This Memorial Day weekend and beyond, try a delicious turkey burger recipe courtesy of celebrity chef Anne Burrell.The chef, Food Network personality and former instructor at the Institute of Culinary Education told Fox News Digital this week, « This recipe was invented out of pure necessity when I was visiting my sister. »She said, « I had just gotten off a plane and dropped my bags at her house when she said, ‘We’re having turkey burgers for dinner … Can you make them?' »GUACAMOLE VS. HUMMUS: IS ONE ‘BETTER’ FOR YOU THAN THE OTHER?Continued Burrell, « I looked in her pantry and just grabbed some stuff. She had a can of water chestnuts hanging out in there, so I decided to put a crunchy little twist on dinner. I added some soy, sautéed onion, ginger, garlic and cilantro to the mix — and voilà! The killer turkey burger was born. »Dig right into this fun recipe for a special weekend meal — or for any occasion with family and friends this summer. Makes 4 servingsPrep time: 50 minutes (active prep time: 45 minutes)Extra-virgin olive oil, for coating the pan1 onion, cut into 1/4-inch dice Kosher salt 2 cloves garlic, smashed and finely chopped 1½ pounds ground turkey One 8-ounce can water chestnuts, coarsely chopped (not too fine; they add great texture) ¼ cup soy sauce, plus more if needed½ bunch of fresh cilantro, leaves finely chopped 1-inch piece of fresh ginger, peeled and grated 2 tablespoons sambal oelek or Asian chili paste, optional (but recommended) ½ cup mayonnaise2 teaspoons sambal oelek 4 burger buns (I like the seeded ones!) 4 slices American or cheddar cheese (American melts better) 4 slices beefsteak tomatoes 4 slices red onion 4 leaves butter lettuce SPINACH VS. KALE: WHICH IS ‘BETTER’ FOR YOU? NUTRITIONISTS SETTLE THE GREAT DEBATE1. For the turkey burgers: Coat a large sauté pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7-8 minutes. Add the garlic and cook for another 1 to 2 minutes. Turn off the heat and let cool.2. In a large mixing bowl, combine the turkey, water chestnuts, soy sauce, cilantro, ginger, sambal if using and the cooked onions and garlic. (Note: Save the onion pan to cook the burgers in later!) Add ¼ to ½ cup water to the mix — this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined.KETCHUP VS. MUSTARD: WHICH IS ‘BETTER’ FOR YOU? EXPERTS CHIME IN ON THE DEBATE3. Make, cook and eat a little tester patty to be sure the turkey is really delicious. If the seasoning isn’t just right, add a little more soy or a sprinkey-dink of salt. When you’re confident the burger mix is perfectly seasoned, form it into 4 equal patties.4. With a paper towel, wipe out the sauté pan you used to cook the onion, coat the pan with fresh olive oil and bring it to medium-high heat. Add the burgers, being sure not to crowd the pan — if you need to work in batches, knock yourself out. CLICK HERE TO SIGN UP FOR OUR LIFESTYLE NEWSLETTERCook the burgers for 5-6 minutes on each side. The burgers should be browned and cooked through when done. (If working in batches, keep the first batch warm in the oven at 200 degrees F while cooking the second batch.)5. For the toppings: Mix together the mayo and sambal oelek in a small bowl. Toast the burger buns and top with the burgers. Garnish as desired with the cheese, tomato, red onion, lettuce and spicy mayo.Wrote a commenter online about the burgers, « These really were a delicious new twist on a classic! I made the recipe as written. The water chestnuts really do add fantastic crunch and the burger as a whole has great flavor. » »Killer Turkey Burger » recipe by Anne Burrell. Used by special arrangement.For more Lifestyle articles, visit www.foxnews.com/lifestyle.
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Publish date : 2024-05-25 12:00:46
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