with mashed potatoes. This was a bit of an involved week night meal, but hell it was good. Hella good.
For the burgers, mix together:
- 1 lb ground turkey
- fresh oregano
- green onion
- salt and pepper
- dash hot sauce
Form into 4 patties, cook on a cast iron skillet or grill for 4 and half minutes per side, and then top with cheese (I used smoked provolone). The burgers were complimented with a fresh tomato relish. I made the relish from:
- 2-3 cups of cherry or grape tomatoes, chopped up
- 2 cloves of chopped garlic
- 1 diced red onion
I sauteed everything in a nonstick skillet until softened, added worchestichire sauce (sp?)(a few dashes…), and then a few dashes of hot sauce. Spoon liberally on top of burgers.
The mashed potatoes were pretty simple. Diced red potatoes, boiled for 15 minutes, and drained. Add in some fillings of choice (I used rosemary, garlic, and green onion). Throw in about 1/2 cup of cream or milk and a generous portion of butter. Mash away.
I decided to use english muffins in lieu of burger buns. This was a good choice. I love a good toasty english muffin. And by the way, my package of Thomas English Muffins holds the disclaimer, “Now without HIGH FRUCTOSE CORN SYRUP”. It’s gross to think that was previously in my muffins. Le sigh.
*posters note: ground turkey can be very delicious, but due to the lean (3-7%) fat content, it dries out. You can’t cook turkey to temperature due to salmonella risks, so the best option for a moist burger is to add in a good amount of moistening agents (think grated onion, ketchup, bbq sauce, etc.) into the mix. I would of added some more if I could take last night back.