Thursday, March 22, 2007

Turkey Burgers

Thank you Andrea & Mike. This recipe was a referral from them and worked out very nicely. It's based on a MSL Everyday recipe. Find the original recipe here. We had our burgers on onion rolls from the deli.

We ate them with oven roasted potatoes, chopped fennel and cherry. We had fresh spinach, ketchup and lowfat mayonnaise on the burgers.

Turkey Burgers
  • 2 slices whole wheat bread, cut or torn into small pieces
  • 1.25 pounds lean ground turkey (7% fat) (my market only sells turkey in 1.25 pound packages - the original recipe calls for 1 pound of turkey)
  • 1/2 cup reduced-fat sour cream
  • 2-3 tablespoons of your mom's green tomato chutney, if you don't have any of that use prepared mango chutney, finely chopped
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chili powder
  • 1 teaspoon salt
In a medium bowl, with your hands or a spoon, blend the burger ingredients together. Shape into 4 firmly packed patties. Make sure they aren't too thick, or they will be hard to cook.

Freeze on a baking sheet until firm, about 30 minutes, then wrap each burger in plastic; place all burgers in a resealable freezer bag, label, and date. Freeze up to 2 months.

To cook: Thaw burgers overnight in the refrigerator. Heat broiler with rack set 4 inches from heat. Place burgers on a rimmed baking sheet; broil until firm and cooked through, 4 to 5 minutes per side.

Serve on a toasted roll with all the burger fixings.

4 comments:

Anonymous said...

We love our cameo appearance! Glad you like the turkey burgers. We make a big batch every so often and keep them in the freezer. Andrea & Mike

Stefan Jones said...

I keep forgetting to mention how nicely photographed your dishes are.

I assume you aren't using any devious photographer tricks to sex the stuff up, right? No shellac on the meat or marbles in the bottom of the soup bowl to push the ingredients upwareds, ya?
[/joke]

Stefan

Mom said...

Tried these tonight - only a few changes - (no orange koolaid!) - added 2 T chopped onion and handful of cilantro -used thick yogurt because no sour cream at hand - Mom's GT Chutney all gone until new batch in October - used TJ's Mango Chutney - thought would have been better to use Mexican-style tomato salsa - less sweet - panfried instead of broiled because just cleaned oven -- they were very juicy - Thanks A & M will do again! Mom

Sunday Cook said...

Andrea & Mike: Thank you again for such a successful recipe. Do you broil yours or panfry? We ended up panfrying (Mom did as well) because our broiler is pretty wimpy.

Stefan: We are au naturel with our pictures (um, if that makes it sound like we're naked when we take them - that's not what I meant). No special effects or additions. In fact, most of these pictures are taken just before we sit down to eat. Dave takes most of the glamor shots - I take the "while I'm cooking" pictures.

Mom: I like the yogurt idea. I wonder how it would work with freezing. I think the salsa would be very nice. Served with black beans and tortillas?

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