{"id":4715,"date":"2011-05-11T20:13:46","date_gmt":"2011-05-12T04:13:46","guid":{"rendered":"http:\/\/foodiddy.com\/?p=4715"},"modified":"2011-05-11T20:13:46","modified_gmt":"2011-05-12T04:13:46","slug":"the-perfect-turkey-burger","status":"publish","type":"post","link":"http:\/\/foodiddy.com\/?p=4715","title":{"rendered":"The Perfect Turkey Burger"},"content":{"rendered":"

I was super excited to see that the June 2011 Food Network Magazine<\/em> featured burgers in their “Pick a Patty” feature. Last year our big 4th of July party featured the first annual chili cook-off<\/a>, well – this years it’s going to be a burger contest. My brother is already making space near his grill to display his 1st place medal, ha! –\u00a0 I know it’s a little early to talk strategy and I’d be crazy to include my award winning burger recipe here on the blog for other guests\/contestants to see… but I did find that this turkey burger could easily have scored a medal. No joke, this turkey burger was phenomenal.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

The Ingredients:<\/strong>
\n1 Large Portobello Mushroom Cap
\n1 Tablespoon Coarsely Chopped Shallot
\n3 Tablespoons Lightly Packed Fresh Parsley
\n1 1\/4 lbs. 85%-93% Lean Ground Turkey
\n2 Tablespoons Extra Virgin Olive Oil – plus more for brushing the grill
\n1 Teaspoon Worcestershire Sauce
\nKosher Salt and Freshly Ground Pepper
\nSharp White Cheddar Cheese – the recipe suggested Manchego or White Cheddar (I only had sharp)
\n4 English Muffins – split
\nDijon Mustard
\nMayonnaise
\nWholly Guacamole – the recipe suggested avocado, I thought I had one, but I didn’t.<\/p>\n

\"\"<\/p>\n

Directions:<\/strong>
\nUse a spoon to scrape out the gills from the underside of the mushroom cap.<\/p>\n

\"\"<\/p>\n

Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.<\/p>\n

\"\"<\/p>\n

I used my blender attachment because I didn’t feel like breaking out my Cuisinart. Transfer the mushroom mixture to a large bowl and add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste.<\/p>\n

\"\"<\/p>\n

Gently mix with your hands until just combined. The photo above is just of the mushroom mixture. I forgot to snap a photo of what the mix looked like when I added the meat.<\/p>\n

\"\"<\/p>\n

Divide the meat mixture into 4 balls, then lightly press into 4-inch wide, 1-inch thick patties. Put patties on a large plate, cover and refrigerate until firm, about 30 minutes. I actually put mine in the freezer for about 15 minutes. I was losing my light for evening photos. \ud83d\ude42<\/p>\n

\"\"<\/p>\n

Preheat your grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4-5 minutes. Mine took 5 minutes. Give the patties a quarter turn and cook until marked again – another 4-5 minutes.<\/p>\n

\"\"<\/p>\n

Flip the patties and grill until cooked through, 6-7 more minutes. Top each burger with cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt. I skipped that part because I didn’t have one.<\/p>\n

\"\"<\/p>\n

After the 3 minutes, my cheese melted and was oozing down the sides. The burgers looked perfect!<\/p>\n

\"\"<\/p>\n

Toast the English muffins on the grill. I brushed mine with a tiny bit of extra virgin olive oil.<\/p>\n

\"\"<\/p>\n

I combined my mustard and mayo and then spread it on the bottom English muffin piece and placed the burger on top of that. I spread my Wholly Guacamole on top of the burger and then placed the English muffin top piece on my finished burger.<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

\"\"<\/p>\n

Some spicy Hawaiian BBQ Chips and the meal was complete.<\/p>\n

\"\"<\/p>\n

The mushroom was definitely the key ingredient – it added moisture and flavor to the lean turkey. I will be making these throughout the Summer for sure.<\/p>\n

It’s “Burger Month” and many local Sacramento restaurants are featuring custom burger creations – I proved tonight that you can whip something up in your own kitchen to celebrate. That doesn’t mean I won’t go sample some of the restaurant creations… after all, there is a 4th of July contest title on the line.<\/p>\n

Bring it!
\n\"\"<\/p>\n","protected":false},"excerpt":{"rendered":"

I was super excited to see that the June 2011 Food Network Magazine featured burgers in their “Pick a Patty” feature. Last year our big 4th of July party featured the first annual chili cook-off, well – this years it’s going to be a burger contest. My brother is already making space near his grill … <\/p>\n

Continue reading<\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[10,11],"tags":[213,214,211,212],"_links":{"self":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/4715"}],"collection":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4715"}],"version-history":[{"count":22,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/4715\/revisions"}],"predecessor-version":[{"id":4754,"href":"http:\/\/foodiddy.com\/index.php?rest_route=\/wp\/v2\/posts\/4715\/revisions\/4754"}],"wp:attachment":[{"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4715"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4715"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodiddy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4715"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}