My blog is full of contradictions. On one hand I have posts about healthy eating and resolutions, but on the other I have recipes for marshmallows and ice cream. Don’t be so quick to judge though. I’m all about being able to strike a balance. This recipe is one that I’ve made inspired by a similar dish that my aunt always used to make for my family, but healthified and still just as amazing. Whenever I cook, my style is always “a little bit of this and a little bit of that”, so the recipe has ingredients that can be adjusted to your preference and as you see fit. At first glance, it does not seem like there are many ingredients. With most things, less is more, and when you don’t complicate things, flavors stand out more.
1 Pound of Ground Turkey
Half an Onion
Four Cloves of Garlic
Good Olive Oil (do not use the cheap stuff)
Herbs de Provence
A small bunch of cilantro (about ¼ cup)
2 tablespoons Worcestershire sauce or Hoisin Sauce (completely different sauces, but both add the extra concentrated flavor)
Salt and Pepper to taste
Cheddar Cheese Slices
Whole Grain Bread (I cut them into circles, removing the crust)
- Prep the ingredients. Chiffonade the cilantro. Chop the onion and mince the garlic. In a pan, drizzle olive oil and heat it at medium low. You can toss a piece of onion into the pan and if it sizzles, its hot enough. Add the onion and garlic and cook until glossy and a bit soft.
- In a medium sized bowl add your turkey, salt, pepper, cilantro, preferred sauce, and herbs de Provence. Mix well. Now add the sautéed garlic and onion, mixing everything well. Lastly crack the egg in and make sure everything is incorporated.
- Heat up the pan again after cleaning the remaining onion off on medium high with a bit more olive oil. Make sure you have a spatula handy. The turkey is a bit difficult to form into rounds, so try your best to do so, and just plop them on the pan once it’s hot. The burgers should be about an inch-ish thick and fairly small compared to a regular burger. I made mini burgers, so they were about two inches in diameter.
- Once the bottom browns, flip it over and cook the other side until it browns as well. The sides should be cooked as well, but not necessarily browned. It should take about 6-8 minutes. You don’t want to overcook the burgers, so if you are not sure, cut one of them in half a little early to check for redness. With beef it’s okay to have the center red, but with poultry, it is obviously not.
- Plate the burgers with the garnish ingredients listed. If you would like cheese, turn the heat off, but put the cheese on top of the burger while it is still hot and on the pan.