The Turkey Burger- 3 Ways
Posted on 29 July 2008 by joy
Have a craving for a big juicy burger for dinner? I tend to wake up in the morning thinking about food, and this morning was no different. I had burgers on the brain. Instead of the traditional ground sirloin that I usually reach for, I’m going to try Turkey Burgers for dinner tonight.
Ground turkey can have fewer calories and less fat than ground beef. Be sure to check the labels. Packages labeled Ground Turkey Breast contain about 100 calories and 1.5 grams of fat per 3-ounce portion. Packages that simply say Ground Turkey are usually made up of breast meat, thigh meat, and sometimes skin. These packages will have more fat, but with more fat comes more flavor. A 3-once portion of ground turkey may have 200 calories and 11 grams of fat.
For turkey burgers I suggest reaching for the package that reads Ground Turkey. While you’re reaching for a bit more fat, you’re also sure to get the most flavor and moistness out of the meat. Skip the fries and have a salad to make up for the extra fat.
Turkey Cheddar Burgers with Sun Dried Tomato Mayo
Gourmet, April 2004
For burgers
1 large shallot, finely chopped (1/4 cup)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 lb ground turkey (not labeled “all breast meat”)
5 oz extra-sharp Cheddar, cut into 4 (1/2-inch-thick) slices
4 hamburger or kaiser rolls
For sun-dried tomato mayonnaise
1/4 cup oil-packed sun-dried tomatoes, drained
1 tablespoon water
2 teaspoons cider vinegar
1/4 teaspoon salt
1/4 cup mayonnaise
Make burgers:
Put oven rack in middle position and preheat oven to 350°F.
Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.
Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.
Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.
While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.
Make mayonnaise and assemble burgers:
Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.
Spicy Turkey Burgers
Bon Appetit, August 2004
1 1/4 pounds lean ground turkey
1 cup mild salsa, divided
1/2 cup finely chopped shallots
1/4 cup chopped fresh cilantro
4 tablespoons vegetable oil, divided
1 tablespoon chipotle-flavored hot sauce
1 teaspoon ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
4 crusty rolls, halved horizontally, toasted if desired
4 lettuce leaves
Mix ground turkey, 1/2 cup salsa, shallots, cilantro, 3 tablespoons oil, hot sauce, cumin, salt, and pepper in large bowl. Shape turkey mixture into four 3 1/2- to 4-inch-diameter patties.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat. Add burgers; cook until brown, about 3 minutes per side. Reduce heat to low. Sauté until burgers are cooked through, about 4 minutes, turning occasionally.
Arrange roll bottoms on 4 plates. Place lettuce, then burgers on roll bottoms. Top each burger with 2 tablespoons of remaining salsa, then roll tops.
Tamarind-Glazed Turkey Burgers
Bon Appetit, July 2006
Glaze
2 tablespoons canola oil
1 tablespoon minced peeled fresh ginger
1/2 cup tamarind concentrate*
1/2 cup honey
1/4 cup water
2 tablespoons fresh lime juice
Burgers
1/2 cup mayonnaise
1 tablespoon minced peeled fresh ginger
2 teaspoons salt
1 red jalapeño chile with seeds, minced
1 teaspoon ground black pepper
1/2 cup chopped green onions
2 1/2 pounds ground natural turkey
8 4-inch-diameter rolls (such as potato or kaiser), split horizontally
8 large thin red onion slices
8 large 1/3-inch-thick tomato slices
8 lettuce leaves
For glaze: Heat oil in heavy medium saucepan over medium-high heat. Add ginger and sauté 2 minutes. Add tamarind concentrate, honey, and water and bring to boil. Reduce heat; simmer until thick enough to coat spoon and reduced to 1 1/4 cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools); mix in lime juice.
Do ahead: Can be made 2 days ahead. Cover and chill.
For burgers: Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend; mix in green onions. Add ground turkey; blend gently (do not pack tightly). Shape mixture into eight 1/2-inch-thick patties. Arrange patties on small baking sheet.
Do ahead: Can be made 8 hours ahead. Cover and chill.
Prepare barbecue (medium heat). Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Grill burgers until cooked through and thermometer inserted into center registers 160°F, about 8 minutes per side. Brush each burger with glaze. Place 1 burger, glazed side down, on each roll bottom; brush each burger with more glaze. Top each with onion, tomato, lettuce, and roll top. Serve, passing remaining glaze separately.
*Sometimes labeled tamarind paste, tamarind concentrate is a dark, seedless paste with a tart-sweet flavor. It’s available at Middle Eastern and Indian markets, and at some Asian markets.
Test-kitchen tip: Combine and shape the turkey mixture gently to ensure turkey burgers. Meat that is overworked becomes too compact and results in dry burgers.
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Tags | dinner, easy dinner, grilling, healthy dinner, recipe, summer dining
