I am told these are the best turkey burgers that people have tasted. See for yourself! Turn some of this mixture into turkey meatballs and turkey meatloaf to freeze for later dinners.
2 lb free range turkey meat, ground (1 lb breast and 1 lb dark meat)
1 Tb extra virgin olive oil
1 small onion, minced
¼ cup parsley, minced
2 tsp dried tarragon
1 medium carrot
1 small zucchini
½ tsp dried garlic powder
1 tsp sea salt
¼ tsp black pepper, ground
¼ cup expeller pressed oil for frying
- Place turkey meat in large bowl. Preheat oil in a medium frying pan and sauté onion for 2-3 minutes. Add parsley and tarragon and sauté 30 seconds longer. Add this to turkey meat.
- Grate carrot and zucchini with vegetable (box) grater on the medium sized holes. Add to turkey mixture with remaining ingredients: garlic powder, salt, and pepper and mix well.
- Form into burgers, 5-6 inches wide and 1 ½ inches thick. Place patties on cookie sheet or plate and continue forming burgers until all mixture is used. Make sure the burgers are evenly shaped all around and the sides are as thick as the center. Preheat oil in frying pan on medium-high heat. Test the oil by dropping a little bit of turkey mixture into the oil. If it begins to sizzle immediately, the oil is ready. Cook 3-4 burgers at one time. After about 4 minutes when burgers have browned, turn over and cook the other side. Cook another 4-5 minutes. Burgers will swell and puff up a little. Do not cover yet and do not pat them down. They should be firm to the touch when pressed in the middle. If not firm, cover, reduce heat to medium and cook another few minutes.
Serving Suggestion: Serve this with my Barley Dill Confetti Salad or my Dilled Brown Rice Salad, both found in my Salads that Satisfy chapter. To freeze for later use, form burgers but do not cook them. Unused mixture can be made into small 2-inch turkey balls. Place turkey balls on an oiled cookie sheet. Bake in preheated 350°F oven for 5 minutes; shake sheet to roll balls; bake again for 5 minutes. Freeze to use in sauces, soups, and casseroles.
Bites of Insight: How can you tell when your steak or burger is cooked without cutting into it? Restaurant chefs will poke it and test for texture. If it is rare, it will feel soft like the skin between your thumb and index finger. If it is medium, it will feel as firm as the pad of your hand at the base of your thumb. Well done? It will be as firm as the center of the palm of your hand. Heat and time will vary depending on your cookware and whether you use a gas or electric stove. You will learn from experience how to get these just perfect without drying them out. There’s no need for a meat thermometer….just poke it! I have used this technique without fail.