A Hamburger Tuesday: Turkey Burger Roundup
Earlier this month, we put out a call for your homemade turkey burgers, and the AHT community responded with submissions that range from quick and easy burgers that come together in a flash to totally inspired creations that could potentially serve as a Thanksgiving centerpiece. Scroll down to see all of the tasty turkey burgers your fellow AHT'ers have created.
Yanni's take on a turkey burger is jam-packed with extra ingredients that bring texture, tang, and flavor. Here's how he describes his new "go-to turkey burger":
This incredibly juicy Mexican fiesta burger has a variety of fillings: black beans, corn, salsa, cilantro, and minced shallots, with lime zest and rice vinegar for some tang. A good dose of paprika, cumin, and chili powder hit it out of the park. Pan-fried until golden brown and delicious, it was topped with a zesty chili-lime aioli and a generous helping of avocado and cheddar. I'm a man who loves animal fat and although this ground turkey didn't have too much of it, it still came out incredibly moist and flavorful.
Chris hit us with two creative takes on the turkey burger. The first features a homemade turkey burger seasoned with Dijon, salt, Worcester sauce and Tatonka Dust (a rub he says he uses very often, made by Owens BBQ). It's perched on top of some lettuce, cherry tomatoes and turkey pastrami. Toppings include cheese, maple syrup-glazed apple, grilled red onion and a dollop of cranberry BBQ sauce (a fun way to inject a little Thanksgiving spirit).
Chris' second submission starts with the same patty, but this time, it sits on iceberg lettuce and fresh cucumber sticks with homemade honey mustard sauce. On top, there's Swiss cheese, cherry tomatoes, and agave glacéed onion.
KTC says her spinach feta turkey burgers come together in a flash. She whips up the patties by blending ground turkey with frozen spinach, feta, parsley, and salt and pepper. On top, all you need to bring it all together is a little tzatiki sauce.
Susan wins for the most unique entry. Here's how she describes her creation:
I made this Turkeytail Burger in an attempt to replicate the look of an actual turkey, minus the head and neck. It's a challenge to eat, but fun to look at. I used half a pound of ground turkey leg meat seasoned with a bit of harissa paste, Vietnamese fish sauce, and salt and pepper, then baked it in the oven at 300 degrees for 25 minutes to keep it juicy. I impaled the backside with treviso spears, sweet potato chips, and roasted carrots.
Nice job, everyone!
About the author: Erin Jackson is a food writer and photographer who is obsessed with discovering the best eats in San Diego. You can find all of her discoveries on her San Diego food blog EJeats.com. On Twitter, she's @ErinJax