RECIPES: Recipe Details
Sunny turkey burgers
These turkey burgers do not require a flowery introduction. They're a unique combination of tastes that you've probably never seen in a single burger.
1. 40 ounces ground turkey
2. 1 1/3 cups chopped sun dried tomatoes packed in oil
3. Two tablespoons oil from jar of sun dried tomatoes (if for some reason your jar doesn't yield two tablespoons of oil, you can substitute extra virgin olive oil)
4. 1/2 cup finely chopped red onion
5. 2 tablespoons chopped fresh basil leaves
6. 1 teaspoon ground cumin
7. 1/2 teaspoon salt
8. 3/4 teaspoon ground black pepper
9. 1/4 teaspoon cayenne pepper
10. 1 huge red onion (or two smaller red onions)
11. 2 tablespoons cup balsamic vinegar
12. 1/4 cup extra virgin olive oil
13. 6 thick whole wheat burger buns
Vegetable oil for grate
1. Mix first nine ingredients in large bowl. 2. Using your bare hands, massage the ingredients into ground turkey so they're evenly distributed. Do not over-mix. Mix just well enough to combine ingredients so no clumps remain. Wash hands after handling raw meat. 3. Place patties on plate or baking tray lined with wax paper. Cover with plastic wrap and refrigerate for about an hour. 4. Slice red onion(s) into thick slices. 5. Brush onions with balsamic and olive oil. Be liberal with oil and balsamic so onions are thoroughly drenched. Place onion slices in small ziploc bags and pour in the rest of the oil and vinegar. Let them refrigerate until it's time to take out the burgers 6. An hour after burgers and onions went into refrigerator, remove them and set aside. 7. Build a fire in your grill so food can be cooked at medium heat. 8. When grill is preheated, scrape grate so it's clean. 9. With grilling tongs (which are extra long), using a folded paper towel dipped in the vegetable oil, oil the grate so nothing sticks. 10. Place burgers on grill. 11. Shake onion slices to eliminate extra oil and balsamic and place onion slices on grill. 12. Using long-handled grilling spatula, flip burgers after 7 minutes. 13. Flip onion slices, too. Use tongs and a bbq fork (stick the fork under the prongs of the grate to get under the onion slices). 14. Remove burgers and onions and place on plate or tray (to avoid cross-contamination, do not use the same plate you used for the raw burgers). 14. After burgers and onions are removed (or before burgers and onions are removed if your grill surface has room for 6 burgers, onion slices and six buns ), place buns on grate, open side down. Grill for about a minute, just enough to get surface a little brown 15. Place burgers on buns. 16. Separate thick onion slices into rings. 16. Top burgers with one or two rings from onion slices. 17. Enjoy!
Do not use extra lean ground turkey. One of the most common brands of ground turkey in supermarkets sells 93 percent lean and 99 percent lean. Use the 93 percent lean. Buy the biggest red onions you can find. Don't worry if your store only has small red onions. Those will be fine. Look for fresh whole wheat burger buns in a bakery. Avoid flimsy, floppy, sad buns that come pre-packaged in your supermarket's bread aisle.