This is week four of the slowtravel BBQ sides and mains cook-a-thon and I forgot. In my rush to clean out the fridge before we went away for the weekend I completely forgot that Sunday brought another ingredient for the grill. Happily I remembered at the last minute. Kim selected our ingredient for the week saw our ingredint - ground turkey. I suspect we'll see a lot of burgers *smile*. I wanted to be more creative - a kofta or meatloaf but in my last minute state it just wasn't happening.
Do you have recipes that have you convinced that the dish is healthy, virtuous, practically spa-worthy because it involves a certain ingredient? For us, the turkey burger is at the top of that list. Swap out the ground beef for ground turkey and boom you’re on a diet! Never mind the fact that cheese might be melted over said burger, or there is a giant bun, or the gobs of mayo and other condiments remain thereby negating the limited impact of the ground turkey vs ground beef. Limited being the operative word - I was surprised to discover that while burgers made from ground turkey are lower in fat and have fewer calories the difference just isn't huge.
Oh well. Another food myth busted.
Set that aside - we like turkey burgers for their taste. Sometimes we run the other way because turkey burgers can end up overly dry and dense which doesn't always make for happy eating.
We’ve played around with the technique for a while and have come to realize that there are some things that you can do that will result in a delicious burger. They are these: (1) do not overwork the meat; (2) add to the meat some minced onion or shallot as well as some flat-leaf parsley or cilantro, which will prevent the burgers from drying out; and (3) account for shrinkage on the grill: shape your patties into rounds that are larger that the surface area of the buns you’re using (putting an indentation in the centre - but not all the way through like a doughnut will ensure that your burger doesn't shrink too much - try it, you'll be amazed).
In my recipe search Ifound this recipe at the Canadian Living site. It had a lot of the flavours that we love (chipotle peppers, cilantro, cumin - YUM) and we were intrigued by the addition of the cinnamon. The burgers came together quickly, held up well on the grill, and tasted amazing. So amazing the someone who shall not be named (but it wasn't me) ate TWO! He who won't be named NEVER eats two burgers. Praise for the recipe folks - it doesn't get more definite than this.
Yes, these burgers were delicious as is. I think that you could further dress them up by making a quick chipotle mayo (mixing some of that adobo sauce with mayo would do the trick if you're not in the US where you can buy the stuff already prepared) or avocado salsa to use as a topping. I'm going to try that the next time I make them.
Chipotle Turkey Burgers
1/3 cup dry breadcrumbs
1/3 cup minced fresh coriander (cilantro)
1 chipotle pepper (from a can of chipotle pepper in adobo sauce), minced
1 small onion , finely grated
1 clove garlic , minced
1/2 tsp ground cumin
1/2 tsp each salt and pepper
1 Pinch cinnamon
1 lb ground turkey
In bowl, beat egg. Stir in bread crumbs, coriander, chipotle pepper, onion, garlic, cumin, salt, pepper and cinnamon. Add turkey; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)
Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 175°F (80°C), about 15 minutes.