Spicy Turkey Burgers
The Nitty Gritty:
Ultra-healthy and lean, but so tasty- Level: 1
- Prep Time: 5 minutes plus 10-15 on the grill
- Yields: 5 medium burgers
- Tags: main grilling
These burgers are a cinch to throw together on a weekday night, and are customizable for those nights when you’re feeling feistier than others.
Serve with sliced tomato, pickles, mustard, ketchup, onions… whatever you please. I like to keep it healthy with whole-wheat hamburger buns.
Ingredients:
- 1 lb. ground turkey
- 2 Tbsp. Sriracha or traditional hot sauce, more if you like heat!
- 1 Tbsp. dijon mustard
- ¾ cup bread crumbs, see easy recipe below
- 1 tsp. freshly ground pepper
- 1 tsp. kosher salt
Instructions:
Combine turkey, hot sauce, bread crumbs, mustard, salt and pepper in a large bowl.
Mix well with your hands (put some love into 'em!) Shape into 4 or 5 patties and lay on a cutting board or tray.
Grill for 5-7 minutes per side. (If you're not up for checking doneness by touch, make a small cut into one burger to ensure it's white-pink all the way through.)
To make the simplest bread crumbs in town, toast 4 or 5 slices of bread (any kind). Whirl them in a food processor, or place in a big plastic zip-top bag and crush with a wine bottle. Presto: homemade bread crumbs.
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By Alison L. McConnell
Alison L. McConnell is the HG’s editor and publisher. She also runs The Humble Gourmand’s catering and prepared food business, which serves as a conduit between Chesapeake Bay watershed farmers and butchers, artisan/small-batch producers up and down the East Coast, and hungry clients in the Washington area.
A native of New Jersey and upstate New York, Alison attended Bowdoin College in Maine and the London School of Economics before settling in Washington in 2004. She studied the culinary arts at L’Academie de Cuisine in Gaithersburg, MD. She abides by a long-standing family motto: McConnells always finish their desserts.
About The Humble Gourmand
The Humble Gourmand is published the first Friday of each month, edited by Alison L. McConnell, a Washington, D.C.-based journalist and writer. It is designed to offer straightforward lessons and advice to aspiring cooks, oenophiles, and all other eaters and drinkers.
The Humble Gourmand encourages users to comment on any and all of its features, but reserves the right to remove any material deemed inappropriate.
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