Grilling season is in full force at our house, the air conditioner has been running for over a month straight and it’s too hot to use the wok every night. That only leaves one option for our once or twice a week meat fix…..the grill! The supposedly organic, free range, vegetarian feed, no hormones & antibiotic free turkey breast that have absolutely NO flavor (to me) because there is no fat….duh! I’m so glad these little buggers did have a good up bringing though. The only way I can make this high protein meat taste good is to add a lot of flavor & spice. Turkey burgers are a distant reminder of moms meatloaf when making them, although they are much healthier & have a lot more zip! (I think….sorry mom).
I really don’t have a recipe for these burgers, as they change each & every time I make them depending on what I have on hand. They kinda go like this….
Organic lemongrass grows like wildfire here in the tropical south, you can use it in so many ways, especially Vietnamese & Thai. I can chop it or sometimes I grade it & keep it in the freezer for quick sprinkles in lots of different dishes & stir fry’s.
I have 2 types of lemongrass, (you can see the different colors) I don’t know the difference although one type has a lot more dense leaves on the plant and the other looks like it’s laking fullness.
I picked up these pepper plants for a couple dollars at the farmers market, I keep them in pots so I can bring them in when the sun gets to intense.
Organic peppers and lots of them, I love to grow several types of pepper plants so I can pick what ever is ripe & vivid just to add a splash of color & zest to any dish. They don’t need to be so hot you can’t enjoy the flavor, just delightful & savory.
I can’t imagine any recipe without some type of onion & garlic, people who don’t eat garlic or onions because of whatever reason…… are just plain weird! ;D
Don’t forget the scallion & grated ginger!
Organic cilantro is a little more difficult to grow here, I tend to used too much & it doesn’t have the regrowth when used like basil. I use chopped cilantro in the burgers for some leafy green goodness & helps hold the burgers together.
These are the three flavour loves of my life! Salty, spicy & sweet…..just missing sour!
- Turkey Breast Ground
- Oatmeal Sprinkles (I have used cooked red quinoa)
- Apple Sauce (replaces egg)
- Scallion (or sweet onion or both)
- Splash Fish Sauce (replaces salt)
- Splash Soy Sauce
- Hoisin Sauce (replaces ketchup)
- Sriracha Sauce (for some kick)
- Sprinkles of 5 Spice Powder
- Drizzle Olive Oil
- Splash Sesame Oil
You can use what ever you have on hand, just make it up as you go along.
Method to the Madness:
Mix everything together just like moms meatloaf, they need to be moist to stick together, I drizzle some olive oil & a splash of seseme oil for the lacking fat content. Squish the mixture into small patties & throw them on the grill, don’t overcook, keep checking until they are not dripping any juices. They also need to char a bit, that gives them added flavor (the charing comes from the hoisin sauce)! These are simply amazing and full of FLAVOR! Paired with a light Asian slaw & glass of lychee sake, this could be another one of my favorite summer meals.
I use this CF recipe when making meatballs for sweet & sour, baked in the oven instead of the grill.
Note to self:
Make sure you have enough propane when grilling 16 turkey burgers…..also if you finish them in the oven make sure you use a baking pan, not a cookie sheet that the juices can run off & fill the oven & house with smoke. Also pay attention while grating the lemongrass, those graders can rip your finger off! ;D