Here is a wonderful recipe to spice up the classic but otherwise pretty dull turkey burger.
By Brittany Everett
Ah, the humble burger.
Sometimes I get so caught up in kitchen experiments that I forget to just cook a damn burger once in a while.
We have a red-meat-intolerant hubby in the house though, so burgers here are generally made from alternative meat sources.
And since a plain chicken, pork or turkey patty can’t even pretend to compare to beef, I dress them up a little.
- 2 bell peppers (I used red & green)
- 1 jalapeño
- ⅓ cup chopped parsley
- 2 teaspoons kosher salt
- freshly ground black pepper
- ½ teaspoon smoked paprika
- olive oil
- 1.25 pounds ground turkey
- ½ cup panko bread crumbs
- Place the bell peppers and jalapeño under a hot broiler, turning them every few minutes until all sides are blackened, about 10-12 minutes total. Place them in a bowl, cover with plastic wrap and let them steam for about 15 minutes. Peel the skin off each of the peppers, carefully remove the stem and seeds (they'll still be really hot inside!), and roughly chop. (Leave the seeds of the jalapeño in if you want a little heat, which I always do.)
- In a blender or food processor, puree the chopped peppers with the parsley, salt, pepper, smoked paprika and 1 tablespoon olive oil. In a large bowl, gently but thoroughly combine the pepper mixture with the turkey and bread crumbs.
- Get a large skillet very hot over medium-high heat. Form the turkey mixture into 4 patties. Put about 2 tablespoons of oil in the pan and gently place the patties in the pan. Cook for 5-6 minutes on each side, or until fully cooked through. (If you aren't sure, break out the meat thermometer - they should register 165 degrees F.) Garnish with your favorite burger toppings.