A baked turkey burger? Say it ain’t so! Oh yes. And it’s still juicy, tender and heart -healthy. The options and combinations for this one are limitless. What can’t you incorporate into a burger? In the coldest days of winter, I wanted something that would bring the heat so I opted for a chipotle chili burger with red onions and cilantro. I counterbalanced the heat with some goat cheese on top and chopped dates for texture and sweetness. Fold in some day old bread as a binding agent, an egg, herbs, jalapeños, chili powder, salt and pepper and you’ve got yourself a substantial burger. If the flush to my cheeks while digging into this burger is indicative of anything, the burger’s warming qualities are poignant, if not successful. Support it with a thick bun or with an unyielding bed of sauteed kale, a durable cold-weather green. I didn’t even take the time to stack this baby up. I ate it hot off the pan.
- 1 pound ground turkey (I use 97/3 fat percentage)
- 1 cup breadcrumbs
- 1 egg
- 2 tablespoons chipotle chili powder
- salt and pepper to taste
- 1 cup cilantro
- 1/2 cup dill
- a few pinches rosemary
- 1 chopped red onion
- 1/2 teaspoon of pickled jalepeños chopped finely
Preheat oven to 350 degrees F. In a large bowl combine turkey, breadcrumbs, egg, jalepeños, spices, herbs and onion. Fold the ingredients into the turkey with your hands so its all distributed evenly. Form into equal sized patties of about 4 tablespoons. Lay out on a baking sheet and bake for 35 minutes. You can also grill these for about 10 minutes on each side, until cooked through.
- One head of Kale roughly chopped including stems
- 1 half chopped onion, chopped
- 5 cloves of garlic finely chopped
- Salt and Pepper
- 1/2 cup vegetable broth or water
- 3 tablespoons olive oil
In a large pan, add the olive oil. Heat garlic and onions until brown. Add chopped kale and sautee for a few minutes. Add the vegetable broth or water, salt and pepper. Sautee for about 15 or 20 minutes. This will soften the vegetable and melt away any residual bitterness.