Savory Turkey Burgers with Caramelized Onions
Tonight I am in the mood for burgers, but we don't have any ground beef. What do you use when you don't have ground beef? Why, ground turkey of course! Let's make some ground turkey burgers! Okay, I know what you are thinking, but chicken...turkey... they are both poultry. Moving on.
Additionally I chose this recipe because I have never caramelized onions before even though I've grown more and more fond of onion flavoring in recent years. I suppose it is my evolving pallet. I'm also eating more raw tomatoes too, which is very new for me.
I believe that any good burger is only as good as its signature condiment. For this burger I've decided on a sour cream based topping that has a kick thanks to red pepper and paprika. Think McDonald's secret sauce, but elevated.
Turkey Burgers provide deliciousness in every bite!
I finished off the burger with some Gruyere cheese and some Kale salad greens. Mmmmm... the soft flavorful texture of the caramelized onions, with the gooey of the cheese and the bite of the sauce, all balanced really well. Yet, also bouncing off the crispness of the fresh greens! And there was a richness brought to the turkey meat courtesy of the Worcestershire sauce. Yep, the Hubs and I both agreed. This burger was a home run!
One thing I have yet to master, however, is shrikage. Go figure. My patties, regardless of what they are made of, always turn out smaller than my buns.
I'd love to know your favorite burger toppings! What is your go-to condiment. I know they can be an extra step to make, but man, are they so worth it sometimes!!
Turkey Burger and Caramelized Onion Recipe
Ingredients and Steps for the Tangy Condiment Topping
1/2 cup Sour Cream
2 tablespoons Ketchup
1/2 teaspoon McCormick Seasoned Salt
1/8 teaspoon Red Pepper
1/2 tablespoon grainy Dijon Mustard
1/4 teaspoon Paprika
Directions: Combine in a bowl and chill before using:
For the turkey burgers:
1 tablespoon unsalted butter
1 3/4 teaspoons Worcestershire sauce
1 1/4 pounds ground chicken (turkey)
1 large Vidalia onion, thinly sliced
1 3/4 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
4 hamburger buns
4 romaine lettuce leaves
Gruyere cheese for melting on top
In addition, I added some bread crumbs as a binder because ground turkey can tend to be a bit wet. But just not too much because turkey can also cook dry.
1. Melt butter in a large skillet over medium-high heat. Next, add onion and cook 15 minutes or until well-browned. Set aside when it's done cooking.
2. In a large bowl, combine turkey, bread crumbs, Worcestershire sauce, mustard, salt and pepper. Next, stir until well combined. Form into 4 equal-size patties and flatten.
3. Heat oil in a large nonstick skillet over medium heat. Cook patties about 5 minutes per side. Finally, partially cover, reduce heat to medium and cook another 5 minutes or until instant-read thermometer registers 160 degrees F.
4. Place burgers on buns and top each with some of the onions, tangy condiment and a lettuce leaf (I used leafy Kale.)