A recipe and I don't even cook

A recipe for turkey burgers and fancy toppings. All for you. From me. Enjoy.

Today my company had a little meeting to talk about recent job cuts and expected growth plans and the bad economy and brand awareness and all that jazz. 

They also sent us a recipe from a certain trashy-talking bad-ass culinary expert of sorts. He's got his own show, but now I've got his recipe for little turkey burgers. I'm just saying.

Makes 8 sliders
16 oz ground turkey meat, preferably dark meat
.5 oz dried porcini mushrooms, rehydrated in white wine or water
1-2 Tbsp cooking oil, preferably canola or grapeseed
1 large shallot, small dice
2 cloves garlic, finely diced
1 ½ Tbsp fresh sage leaves, about 10-15 finely chopped leaves
1 tsp sweet paprika
2 Tbsp olive oil
½ tsp fine sea salt
fresh cracked pepper, to taste
To finish:
8 mini-burger buns, brioche or seeded
8 small leaves of butter leaf lettuce
Crumbled goat cheese
Prepared Cranberry sauce
Whole Grain Mustard (optional)
Mayonnaise (optional)

Soak porcini mushrooms in room temperature white wine or warm water until tender, about 20 minutes. Remove mushrooms, squeeze out excess moisture and chop into small bits.
Preheat a small frying pan over medium low heat. Add cooking oil to heat through. Sauté shallots until tender and translucent. Add chopped up porcini mushrooms and sauté about 3 minutes. Add garlic, sage & paprika and sauté about one minute more. In a medium mixing bowl, combine mushroom mixture with turkey meat. Season with salt and pepper and moisten with the olive oil. Continue to stir until well combined.
Divide slider mixture into 8 even portions, form a small ball and press into a pattie. Lay slider patties evenly apart in sauté pan or grill and cook for 4-5 minutes with a touch of olive oil. Open buns and lightly toast in the oven or under a broiler.
To finish: if desired, spread the bottom buns with small dollops of mustard and/or mayonnaise. Lay a lettuce leaf on the bottom slices. Place warm sliders over lettuce and top with about a teaspoon of cranberry sauce and sprinkle with about a tablespoon of crumbled goat cheese. Lay top bun over & serve.

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