The Perfect Turkey Burger

I cannot believe these words are even about to pass my lips, but here goes nothing (dramatic pause), "This turkey burger is ridiculously delicious!". I cannot emphasize this enough...it's ridiculous! I will boldly and proudly state that I will chose a turkey burger, well this turkey burger, over any beef patty you could throw my way. These turkey burgers have so much flavor. The flavor profile is complex; there are many different flavors hitting you as you continue to bite into the moist burger (Yes, I said moist!). Food rarely surprises me and I usually know what to expect before even tasting something, so I cannot say enough about how floored I was after biting into this burger.

This picture (or should I say poor representation of amazingness) was not even taken until after I took a bite. I did not think I would be finishing it, let alone even consider blogging about it! I was expecting an "ugh.." reaction, a couple of forced bites by myself, and as last dish effort to continue eating the poor excuse of a burger whipping out the ketchup and drowning said burger until edible. I was speechless after the first bite. I whipped out my camera instead of the ketchup, shot a single picture and continued to inhale the rest of the burger. In the past, I had always viewed turkey burgers as bland, low-fat, healthy versions of the 'real' thing (aka beef), but this was not the case and these were all myths or at the very least mere excuses for bad burger making. I had to share my secret, as well as see the reactions of others, of this amazing discovery! Turkey can truly hold its own in the burger war against beef any day, you just have to have the right person making it or maybe just the right recipe!

(Adapted from food network magazine)


Ingredients:

• 1 large portobello mushroom cap, stem removed (food processed)
• 1/4 medium white onion chopped
• 3 tablespoons lightly packed fresh parsley
• 1 - 1.25 lbs ground turkey
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon Worcestershire sauce
• Kosher salt and freshly ground pepper, to taste
• 8-12 slices white cheddar cheese
• Garnish with mayo, caramelized onions, avocado and white cheddar (may I add that a little bit of ketchup and dill relish would not hurt anything either)

Directions:

Roughly chop the portobello, white onion, and parsley and pulse in a food processor using the steel blade. Add the olive oil, Worcestershire, salt, pepper, and turkey meat. Pulse just until combined. Do not over-mix!

Divide into 4 (I made 6) balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes. FIRMING is vital!

Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.

(I used a 400 degree oven and a saute pan lightly coated in olive oil. Undisturbed I cooked the burger for 10 minutes a side, twenty minutes total. At the 20 minute mark I placed caramelized onions and cheese over each burger and melted the cheese over the onions and burger for 2 minutes in the oven.)

Serve with desired garnishments and a warm bun. And most importantly prepare to ENJOY!!!

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