Herbed Turkey Burgers

    Published: 06-16-2009
    Views: 18,713
    Chef Amy Riolo for Harris Teeter shows you how to make herbed turkey burgers.

    Amy Riolo: Hi! I am Chef Amy Riolo for Harris Teeter and today we're making herbed turkey burgers. The ingredients which we'll need are one pound extra lean ground turkey, one tablespoon Dijon mustard, one quarter teaspoon kosher salt, freshly ground pepper, freshly chopped cilantro, parsley and mint. Two tablespoons extra virgin olive oil and four fresh bakery whole wheat buns. So let's begin.

    I've got my ground turkey. This is ground turkey breast, so it's 99% fat free, in a bowl and I'm going to chop up my herbs. Here I've some fresh cilantro. Cilantro is just the fresh version of dried coriander. I also have some fresh mint and I've some fresh parsley, and I'm going to mix them altogether, because they taste really, really good and they enhance the flavor of vegetable dishes and poultry. So it's really good with this turkey burger.

    I'm just using my mezzaluna here to chop this up. I love mezzalunas, because mezzaluna means half moon in Italian. So these double-bladed little cutters that's what they are called and they are absolutely great, because if you use a lot of herbs in your recipes it's much easier to chop them in this way than to have to go through and chop them with a knife.

    Sometimes some of my recipes call for a cup or two of fresh herbs. So I just -- I am used to doing it this way. So we're going to add in the herbs and then I'm going to add in some Dijon mustard. I'm also going to add in some pepper, some salt and then I'm just going to mix everything up and make patties.

    Before we start doing, I'm going to make sure that my heat is turned on and I'm going to add some olive oil to my pan and I am just going to make sure that the bottom of the pan is nice and coated with the olive oil. Get the pan nice and hot, that way when we add the burgers, it's going to start to sear really quickly.

    I am just want to mix everything up and get it really well-incorporated. You don't have to worry about anything binding these together, because the meat is pretty tender and it binds together on its own and then you have got that little extra kick of flavor and the liquid from the Dijon mustard that's really going to come in and help you out.

    So once you get through this stage, I go ahead and just start making kind of meat ball shapes. This also makes wonderful meat balls by the way. What you can do is you can double this batch, make four hamburgers now and then make eight meat balls for later and whenever you have got some tomato sauce on hand, just go ahead and use them in the tomato sauce. It will be absolutely delicious and again, a lot healthier than what you normally got.

    So I'm just shaping my burgers and you can do them any shape you like but I am roughly going to divide the amount of turkey that we have into four and then I am just patting them down. Once again, I'm going to coat the bottom of my pan before I put the burgers in. That way they won't stick. I'll just set them down and press a little bit.

    Then if you got a really nice nonstick skillet you don't even need to add that much oil. You could probably even do it without the oil, but I actually like to add little bit of olive oil for flavor.

    Let these cook for few minutes on each side. So now our burgers are ready to flip and I can tell because the bottom of them are beginning to turn white and when I go to flip them, they flip very, very easily. And you can see they have this nice golden seal mark on the outside and that's exactly what we want. Because what that means is we are sealing in the juices of our burger and we were helping it to have a nice crunchy exterior and this is going to be nice and moist on the inside.

    So now I'm going to let them cook for a few more minutes on this side, till the other side looks the same. Then we're going to transfer them to the oven and make sure that they are cooked through for about 15 minutes to 20 at 350 and then our burgers will be done.

    We can see how nicely the burgers have just plumped up and they really have retained a lot of their juices. I am just going to go ahead and place it on this bun, and there we have it, Herbed Turkey Burgers. Enjoy!