Thursday, December 10, 2009

Recipe: Sweet Basil Turkey Burgers

Introducing my first ever mostly my own recipe!

I’m a wimp, relying on tried and true concoctions and Betty Crocker-backed guarantees for my baking and cooking inspiration. But not today! Today, I present my very own recipe:

Sweet Basil Turkey Burgers

Sounds so menu-worthy, does it not?

Serving: makes 2 burgers

Half pound of lean ground turkey
Six shakes of salt
Five shakes of pepper
A penny’s worth of dried basil, plus two shakes
A quarter’s worth of olive oil
Three cloves of garlic
3 T of diced onion (more, if you’re an onion fan)
Blue cheese dressing

In a small bowl, shake in the salt and pepper. In your hand, pour about a penny’s worth of dried basil. Crush with your fingers as you allow it to fall into the bowl. Feel free to add a shake or two more of basil, if you feel up to the challenge. Pour about a quarter’s worth of olive oil into the bowl and swirl it around so that it eats up the salt, pepper and basil.

On a small cutting board, shell three garlic cloves, smack them with the side of your gigantic knife, and mince. Once the garlic is in pieces that you think you can deal with, add it to the bowl of oil and seasonings.

Crumble the meat into the bowl. This probably isn’t necessary. You could probably just dump in the slab as a whole, but I like to think that crumbling it helps it to more easily mix the seasonings into the innermost parts of the meat.

With your BARE HANDS, squish and squash the meat (without gagging) until you either can’t take it anymore or feel as though the mixture is mixed enough (keep in mind you want to have garlic pieces INSIDE the patties and not just outside them).

(Here is a picture to show you what this looks like, though I warn you it is not for pregnant women, small children, or the faint of heart):

Dice a chunk of onion. Feel free to use the same knife and board that you used for the garlic. Set aside (doesn’t that sound SO recipe-ish?).

Divide the meat equally and form into patties. Remember, flatness and thinness is key to avoiding the common patty plump syndrome (a condition in which your patties swell when cooked and turn into balls of meat instead of patties).

In a medium sized skillet (also very official sounding!), on medium heat, place the patties. And, because I am gross and don’t care about safety, I toss the onion in the pan as well, being very careful to keep it away from the juicing meat. (If this is going to kill me, please let me know so that I can have my parents take out a life insurance policy on me. Thank you.)

After about five minutes, flip the patties. And stir around the onions a little (you should poke at the onions every once in awhile as the meat cooks).

After another five or so minutes, flip them again. Once they are done juicing (i.e. juice is no longer pouring from the and the pan has pretty much dried up and turned the juices into crusties), they are done.

Place the patties on hamburger buns.

Turn off the heat and swish around the onions in the crusties at the bottom of the pan. Sounds gross, but you must keep in mind that gravy is really no different.

Top the turkey burgers with a good dose of onion, depending on the consumer’s preference. Drizzle a bit of bottled, store-bought blue cheese over the onions and the burger, keeping in mind that as it heats, it may become runny. So, it’s best to drizzle near the middle of the burger and don’t go overboard with the drizzling.

Put the top of the bun on top of the burger and voila!