1:26 AM
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Every summer, it's the same old thing: burgers, burgers, burgers up to your buns. But so many of those flat, beef patties tend to be so dry and tasteless that we cover them with as many condiments as we can manage in order to come out victorious at the dinner table. Is that diminished hockey puck the best we can do? Have Americans, the champions of this summertime delight, really forgotten how to make a delicious burger?
And while beef may be "what's for dinner" most of the time, what ever happened to turkey burgers? These delicious white-meat, condiment-carrying alternatives haven't been in style for years it seems. Where are they now? Merely on the menu for those people trying to watch their figures? Are they dryly crumbling off in the "Lite Eats" section somewhere, tasteless and alone, without a bun to embrace them?
Well, The Giddy Gourmands say "No more!" Turkey burgers have gotten a bad rap for being the dry and tasteless "diet" version of America's signature food, but it doesn't have to be that way. Turkey has the unique ability of being a blank canvas of flavor, and although it may be a tad temperamental, that fowl can create a burger that tastes anything but. All it takes is some creativity and a few spices (okay, and a few adjustments for locking in moisture) and you'll get a delicious, juicy burger just waiting for you to gobble it up.
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| "I've got class and taste!" |
by Chef E and Chef K
Serves 12
Ingredients:
1 1/2 lbs ground turkey
2 eggs
1 small onion, diced
2 tsp garlic, minced
1 portobello mushroom, diced
1 crimini mushroom, diced
1/2 tsp salt
1 tsp paprika
1/4 tsp cayenne pepper
1 tsp white pepper
Directions:
Combine turkey and eggs in a bowl. Mix well. Add in onion, garlic, mushrooms, salt, paprika, cayenne, and white pepper. Mix well.
Form turkey mixture into patties about 2 inches in diameter. If you're not going directly to the grill, placing the patties on a platter in the fridge will stiffen them up, making it easier to retain their shape.
When grilling the burgers, grill at a lower temperature (between 250° and 300°F) for best moisture results. Before serving turkey burgers, always check to ensure they are well done.
Condiments
Congrats! You've got a burger. But what do you put on it? You can't ruin that gourmet turkey burger with Heinz 57! So what are you going to put on that spicy sucker? How about some gourmet ketchup to cool things down?
Homemade Ketchup
by Chef E
Ingredients:
2 (6 oz) cans tomato paste
3/4 cup (approx.) water
2 tsp white wine vinegar
3 tbsp brown sugar
2 tsp salt
1/2 tsp onion powder
In a small bowl, add tomato paste. Slowly, add water, stirring periodically. (Note: Depending on how thick you want your ketchup to be, you may want to adjust the amount of water.) Add vinegar. Add salt, brown sugar and onion powder. Garnish as desired!
Side Dishes
Burgers and ketchup may be delicious, but some may contest that it doesn't make a meal. Well, on a hot summer day, with a spicy burger, what sounds better than some sweet, cool cole slaw? If you said "Nothing," you belong at our house!
Sweet 'n' Salty Cole Slaw
by Chef E
Serves 12
Ingredients:
1 1/2 (16 ounce) packages cole slaw mix
2 tbsp onion, minced
1/2 cup mayonnaise
1 cup milk
2 tbsp white wine vinegar
1 1/2 tbsp lemon juice
1/4 cup sugar
1/2 tsp white pepper
Combine mayonnaise and milk in a medium bowl until smooth. Add vinegar and lemon juice. Add sugar and pepper (to taste). (Note: Don't worry if your dressing seems too thick. As the cabbage absorbs the dressing, it releases water, thinning it out.)
In a large bowl, combine the onion and cole slaw mix. Add the dressing and toss. Place in the fridge for at least an hour before serving.
Want to mix it up a bit? Instead of using your off-the-shelf cole slaw mix, try chopping up a head of cabbage, two carrots and two small zucchinis into strings to get a nice veggie slaw.
Bon Appétit!
Top all that off with your favorite crisp soft drink or brew and you've got yourself a great summer treat to enjoy on the patio. (We sure did!) In fact, we'll leave you to it! Who are we to keep you from biting into that beautiful bird?
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