I spoke with Suzanne Landry recently, author of “The Passionate Vegetable,” a great new cookbook that is very in spirit with True Food Movement’s principles. Suzanne gave us permission to publish her “Wow! Turkey Burger” recipe, which were a huge, huge hit with my family.
Enjoy and check out Suzanne Landry’s website for more information here.
- 2 pounds free range turkey meat, ground ( 1 pound breast and 1 pound dark meat)
- 1 tablespoon extra virgin olive oil
- 1 small onion, minced
- 1/4 cup parsley, minced
- 2 teaspoons dried tarragon
- 1 medium carrot
- 1 small zucchini
- 1/2 teaspoon dried garlic powder
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper, ground
- 1/4 cup expeller pressed oil (for frying only, not for the burgers)
- Grate the zucchini and the carrot using the medium sized holes of a box grater.
- Mince the onions and make sure they’re small enough or you’ll be picking them out of the mix when you’re forming the burgers.
- Throw everything into a bowl and mix thoroughly. Form into patties (I used a patty press that I have).
- Heat the oil in a frying pan on medium-high heat. Test the oil by dropping a little bit of turkey mixture into the oil. If it sizzles, it’s hot enough for the burgers.
- Cook 3 – 4 burgers at one time. After about 4 minutes, when the burgers have browned, turn the patties over and cook the other side for another 4 – 5 minutes. The burgers will swell and puff up a little. They should be firm to the touch when pressed in the middle. If not, cover, reduce heat to medium, and cook another few minutes.
For the record, Suzanne’s directions say to saute the onions for 2 to 3 minutes and then add the parsley and tarragon for about 30 seconds as a first step. She wants you to add the onions to the burger mixture already partially cooked. I somehow missed that step and they cooked fine on the stove. I didn’t have any problems at all, but it’s your choice which way you to make them.
I also made this recipe again … the second time as meatballs. With the two pounds of meat, I got 17 meatballs and estimated close to a half serving of vegetables in each ball. Pretty cool!
If you make these, let me know how you like ’em!