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- Course: Main Course
- Total Time: Under 30 Minutes
- Skill Level: Easy
- Cost: Moderate
- Favorited: 8 Times
Turkey And Emmentaler Burgers
Turkey And Emmentaler Burgers
Cookbook
I was inspired to create this recipe for turkey burgers by my friend Mark Petersen, who manages to coax out more moisture from the notoriously lean meat than should be possible. He says the key is to use the dark meat of the turkey and an egg. His solution also makes for a bit of a messy preparation because the meat and egg are sticky. The results however, particularly when crowned with the flavorful cheese, make the effort entirely worthwhile.
Yield
: Serves 4
Ingredients
- 4 English muffins
- 2 teaspoons unsalted butter, at room temperature
- 1 1/3 pounds ground turkey (use dark or thigh meat if possible)
- 1 egg, lightly beaten
- 2 tablespoons Dijon mustard
- 6 green onions, finely chopped
- 1 teaspoon kosher salt
- ¾ teaspoon freshly ground pepper
- 8 ounces Emmentaler cheese, cut into 8 slices (or use Comté, Gruyère, or Swiss, coarsely grated)
- 2 beefsteak tomatoes, cut into ¼-inch slices
Directions
Preheat the broiler, placing the rack 6 inches below the heating element, or set an outdoor grill to medium.
Butter the English muffins and broil or grill until the butter has melted and the muffins are toasted. Set aside.
In a medium bowl, combine the turkey, egg, mustard, onions, salt, and pepper and mix lightly. Form the mixture into 4 patties about ¾ inch thick (they will be a little sticky. To help form the patties, handle as little as possible and wet your hands in between forming each patty).
To broil: Lightly oil a broiler pan. Put the burgers on the pan and broil for 3 to 4 minutes, or until the burgers are light brown and feel firm but still slightly springy to the touch. Turn, place 2 slices of cheese (or one-quarter of the grated cheese) on each burger, and cook 3 to 4 minutes more, or until the burgers feel firm but still give just a little when pressed (for medium). Cook about 2 minutes longer for well-done.
To grill: Place the burgers on the grill, cover, and cook 3 to 4 minutes, or until the undersides are brown but not dark. Turn burgers, place 2 slices of cheese (or one-quarter of the grated cheese) on each burger, cover, and cook 2 to 3 more minutes, or until the burgers feel firm but still give slightly when pressed for medium rare. Cook about 2 minutes longer for medium or well-done.
Serve with sliced tomatoes and extra Dijon on the side.
© 2007 Laura Werlin
