Juiciest Turkey Burgers

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By Corinne

The original inspiration for these burgers came from a recipe that was to go with a riesling. Feel free to serve them with said wine. Or beer. Or whatever it is you like to drink. The first time I made them I was very much expecting them to taste like apples? I was somehow simultaneous disappointed and happy that they don’t in fact taste apple-y at all really, but instead the grated apple just makes them delightfully juicy and ever so subtly apple-ish!

Speaking of flavours, one of the advantages, and occasional disadvantages of using fresh ingredients is that there is some variation in flavour. I’ve had jalapeños so mild they taste more like green peppers, and I’ve also had ones so hot that I’ve desperately wished I had used less and ended up picking pepper out of what I’ve made. Please taste your pepper. I find for a ‘regular’ hotness jalapeño, using half is a good amount to add flavour but not much heat. If you like things hot, add more! However, if you’ve struck upon one of the random crazy hot ones, and then you add half and it’s far too hot, it’s really hard to take it back once it’s mixed in!

Time: 15 min prep, 1 hour freeze, 20 minutes cook

Serves: 8 – one burger each

You will need:

  • 2 lbs (907g) ground turkey
  • 1/2 cup (50 g) finely minced red onion
  • 1 cup (225 g) grated apple (I used granny smith, but have used others in the past, whatever you have on hand will be fine)
  • 2 cloves garlic minced
  • 1/2 tsp salt and freshly ground pepper
  • 1/2 (20 g) jalapeño pepper finely minced – taste your pepper!

Mix together all ingredients and divide and shape into 8 patties about 3/4 inch (2 cm) thick. You can easily half this recipe, however I find it’s really no more trouble to make 8 than 4, and then I have them ready to go for the next time I need them with zero prep.

Place patties on a parchment covered cookie sheet, and place in freezer for at least an hour. If you are freezing some of them, ensure they are well frozen before putting into a plastic freezer baggie.

Cook on pre heated medium hot BBQ. Cook from frozen for about 10 minutes on each side with the lid closed. Do not get crazy with flipping them, flip them once as they are a bit delicate and may fall apart a bit.

Serve on your favourite bun with your favourite toppings, I love my homemade tomato jam on this, a bit of mayo, slice of tomato and some romaine. But they are equally delightful and completely different if you happen to have sprouts, avocado and a couple of slices of bacon.

** these are gluten free as long as you use a gluten free bun

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