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.

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