When I worked down South as a personal Chef, I think I must have cooked these delicious burgers at least once every week for the Lady of the Manor . . . seriously. I never really tasted them myself . . . but I knew that they smelled out of this world while they were cooking and the family seemed to really enjoy them . . . hence my need to make them every week.
That's seven and a half years of Turkey Burgers, once a week . . . add it all up and it amounts to one heck of a lot of juicy and tasty turkey burgers!!
I can't believe that until today, in the two years since I left the Manor . . . I have not cooked them even once! I had always planned to, but always got home after shopping, having forgotten the coriander or some other crucial ingredient.
Today, I didn't forget anything and tonight I finally cooked them. My goodness, but they are truly delicious! Moist and spicy, with just a touch of heat. I use a very mild chili powder . . . as I don't like a lot of heat, but you can adjust the heat up or down as you wish.
With some spicy oven baked potato wedges this made a delicious supper that we ate Al Fresco . . . enjoying this sunny weather while we can. I'm really happy that I finally was able to make them and to see what all the fuss was about. I can tell you I won't be waiting two years to make them again! (I think these would be fabulous with corn relish as well!)
*Spicy Turkey Burgers*
Makes 4 servings
These can be as spicy or not, as you like them. Simply adjust the amount of chili powder. I prefer to use a very mild chili powder myself and on most days would not add the full teaspoon.
1 1/2 pounds of ground turkey, at room temperature
3 TBS finely chopped fresh coriander
1 spring onion, both green and white parts, chopped
1 fat clove of garlic, peeled and minced
1 tsp chili powder (you can use mild or ancho or whatever strength of chili powder floats your boat)
1 tsps fine sea salt
1/2 tsp freshly ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
a pinch of ground cinnamon
non stick cooking spray for the pan
toasted burger buns
guacamole (your own homemade, or a good quality store brand)
1 large beefsteak tomato, sliced thickly
some lettuce leaves
finely sliced red onions
Place your ground turkey into a bowl. Add the coriander, spring onion, garlic, chili powder, sea salt, black pepper, ground cumin, ground coriander and ground cinnamon. Mix all in well with your hands. Shape into 4 equal sized round patties, making a gentle dip in the centre of each. (For some reason this helps them not to shrink as much and keeps them thinner so they are not as bulky in the bun.)
Spray a non stick skillet with cooking spray and brown the patties on both sides over medium heat, taking about 5 to 6 minutes per side and cooking until they are cooked through. Try not to mash them down with the spatula too much as this only forces the juiciness out of the burger.
Once cooked through, spread the bottom halves of the toasted buns with some guacamole. Top with some sliced red onions and the cooked burgers. Top the other half of the bun with some lettuce leaves and sliced tomato. Serve immediately and enjoy!