turkey burgers

Ground turkey (white meat alone, or a combination of white and dark) is easy to find and very reasonably priced. You can keep it in the freezer until ready to use, so stock up, and you’ll have this great dinner option on hand for when you need something simple and quick. (Defrost the meat thoroughly in the refrigerator, beginning a day ahead of time, before making the burgers.) Ground turkey cooks to a softer, more delicate texture than red meat, so egg is often added to help firm the patties up. Turkey burgers should be cooked all the way through until no longer pink inside. Check for doneness by cutting into a patty with a sharp knife, or if you want to be absolutely sure, use an instant-read thermometer, slid several inches into the burger from the side  . For turkey burgers, it should register 170°F.

These patties freeze and reheat well after they’ve been cooked. Once you’ve cooked them, let them cool and then freeze them in a heavyweight resealable plastic bag. Reheat them in the microwave or in a small skillet over low heat.

 1 large egg

½ cup very finely minced red 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 the 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 1/8 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 other selected condiments (the sliced items) and a bun top. Serve right away.

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GET CREATIVE

• You can add up to 1/3 cup toasted breadcrumbs (see Chapter 3: Pastas) to give the burgers more a bit heft.
• Add a few tablespoons of chopped fresh parsley or chives to give the burgers more color and flavor.
• Add ½ teaspoon dried oregano and ½ teaspoon dried mint to make a Mediterranean-style burger. Serve in pita breads spread with hummus (store-bought or homemade—see Chapter 8: Party Snacks) or yogurt.
• For a change of pace, these can be formed into 1½-inch-diameter meatballs. (For meatball cooking directions,   Pastas.) Serve in pita breads spread with hummus (store-bought or homemade—  Party Snacks) or yogurt, or spear with toothpicks and serve as a party snack.
• Top with pickled peppers and fresh avocado slices, plus a dab of mayo and/or salsa.
• Serve with cranberry sauce and chopped toasted pecans.
• Top with any of the classic restaurant add-ons, like bacon, crumbled bleu cheese, sautéed mushrooms, thinly sliced red onions (raw or sautéed), avocado, guacamole (store-bought or homemade—see Chapter 8: Party Snacks), salsa, or pesto (store-bought or homemade—see Chapter 8: Party Snacks).