Turkey "Burgers"

Sunday means serious prep time, so I knocked out a chock-full of meals yesterday and it was a good day. For dinner, I made turkey “burgers” topped with Massie Mayo on sauteed red swiss chard with roasted squash [butternut, yellow and zucchini] and sauteed plantains in sage infused butter — can’t forget that sprinkle of paprika. I literally put that on everything. Now I’m just sitting at work on my lunch break enjoying my bison, sausage and squash soup. You can probably tell that I bought a lot of squash over the weekend. Summer veggies FTW, HOORAH!

What you’ll need:

This made seven 4 oz. patties.

1 1/2 lb of ground turkey
1/2 cup white onion, diced
1 1/2 tsp ground cumin
1/2 tsp of paprika
1 tsp oregano
2 cloves garlic, finely chopped
2 tsp fresh sage, roughly chopped
1 tsp parsley, roughly chopped
salt and pepper to taste
2 tbsp extra virgin olive oil

How you’ll do it: 

1) In a large bowl, put turkey, onion, garlic, herbs, spices and salt and pepper and mix well with hands <— yes, your hands. Get in there and mush it all around.
2) Form 4 oz. patties and put to aside. I used a scale, but you can wing it. It should be about palm-sized if you’re normal-sized. I’m 4’11, so they were a little bigger than my palms. Make sure you don’t make them too round and flatten them a little so they cook evenly.
3) Heat skillet with oil to medium. Note: I like to use a cast iron skillet for this because it creates a nice char. A cast iron griddle would be even better, but a normal pan works just as well. If you’re using a normal pan, set the heat to medium-high.
4) Once the pan heats up, place the patties in one at a time. Work in batches. You don’t want to overcrowd the pan.
5) Cook the patties for about 4-5 minutes each side. Make sure you cut through with a butter knife to make sure there is no more pink inside. You don’t want to eat raw poultry!
6) Once cooked, set aside on a plate and let rest for about 5 minutes. Then they’re ready for munching! Yumm-O!

For the roasted squash, I chopped all the vegetables up in 1-2 inch chunks, tossed in olive oil, garlic, salt and pepper and roasted in the oven for about 30-40 minutes at 350F.

And for the delightful plantains, I used extra ripe ones. Make sure they’re almost black on the outside. The blacker the sweeter! I peeled and chopped them into 1 inch chunks. In a skillet, I cooked them in finely chopped sage that has been infusing in melted grass-fed butter.

About 4-5 minutes or until golden brown. And.. the rest is history. ENJOY!


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