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Turkey Burgers

(by Elissa Altman)


The turkey burger invaded our culinary lexicon around the same time as the egg white omelet: They were thought to be lower in fat and calories, lower in cholesterol, and easier on the hearts of those of us with congested arteries. The flip side of this, of course, is that they can also—if not prepared with care—have the consistency of rubber hockey pucks. The key to making a tender and delicious turkey burger is to not dither with it too much in the pan, and to infuse it with ingredients that further impart flavor and texture. This is my go-to version: Sear them in a blazingly hot cast iron pan, don’t move them around too much, and serve them on warm buns with flavorful toppings.

1/4 c. grated onion

2 cloves garlic, minced

1 lb. ground dark meat turkey

1 T. mayonnaise

1/2 T. Worcestershire sauce

1/4 t. salt

1/4 t. freshly ground black pepper

2 T. neutral oil (grapeseed or canola)

4 burger buns

For serving:

thinly sliced red onion

sliced avocado

butterhead lettuce

ketchup

mustard

In a large bowl combine the onion, garlic, ground turkey, mayonnaise, Worcestershire sauce, salt, and pepper.

Form four patties the shape of pucks, approximately 1/2 inch thick.

Heat the oil in a large skillet (preferably cast iron) over medium heat, until it begins to ripple and smoke.

Place the patties in the pan and let them sizzle in place for three minutes.

Press them down with the flat side of a stiff spatula until they spread slightly.

Continue to cook for another two minutes and then flip them.

Let them cook for another three minutes.

Remove them to a plate and let them rest

Meanwhile, in the same hot pan, toast the buttered buns cut side down until golden.

Top each bun with a patty, onion, avocado, and lettuce.

Serve immediately with ketchup and mustard.

Serves 4.


(Read Baby Food, the story that accompanies this recipe.)


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