Turkey Burgers
Plumped up with chopped fresh herbs, a little carrot, celery, onion and garlic, and all culminating into one hearty burger.
Turkey Burgers
Plumped up with chopped fresh herbs, a little carrot, celery, onion and garlic, and all culminating into one hearty burger.
Ingredients
- 2 Tbsp olive oil
- 1/2 red onion minced
- 1/2 cup carrot minced
- 1/4 cup celery minced
- 4 garlic cloves minced
- 2 lbs ground turkey meat
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup loosely packed parsley chopped
- 1 Tbsp fresh rosemary minced
- 1 Tbsp fresh sage minced
- 2 tsp fresh thyme chopped
Instructions
- Sauté the chopped celery, carrots, and onion in olive oil for 3 minutes over medium heat. Add the garlic and sauté for another 2 minutes, or until the garlic begins to brown. Remove from heat, transfer to a large bowl to cool down.
- Once cool to the touch, add the ground turkey, salt, pepper, and herbs into the bowl. Using your hands, gently mix everything until well combined (you want the herbs mixed in without overworking the meat-which would make the burgers tough).
- Form the meat into patties, spray lightly with some cooking oil and BBQ or fry in a hot cast iron frying pan for 5-6 minutes per side, until cooked through.
Notes
*Here's a burger patty tip: use your fingers to form a slight indentation in the middle of the patties. When burger patties cook, the meat contracts from the edges. Having the middle part slightly thinner than the edges when raw will help the patties finish with a more even shape (less bulge in the middle).
**A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them.
**A trick my mother uses when making burgers in a cast iron frying pan is to sprinkle the bottom of the pan with a little salt. The salt acts sort of like ball-bearings, keeping the patties from sticking when you go to flip them.
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