Then came May 25, 2010, the fateful day I was presented with an uncanny set of circumstances, leaving no other choice but to "tango" with a formidable foe! Red meat three nights in a row (seriously?), a pound of ground turkey (the only item) staring at me through the drawer in the fridge, and a half-dozen, farmer's market rolls (unexpectedly) dropped off by a friend... despite my family's pleas of, "No!" ...I did.
I'm not sure if it was their utter distrust in me OR my innate need to conquer the one thing I'd become known for making so poorly...all of a sudden I was consumed with overwhelming confidence, skills and technique! Ingredients were flowing and right at hand, and like a well-rehearsed cooking segment, it all just seemed to jibe! What resulted was a turkey burger... so light, so perfectly cooked, so juicy and jam packed with flavor...even the finest, turkey burger connoisseur would have been left in awe of the chef!
So to my family, HA! I now have my sights set on that meatloaf (you'll happily eat or go to bed hungry)...and to the reader...another "epic tale" of, "when in the kitchen...if first you don't succeed...try, try... and try again!"
Turkey Apple Burger with Buffalo Sauce, Cheddar and Blue Cheese
4 Kaiser Rolls (I prefer kaiser rolls over those super soft and smooth hamburger rolls when eating turkey burgers, they lend a better texture when biting into!)
1 lb Ground Turkey
1 Tablespoon Chopped Parsley
2 Tablespoons Hot Sauce (I used Frank's Buffalo Sauce )
1/2 to 3/4 cup shredded Cheddar Cheese
1/4 cup crumbled Goat Cheese (or blue cheese, I prefer goat cheese in this recipe)
1 cup finely diced onion
1/2 cup finely diced celery
1/2 cup finely diced apple, peel removed
1 teaspoon garlic powder
1 teaspoon chili powder
S&P to taste
Yielded 4 large burgers.
Saute onion, celery and apple over medium heat until soft, about 8-10 minutes. Add garlic and chili powders, pinch of S&P and cook an additional minute stirring. Remove from pan and let cool. In a large bowl, combine ground turkey, another pinch of S&P, hot sauce, cheeses and parsley. Add cooled mixture to the turkey bowl. With clean hands, incorporate ingredients and form into burger patties without over-working the meat. If time allows, place in fridge for a few hours to set (makes cooking easier). When ready to cook, spray the burgers with cooking spray and make certain the grill or pan is well oiled too. Either grill or pan-fry over medium-high heat approx. 5 minutes per side (carefully flip only one time and never press on them!). Turn off heat source (or on charcoal grill move to low heat, or no heat side) and cover to let "steam" for 3 to 6 minutes, or until cooked through. <-- Very Important! Top with your choice of condiments. Shown here: topped with: shredded cheddar, tiny bit of goat cheese, thinly sliced red onion, piece of ice burg lettuce, thinly sliced tomato and a mixture of ketchup, mayo and hot sauce. YUM!