Turkey (chicken) burger
Comment: Turkey or chicken lacks taste, so contrary to beef burgers, I add taste to the patty.
I also add a bit of fat, healthy fat, such as EVOO. Finally because the patties are very soft, I prepare them either 1 day in advance or at least 6 h and place them in the freezer to solidify.
Before cooking, I spray or brush a bit of EVOO to prevent then from sticking to the grates of the BBQ, and of course, since they are frozen cook them a bit longer. Since the meat is not all that tasty, the topping is important. Use your own, here are some suggestions. As for the cheese, go for taste, see some suggestions below.
300+ g ground turkey (or chicken)
1 finely chopped shallot
2 tablespoon EVOO
2 finely chopped smallish garlic cloves or 1 large
a dash or 2 of sambal oelek or cayenne pepper
fresh parsley (leaves) if available (otherwise dry)
1 tablespoon Dijon mustard
1/2 teaspoon poultry seasoning (opt)
1/2 teaspoon ground cumin or paprika (opt)
Don't forget the bacon
Mix all the ingredients. Split into 2 parts. Dispose on a large enough sheet of tin foil, shape the burger right on the tin foil, fold it in 2 to cover and seal all around. Place the patties in the freezer overnight.
To cook, salt generously (on both sides), brush with EVOO, and cook on hot BBQ for 12 to 20 mn, depenmding on size, turning them 90 degrees after 1/4 of the time, then flipping them at 1/2 time.
They are cooked through when no longer soft (bouncy) in the middle.
Cook the bacon for the last 5 minutes.
Place the cheese on the patties for the last 5 minutes to melt.
Htipiti (greek feta & roasted red pepper spread). On this site Htipiti
3 tablespoons mayonnaise, S + P, and one of the choices below:
- 70 g ripe mashed avocado, 1 tsp lime juice, a dash of sambal oelek (opt)
- Curry powder, a little lemon juice, salt
- 1/2 teaspoon of lemon zest, 1 teaspoon lemon juice and 1/4 teaspoon chopped thyme, salt, pepper
- (for the Swiss only) cenovis, a dash of port