Let’s Talk Turkey…Burgers

I can’t be the only one who enjoys a good turkey burger. The problem is that they are often rightfully maligned for being dry and bland. That is easily...

I can’t be the only one who enjoys a good turkey burger. The problem is that they are often rightfully maligned for being dry and bland. That is easily rectified by amping up the flavor profile and ensuring a measure of moistness. So, how can you end with one that’s tasty and juicy?

The flavor part is not too difficult because you can add a wide variety of ingredients to your ground turkey before you make patties and cook ’em up. Try any of your favorite spices or herbs – anything from a good hit of rosemary or dried tarragon to cumin, curry, chili powder, toasted fennel seeds, your favorite seasoned salt or soy sauce and a dash of sesame oil for an Asian accent. Use your imagination.

What about the moisture quotient? I saute onions and a little garlic until soft and fragrant and then add that mixture to the ground meat along with some freshly chopped dill, salt and pepper. Then I cook ’em up until golden in either a frying pan/skillet or on the grill. The onions and dill keep it from getting dried out and add fabulous flavor. Top it with canned cranberry sauce. Try it on a Martin’s Potato Roll with some crispy Oscar Meyer Turkey Bacon and tell me if these burgers don’t rock.

How would you make turkey burgers?

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About Rob

Award-winning international ad exec, stand-up comedian and professionally trained chef who Ad Age calls, "undoubtedly one of the industry's most colorful characters". Hosts TV and radio, writes in Huffington Post and serves as personal chef to his wife and daughters.

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