Wednesday, March 27, 2013

Turkey Burgers

I'm knocking on wood as I say this... but, the past few days in Brooklyn have been sunny and in the 50s, which has me dreaming of flowers, spring dresses, and my GRILL! 

While it's not quite yet warm enough for backyard cookouts, this past Sunday I still opted for a yummy reminder of warmer months--burgers!--and just substituted the stove for the barbecue. Although I am a huge fan of red meat, I decided to use turkey for these burgers because not only is turkey much leaner than beef, it's also more of a brain food--and after the all-nighter I pulled this weekend, my brain needed all the help it could get before Monday morning!

1 lb ground turkey
2 carrots, peeled and diced
3-4 spring onions, diced
2-3 cloves garlic, minced
Few dashes of Worcestershire sauce
Chipotle and lime aioli

Preheat oven to 375°F.

In a large bowl, combine ground turkey, carrots, onion, and garlic. If spring onions aren't available at your local market, substitute a medium-sized red onion, diced. Because I am a huge fan of spice, I also added a dash of fire sauce that my friend gifted me after her trip to the Bahamas. Divide the meat mixture into fourths and shape into patties.

Next, heat about a teaspoon of olive oil in a large nonstick skillet over medium-high heat. Brown the burgers on both sides, and then transfer to the oven. Cook for about 10-15 minutes, or until the meat is cooked through, about 165°F. 

Of course if you are luckier than me and do have access to your grill, you could always just toss these babies onto the grill for about 7 minutes on each side or until the meat reaches an internal temperature of 165°F.

While the burgers finish cooking, prepare the buns for assembling. I like to use "The 3 Meal Muffin"  from Central Bakery. However, if these aren't available in your local market, you could substitute English muffins or just regular old hamburger buns. I also topped my burgers with some spring mix, a slice of muenster cheese, and the fresh chipotle lime aioli that Mary posted last week. If I had an avocado in the house, I would have added a slice or two as well. 

Finally, keeping with the spirit of spring, I'd pair this dish with those delicious coriander pickles Mary posted yesterday. Check them out! And, ENJOY!!