Okay, it’s taking me almost 46 years to get over ground turkey. Every time I’ve tried a dish with ground turkey as a substitute for ground beef, let’s just say it wasn’t pretty. Tried it on the kids and that too, a disaster, they could spot it/taste it a mile away. Never could disguise it. Wasn’t a fan till a few months ago.
I fiddled with it a few months ago and now it’s one of my favorites and my kids and husband all like it as well.
Turkey Burgers with Asian Coleslaw Salad and that's What’s for Dinner.
I only use the Ground Turkey Breast, not sure what’s in regular ground turkey, so I always opt for the ground breast of turkey, costs a bit more, but at least you know what you’re getting.
Usually comes in a 1.30lb package. So roughly makes 6 small or 5 pretty good size
Turkey Burgers. This is a recipe that can be made ahead of time in the morning or the night before. Sometimes I double it and put half the burgers away for another time. They freeze great.
- 1 1.30lb Package of Ground Turkey Breast
- Olive Oil
- 1 small onion chopped/diced (Vidalia or yellow)
- 1 small pepper diced
- 1 small package of sliced mushrooms diced up
- 1T prepared horseradish (not horseradish sauce)
- 1T Dijon Mustard
- 1T Worcestershire sauce
- 1-3 Sprigs of Fresh Thyme with the stems removed (can be omitted)
- Salt & Cracked Black pepper
- Seasoned Italian Breadcrumbs
Directions: Heat olive oil in a pan and add 1small onion, diced. I use a Sweet Vidalia onion, but a yellow onion will do, kosher salt, so it makes the onions sweat, then add cracked black pepper, a few sprigs of fresh thyme, remove the leaves, 1 small green or red diced pepper and 1 small package
of sliced mushrooms chopped up fine. Cook till the veggies are soft then add 1 Tbsp of prepared horseradish, a few shakes of Worcestershire sauce and 1 Tbsp of Dijon mustard. Let cool.
- Tip: If you have a mini chopper combine in there till fine chop and turn into sauté pan to cook.
In a large bowl add the ground turkey breast, the cooled veggies, about 1 cup of seasoned breadcrumbs, use more if too wet. I use a wooden spoon to mix, then with my hands form the burger patties. (No egg, doesn’t need it).
Two ways to cook:
1. On top of the stove in a pan, but make sure you put olive oil in the
pan and cook, then finish off in the oven at 350 for 5 mins more (to make sure
they are cooked all the way through. 2. Grilling. I use non stick cooking spray before I turn the grill on, so they won’t stick or place on non stick tin foil on the grill and grill away. They come out delicious and moist. I also put in the oven for 5 mins at 350 as well when they come off the grill.
Usually top each turkey burger with sliced tomato, onions and avocado. Choose your topping.
Usually serve baked beans (canned will do) with burgers and a salad and corn on the cob. Tonight I’m paring it with Asian Coleslaw, which is a big hit at most cookouts or gatherings.
1 Bag of coleslaw
1 small red onion rough slice/chopped
1 small red pepper diced
½ cup golden raisins
Small head of broccoli cut into small flowerettes
1 bag of Ramen noodles (don’t use the seasoning packet)
½-1 Cup of Kens Asian Sesame with Ginger and Soy Dressing
Prepare the Ramen noodles (break them up before putting them in boiling water). Drain noodles, rinse in cold water and add remaining ingredients to salad. Use about ½ cup Kens Asian Sesame dressing to start. Let sit over night and readjust if you need more dressing. You can always add if you need it. I usually end up with using about ¾ cup of the dressing, but adjust to your liking.
Hope you Enjoy!