Makes 4 burgers.
Turkey burgers are always a hit for those who do not eat red meat. These burgers are juicy, well-seasoned and delicious, even at room temperature. I do not serve them with a bun but rather topped with caramelized onions on a bed of either dressed greens or grains, depending whether you are serving lunch or dinner.
- 4 tablespoons extra-virgin olive oil
- 2 shallots, finely chopped
- 2 cloves garlic, finely chopped
- 1¼ pounds ground turkey meat, a blend of dark and light
- 1 generous tablespoon Dijon mustard
- 1 tablespoon ketchup
- 10 thyme sprigs, remove petals
- Kosher salt
- Freshly ground black pepper
- ½ cup panko
- Heat 1 tablespoon olive oil in a small skillet. Add shallots and garlic and sauté over low heat, until soft.
- Transfer to a bowl, add the meat, mustard, ketchup and thyme. Combine thoroughly and season well with salt and pepper. Form into 4 equal patties, flattening the tops.
- Spread panko on wax paper and coat the burgers.
- Heat 3 tablespoons of olive oil in a heavy skillet with a cover. Sauté the burgers over medium heat, covered, for 5 minutes, on each side or until just cooked through.
- 1 Vidalia onion
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- Cut the onion in half lengthwise and then very thinly crosswise.
- Heat a heavy medium skillet (preferably iron.) When the skillet is hot add the onion and stir continuously with a wooden spoon for about 10 minutes or until onion is golden.
- Add the oil and salt.