Saturday Night Turkey Burgers
What words come to mind when I say turkey burger? Bland? Dry? No thank you? Yeah, I figured. Luckily, there are a few tricks to ensure that your turkey burger will be deliciously moist. Even though they won't have that beefy taste that you might crave from a traditional hamburger, I've found ways to dress em' up so they're incredibly satisfying.
The grated onion and eggplant ensure moist burgers and the Worcestershire adds an umami element that makes these turkey burgers craveable!
[SERVES 6-7 ]
For the burgers:
1 pound dark meat ground turkey
1 globe eggplant
1/4 cup grated onion (you can use a cheese grater or a microplane zester)
1 teaspoon Worcestershire sauce
a small bowl with salt and pepper
oil for the pan
For the All American
red onion (thinly sliced)
For the Mediterranean
arugula (or butter lettuce)
For the BBQ
coleslaw (homemade or you know, from the deli counter at your local grocery store)
Set your oven to broil
Poke the eggplant a few times with a knife
Broil the eggplant on a tin foil lined baking sheet for 20 minutes
Flip the eggplant and broil for another 20 minutes
Yes, your eggplant is burnt to a crisp, this is good!
Once the eggplant is cool enough to touch strip off the skin and stem and discard
Place the eggplant flesh in a colander to and press our any excess liquid
Combine the eggplant, Worcestershire sauce and grated onion in a large mixing bowl and stir
Add the turkey meat and gently fold to combine with the eggplant, try not to overwork your meat or your patty might be too dense
Refrigerate for 1 hour
Heat a large saute pan over a medium-high heat and cover the bottom of the pan with a very thin layer of oil
Divide turkey into 6 or 7 portions and form each into a patty, making sure to push your thumb into the center of the burger on both sides just a little so the patty is thicker on the outside of the burger than it is in the center (this helps it cook more evenly)
Sprinkle each burger generously with salt and pepper on both sides and put them in the hot pan
Cook for about 4 minutes on each side (if you like to flip your burgers often, that's fine) until the internal temp reaches 155 degrees
Rest for 10 minutes and serve with the toppings of your choice and a green salad or sweet potato fries!
If you're feeling fancy while your burgers are resting toast the buns with a little bit of oil or butter in that pan you just cooked the burgers in.