Tag Archives: Chicken/Turkey

Grilled Turkey Burgers with Smoky Aioli

August 15, 2011

Yes, I’ve shared this one before. But it’s hands down one of my favorite burgers and I decided it deserved a better picture and a second debut. I’m not usually big on putting mayonnaise on anything. Call me a mustard girl. But when you take that mayo, add a little lemon and garlic (and in this case some fabulous spices) and call it aioli, it’s exponentially more appealing. For the juiciest turkey burger I recommend pure ground turkey thigh. And for buttery, soft, and fluffy hamburger rolls (that you’ll want to eat with everything– not just your burger) try this recipe.

8/29/10: This is no girly turkey burger. There’s nothing light or wimpy about it. (OK, it is made with ground turkey breast or thigh, which is much leaner than beef, but you’ll see what I mean.) Because it’s smothered in a blanket of sharp Cheddar cheese and then topped with a dollop of smokey aioli (a spiced mayonnaise-garlic blend). And then there’s tender charred red peppers and onions, peppery arugula, and a soft brioche bun. This is a killer dinner. Thank you Bon Appetit, for making my taste buds sing!

Grilled Turkey Burgers with Smoky Aioli

INGREDIENTS

Smoky Aioli:
1/4 tsp. ground cumin
1/4 tsp. ground corinader
3/4 tsp. smoked paprika
1/4 cup mayonnaise
1 tsp. freshly squeezed lemon juice
1/2 clove garlic, minced
salt and freshly ground black pepper, to taste

1 lb. ground turkey breast or thigh
salt and freshly ground black pepper
extra virgin olive oil
4 thick slices red onion
1 large red bell pepper, quartered
4 slices sharp white cheddar cheese (I used smoked cheddar)
4 whole wheat burger buns
arugula or spring mix

DIRECTIONS

1. To make the aioli, whisk to combine the spices, mayonnaise, lemon juice, and garlic in a small bowl. Season to taste with salt and freshly ground black pepper. Refrigerate until ready to use.

2. Preheat outdoor grill or indoor grill pan to medium-high heat.

3. In a medium bowl, combine the turkey and 2 Tbsp. of the aioli. Form into four evenly sized patties.Sprinkle with salt and pepper.

4. Brush onions and peppers with olive oil and sprinkle with salt and pepper. Grill until tender and slightly charred on each side.

5. Grill turkey burgers, topping with the cheese before they are done cooking to allow the cheese to melt. Place on a bun and top with peppers, onions, smokey aioli, and arugula.

Makes 4 burgers.

(Adapted from Bon Appetit)

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!

Classic Roast Chicken and Vegetables

February 12, 2010

I realize I’ve roasted a handful of chickens over the last year, and I’ve shared quite a few similar recipes with you. And they were all exceptionally good- all with different spice rubs and flavors infused into the poultry. But this recipe is classic. Ina Garten (The Barefoot Contessa), who I borrowed this recipe from, called it perfect. And it is. It is the roast chicken and vegetables recipe you’ve been dreaming of. What makes it so spectacular? Let me tell you…

Chunky carrots, onions, and potatoes, dressed in a coat of silky olive oil, are spread in the bottom of a large roasting pan. A lemon, garlic, and thyme-stuffed chicken is placed directly on top of the mountain of vegetables. An hour or two later, the chicken is done- skin blistered, juices sizzling in the bottom of the pan. It’s those juices that work miracles. You see, the vegetables have been bathing in them. The chicken is removed to rest while the vegetables finish caramelizing in the oven. The onions have become soft and savory, the carrots sticky and sweet, the potatoes bursting with bold chicken flavor. It will be the best plate of vegetables you ever eat. We were both wishing I had made at least twice as many. They’re better than candy. And the chicken- moist, tender, perfect.

Classic Roast Chicken and Vegetables

INGREDIENTS

1 5-6 lb. roasting chicken, insides removed
6-8 large carrots, peeled and chopped into 2-inch chunks
1 large yellow onion, thickly sliced
6-8 Yukon Gold potatoes, halved or quartered
large bunch fresh thyme, divided
extra virgin olive oil
kosher salt
freshly ground black pepper
1 lemon, halved
1 head garlic, halved
2 Tbsp. butter, melted

DIRECTIONS

1. Preheat oven to 425 F.

2. Rinse the chicken inside and out and pat dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with half of the sprigs of thyme, the head of garlic, and the lemon. Brush the outside of the chicken with the melted butter. Sprinkle generously with salt and pepper. Tie the legs of the chicken together using kitchen twine.

3. Place the carrots, onion, potato, and the remaining sprigs of thyme in the bottom of a large roasting pan. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Place the chicken on top of the vegetables.

4. Roast in preheated oven for about 1 1/2-2 hours (depending on the size of your bird), until the juices run clear when you cut between a leg and thigh. (If the chicken is burning or browning too fast you can tent it with foil while cooking.) Remove the chicken from the pan to a serving platter and tent with foil. Toss the vegetables with the juices in the bottom of the pan. Return the vegetables to the oven to continue cooking and caramelize while the chicken rests. After about 15 minutes, remove the vegetables from the oven, add to the platter with the chicken, and serve.

Serves 4.

(Adapted from Food Network)

Marinated Greek Chicken Skewers

November 1, 2009


Some days I’m overflowing with words to write about these recipes. I’ll be in the middle of emptying the dishwasher, a jog at the gym, or stabbing someone with a needle, and ideas start flowing. My mind starts talking blogspeak. If you are a frequent blogger you might understand. You train of thought starts writing itself as a post.

And then there are days, days when I have all the time in the world to spend on my laptop being creative and clever, and I can’t think of a single word to say. Like today. My mind feels empty and no matter how deep I dig, I’m not finding anything. So I write about nothing, in hopes that something will materialize on the page. So I give you permission to stop reading right here (I probably should have warned you sooner), and ignore the rest of my ramble.

Still there? You must be incredibly bored. But since you still appear interested I suppose I’ll say something about this recipe. It is, after all, a blog about cooking. It’s not that this recipe isn’t inspiring. It is. It’s fantastic. Grilled chicken skewers marinated in garlic, olive oil, and oregano. Simple. Fast. Succulent. I loved, loved, loved it! I just don’t know what else to say besides, try it out. I bet you have most of these ingredients already on hand. Dip the sizzling skewers in tzatziki or hummus, stuff ’em in a pita, or spread ’em over a bed of spinach or Greek salad. This is a wonderfully uncomplicated and delicious dish.

Marinated Greek Chicken Skewers

INGREDIENTS

1 1/2 lbs. boneless, skinless chicken breast, cut into 1-inch pieces
4 Tbsp. extra virgin olive oil, divided
4 garlic cloves, crushed
1-2 tsp. dried oregano
1 tsp. salt
1 tsp. ground black pepper
2 Tbsp. freshly squeezed lemon juice

1/2 red onion, quartered
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces

DIRECTIONS

1. In a medium bowl, coat chicken in 2 Tbsp. olive oil, garlic, oregano, salt, and pepper. Marinate 30 minutes. In a small bowl, whisk together 2 Tbsp. olive oil and lemon juice. Set aside.

2. Preheat outdoor grill or indoor grill pan to medium-high heat. Discard marinade and thread skewers (if using wooden, make sure to soak them in water for 20 minutes first to prevent burning) alternating chicken and vegetables. Sprinkle with salt and pepper. Grill, turning and basting occasionally with the olive oil-lemon mixture, until the chicken is just cooked through. Serve immediately.

Serves 4.

(Adapted from Epicurious)