RECIPES: Recipe Details
Turkey del Sol
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. 1 huge red onion (or two smaller red onions)
2. 2 tablespoons cup balsamic vinegar
3. 1/4 cup extra virgin olive oil
4. 4 ounces of goat cheese
5. 40 ounces ground turkey
6. 1 1/3 cups chopped sun dried tomatoes packed in oil
7. 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)
8. 1/2 cup finely chopped red onion
9. 2 tablespoons chopped fresh basil leaves
10. 1 teaspoon ground cumin
11. 1/2 teaspoon salt
12. 3/4 teaspoon ground black pepper
13. 1/4 teaspoon cayenne pepper
14. 6 thick whole wheat burger buns
Vegetable oil for grate
1. Slice red onion(s) into thick slices. 2. 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. Set aside 3. Slice goat cheese into six pieces, about the size of the top joint of your thumb. 3. Mix ingredients 4-12 in large bowl. 4. 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. Form 12 thin patties. 5. Place six patties on baking tray lined with wax paper. 6. Put a piece of goat cheese on top of each patty. With your fingers, gently flatten the goat cheese so it stretches across as much of the patty surface as possible 7. Place the other six patties on top of the goat cheese. For each burger, crimp the sides with your forefinger and thumb so burgers are sealed 8. Wash hands after handling raw meat. 9. Build a fire in your grill so food can be cooked at medium heat. 10. When grill is preheated, scrape grate so it's clean. 11. With grilling tongs (which are extra long), using a folded paper towel dipped in the vegetable oil, oil the grate so nothing sticks. 12. Place burgers on grill. 13. Shake onion slices to eliminate extra oil and balsamic and place onion slices on grill. 14. Using long-handled grilling spatula, flip burgers after 7 minutes. 15. 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). 16. 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). 17. After burgers and onions are removed from grill (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 18. Place burgers on buns. 19. Separate thick onion slices into rings. 20. Top burgers with one or two rings from onion slices.
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.