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Anyway, let’s get on with this recipe 🙂
Last Tuesday I was mentoring Elliot, a 9-year-old boy I got connected with through Big Brothers Big Sisters of LA.
Elliot LOVES to cook, so we get along well.
We spent the afternoon running some errands, going to the beach and it ended with lots of cooking in my kitchen.
I was cleaning out my freezer the day before (my ex had left a LOT of stuff in there that I would never eat…like pre-grated cheese) (link to pre-grated cheese link) and I noticed I had saved a 3lb package of very lean ground turkey, 93% turkey and only 7% fat. It’s full of protein, without too much fat. Compare this to your standard burger at Shake shack or Inn-n-out that’s usually 85% beef and 15% fat.
I wanted to add flavor to this ground turkey to make a healthy burger.
Here Are The Key Elements:
- Lots of fresh herbs (chives, cilantro, etc.)
- Eggs to bind it all together and add flavor
- Aromatics like fresh shallots and garlic
- Spices and Seasonings (good amount of salt, cumin, oregano)
This will take your turkey burgers to the next level! Here’s my recipe below. Also remember you MUST cook your turkey burgers to 100% doneness. There’s no pink allowed, because it’s poultry.
The Perfect Turkey Burger
- 2 lb ground turkey (90-95% meet to fat 10-5% fat)
- 2 eggs
- ½ cup fresh cilantro, chopped
- ¼ cup fresh chives, chopped
- 4 garlic cloves, chopped
- 1 shallot, chopped
- Dried spices: Oregano, Cumin
- Salt & Pepper
- Olive Oil
- Hamburger buns and toppings of choice (light mayo, mustard, ketchup, tomato, lettuce, etc)
In a large bowl combine the turkey, eggs, cilantro, chives, garlic, shallot, 1 tsp each oregano and cumin, 2 tsp salt, pepper and mix well. Form into 8 patties, about 4 oz each. If you like bigger burgers, make each one about 6-8 oz each.
In a large frying pan, add 3 Tbs oil over medium heat. Add your patties and cook for 8-10 minutes, flipping halfway until fully cooked in the center (no pink). Remove to a plate and continue with patties.
Add a bit of oil to the pan and toast the inside of your buns until crispy. This helps the burger hold the patty and toppings.
Assemble your burger the way YOU like it. Here’s my way:
On the bottom bun I add a bit of light mayo and yellow mustard. Next up is the patty (I like a big one!) then I add sliced roma tomatoes seasoned with a bit of salt and pepper, chopped romaine lettuce, onions (preferably grilled) and then the top of the bun with some low-sugar ketchup.
Serve burgers with Baked French Fries topped with chives, Parmesan and truffle oil.
It’s a sublime combination AND it’s healthy because it’s a lean patty, no cheese and the fries are baked rather than deep-fried.
Who says eating burgers and fries can’t be good for your family?