Monday, May 27, 2013

Spicy Herbed Turkey Burgers

Happy Memorial Day!

A quiet weekend in the canyon with my husband and my dog. Sometimes a staycation is just what the doctor ordered—time to reflect, catch up, do a bit of work, and yes—cook.

In honor of this holiday, I thought I'd share my recipe for Spicy Herbed Turkey Burgers. I love making them for summer dinner parties and serving them with with a grilled vegetable platter. I'll also be making them for a friend's bachelorette party next month by special request. For the ground turkey, I prefer a mix of white and dark meat, but there's no hard and fast rule.

For the gluten-free variation, you can buy gluten free buns (Udi's Gluten Free Classic Hamburger Buns pictured above). They also taste great without a bun for a lighter meal. I used gluten free breadcrumbs in place of regular in the burger mix. Most stores like Whole Foods carry a variety of GF options, or you can make your own. I do this sometimes. It's quite satisfying and a good use of old bread.

And these turkey burgers are great leftover.

Need I say more?


The grassfed beef version can be found here

My chickpea quinoa veggie burgers can be found here

Spicy Herbed Turkey Burgers
Serves 3-4 people
Cooking time: about 25 minutes
    1 pound ground turkey
    1/2 teaspoon garlic powder
    1/2 teaspoon ground cumin
    1/4 teaspoon smoked paprika
    1/4 teaspoon chili flakes
    1/2 cup chopped fresh herbs (parsley, dill, cilantro, etc.)
    1 egg, beaten
    2 tablespoons breadcrumbs
    2 tablespoons extra virgin olive oil
    salt and freshly ground pepper
    4 slices of sharp cheddar cheese (optional)

    for serving
    1 cup wild rocket arugula
    mustard of your choosing
    Kosher pickles
    4 buns (Udi's Gluten Free Classic Hamburger Buns pictured)

    1. Preheat cast iron griddle or grill.

    2. In a mixing bowl, combine the ground turkey, egg, spices, herbs, and breadcrumbs. Add a generous pinch of salt and some pepper. Mix well with your hands. Divide the mixture into four parts and shape into patties. Brush with the olive oil.

    4. Either cook stovetop in a cast iron griddle or on the grill, flipping once, until cooked through (about 2-3 minutes per side depending on thickness).

    5. Once just cooked through, top the burgers with cheese if using and allow it to melt. Note: you may place the cast iron pan under the broiler to fully melt the cheese if needed.

    6. To serve, place each patty on a toasted bun. Top each with some arugula. Garnish with pickles, ketchup, and mustard as desired. Enjoy!

    Tuesday, May 14, 2013

    Fox News Features My Recipe For Chickpea Quinoa Burgers

    So I woke up this morning... and checked my blog traffic.

    It was a tad elevated, so I checked where people were coming from and realized that Fox News is featuring my recipe for Chickpea Quinoa Veggie Burgers on their website. It's also been featured by Meatless Monday and was included in their Meatless Burger E-Cookbook. The version published here is vegan, but feel free to add one egg white to the mix in order to bind them together better.

    And if you feel up to it... hop over and help get the rating up on the recipe!

    I guess people aren't loving the meatless burger concept over there?

    Here's the link to my recipe on Fox News!