Italian Turkey Burgers
The leaning tower of Turkey Burgers
Last week I gave you the chance to vote on which recipe you’d like to see on the blog next in a poll on my Facebook page. I’d got a few ideas floating around but I’ve been so busy what with my final exams at law school and looking for a job, I hadn’t quite had the chance to put pen to paper so to speak.
Those of you that voted decided you wanted to see my Italian Turkey Burgers!
I used to make burgers a lot at university and over the last few months I’ve reignited my passion for them. Not only is it slowly but surely becoming BBQ season – the time during which burgers are king – I’ve also recently bought a burger press so I can finally produce professional looking patties.
What I love most about a burger is that you can flavour it with almost anything!
The meat you choose is your base. I find beef is particularly good with deep flavours. It is stronger than turkey mince so can take the addition of smokey BBQ flavours, as well as salty cheese. Turkey mince on the other hands requires more delicate flavouring.
This burger is very much a “light” burger – not only because it’s made with turkey mince which is leaner than beef mince, but because it is built up in its bun with fresh spinach, succulent beef tomato slices and creamy (low fat) mozzarella as well as sweet caramelised onion rings. Each layer is carefully selected to bring a fresh, summery (and Italian) flavour to the burger.
One of the things I loved about these as I was building them up, was not only how the flavours all came together in terms of taste, but how each component represented another part of the Italian flag – red, white and green!
Preparing all of the layers
I’m also a sucker for big burgers in general and the more layers the better.
Here’s how to make yours.
- 500g Lean turkey mince
- 1 Courgette
- 2 Cloves of garlic
- 2 tsp Dried oregano
- 2 tbsp Sundried tomatoes
- 1 ball Low-fat mozzarella
- 1 red onion
- 1 Large beef tomato
- Handful of spinach leaves
- 4 Rolls
- Grate the courgette into a bowl with the turkey mince. Crush the garlic, chop the sundried tomatoes finely and add to the mince mix. Finally stir in the oregano.
- Shape into 8 flat burger shapes (or alternatively use a burger press). Turn a griddle pan onto a high heat and griddle the burgers on each side for 5mins.
- Whilst the burgers are cooking, finely slice the red onion to create rings. Fry these in a little oil until caramelised.
- Once the onion rings and burgers have cooked begin building the burgers.
- Slice each roll in half: first layer on a few spinach leaves, a slice of beef tomato, then the burgers, a slice of mozzarella and finally the onion rings before topping off with the other half of the bun.
- Serve hot with salad!
|Getting hot on the griddle pan!|
This is the send “You Choose” poll that I’ve run on facebook now. If you’re not already a follower on facebook you can do so here. I try not to post too much nonsense (that’s saved for twitter) but it’s a good way of following the blog now that Google Reader has gone!