I can't believe this isn't posted here somewhere... Rec Turkey Burgers

D

dawnnys

Well-known member
I did a search, and wasn't going to post it if I found something similar. Made these tonight and they were really very good. I wasn't expecting much, since I'd heard ground turkey wasn't that flavorful, but this one's a keeper. And so easy.

1 lb ground turkey

1/4 cup plain bread crumbs

1/4 spinach (I used frozen, thawed)

1/2 cup feta cheese crumbles

1 Tbs olive oil

1 tsp dried oregano (more or less to taste)

1 Tbs onion powder

salt, pepper to taste

butter for pan

Combine all ingredients and sear in a hot, buttered pan. After 3 minutes, flip, and lower temperature to medium-low. Cover with lid and cook for about 10 minutes or until internal temp reaches 165F. (Watch this... at 7 minutes it was 140 and at 10 minutes it was up to 200 for me!)

Serve with cucumber sauce (tsatsiki) - just Greek yogurt mixed with a little lemon juice, garlic, and shredded cucumber. Add a few sliced tomatoes and side of couscous and you've got a quick, delicious meal.

Oh, and the honey crisp cider didn't hurt anything, either! Mmmm, good.

 
Rec: Swedish Meatballs

Moyn’s notes: This is THE best REC: Swedish Meatballs that I've ever done. It was posted by nlb, who was one talented swapper at Gail's.

Swedish Meatballs

2 eggs, slightly beaten
1 cup milk (I used less milk)
1/2 cup dry bread crumbs
3 tbsp butter
1/2 cup finely chopped onion
1 1/4 lbs ground round (or I have used ground turkey)
1 3/4 tsp salt
3/4 tsp dill weed
1/4 tsp allspice
1/8 tsp nutmeg
1/8 tsp cardamom
3 tbsp flour
1/8 tsp pepper
10 1/2 oz can beef broth
1/2 cup light cream

In a large bowl, combine eggs, milk, and dry bread crumbs. In a large skillet, heat 1 T butter and sauté chopped onion until soft, about 5 minutes. Lift out with slotted spoon. Add to bread crumb mixture, along with ground round, 1 1/2 t salt, 1/4 t dill weed, allspice, nutmeg and cardamom. With a wooden spoon or your hands, mix well to combine. Refrigerate covered for 1 hour. Shape meat mixture into balls, each about 1 inch in diameter. In remaining hot butter, sauté meat balls, about half at a time, until browned all over (keep them round by shaking the pan). Remove meat balls to a quart casserole as they are browned. Remove skillet from heat. Pour off drippings. Measure 2 T drippings, adding more butter if necessary. Pour back into skillet; add flour, the remaining 1/4 t salt, and the pepper, stirring together to make a smooth mixture. Gradually stir in beef broth. Bring mixture to boil, stirring constantly. Add cream and remaining 1/2 t dill weed. Pour over meatballs in casserole. Bake covered at 325̊F for 30 minutes. Yield: 6 servings

Source: nlb @ Gail’s from the Gator Country Cooks, The Junior League of Gainesville, Florida

Pat’s notes: These are great and saucy too.

 
These are tasty. Rec: Turkey Meatball Stroganov

Turkey Meatball Stroganov

1/2 pound ground turkey
1 small onion, chopped fine
1 small garlic clove, minced
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/2 cup fresh bread crumbs
1 large egg yolk
1 tablespoon olive oil
1/4 pound mushrooms, sliced thin (about 2 cups)
1/4 cup medium-dry Sherry
1 cup low-salt chicken broth
1 tsp Worcestershire sauce
a beurre manié made by rubbing together 1 tbsp each softened unsalted butter & flour
1 to 2 tbsp minced fresh dill

Accompaniments: buttered egg noodles, and sour cream (I didn’t use sour cream the first time)

In a bowl stir together well turkey, 2 tbsp onion, garlic, salt, pepper, bread crumbs, and egg yolk and form into meatballs about 1 inch in diameter.

In a heavy skillet heat oil over moderately high heat until hot but not smoking and cook meatballs, shaking skillet, until browned well, about 4 minutes. Transfer meatballs with a slotted spoon to paper towels to drain.

To skillet add remaining onion and salt and pepper to taste and cook over moderate heat, stirring, until onion is softened. Add mushrooms and cook, stirring, until liquid mushrooms give off is evaporated. Add Sherry and boil until almost completely reduced. Add broth and Worcestershire sauce and bring to a boil. Add beurre manié, a little at a time, whisking, and boil 2 minutes. Add meatballs and simmer, covered, 5 minutes. Stir in dill. Serve meatball Stroganov with accompaniments. Serves 2.

Source: Gourmet, October 1994

Pat’s notes: Yummy dish.

http://www.epicurious.com/recipes/food/views/10678

 
REC. Bayou burgers with spinach slaw

This is a family favorite of ours. I am sorry I
can't give credit as I just don't remember where it came from. I haven't made the spinach slaw
I serve it with leek patties.


Bayou Burger with Balsamic Spinach Slaw

Ingredients
Burger:
1 cup finely chopped onion
1/4 cup finely chopped celery
1/4 cup finely chopped green bell pepper
2 tbl Sutter Home White Zinfandel
1 lb ground chicken
6 oz turkey andouille sausage, casing removed, finely chopped
1/2 cup peeled, deveined, and chopped shrimp
1/2 cup chopped crawfish tails
1 tbl Worcestershire sauce
1 tbl Tabasco sauce
1 tbl ketchup
2 tbl minced garlic
1 lrg egg, lightly beaten
1 cup crumbled Ritz crackers
Kosher salt and freshly ground black pepper, to taste

Spinach Slaw:
2 tbl balsamic vinegar
1 tbl olive oil
1/2 tsp honey
1 cup washed, stemmed, and chiffonade-cut spinach
1 cup julienned Granny Smith apple
1 cup roasted corn
1/2 cup diced tomatoes
1/2 cup pecan halves, toasted (optional)
Salt and pepper, to taste
Vegetable oil for brushing grill
6 x burger buns (your choice), split
Roasted garlic flavored olive oil, to taste
Creole mustard, to taste

Preheat grill to medium hot flame. Combine the first 4 burger ingredients in a foil packet and place on grill. Grill 5-7 minutes or until soft. Remove from grill and allow to cool. Combine ground chicken with the cooled onion mixture and the remaining burger ingredients in a large bowl and mix well. Shape into 6 thick patties. Set aside until ready to grill.

Whisk vinegar, oil, and honey together in a bowl, then add remaining slaw ingredients. Set aside.

Brush grill with oil to prevent sticking. Place the burger on the preheated grill and cook about 6-8 minutes or until desired degree of doneness is achieved. During the last minute of grilling, brush the buns with the garlic-flavored olive oil, place cut side down onto grill and grill lightly.
Remove when done.

Spread the bottom bun lightly with Creole mustard, place burger on top, then a heaping serving of spinach slaw finished with grilled top bun.
Serves 6

 
note about the above - I don't use the crayfish (we don't have any!!!)..

and I use a spicy sausage not necessarily turkey.

 
Rec: Mini Turkey Meatballs in Sweet and Sour Cranberry Sauce

Adapted from something I saw at the other board:

2 Tbsp cornstarch
2 Tbsp water

1/2 can whole-cranberry sauce
1/2 cup apple juice (or cider)
1 1/2 tsp ground cinnamon
1/4 tsp clove

Combine cornstartch and water into a slurry. Add to other ingredients and simmer 15 minutes in a saucepan over medium heat.

Serve over turkey meatballs and wide egg noodles:

1 lb ground turkey
1 Tbsp onion powder
~1/4 cup breadcrumbs
2 Tbsp soy sauce
chives
white pepper to taste

Combine ingdients and form into 1-inch meatballs. Pan fry until brown and fragrant, about 10 minutes.

 
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