The Turkey Burger encompasses many qualities, all of which fall into my low key dinner option requirements:
Let’s be honest, beef, chicken, and fish all have a lot going on. But throw them in a microwave the next day and you are guaranteed to disappoint yourself and your coworkers.
Side note, I live my life with a strict “No reheated fish in the work place” policy. You should too. Your coworkers will thank you, or at least stop talking about you behind your back.
Anyways, I seem to have ventured off topic, but I’m back!
Turkey Burgers have been a week night staple in my kitchen for many years. I make them regularly, but unlike the ApoKalelypse of 2014, where kale invaded every meal I served for weeks on end, my fiancé doesn’t seem to complain when they show up over and over again.
Because I constantly mix them up! This week was Mexican-style. Find the simple and sure to please recipe below. I have also included a few of my other favorite go-to variations.
Make Me Daily Turkey Burgers
1 lb. ground turkey
1/3 cup of Bread Crumbs
2 Tbs Fresh Cilantro
1 tsp. Ground Cumin
1/4 cup Shredded Cheddar Cheese
Salt and Pepper to taste
Notes Before We Begin:
- Put your rings and bracelets in a safe place, you’re about to get dirty
- I use the 99% Fat Free Turkey, you can use the fattier version, but if you do, you only need 1 egg
- If you are blessed to live in a place where outdoor space doesn’t come with a trust fund, feel free to use your real grill. Otherwise, I use a grill pan on my stove top
- READ ME: I sure hope this isn’t necessary, but salt and pepper to taste does not actually mean that you should toss some raw turkey in your mouth, just sprinkle a little in and call it a day, if it isn’t enough, add more next time.
Rinse, dry, and chop the cilantro. Set aside.
In a large bowl beat the eggs with a whisk. Whisk in the cumin, salt, and pepper. Add the turkey, cilantro, and bread crumbs. Use your hands mix until well combined. Add the cheese and keep on mixing until everything is evenly distributed.
Preheat grill or grill pan
Divide the meat into desired patties. (I usually make 4)
Cook patties, turning once until perfectly brown on each side and 168 degrees inside
Remove from heat and serve with your desired sides
For leftovers, allow the burgers to cool for a few minutes then throw them in the fridge. They usually reheat perfectly in a minute and a half at full power.
- Greek: Substitute fresh mint for cilantro and crumbled feta for cheddar. Eliminate cumin and add 1 Tbs lemon juice. I serve these with hummus!
- Italian: Substitute basil for cilantro and mozzarella for cheddar. Eliminate cumin.
- A little kick: Eliminate cilantro and cumin. Add 1 tsp crushed red pepper, 1 Tbs lemon juice.
- Go Wild! You could even add Kale, in 2014 I would have too!
Special Thank You to our Canadian contributor Natasha Yeates for the term “ApoKALElypse”