Wednesday, June 4, 2014

Feta Turkey Burgers with Chipotle Pickled Cucumbers



This is my super moist Feta Turkey Burger.  How did I keep it moist?  Good question....
Some time ago I had realized that making turkey burgers they can become very dry, especially if you over cook them.  I quickly learned that by adding chopped mushrooms to the ground meat keeps them super moist.  There is another benefit also.  By adding chopped mushrooms it also stretches the meat further giving you more quantity and making them more healthier by adding more veggies into your diet.  Shhhhh!  Don't tell the kids though!!!!  The homemade chipotle pickled cucumbers and lemony cilantro mayo dressing make a great additional kick and zing for a well balanced burger.



Burger mixture:
1 1/2 lbs ground turkey
1 cup mushrooms, chopped
4 ounces feta cheese crumbles (reserve 1 ounce for garnish)
1/2 cup chopped scallions
1/2 cup chopped cilantro
1 lemon, juiced (reserve zest for dressing)
favorite burger buns, (buttered and toasted, optional)
lettuce and tomato, optional

Burger Directions:
1.  In large bowl add all ingredients.  Gently toss and incorporate all ingredients.  Put aside
2.  Heat grill to med/high heat.  Grease grill to prevent burgers from sticking.
3.  Mold into burgers.  Cook burgers for approx. 4-5 mins on each side, or until done.  Remove and cover to keep warm.  Makes approx. 6 large burgers


Sweet Chipotle Pickled Cucumbers
1 cup cider vinegar
1/2 cup white sugar
1 garlic clove, chopped
2 tsp pickling spice
2 chipotle peppers in adobo sauce
salt and pepper, to taste
1/2 unseeded (English) cucumber, sliced lengthwise
1 medium sweet onion, sliced into rings
6 cilantro sprigs

Directions for Pickled Cucumbers:
1.  In medium size sauce pan add vinegar, sugar, garlic, pickling spice, peppers, salt and pepper.  Heat on medium heat to dissolve sugar.
2.  Slice cucumber in half.  Wrap and save half in refrigerator.  Slice cucumber lengthwise using vegetable peeler, making long strips.  Yield 2-3 cups
3.  Peel and slice onion into rings.  Separate into individual rings.
4.  Add cucumber, onion slices and cilantro sprigs to hot vinegar mixture.  Stir.  Remove off burner and put aside.


Lemon/Cilantro Mayo:
3/4 cup mayo
zest from lemon
1/2 cup finely chopped cilantro
1 TBS cider vinegar
1 TBS white sugar
salt and pepper, to taste

Directions:  Mix all ingredients in bowl.  Chill until ready to use.

Note:  Assemble burger as preferred. 



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