Once that's done you can now use the skillet to toast some buns. And if you'd like you can pull out the almost done patties, layer them with the onions and mushrooms and top it with a provolone or swiss cheese. Yum!
Add condiments (or don't, cause then you really get the flavor of your spices and the juicy meat). I know the whole, "making a burger" process may be second nature to some. But if you've tried substituting Turkey meat only to find it comes up short by comparison, try this recipe and you'll change your mind about the healthier white meat.
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