I made turkey burgers last night. The recipe is below. I do recommend these. I’m not saying make these just as a healthy alternative, or not because ground turnkey is cheaper then beef right now but because they taste DAM good! Enjoy.
The Drunken Chef
4 Brioche hamburger buns
1 package ground turkey
1 large whole egg
1 celery stalk
1 clove garlic
2 tablespoon butter
2 tablespoon of olive oil
Salt and Pepper
Begin by heating a large pan over medium heat. Butter the inside of four hamburger buns. I prefer Brioche buns for this. Now place the buns in the HOT frying pan and cook. You are frying them like a grill cheese sandwich. This will make all the difference to the taste of your burger in the end.
Once your buns are toasted and removed to plates peel and slice an onion.
Fry the onion in 1 tablespoon of oil and 1 tablespoon of butter over medium high heat.
While the onions are cooking, mince 1 carrot, and 1 celery stalk. I use my Pampered Chef chopper for this.
Right after the onions have cooked (begin to brown) I return them to the cutting board and chop them up finely using a large chef’s knife.
Return then onion to the hot pan on medium heat. Add the carrots and celery. Cook on medium heat for two minutes. Adding more olive oil if necessary to keep them from sticking to pan.
Mince 1 clove of garilc. Add garlic to the onion mixture in pan and continue cooking one more minute.
In a medium size bowl. Place the ground turkey. Add 1 lightly beaten egg, salt and pepper to taste (but don’t taste it). Mix in the onion mixture a little bit at a time (1/8th ). Dumping all of the hot onion mixture, all at once, will cook your eggs and you will have scrambled eggs and raw turkey, ewe, you don’t want that.
Now that all the vegetables have been carefully mixed into you turkey, you can add 1 to 2 tablespoons of olive oil to the frying pan and heat it over medium heat until its hot again.
Form a meat ball and press into the pan forming a round patty using a fork or back of a spoon. Repeat with one or two more meatballs but do not over crowd your pan. The burgers will not brown but will steam. They will be good, but not perfect.
After frying burgers on one side without moving them (This is how the brown) for two to three minutes. Flip burgers over and continue to cook on the other side for two minutes. Adjust temperature under pan so the burgers cook through WITHOUT burning yet turning a nice brown like a burger should. Test the burgers with an instant read meat thermometer. They will be done at 160 degrees. They start getting dry after that.
Remove burgers to bottom bun and “dress up” you burger however you like. You can add more grilled onions (if you made extra) or lettuce, tomato and a slice of red onion or cold slaw, pickles or just ketchup or hot sauce. It all up to you. It’s your burger!
Server with a cold beer and French fries or waffle fries.