vrijdag 22 november 2013

Perfect Turkey Burgers with Romaine and Carrot Slaw (Kopie)

*Note: These turkey burgers turn out more moist and tender if you use ground turkey that is 85 to 93 percent lean. I cooked the turkey burgers in a skillet but you could try grilling them. Turkey tends to stick to the grill more than beef so make sure your grill is cleaned and well-oiled.

*Makes 4 turkey burgers

1 pound ground turkey
1 tablespoon Dijon mustard
1 tablespoon fresh thyme leaves
2 scallions (green onions), finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon olive oil
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
2 leaves romaine lettuce, thinly sliced crosswise (about 2 cups)
1 medium carrot, coarsely grated
4 soft rolls, split and toasted (I used this French bread roll recipe with whole wheat flour)

In a medium bowl, gently combine the turkey, mustard, thyme, scallions, salt and pepper. Don’t overmix. Form the meat into four ¾-inch-thick patties. Heat the oil in a large 12-inch nonstick skillet over medium heat. Cook the patties until completely cooked through, 6 to 8 minutes per side.

Meanwhile, in a medium bowl, whisk together the mayonnaise, vinegar, and ¼ teaspoon each salt and pepper. Toss with the lettuce and carrot.

Serve the burgers on the rolls, topped with the slaw.

Recipe Source: adapted slightly from my friend, Reyna M.


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