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Tuesday, April 13, 2010

Sophisticated Turkey Burgers

I'm feeling better after my ketchup burst rants.  Lucky you that you got to witness them. ;)

It's about freaking time for a food post, wouldn't you say?!

Okay, so this ain't the greatest picture.  Maybe I took a bite and then decided I should photograph this beauty.  So sue me.  After I look at it some more, I can't believe I didn't just TURN THE PLATE AROUND and take a picture of the side that doesn't have the bite taken out of it...DORK.

But look at that resolution!!!  I love my camera sooooo much.

Initially I was going to make chicken burgers.  When I went to the grocery however, I was dismayed to see that I could not in fact buy a pound of ground chicken.  What's that, you say?

Yes, it's true.  They have 13 oz. of prepackaged ground chicken or 20 oz. of prepackaged ground turkey.  You cannot buy a pound of ground white meat to save your life at QFC.  Color me annoyed.

You know me.  You know where this is going...I bought the turkey.  Here's the deal-e-o...

13, 16, or 20 oz of ground chicken or turkey
a bit of chopped fresh rosemary (1 t?)
a bit of ground pepper
one minced garlic clove

mix this all together gently with a little sea salt and form into four patties.  I didn't have fresh rosemary and my little rosemary plant is struggling right now.  If you find yourself in similar circumstances, do what I did;  Take about 1 t. of dried rosemary and crumple it in your fingers with a teensy bit of hot water, then add it to the meat.

You can cook the patties on the grill or stovetop.  It's grey here today, so I did it on the stovetop in my grill pan.  While the burgers are cooking (flip only once, please) saute 2 sliced shallots in a little olive oil.  Then, mix up 1/4 c crumbled blue cheese with 1/4 cup mayonnaise.

Burger assembly goes like this:

bun of your choosing...on the bottom half, place a half dozen or so fresh spinach leaves, then the patty, then the blue cheese stuff, then a pile of shallots, then the lid.  Chew. Enjoy.  If you want to be fancy, you can chiffonade the spinach (that means cut into ribbons).
 
I served these with fresh veggies and ranch (staple at our house) and some heated up chili beans...yep straight from the can.  Cuz that's how I roll on a Monday.

One of these days, I'm going to get better at writing out recipes.  Until then, pay attention and try to keep up. ;)

3 comments:

  1. Wow! This could be in a magazine! Great photo, looks and sounds delish!

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  2. is a meat grinder now on your wish list? :)

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  3. Maybe you should do a book... you wouldn't even have to hire a photographer to do your food photos. Terrific!

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