Good evening everyone! As much as I love burgers and all the different variants between the kinds of meat and toppings, I realize that some of our followers are probably burnt out on all the burger recipes we've shared. But since we went three and a half years without a grill, I'm bound to make up for lost time. Tonight's burger recipe is quite a unique one, but also has every component to make a great American burger.
The Recipe: New England Turkey Burger
Original Recipe Found In: Cooking Light, July 2013
What You'll Need:
1 Tablespoon Olive Oil
2 Cups thinly sliced Onion
3/4 Cup Samuel Adams Summer Ale
1 Pound ground Turkey
1.5 Ounces reduced-fat Vermont White Cheddar Cheese, shaved
4 Teaspoons Canola Mayonnaise
2 Teaspoons Whole-Grain Mustard
4 Whole Wheat Hamburger Buns
To start, heat a large nonstick skillet over medium heat. Once the pan is heated, add the oil and swirl to coat. Once the oil is heated, add the sliced onion and cook until the onions are tender and slightly translucent, about seven minutes. After the onions are cooked, slowly add the beer to the skillet. Bring the heat of the skillet to a medium-high heat. Once at a boil, reduce the heat of the skillet to a simmer and cook for 20 minutes, until the onions are golden and the liquid is nearly evaporated. Stir occasionally to prevent the onions from sticking to the pan. Remove the skillet from the heat and cover with a lid.
Next, preheat a grill to medium-high heat and clean with a grill brush once the grill is heated. In a large mixing bowl, lightly toss the ground turkey to get it at a consistent mixture. Remove 1/4 cup of onion from the skillet and finely chop the onion. In the mixing bowl, stir the turkey and onion together until everything is well combined. Divide the mixture into four equal parts and shape until the patties 1/2-inch thick. Press a thumb-sized indentation in the center of each patty and season with salt and pepper. Once the grill is heated, place each of the turkey patties in the grill. Cook for five to eight minutes on each side. On the second size, place a slice of the cheddar cheese on each patty. Grill until the cheese is melted, about one minute. By now, the turkey patties should be fully cooked, about 165 degrees.
While the burgers are cooking, combine the mayonnaise and mustard in a small bowl. Spread the mixture evenly on the bottom half of each bun, along with the cooked burger, and reserved onions. Top with the other halves of the buns, serve, and enjoy!
The End Result:
There are so many different flavor notes that are in this burger. Immediately, the tang from the whole-grain mustard hits your tongue. Although the mayonnaise cuts out almost all of the sharpness from the mustard, you can still taste it and it is delectable. The sweetness of the caramelized onions is also very pronounced, but again, it definitely adds to this well-rounded dish. The turkey meat isn't too heavy for the pallet (or the gut), and when cooked right, it can be very juicy. If you want, adding a leaf or two of lettuce and a slice of tomato will only enhance the deliciousness of this burger.
That's all we have for you this evening. Most of you will have a day off tomorrow (and possibly a long weekend.) Enjoy our nation's holiday and remember to be safe! Join us next week as we continue our culinary adventures. Until then,