A Red-Meat Conversation

This weekend I decided to try my hand at something domestic and cook for my long-distance boyfriend, who was up for a visit.  He’s one of those real meat-eating men, and I’ve tried to substitute healthier foods, such as turkey and even veggies in his burgers and tacos, but he swears it’s not the same and insists we make the “real” version.  In stubborn girl fashion, I decided to make homemade turkey burgers as one last attempt at bringing him to the lighter side. I promised him we could get all the condiments he wanted and that I would take him out to dinner if he hated them.  He reluctantly agreed and approved the recipe I found in Get Cooking by Mollie Katzen.

To my surprise, he loved the turkey burgers!  They were juicy and flavorful, and although they did not taste like beef burgers, they were delicious in their own way, and he admitted that sometimes lighter could be better.

Turkey Burgers

  • 1 large egg
  • ½ cup very finely minced or yellow onion
  • ½ teaspoon salt
  • Freshly ground black pepper
  • 1 pound ground turkey
  • 1 to 2 tablespoons olive oil
  • 4 burger buns (optional)
  • Your favorite condiments (any combination of mayonnaise, mustard, ketchup, lettuce, onion, tomato, pickles)

1. Preheat the oven to 350°F or preheat broiler (this is for the buns).

2. Break the egg into a medium-large bowl and beat lightly with a fork. Add the onion, salt and about ⅛ teaspoon pepper, and mix well.  Add the turkey and mix lightly but thoroughly, using your hands.  Rinse your hands, wet them with cold water, and gently form 4 patties, each about ½-inch thick.

3. Place a large (10- to 12- inch) heavy skillet over medium heat.  After about a minute, add 1 tablespoon of the olive oil and swirl to coat the pan. Place the turkey burgers in the pan and cook undisturbed for 4 minutes, or until golden brown on the bottom.

4. Use a metal spatula to carefully loosen each burger and flip it over, adding a little more oil if the pan seems dry. Cook on the second side for about 4 minutes, or until the undersides are nicely browned.

5. Meanwhile, split the buns, put them on a baking sheet, cut side up and heat them in the oven or slide them under the broiler to toast the cut sides. Watch carefully so they don’t burn.

6. Spread the cut sides of the buns with some of your chosen condiments (the spreadable ones), put a burger patty on each bun bottom, and top with your selected condiments (the sliced items) and a bun top. Serve right away.

Comments
5 Responses to “A Red-Meat Conversation”
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    • Mitesh says:

      Love you, love this post, love that turnip soup (which I had fogettorn about, can you believe it, until just now, reading. Eureka, is all I can say. Can’t wait to make it.) And food has everything to do with society, and the quest for a good one of those has everything to do, I think, with why you’re just enough of right kind of crazy to run for small-town office. BTW, as I drove through GB yesterday and saw one of your (lovely) signs, I thought: “Alana could be president.” It’s true. I’d vote for you. And you’d have the best kitchen cabinet ever. xx

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