The Culinary Connoisseur
Dry No More
15
Aug
Aug
We all know no barbecue is complete without burgers. But
burgers often conjure up visions of sky-high cholesterol and overweight
children. If you love burgers but don’t want to add beef to your diet go for
turkey. Wait, you say, turkey is dry as the desert! Not when you use the right
recipe! In fact, turkey burgers will taste so good on your grill that no one
will miss the meat. Choose ground dark
turkey rather than white meat. You can also try these recipes using ground dark
chicken for delicious results and less cholesterol.
burgers often conjure up visions of sky-high cholesterol and overweight
children. If you love burgers but don’t want to add beef to your diet go for
turkey. Wait, you say, turkey is dry as the desert! Not when you use the right
recipe! In fact, turkey burgers will taste so good on your grill that no one
will miss the meat. Choose ground dark
turkey rather than white meat. You can also try these recipes using ground dark
chicken for delicious results and less cholesterol.
Mushrooms add meaty flavor and moisture to the turkey
1½ pounds ground dark turkey
1 tablespoon soy sauce
1 ¼ teaspoon black pepper, freshly ground, divided
½ teaspoon salt
2 tablespoon olive oil
¾ pound fresh mushrooms, finely chopped
2 cloves garlic, crushed
¼ cup sliced scallions
4 large burger buns
4 large slice tomato
for mayonnaise:
½ cup mayonnaise
2 teaspoons soy sauce
1 teaspoon mustard
prepare the stuffing:
In a medium skillet heat oil until very hot. Add mushrooms. Cook 2 minutes, stirring occasionally. Add garlic; cook 8 to 10 minutes until
lightly browned and liquid has evaporated.
Stir in scallions and 1/2 teaspoon each salt and pepper. Set aside and let cool.
lightly browned and liquid has evaporated.
Stir in scallions and 1/2 teaspoon each salt and pepper. Set aside and let cool.
In a mixing bowl, gently mix together turkey, soy sauce,
¾ teaspoon pepper and. Using 1/3 cup of
mixture, shape into eight 4 ½” patties approximately 3/8” thick.
¾ teaspoon pepper and. Using 1/3 cup of
mixture, shape into eight 4 ½” patties approximately 3/8” thick.
Preheat your grill until hot. Turn down the burners to
medium. Mound ¼ cup filing in the center
of 4 patties. Cover with remaining patties.
Seal edges by pressing firmly with fingers. Gently press center to flatten the burger
slightly.
medium. Mound ¼ cup filing in the center
of 4 patties. Cover with remaining patties.
Seal edges by pressing firmly with fingers. Gently press center to flatten the burger
slightly.
Preheat grill on high.
Reduce heat to medium and gently place burgers on the rack. On a charcoal grill place the burgers 4 to 6
inches from coals. Cover grill. Grill 8-10 minutes or until cooked through
and no longer pink in the center.
Reduce heat to medium and gently place burgers on the rack. On a charcoal grill place the burgers 4 to 6
inches from coals. Cover grill. Grill 8-10 minutes or until cooked through
and no longer pink in the center.
prepare mayonnaise:
Whisk together mayonnaise, soy sauce and mustard. Place buns on grill; grill 1 minute or until
lightly toasted. Spread each bun with 2
tablespoons mayonnaise. Top with burgers
and a tomato slice.
lightly toasted. Spread each bun with 2
tablespoons mayonnaise. Top with burgers
and a tomato slice.
The secret to these delicious burgers will surprise
you!
you!
1 small avocado
2 teaspoons soy sauce
1 tsp. garlic powder
1 tsp. ground cumin
2 tablespoons light olive oil, plus more
2 teaspoons Sriracha, divided
1½ teaspoons kosher salt, plus more
1 small red onion, divided
1 lb. ground turkey
4 hamburger or pretzel buns, toasted
½ cup mayonnaise
Sliced tomatoes, red onion and pickles
Mash avocado with a fork in a medium bowl until smooth. Add
soy sauce, garlic powder, cumin, olive oil 1 teaspoon Sriracha, and salt. Grate
the onion into the bowl. Mix with a fork to combine. Add turkey and mix
thoroughly until combined.
soy sauce, garlic powder, cumin, olive oil 1 teaspoon Sriracha, and salt. Grate
the onion into the bowl. Mix with a fork to combine. Add turkey and mix
thoroughly until combined.
Drizzle a bit of oil on a large plate. Using damp hands,
form turkey mixture into 4 balls, place on the plate, and press down into
patties 4–4½” across. They look large but will shrink as they cook. Chill
the burgers at least 10 minutes and up to 2 hours.
form turkey mixture into 4 balls, place on the plate, and press down into
patties 4–4½” across. They look large but will shrink as they cook. Chill
the burgers at least 10 minutes and up to 2 hours.
Meanwhile, stir mayonnaise and remaining Sriracha in a
small bowl and season with a pinch of salt.
small bowl and season with a pinch of salt.
Heat the grill to high and wipe the grates with an
oil-dampened paper towel. Lower to medium-high.
oil-dampened paper towel. Lower to medium-high.
Place the burgers carefully on the grate and cook until
dark brown underneath and they release easily, about 5 minutes. Turn and cook
on second side until burgers are fully cooked, about 5 minutes more. Transfer
to a wire rack and let rest while you finish assembling.
dark brown underneath and they release easily, about 5 minutes. Turn and cook
on second side until burgers are fully cooked, about 5 minutes more. Transfer
to a wire rack and let rest while you finish assembling.
Slice open a bun and spread with 2 tablespoons sriracha
mayonnaise. Place a burger on the mayo and add sliced vegetables and pickles.
Serve.
mayonnaise. Place a burger on the mayo and add sliced vegetables and pickles.
Serve.