|BEST Turkey Burger EVAH!|
“Turkey Burgers? Seriously? I don’t think my grill would ever forgive me?”
It took about a week and the promise to accompany said turkey burger with a cold beer, corn on the cob, and blueberry crumble for him to relent and give in to my cholesterol lowering ways. Martha baby…you came through once more. He was shocked, very shocked to find himself actually LIKING the burger. I thought is was just divine. Better than a hamburger even.
No really…it was out of this world fabulous! He even said we could make them again. After I picked myself off the floor, I went out and bought another pound of ground turkey. Yay me!! For sticking to my guns and trying something different.
What do you think he’s going to say about the chick pea burgers on this weeks menu???
I’ll keep you posted…
|moist and grilled to perfection…|
1 Large Red Onion-cut cross-wise into 1/4 inch rounds
1 teaspoon vegetable oil. more for grill
1/2 pound button mushrooms, quartered
course salt and ground pepper
1 pound ground white turkey meat
1/3 cup roughly chopped fresh parsley
2 ounces Swiss cheese, thinly sliced
4 whole wheat burger buns, lightly toasted
2 roasted red peppers, cut into 1 inch slices
baby arugula for serving
1. Finely chop onion to yield 1/3 cup (reserve remaining for burgers). In large skillet, heat oil over medium-high; cook chopped onions and mushrooms, stirring occasionally, until onion is soft and mushrooms are golden, about 4 minutes. Season with salt and pepper, then transfer to cutting board and roughly chop mixture.
2.. Heat grill to medium high. Clean and lightly oil grill. Season onion rounds with salt and pepper; grill until lightly charred and tender, 5 minutes, flipping once. In a large bowl, combine mushroom mixture, turkey and parsley. Form into four 1/2 inch thick patties, season with salt and pepper. Grill about 4-6 minutes each side, flipping once. Top each patty with cheese; grill until burgers are cooked through and cheese is just melted, 1 minute. Serve burgers on buns with grilled onions, peppers and arugula.
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