Tuesday, June 8, 2010
Cranberry Turkey Burgers
Turkey Burgers are the absolute best kind of burgers, in my humble opinion. I never make beef ones, but do make bison ones once in a while, which are also good. I just love the versatility of turkey though; you can add all sorts of different flavours to dress it up. These ones taste like Thanksgiving, if Thanksgiving was a summer BBQ!
I like to use ground turkey thigh. If you are fancy like me, you can grind it up yourself in your meat grinder. I just looooove being able to do that, as I know there is nothing in the ground meat but turkey thigh, no skin or fat bits or goodness knows what else. However, that said, the ground turkey packets are perfectly fine for this. I don't recommend using breast meat as it dries up too much, and there are no other moisteners in this recipe.
I am leaving the recipe as I'd regularly do it, with just the turkey thigh, but yesterday (due to availablity issues) we did them with a combination of mild Italian turkey sausage, chicken breast, and chicken thigh, and they were FABULOUS. The extra fat content in the sausage balanced out the chicken breast, so all was well in Yummyland.
Cranberry Turkey Burgers
500g (about 1 lb) lean ground turkey thigh
1/8C chopped onion
1 clove garlic, smashed
2 Tbsp chopped parsley
1 egg, beaten
1/4 C dried cranberries
1 Tbsp A-1 sauce or BBQ sauce
1 tsp each fresh thyme and sage, chopped (or 1/2 tsp each of dried)
1/2 tsp salt
1/4 tsp freshly ground pepper
Combine all ingredients well, but do not overmix (will makes meat tough). Form into 4 patties (this makes large patties, you could also make 6 medium ones or 8 sliders) and refrigerate until ready to grill, at least ½ hour. Grill on BBQ or use stovetop method.
Stovetop method: Preheat a frying pan on medium-high heat. Spray with cooking spray and place burgers in pan, patties should not touch. Cook on both sides until browned and cooked throughout, about 8 minutes per side.
These are lovely with a slice of havarti cheese melted on top, served on a whole wheat bun with dijon mustard, mayo, lettuce leaves, and maybe some red onion. I would not use stronger-tasting condiments, as they would overpower the delicate cranberry and sage flavours.
TIP from my mom: Roughly chop the craisins to get a more even distribution and release the cranberry goodness.
Nutritional values: for each large burger patty, there are 194 cals, 6g fat, 24g protein, 8g carbs, 1g fibre, 292mg sodium. With bun, cheese, and condiments, mine came to 400 calories. Add a salad and you've got a perfect summer meal!