Juicy Turkey Burgers
I've been on a mission to make a juicy turkey burger. But not just juicy - tasty and firm, gluten-free and dairy-free as well. I think I nailed it tonight, so I shot a quick photo and sat down to write this as my family tuned into the last American Idol. As in life, all things must come to an end, while new things will continue to take root. So say "so long" to American Idol, and hello to my new, fabulous turkey burger!
Many recipes I tried called for milk and bread to create a juicy burger or even meatloaf. The bread holds the moisture, but sometimes too much. My older son always complained that they were mushy. Nothing worse than a mushy burger. So, after several attempts I finally got my dairy-free, gluten-free version right. Used coconut milk, fresh ground gluten-free bread crumbs, one egg and medium heat. For a bunless version, I topped my patty on sautéed shredded Brussels and added avocado on the side. Thumbs up from my whole family, Mark ate the photo, and I had to restrain myself not to have two.
My son did say, though, I should consider making thinner patties and double them up on the bun for a more delicate burger. Everyone's a judge.
Anyway, the winner is...
1 lb 93% lean ground turkey
1/4 cup light coconut milk
2 cups Udi's gluten free bread crumbs. Four slices of bread pulsed in a mini Cuisinart.
3 T diced onion
1 beaten egg
1 tsp Kosher salt
1/4 tsp cayenne pepper
Optional: 1/2 T olive oil
Avocado oil for cooking
Combine turkey, coconut milk, only 1/2 cup of the breadcrumbs, onions, egg, salt, cayenne, pepper, and optional olive oil. Makes 5-6 patties. Patties can be hard to handle, so letting the mixture firm up in the fridge before you make patties would be a good option if you have time.
Place remaining breadcrumbs on a plate in an even layer. Gently coat both sides of the patties with breadcrumbs.
Pour avocado oil in non-stick pan (my favorite) until it covers bottom of pan lightly. Heat oil over medium heat until it glistens.
Cook patties for 5 minutes on one side. Flip and cover pan for roughly 3 minutes. Check internal temp. Once it reaches 165º, remove from pan.
Melt cheese on top and serve in a bun if you like or on sautéed Brussels. Recipe below.
Sautéed Brussels Sprouts
Using a mandolin and glove, shredded roughly 10-20 Brussels sprouts.
Chop small shallot.
Cover sauté pan lightly with olive oil and heat over medium-high heat.
Cook shallot for roughly one minute.
Add Brussels and sauté until lightly browned.
Toss lightly with salt.
TIME: 30-40 minutes with cooking
SERVES: 5-6 depending on patty size.
HEARTFUL RECIPE - One of our real food recipes that focuses on veggies, protein, healthy fats and/or healthy carbs and doesn't include gluten, dairy, soy, refined sugar, corn or peanuts.