Gobble Gobble Turkey Burgers

This recipe is my baby, it was born from all of the family BBQ's my parents had when I was growing up and having those pre-made frozen burgers. As I grew up my dad started to make his own free-form burgers, with beef...and ya'll know how I feel about beef. No matter how lean the meat is, how juicy the burger is, or how hungry I am...I ALWAYS manage to get a chewy, fatty, gristle chunk in my burger and it sends me running to the nearest sink, toilet, potted plant or napkin to spit it out. My dad would have sizzled my hands before he would even let me go near his "man-stove" to put a turkey burger on it, so I did my own thing and here it is....for you all!

RECIPE:

[ 1 ] Pkg of Ground Turkey (I don't use the EXTRA lean here, just because I want all the flavor I can get)
[ 3 ] Cloves of Garlic (Use less or more if you like)
[ 1 ] Small Onion
1/4 Cup of Flat Leaf Parsley
1/4 Cup of Worcestershire Sauce

Turkey Burger Ingredients:

You know how I like to do...Onion is up first, same rules apply from last weeks recipe chop finely:

The onion's ready for it's close-up:

Chop, chop, chop the garlic and parsley and toss everything into a mixing bowl:







 
Wor-cester-shire sauce gets added. That little bottle packs a mean punch (the answer to all your problems is in this little ol' bottle) I love lucy reference anyone?...anyone? bueller?

Add the turkey! Remember fold everything together, lightly...



* My turkey was from frozen, so the mixture was a tad bit more wet than normal, so I added 1/4 cup of plain bread crumbs (yes, the same kind you used last week too!)

The burger mixture in general is pretty wet, so DON'T add more than 1/4 - 1/2 cup of bread crumbs. You want a juicy, flavorful burger. Start forming the burgers...options: [ 4 ] GINORMOUS Burgers, [ 6 ] Average Burgers & 8-10 Mini Sliders

I opted to make 5 Big Girl Burgers:

Are you ready to start grilling...like Bobby Flay? I use a grill pan, you can also use just a regular non-stick pan.

Prep the pan before adding the burgers. If you have a pastry brush, dip it in vegetable oil, then on the grilling surface of the pan. You can also pour some vegetable oil in the pan while its heating up and spread the oil all around with a napkin. Non-Stick cooking spray also works wonders!

Cook the burgers on medium heat for about 8-10 minutes.
. . . I like to use this time to clean up a little...

Time to flip!

I can't have a burger without cheese...add whatever kind you like: Cheddar, Havarti, Provolone...Goat. I had Muenster on hand...

While the other side of the burgers are grilling and the cheese is melting, I like to prep all the toppings!!

Add your burger!

Assemble and dig in!

I LOVE lots of lettuce in my burger and crunchy pickles. Mmm...burger (Homer voice) Do it, you know you want to.

Mama Mia Meatballs!

It's initiation time bitches! I chose this recipe for the first entry because it's simple, tasty and you can use them a few different ways. I use turkey in this recipe just because I'm not a huge fan of ground beef and because ground turkey is light enough that I can make it a few nights a week. But feel free to use whatever meat you prefer. You can also use the "traditional" meatball mix of meats: Ground beef, ground pork & ground veal if you want to make these extra special.

Here is the recipe:

2 Eggs [large]
1/4 cup Bread Crumbs [I had plain on hand, italian style work too or you can make your own!]
1 Small Onion
2 tblspoons Milk
1 pkg of Ground Turkey
2 tblspoons Rosemary
1/4 cup Fresh Basil
1/4 cup Flat Leaf Parsley
4 Cloves of Garlic
1/2 cup Pecorino Romano [get the good stuff that's actually part of a wedge]
1/2 cup Parmesan [get the good stuff here too, it has waaaay better flavor]
1/4 cup Extra Virgin Olive Oil
Salt & Pepper [about a teaspoon of salt/half teaspoon of pepper]

Everything is all set [the eggs are hiding behind the massive onion I got!]:

I like to start with the onion and the garlic. Chop both finely, think about proportions...no one wants to bite into a chunk of garlic or onion. Take the extra time to chop both well. [I only used 1/3 of that GINORMOUS onion]

Next up is the herbs. First the rosemary, take off all the leaves and chop extra fine. The parsley is next, DON'T waste your time picking off all the leaves. Some of the stems are a bit thick, so just chop off the stems and keep the top leafy parts [bottom left is what you should keep]:

Grate the cheeses and then everything will be prepped:

In a large bowl whisk the eggs and add the onion, garlic:

Add the herbs, milk, salt and pepper [reserve some basil for your sauce, if you'd like]

Add the cheeses & bread crumbs:

Mix it all up:

Add the turkey by folding it into the cheesy mixture with your hands. Don't squeeze or knead the mixture, this isn't bread dough, you want the meatballs to be light and yummy...

Once everything is mixed...we can start forming:

You can make them as small or as large as you like, I find meatballs a little smaller than golf ball size are the easiest to work with and the most universal for other meals.

Since I'm a single girl I like to cook 8-10 and freeze the rest for other dinner ideas. You can eat them alone or put them in a sub-roll with melty provolone cheese for an excellent game day sandwich!

Add the olive oil to a good-sized pan and get it pretty hot, but NOT smokey:

Everyone into the pool! You can skip this step if you just prefer to cook them in sauce, which would take about an hour, your choice!

Turn meatballs every 3-4 minutes until all sides are browned:

Pull the meatballs out of the pan once they're fully cooked and browned on all sides:

Bring in your favorite jarred pasta sauce and pasta...it was spaghetti today and I'm a sucker for anything with vodka in it, including pasta sauce:

While the pasta water is brought up to a boil [DON'T forget to salt the water!]:

Add the sauce to the old meatball pan and the already cooked meatballs...don't forget your reserved basil! Think of this as a jacuzzi for the meatballs, you want the meatballs to rest and become one with the sauce:

Toss everything together, add some extra cheese if you want and eat up!

There you go...everyone loves a yummy meatball! Please send me an email if there is something you want me to attempt to make I'm always open to suggestions!!

Don't know what to do with all those fresh herbs you just bought? Add the basil and some tomatoes to a grilled cheese! Add a few sprigs of rosemary to a freezer bag with sliced lemons and some chicken and let it marinate while you're at work, bake it off when you get home! The cheeses? EVERYTHING is better with cheese...

p.s. No one likes the smell of garlic and onion lingering on your hands, so rub them against your stainless steel sink, or just buy one of these: Rub-Away Bar