Turkey Club Burger

Time: 45 minutes

It really would be paradise to come home to a burger like this – so tasty, filling and did I mention, healthy? Enjoy under an August moon while listening to Nicki Parrott…

Music Selection: Nicki Parrott & Les Paul Trio – You’d Be So Nice To Come Home To

Ingredients:

1 lb ground turkey breast

1 lb ground turkey thigh

¼ cup mayonnaise

2 Tbsp Worcestershire sauce

1 Tbsp dried Italian herbs (basil, oregano, etc)

1 egg

1 cup dried bread crumbs

½ tsp garlic powder

½ tsp onion powder

Salt/pepper

8 buns

1 lb bacon

2 tomatoes

8 leaves lettuce

8 cheese slices (swiss, havarti, Monterey jack or cheddar)

Optional: dill pickles, sriracha mayonnaise, mustard, mayonnaise, red onion

Directions:

In large bowl, mix the turkey meat, egg, herbs, panko, garlic, onion, salt/pepper, mayonnaise and Worcestershire sauce. Mix well.

Make into 8 paddies and place on parchment paper. If you are going to bbq the burgers, then I recommend placing them in the freezer for an hour or two so they firm up.

In the meantime, fry or bake your bacon until crisp and remove from oil. Set aside.

When ready to eat, you can fry the burgers, but ensure you do not flip them until they are solid and ensure you use a bit of oil or spray in the pan. If you are bbqing them, get heat to 350 degrees and lightly brush oil on the grill. Place the burgers on and again do not flip until they are fairly solid. Ensure they are thoroughly cooked.

If you like your buns toasted, then put them on the grill or under a broiler to toast.

When ready, slather mayonnaise on your bun, place a burger, cheese, bacon, tomato and lettuce. You can also add some of the other toppings, too! Enjoy!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.