Killer Turkey Burgers with Anne Burrell
Total Time: about 45 minutes
Large Sauté Pan
Measuring cups and spoons
Large Mixing Bowl
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- Extra virgin olive oil
- 1 onion, cut into 1/4-inch dice
- Kosher salt
- 2 cloves garlic, smashed and finely chopped
- 1 1/2 pounds’ ground turkey (mix of light and dark turkey meat, or all dark turkey meat)
- 1-inch piece of fresh ginger, peeled and grated
- 1 eight-ounce can water chestnuts, coarsely chopped (not too fine-they add GREAT texture)
- 1/4 cup soy sauce
- 2 tablespoons sriracha
- 1/2 bunch of fresh cilantro, leaves finely chopped
- 4 burger buns (I like the seeded ones)
- 4 slices American or Cheddar cheese (American melts better)
- 4 slices beefsteak tomatoes
- 4 slices red onion
- 4 leaves butter lettuce
- ½ cup mayo mixed with 2 teaspoons sambal oelek
- Your favorite Vlasic pickles
- Coat a large sauté pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Turn off the heat and let cool.
- In a large mixing bowl, combine the turkey, ginger, water chestnuts, soy sauce, sriracha, cilantro, and the cooked onions and garlic. (Note: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix–this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined.
- Make, cook, and eat a little tester patty to be sure the turkey is really delicious. If the seasoning isn’t just right, add a little more soy or a sprinkey-dink of salt. When you’re confident the burger mix is perfectly seasoned, form it into 4 equal patties.
- With a paper towel, wipe out the sauté pan you used to cook the onion, coat the pan with fresh olive oil, and bring it to medium-high heat. Add the burgers, being sure not to crowd the pan–if you need to work in batches, knock yourself out. Cook the burgers for 5 to 6 minutes on each side. The burgers should be browned and cooked through when done. If working in batches, keep the first batch warm in a 200°F oven while cooking the second batch.
- Toast the burger buns, top with the burgers, and garnish as desired.
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