Vacationing with family is the best. Not only are you making great family memories like these:
You also are privy to how the other half of the family lives. You get new obsessions (thanks Aunt Karen for the non-stop Settlers of Catan marathons!), but you also get great new recipes.
Everyone knows that summer is the perfect time for burgers. We are girls who love a good burger, but we also like to fit into the bathing suits we bought at the beginning of the season by the end of it. Special thanks to Erin’s brother-in-law Dan for cooking up a special turkey burger recipe that is the perfect combination of delicious and good-for-our-“bottom”-lines. It’s easy and inexpensive too.
One pound lean ground turkey
4-6 white/cremini mushrooms (you can be creative here and use your favorite but you will need about 3 ounces) *diced very very fine
1/2 small white, yellow or red onion *diced very, very fine
2 Tablespoons Montreal Steak Seasoning
2 Tablespoons Worcestershire Sauce
1. Dice the mushrooms very, very fine.
2. Dice the onions very, very fine. You can go so far as to mince the onion but don’t try to mince mushrooms. They get weird and pasty if you do that.
If you haven’t guessed, the dicing is the key to this recipe. You really want to infuse the flavor of the onion and the mushroom without making them take center stage. Their job here is mainly to help moisten the turkey burger AND give it full fat flavor and texture without the full fat of regular beef.
If you are confused about the difference between mincing and dicing, mincing makes less uniform, smaller, more irregularly shaped pieces while dicing produces more uniform little cubes between 1/8 and 1/4 inch. Need a visual? Check out the great picture on this site.
3. Mix all of the ingredients together in a bowl with your hands.
4. Pat into 4 patties. Unlike beef, you don’t need to worry about over-handling because of all of the good stuff you added to the mix. Mix, pat, and you are good to go.
5. Cook over medium high heat, 4-5 minutes per side, until thoroughly cooked through. These are really great fried up in a cast-iron skillet, so if you have one of those, give that cooking method a try.
These are so delicious they are worth every second dicing and mincing. Enjoy!
Check out our books, “I Just Want to Be Alone” and “You Have Lipstick on Your Teeth.”
Have every post delivered to your inbox! You can opt out at any time, but you won’t want to.