Wednesday, March 4, 2009

Thanksgiving Turkey Burgers

Lately I have been playing with the idea of a "Throwback to Thanksgiving" burger. A burger that will bring together all those great flavors of Thanksgiving while we're standing around a grill in the middle of June (yes-I'm rushing the season a bit). I feel as though Turkey is often the forgotten about bird when people consider their dinner options, and I feel as though that is quite a shame. Turkey is normally leaner than chicken, has a more pronounced taste, and is just as easily accessible in your grocery stores. I also really love substituting a Turkey burger where normally Id eat a beef burger- often the difference is incredibly subtle, and while saving some fat calories, your finding the same satisfaction as you would from a normal hamburger. I digress though, my goal was to find a way to recreate Thanksgiving in a fraction of the time, and when the snow finally melts, outside.

Up front I'd like to say that this is a work in progress. Condiments and accompaniments have yet to be determined.

I started by chopping dried cranberries, fresh sage, red onion and portabello mushrooms. In a saute pan, I heated about a tablespoon of olive oil, salt and pepper, and then added the chopped onion. Once that started to turn translucent, I added the mushrooms and the sage. Finally, a few moments later, I added the cranberries and allowed their flavors to mingle for a bit while all of the ingredients softened.

In a small mixing bowl I placed the ground turkey meat that I had purchased, (dark meat for richer flavor), and mixed in a few teaspoons of poultry seasoning. Once the veggies had cooled a bit, I added the mixture into the bowl with the turkey meat and mixed together with my hands. When there appeared to be even distribution, I divided the mixture, made it into patties, and "grilled" on my cast iron grill pan. Side note-as an apartment dweller living in the city without regular access to a real grill- I love my grill pan. I honestly don't know how I would live without it.

As it was my first trial run with them, I ate the burgers simply on wheat toast with mustard, spinach and sliced red onion. I have to say-I loved them. The sage was really present in the meat, and with the cranberries, was a perfect reminder of Thanksgiving. I can definitely picture these at a bar-b-que this summer, though now its on to think of condiments to continue the flavors with!


Reeni said...

What a terrific combination of flavors! I bet they smelled wonderful cooking.

Anonymous said...

hey i made a burger like that a cpl days ago to come up with something for my family get together next week im makin sliders but i used gr. turkey then added sauted onion celery and small diced carrot and used stuffing mix for the binder added some sage and then i made a cran mayo with mayo chopped rosemary and dried cranberries mixed it all in a food processer added salt and pepper to taste and had it on a brioche roll but for the sliders i think im gonna use hawaian bread, and served with sweet potato fries dusted with cinn. and sugar came out good and everyone that ate them loved them.

Potential Impact of Covid-19?

As we sift through all of the data and information out there- I found this to be a helpful and interesting resource.  This was provided...