Dinner is always well-anticipated here in the Blundering Chef’s household, but nothing is quite as exciting as Burger Night.
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It started when we first lived together: Chicken Patty Burger Night. We used to buy those frozen breaded patties from the grocery store, and while they were cooking we’d put out all the toppings on the table: cheese, lettuce, tomato, ketchup and mayo. Despite the generic toppings, it was always divine. (Those generic toppings are favorites for a reason!) Sometimes we’d do bacon if we were feeling adventurous. Now that we’ve gone locavore and organic (and don’t eat pork), we don’t get those cheap/fake chicken patties anymore. In their place, my hubby makes The World’s Best Turkey Burgers.
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I know, I know. “Turkey burgers? Ewwww! So dry! So bland!” But all that has changed since we learned a few turkey tricks, thanks to Real Simple (as always).
1. Put yummy stuff in the ground meat mixture. Like cheese! Seasonings! Garlic! Teriyaki sauce! It doesn’t really matter, just anything!
2. Make a divot in the middle of the patty, about the diameter of a golf ball and halfway down into the patty. I’m pretty sure this is the single most effective change we’ve made to our burgers. They come out juicy, plump, tender, and evenly cooked every single time. And they don’t come out with divots. The divots disappear during the cooking process.
3. Season the outside of the patty as well. Like salt and pepper, or something else you want to use. No more bland, flavorless meat!
4. While the patties are grilling, butter your buns—or use olive oil if you prefer to go a healthier route. Then toast or broil them until they turn golden brown. The part of the bun next to the meat will be crunchy, while the rest of it is still soft. Per-fect!
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Turkey Burger with Bacon, Mushrooms, and Teriyaki-Soy Sauce
Serves 4| Hands-On Time: 05m | Total Time: 20m
Ingredients
- 1 1/4 pounds local ground turkey (dark meat or 93 percent lean or less), ground chicken is great too!
- 3/4 cup grated Gruyere or Swiss cheese (3 ounces), or local cheese—basically, you can’t go wrong with any kind of cheese
- 2 cloves garlic from farmer’s market, finely chopped—we always feel free to go a little overboard on the garlic
- 1/2 teaspoon chili powder
- kosher salt and black pepper—we use sea salt
Directions
1. Heat grill to medium-high. [We use our little counter-top Cuisenart Griddler and it works great.] Oil the grill grate [clean, hot, lubed is what we heard from a BBQ TV show]. In a medium bowl, combine the turkey, Gruyère, and garlic (do not overwork the meat). Form the mixture into four ¾-inch-thick patties and make a shallow well in the top of each. Season the patties with the chili powder, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Grill the patties, turning once (do not press or flatten), until an instant-read thermometer inserted in the center registers 160° F, 6 to 8 minutes per side. Serve on rolls with the desired toppings [make sure those babies are buttered/oiled, and toasted/broiled!].
Recipe by Kate Merker, June 2009 issue of Real Simple
Now comes the fun part where we raided our pantry and fridge to see what emergency toppings we had. (The Blundering Chef had planned to make a caesar spread but failed to realize—until too late—that she didn’t have mayonnaise, the central ingredient in a caesar spread.) We found mushrooms, greens, turkey bacon, and cheese, as well as Soyaki.
They were amazing.
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Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
Image may be NSFW.Clik here to view.
