Monday, August 2, 2010

Turkey Burgers with Dill Havarti on Rosemary Focaccia

Turkey burgers aren't the easiest thing to do, since turkey has very little fat content and so the burgers tend to dry out easily.  Buuuut ... they can be done.  And in this case, it turned out to be a perfect summer afternoon lunch.  Pair it with a margarita (as we did) and you really can't go wrong!

Ingredients (makes 4 or so burgers):
  • 1lb ground turkey
  • rosemary focaccia (you could substitute for plain foccacia or sourdough)
  • 1 smallish white onion, grated or finely minced
  • 1 egg
  • 1/2 cup breadcrumbs
  • 1-1/2 tbsp Worcestershire sauce
  • 1tsp fresh thyme leaves
  • dill havarti
  • tomato slices, lettuce & mayo to dress
  • kosher or sea salt & pepper
  1. Preheat BBQ on medium-high.  In a bowl, mix the turkey, onion, egg, breadcrumbs, Worcestershire and thyme until just mixed (you don't want to over-work meat or it will toughen).  Season with a good amount of salt and pepper.  Make into patties, shaping them more oblong to fit the foccacia bread.
  2. Lightly oil the BBQ - the turkey burgers will stick otherwise.  Cook, flipping once, until cooked through - about 5 minutes per side.  If you have an instant-read thermometer, they should be 165F - or just feel them, they should be firm with a bit of give but not squishy (like how the raw meat feels).  If your BBQ is hot, turn down so as not to burn the meat.  Just before they're done, top with slices of the havarti.
  3. Meanwhile, slice the focaccia and lightly oil each side.  Place on the BBQ at low heat to toast them lightly.  When done, assemble the burger, top with tomato, lettuce and mayonnaise, and enjoy!  Oh, and don't forget to mix that margarita for yourself ;)

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