I got the inspiration for this recipe from two sources: this blog post over at Kalyn’s Kitchen, and a recent Anne Burrel show on Food TV, in which she featured turkey burgers. Ground turkey is a great basic ingredient to play with because it’s naturally low in fat, but exactly what makes it good has the potential of creating trouble. As Anne herself said in the show, she’s had plenty of bad turkey burgers in he lifetime, and so have I. The trick is to season the meat well, and increase its overall moisture.
ORIENTAL-STYLE TURKEY PATTIES
(from the Bewitching Kitchen)
1 + 1/2 pounds ground turkey
1/8 cup soy sauce
1/2 Tbs Sriracha sauce
2 tsp grated ginger
1/4 cup cilantro leaves, chopped fine
1 egg, beaten
2 green onions, white and light green parts, minced
about 2 Tbs water
a few Tbs bread crumbs, if needed
salt and pepper
In a large bowl, mix all the ingredients except the bread crumbs, try not to overwork the mixture or the patties will be too tough. This won’t be like a regular beef hamburger type mixture, the goal is to end up with more moisture. Once all is combined, if the mixture is too loose to form as a patty, sprinkle breadcrumbs and mix again. Form 4 patties, and place them over parchment paper on a baking sheet, place them in the fridge for 30 minutes to firm up slightly.
Cook them on a hot griddle smeared with a little olive oil until golden brown and completely cooked through.
to print the recipe, click here
Comments: I doubled the recipe to have enough patties to freeze for lunches during the week, but I’m giving you the amounts for 4 patties only. These cannot be made on a grill, they are too delicate and work much better on a griddle or a non-stick frying pan.
They are very flavorful and moist, the ginger is a prominent flavor, I thought the Sriracha could be increased, but Phil has less fondness for it than myself, so I decided to use a light hand with it. Feel free to add more. They can be enjoyed by themselves, with a salad, or as a regular burger with toppings of your choice. I made some sauteed mushrooms that were a great match, and we added juicy tomato and avocado slices. A substantial, but not over-the-top weeknight dinner. 😉
ONE YEAR AGO: Sourdough English Muffins
TWO YEARS AGO: Kaiser Rolls