Tuesday, February 03, 2009

my philosophy of the turkey burger

Here is the key to a good turkey burger - put stuff in it. There is nothing less appetizing than a turkey burger that is literally just turkey, with no seasonings and no life. Let's be honest, ground turkey needs help. A turkey patty will never, ever stand up to a real burger. But if approached as a thing unto itself, a palette onto which you can paint a multitude of wonderful flavors, turkey burgers can be awesome. I don't think I've ever made a turkey burger the same way twice, but every time it comes out great. No matter what flavor you decide to go with, turkey will probably be willing to accept it. Recipe after the jump:


1 tbsp canola oil
1 pound ground turkey meat
1 large egg
1/4 cup whole wheat bread crumbs
1 tbsp dijon mustard
1 tbsp worchestershire sauce
2 tsp dried oregano
1 tsp dried marjoram
1 tsp garlic powder
1 tsp smoked paprika
salt and pepper

Combine all ingredients in a bowl and mix well. Shape into 4 patties about 1/2 inch thick. Heat the oil in a large nonstick skillet over medium-high heat. Cook for about 4 minutes per side until browned and juices run clear.

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