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Sunday, February 2, 2014

Spicy Turkey Burgers

I don't know about you, but when I think of turkey burgers I think of hockey pucks. Or sawdust? Let's just say I usually go for the juicy, grease-dripping beef version. Until now. This turkey burger recipe is out of this world (actually out of Joanne Chang's Flour Too cookbook). I can't get enough of her...or these burgers. This makes 4 - double it and put half in the freezer and have the others during the week over a salad. You won't be disappointed. The tomato-onion jam by the way, is optional but highly recommended. You'll use all of it, but even if you didn't, there's a million things you could do with it. Also - do not substitute the fresh breadcrumbs for that store bought stuff...remember how I mentioned saw dust...?

Tomato Onion Jam
3 tbsp olive oil
1/2 medium onion, in 1/2-inch slices
1 lb plum tomatoes, halved, pulp and seeds removed, chopped
1/2 tsp red pepper flakes
Generous amount of salt and pepper

Turkey Burgers
3 slices of white break (I used a bun and a half from the buns I bought for this)
3 tbsp olive oil
1/2 medium onion, minced
2 cloves garlic, minced
1 lb ground turkey
2 tbsp dijon mustard
1 minced chipotle chile (I keep these in a jar in my fridge - you open the can, use one and then what? Add them to soups, use to marinate chicken, in chili...etc)
1 egg
3 tbsp chopped basil
2 tbsp chopped parsley
4 oz feta cheese, crumbled
salt & pepper

Preheat oven to 350.
1. To make the jam, heat oil in a saucepan, add the onion and tomatoes and cook for 30-40 mins, stirring occasionally until it's thickened. Add salt, pepper, pepper flakes and stir until mixed. Let cool.

2. In a food processor (or with your hands), process the bread until it turns to crumbs.

3. In a large skillet, heat 1 tbsp of olive oil over medium. Add onion and cook until softened, add the garlic and cook for another 2 mins.

4. In a large bowl, add the turkey, cooked onions and garlic, the mustard through the salt and pepper. Using your hands, mix until well incorporated. Form the burgers - make them as thin as possible without breaking them (and so that you can get them into the pan).

5. Heat your skillet and add some olive oil. Cook the burgers about 3 minutes per side - only turning once, when they're browned a bit. Transfer to a baking sheet and pop in the oven for about 20 minutes (depending on thickness) - internal temp should be at least 165.

Serve on a roll with the tomato jam.

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