I have never been a burger lover, per se. Growing up in the midwest, I probably have had enough meat to last me two lifetimes. Having said that, every once in a while, I have a hankering for something that is "like" a burger. Not the big sloppy kind with ketchup (yuck) and mustard (yum), but a more tasty version. This Turkey Burger has carmelized onions sauteed and then mixed into the ground meat with some salt and pepper. Simple! You could also add a saute of onions, celery or garlic or anything finely chopped, such as fennel or shallot, and add it to the meat before cooking. For the mushroom topping saute a handful of brown and white mushrooms with a little shallot.
With this recipe, I had plenty of Turkey meat for two burgers in a little over a pound of meat. This was probably a little too big, because Turkey doesn't have as much fat as a beef and it doesn't cook down as much. Also, don't make them too fat. Thinner is better. You don't want a medium rare Turkey Burger. If you have any extra meat leftover, try rolling them into little turkey meatballs for an addition to a marinara sauce or a soup broth. If you aren't going to eat them in the next couple of days, stick them into the freezer until you are ready to use them.
I made a fresh seasonal salad of Arugula, Celery, and Apples with Feta Cheese. If it is just my husband and I for dinner, I usually start the dressing in the bowl that I will be serving it in.
For the salad dressing, I begin with the oil, then a sherry vinegar and a little balsamic vinegar, salt and pepper and usually a tiny bit of sugar and freshly squeezed lemon. The sugar helps to balance out the acid and the salt will help to emulsifiy the dressing. Try using apple cider vinegar or sherry vinegar for a distinct flavor. Always taste it before putting on your salad and check for balance of acid and oil. After putting tasting the dressing, I then add the apple slivers to keep them from getting brown, the shalots or red onions, and the celery and feta cheese. Let them sit without mixing too much until ready to add the greens just before serving. When ready to serve, toss in the greens and serve. It is refreshing, creamy and easy!
Take the ground turkey and place it in a mixing bowl. Start a small saute pan over medium heat. When it is hot, add a Tbs of olive oil (please note: use regular olive, not virgin). When heated, add the onions and stir. Watch them so they don't burn. When they have softened, add a Tbs. of balsamic vinegar and the sugar. Let cook a little longer until the liquid is incorporated or evaporated. Set aside.
When the onions are cool, incorporate them into the ground turkey mixture. Take a handful of the ground Turkey and form it into a patty. Be careful not to make them too fat or they won't cook in the middle. Using a saute pan large enough for two Turkey burgers, heat to medium high and add a little regular olive oil. Saute on both sides until browned and cover during the process. Cook approximately 15 minutes. Serves 2
6 white mushrooms
6 brown mushrooms
salt and pepper
In the meantime, while the Turkey burgers are cooking, slice the mushrooms. Heat a small saute pan to medium heat. Add a TBS of olive oil and add the shallots and mushrooms. Give them lots of room and saute until they are brown, approximately 10 minutes or so.
Before your burger is cooked, take the buns and toast them in a toaster oven for 5 minutes until browned.
Put your favorite condiments out and top with the sauteed mushrooms. I added a dijon mustard to the bun, but you could spread the bun with a delicious peach or pear chutney or tomato marmalade. YUM!
Arugula Salad with Apples and Celery
This is a delicious crisp salad with sweet and salty flavors.
Arugula or other bitter winter greens
1/2 crisp Apple, Honeycrisp
1-2 stalks of Celery, thinly sliced and cut on the diagonal
fresh Parsley, finely chopped
Shallot or red onion, thinly sliced
1/4 Feta cheese (Trader Joe's Greek brand in blue and white placstic box), crumbled
Apple Cider Salad Dressing:
1/4 cup Organic Extra Virgin Olive Oil
4 Tbs. Apple Cider vinegar
2 Tbs. Balsamic vinegar
1/2 lemon squeezed
1 Tbs. sugar
salt and pepper
Whisk all the ingredients together. Taste for balance and adjust. Add the shallot, feta, fresh parsley, apples and celery to the mixing bowl and let sit until you are ready to serve. When ready, add the Arugula greens. Toss and serve. Serves 2-4