Category Archives: Turkey

Smoked Gouda Turkey Burgers

June 10, 2011

I’ve been making turkey burgers for quite some time and usually opt for ground breast. (Since it’s the leanest, healthiest, etc.) But without some add-ins and careful cooking, breast meat can turn out flavorless and dry. Most recipes call for spices or herbs or aromatics (such as onion and garlic) to be mixed into the patties. But not this one. So to ensure a tender juicy burger I decided to try something new. And I discovered turkey thigh.

I found ground turkey thigh on my trip to Whole Foods. (I’m not sure how readily available it is at local grocery stores.) Turkey thigh is considered “dark meat”. Don’t let that term turn you off. The red color of the meat comes from the myoglobin protein found in muscles that are used for sustained activities (such as walking). So basically, the dark meat has gotten more exercise. In contrast, the white meat/muscle is used for short bursts of activity such as flying (which cooped up birds don’t do much of).

Dark meat does have a higher fat content, but not significantly so (and still dramatically less than lean cuts of beef). It also has a higher concentration of certain vitamins and minerals. And it tastes better. I was shocked by how rich and juicy these turkey patties turned out. Topped with melted Gouda, charred red onions, and a honey-Dijon spread they were one of the best burgers I’ve ever had.

Note: When you are shopping, make sure to purchase meat that is labeled “ground turkey breast” or “ground turkey thigh”. If it simply says “ground turkey” then it likely contains bits of skin and other turkey parts in addition to the breast and/or thigh.

Smoked Gouda Turkey Burgers

INGREDIENTS

1 lb. ground turkey (I used ground turkey thigh)
salt and freshly ground black pepper
1 red onion, sliced into 1/4-inch thick rings
4 slices smoked Gouda
2 tsp. Dijon mustard
2 tsp. whole grain Dijon mustard
2 tsp. honey
4 whole wheat or light brioche hamburger buns

DIRECTIONS

1. Preheat outdoor grill or indoor grill pan to medium-high heat. Form turkey into four patties. Season with salt and pepper. Drizzle red onion with a little olive oil and season with salt and pepper. In a small bowl, stir to combine mustards and honey.

2.  Grill burgers until the juices run clear and onions until slightly charred and softened. Place cheese on the burgers several minutes before they are done cooking to allow it to melt. Place burgers on hamburger buns, top with red onions, spread with honey mustard, and serve.

Makes 4 burgers.

(Adapted from Food and Wine)

Chipotle Turkey Burgers

April 25, 2010

I’ve been repeating a lot more recipes lately because I miss them. I look through my archive list and start drooling at the memory of some of these dishes. Like this tempting turkey burger that I waited way too long to revisit! The first time around I served these on my homemade light brioche buns which are soft and fluffy and delicious (almost too good because they detract from what’s piled inside them)!

Chipotle Turkey Burgers

INGREDIENTS

Turkey Burger:
1 lb. ground turkey
1 shallot or 1/4 cup red onion, diced
1 clove garlic, minced
2 Tbsp. cilantro, minced
salt and freshly ground pepper

Chipotle Sauce:*
1/4 cup sour cream or mayonnaise
1/2 chipotle pepper in adobo, minced (more or less, depending on how hot you want it)
1/2 small clove garlic, minced
1 1/2 tsp. lime juice 

4 hamburger buns
4 slices cheese (Cheddar, Colby jack, Muenster, etc.)
romaine or Butter lettuce
tomato, sliced
red onion, thinly sliced
avocado, sliced

DIRECTIONS

1. To make the chipotle sauce, in a small bowl, stir to combine sour cream/mayo, chipotle peppers, lime juice, and garlic until creamy.

2. Combine the turkey, shallot, garlic, cilantro, some salt and black pepper, and 1 Tbsp. of the chipotle sauce (this is optional, but makes the burgers more tender and flavorful!) and mix gently with your hands. Divide the meat into 4 equal portions and form them into patties.

3. Preheat grill to medium high heat. Grill patties for a few minutes per side, until cooked through. Place a slice of cheese on each patty just before it is done grilling to allow it to melt.

4. Place grilled burgers on buns and top with lettuce, tomato, red onion, avocado, and chipotle sauce.

Makes 4 burgers.

*This recipe doesn’t make a ton of sauce, so feel free to double the sauce if you like a lot!

Turkey Cranberry Panini

December 2, 2009

In case you’ve still got some turkey lurking in your fridge, here’s another way to put it to use! From what I’ve gathered researching recipes, this turkey + cranberry + brie  (or havarti) combination is quite common. I tried it for the first time last year with a jar of jellied cranberries I bought. It was good, but with this homemade sauce it’s even better! It’s the perfect solution for Thanksgiving leftovers! I’ve got a few more turkey-licious recipes coming your way. I’ve managed to make 4 different meals with the meat I confiscated from our turkey dinner!

Turkey Cranberry Panini

INGREDIENTS

2 slices crusty white or wheat bread
roasted turkey breast, thinly sliced (think Thanksgiving leftovers)
salt and pepper, to taste
oranged cranberry sauce (or a store-bought version)
brie, thinly sliced (Havarti and gouda are also delicious here)
mayonnaise (optional)
baby arugula or spinach (optional)
thinly sliced red onion (optional)
cooking spray or butter

DIRECTIONS

1. Preheat panini press to medium-high heat.

2. Spread cranberry sauce on the first slice of bread. Top with with turkey. Sprinkle salt and pepper over the turkey. Place a layer of brie over the turkey. Spread mayo on the second slice of bread (optional) and top with arugula or spinach and red onion (also both optional). Top with the second slice of bread.

3. Butter the outside of the sandwich OR spray the grill with cooking spray. Grill panini until the outside is golden and crisp and the cheese has melted. Serve immediately.

Makes 1 panini.