we had a relatively warm day for this time of year so grilling was not out of the question. turkey burgers are a great weeknight dinner at our house. the great thing about turkey is that it is blank canvas and there are many directions you can take it. this particular burger has spicy southwest flavors along with fresh cilantro and thyme. feel free to play around with the spices and additions. we used egg and onion buns but whole wheat is just a great!
i have pickled onions in our refrigerator quite often as we all love to have them on hand. the burgers were topped with the pickled onions, however freshly sliced red onion is another alternative. method of pickling will be provided below. it is super easy and fast…
the final reward to this meal is the benefits of using turkey verses the standard ground beef. depending on the condiments and if cheese is added, you will save about 1/2 the fat and calories.
1 lb (+/-) 93% lean ground turkey
2 garlic cloves, finely chopped
2 tsp ground cumin
1 tsp ground ancho-chili pepper
2 tbs freshly chopped thyme
2 tbs freshly chopped cilantro
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tbs dijon mustard
2 tsp hot sauce, cayenne
4 egg and onion buns, split
4 large leaves of crisp romaine
red onion, freshly sliced or pickled red onions
mayonnaise or dijon
thinly slice 1 small red onion and place in a bowl. pour 1 cup of red wine vinegar, or as much to cover the onions entirely. let sit for 15 minutes before using. there will be some left over and they can be kept in the refrigerator for 2 weeks.
preheat the grill to high heat. combine the turkey meat, garlic, cumin, chili powder, fresh thyme and cilantro, salt, pepper, dijon mustard, and cayenne hot sauce in a medium bowl. gently mix together without over handling the meat. divide the meat in 4 and form round patties. brush with oil.
grill the burgers until cooked through for 3-5 minutes per side. place the buns on the grill when burgers are just finishing.
drain some of the onions for use. spread the buns with mayonnaise or mustard, or both. place the lettuce, then burger on the bottom of the bun. top each burger with the pickled onions. serve immediately.