Lately, we have been focusing on lighter, healthier fare. Why? Well, why not? For one, the weather (The forecasted high temperature today is 106 degrees!) begs us to leave the oven off and keep the kitchen cool. The sooner I can turn off the stove (if I turn it on at all) and get dinner on the table, the less the air conditioning has to work. In addition, we would like to not have to work so hard at keeping our waistlines from expanding. Salads are great, but we can not live by salad alone. This is where burgers come in.
But in keeping with the lighter, healthier fare, (and because ground turkey was on sale) I opted for turkey burgers. Now, I have made many a burger in my lifetime. Turkey burgers, however? I’m not as experienced. I was worried that my burger would end up dry and bland. I knew I wanted to throw in a lot of herbs to boost the flavor without added fat (and because the garden is overflowing right now with herbs!). As for the remedy to a dry patty, I turned to Amy at Simply Sugar and Gluten Free. Amy participated in a burger contest last year (she was a finalist!), so I knew she was a great source of information. I found a turkey burger recipe on her site, and found the secret – mushrooms. I had mushrooms in the fridge, and so I took a cue from her and threw them in the food processor. In addition, I remembered that I’ve used almond flour as a bread crumb replacement in meatballs and meatloaf in the past, and it always boosted the moisture when compared to other “breadcrumbs”. I played with the flavors a bit, and hoped my herb-y turkey burgers would come out well.
The result? These burgers are on the regular meal rotation! The husband raved about them – and when you can get my husband to enjoy turkey burgers, and not simply rate them as “okay, for turkey burgers” (and secretly wish they were beef), then it’s a recipe worth repeating. They were moist, with just the right amount of fresh herbs, and plenty of flavor from the cumin and dijon mustard. I even splurged and enjoyed mine on a Kinnikinnick bun. (Yes, Tasty Eats At Home sometimes buys pre-made buns. See reasons to keep kitchen cool above.) It was mighty tasty.
Herbed Turkey Burgers
About 6 oz mushrooms, processed until finely chopped in food processor (about 1/4 c)
1 lb ground turkey
1/2 c almond meal/flour
1 T flaxseed meal
1 T chopped fresh parsley
2 sage leaves, chopped
1/2 t chopped fresh thyme (I used lemon thyme)
1/2 t chopped fresh rosemary
1 t dijon mustard
1/2 t ground cumin
2-3 T olive oil
Salt and pepper to taste
In a large bowl, gently mix the mushrooms, ground turkey, and the rest of the ingredients together. (I do this with my hands.) Heat a skillet to medium heat and add a bit of the olive oil. Pinch a small, marble-sized ball of the burger mixture and place it in the skillet. Brown on each side until cooked through, and taste. Adjust seasonings to the rest of the mixture as needed. (This is a great way to ensure you don’t make a bunch of bland patties – I do this for meatballs and meatloaf as well.) Form into 4 patties.
Add additional oil to the skillet. (Alternatively, you can use a grill pan or even your grill outdoors. If grilling outdoors, you might opt for a grilling basket for burgers, as these burgers are more fragile than beef burgers and more apt to fall apart. You might also try freezing them for 30 minutes before grilling to keep them together.) Place the skillet and cook for about 5 minutes per side, until browned. Check the internal temperature of the burgers, and cook until the center reaches 165 degrees F. (You might choose to put a lid over the skillet and turn the temperature down to allow the burgers to cook through.) Remove and allow to rest for 5 minutes.
Place on a gluten-free hamburger bun (or go bunless!) and top with desired condiments and toppings. I opted for dijon mustard, soy-free mayonnaise, lettuce, onion, and tomato. If you opted to go bunless, then this patty would taste delicious on top of field greens and tomatoes, with a bit of balsamic vinaigrette or honey mustard dressing.