Monthly Archives: March 2013
Tonight I have for you a recipe for a flavorful turkey burger. What? Yes, I just used “flavorful” and “turkey burger” in the same sentence. In fact, these are so awesome that if I were to ever open a restaurant, these would be on the menu, no doubt. AND they’re extremely easy because you cook them on the George Foreman, and they only have a small handful of ingredients.
Turkey Burgers with Spinach & Goat Cheese Topped with Caramelized Onions and Dijon
makes 4 large burgers
1 package of 85/15 ground turkey (1 1/3 lb)
10 oz box of frozen chopped spinach, thawed and all excess water squeezed out
4 oz goat cheese, garlic & herb variety
red onion, uniformly sliced to about 1/4 inch
pat of butter
spicy brown mustard
bulkie rolls, lightly toasted
Start by caramelizing the onions and butter in a small frying pan over medium heat until brown and soft but not totally crispy, about 20-30 minutes. If you don’t slice the onion uniformly, they don’t cook at the same rate, so you’ll get some burnt crispy ones mixed in with your soggy under-cooked ones. Get them all the same size, and you can control the level of doneness.
Meanwhile, in a small bowl, mix equal parts spicy brown mustard and mayo and stir to combine. You just need enough to top however many burgers you’re making. I used French’s Spicy Brown Mustard and Duke’s mayo (which is the ONLY mayonnaise that exists. I was raised right.)
DRY the spinach. I cannot stress it enough. The spinach must be squeezed and patted dry or else the extra moisture will completely jack up the texture of the burger and they’ll spread too flat. (they’ll still taste the same, but they’ll be super wide)
In a large bowl, mix by hand the turkey, spinach and goat cheese until uniformly mixed. For a more pleasant experience, you might let the turkey and goat cheese come up to room temperature for a few minutes so your hands don’t freeze. By the way, I do not recommend the 99% fat free turkey for this. Because it tastes like 99% flavor free. Moving on… Divide into four equal patties (do not over squish!) Preheat the George Foreman to medium-high. Spray with cooking spray, and place 2 patties in the grill without squishing the lid (I have a big one, so we can fit two, but you might not be able to fit two at once). Absolutely do not squeeze that lid shut. Just let the weight of it gradually press them down. Watch the burgers carefully, about 5-6 minutes. They cook fast! They will not entirely turn brown, so just watch for some nice grill marks to tell if it’s done. Do not overcook.
Build your burger with the delicious Dijon sauce you made, and top with loads of yummy caramelized onions and you have a Party. In. Your. Mouth.
I love these burgers so much that I once thought that there was only one thing and one thing only that could make them EVEN better. BACON. But then I tried it with bacon, and it really didn’t add too much to it (surprisingly). Apparently they’re perfect like they are!
My very old photo of fish & chips from Firefly has been resurrected in this week’s Hippo newspaper in an article about–what else? Fish & chips!
Jenevieve and Kevin were married in front of immediate family and the closest of friends at the historic Merrimack Valley Railroad Station in Northfield/Tilton, NH on a balmy and sunny March afternoon. Their story began in 2008 with a long drive to the beach in freezing weather, getting lost and talking for hours… and the rest is history. Through thick and thin, they are raising their young family, and celebrated five years of love in the best way–a beautiful wedding enjoyed by both sides of the families.
Lunch and refreshments were served pot-luck style, and everyone helped out by bringing food, and decorating the hall before the ceremony began. Bless her heart–Jenevieve made their wedding cake herself, which is just the coolest thing ever.
Jenevieve and Kevin, thank you so much for letting me be a part of your special day. I hope these memories remind you of the happy day for years and years to come!