July 29, 2009

Dill Turkey Burgers

Turkey burgers are the perfect way to go when you're craving a burger, but you want something a little on the lighter side.  After making several batches of less than stellar turkey burgers, I finally made some good ones the other night.  They were neither dry nor flavorless - a turkey burger success!  These can be made in about 20 minutes from start to finish, so they're great when you don't want to spend hours in the kitchen.  

Dill Turkey Burgers
Adapted from Martha Stewart 

1-1.25 lbs ground turkey
2 shallots
1/4 cup dill
2 tsp Dijon mustard
Salt & pepper
Olive oil for cooking

Finely chop the shallots.  

Heat a little oil in a pan over medium heat, and then add the shallots.  Sauté for a couple minutes until they are soft and translucent.  I usually skip the step of cooking shallots or onions before mixing them in with the meat because I am lazy and don't want to have to wash more dishes, but I realized that the cooking really does make a difference.  After being cooked they are much less noticeable to certain people who complain about the presence of shallots and onions in burgers.  The same thing goes for chopping them as finely as you possibly can.  

While the shallots cook, rinse a good handful of dill.  

Then finely chop it.   

Combine the turkey, shallots, dill, and mustard.  Season with salt and pepper.  

Form into 4 patties.  

Heat about a tablespoon of oil in a pan over medium heat.  You could also grill them, should you be so fortunate to possess a grill.  

Cook for about 5 minutes on one side or until the bottom is browned.  Flip and cook for another 5 minutes or so on the other side or until cooked through.  The Martha Stewart recipe suggested cooking them for 3-1/2 minutes on the first side then 4 on the other side, but mine took longer than that.  Just keep an eye on them because they dry out quickly.  

One of the most important things I learned while living in France for a summer was that baguettes make excellent burger holders.  Hamburger buns are fine and all, but a chewy, crusty baguette takes it to another level.  Try it with hot dogs or brats, too.  



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