Wednesday, October 26, 2011

How about a turkey burger, shall we?

The following is to be whispered in Texas...I've never been big on beef burgers. I appreciate the American cultural and roller skates and all that. I also love the varieties of meats (and non-meats) used, as well as the creativity in ingredients, pairings, the such (see HOPDODDY on the Restaurants page). The idea of burgers are kind of amazing. I like eating anything on a deliciously hot and fresh homemade bread/bun. However, my body's not so big on the beef. (Okay, I'll admit it, I can't do beef anymore...ever.) But, before you go and feel sorry for me by eating a 2 lb. Cow-on-a-bun in my honor, please don't. Save your limited artery-clogging space for chocolate macaroons (I'll post them later) or a variety of pumpkin-infused sweets (which I'll also reveal someday...promise), something sweet and delectable...not a mooing entree!

So let's make a turkey burger. Simple, easy, tasty.

Quickie Turkey Burgs (Trivia: Burg is German for "castle")
serves 4 grown-ups (1 burger will be bigger than the others...for the sweaty griller)

1.25 lb. lean ground turkey
4 garlic cloves, pressed
1 TB dried oregano
1 TB dried basil
1 t. chili powder
Dash of salt
Dash of thyme
4-6 crackers, crushed
1 TB mayo (optional)
1/2 t. crushed red pepper (optional)

Carefully mix all ingredients together in a bowl, using a spoon or your hands. Form 4-5 patties and put on a plate. Let flavors come together by chilling raw burgs in fridge for 1 hr. Grill and eat.

Potent Notables: Turkey burgers tend to fall apart on the grill. That's why I've added a few club crackers (crushed) and some mayo (egg whites keep the meat together, just like in baking). You can use breadcrumbs, most any absorbent bread/crackers crushed, or an actual egg white if you'd rather.

Happy eating! Laurel

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