Turkey and I are not friends. It tastes like old socks and it’s always dry.
We grew up eating turkey exclusively on Thanksgiving, and even then, my father eventually started cooking a ribeye roast because he was the only one who would touch the bird. My childhood is filled with images of Dad eating leftover shredded turkey like popcorn from a gallon-sized Ziploc bag while watching a football game. Blech. No, thank you.
But in spite of these negative associations, ground turkey keeps popping up in delicious-looking recipes like the turkey burgers in The Sprouted Kitchen cookbook. Sara’s recipe combines ground turkey with chopped apples and celery, much like a chicken salad. I can do chicken salad. And there’s cheese on top. I can certainly do melted cheese.
With these things in mind, I took a deep breath and made my own version of Sara’s turkey burgers with apple and celery. (Why didn’t you just follow the recipe? It was probably really good. Well…I had to bring the book back to the library before that happened.) And? They were pretty darned delicious.
I ate mine open-faced on a piece of gluten-free toast with herbed labneh, which disguised the turkey flavor a bit. J also deemed these husband-friendly (I should really make a new post tag for this!). The one leftover burger made it into my lunch salad with lemon vinaigrette the next day. So good.
Maybe turkey–ground turkey, mind you–is not so terrible after all.
- 2 turkey patties, uncooked
- 1/4 c. apple, finely diced (use a tart one, like a Granny Smith)
- 1 rib celery, finely diced
- 1 green onion, diced
- 2 tsp. Dijon mustard
- salt & pepper
- 3 Tbsp. labneh or very thick Greek yogurt
- 1 tsp. chopped green onion
- 1 tsp. chopped basil
- 1 tsp. chopped mint
- salt & pepper
- shredded white or yellow sharp cheddar
- gluten-free bread or buns
- Get your grill ready, or pre-heat your broiler.*
- Mix labneh/yogurt with onion, herbs, salt & pepper. Set aside.
- Crumble turkey patties into a bowl, and stir in remaining ingredients. Use your hands to gently pat into three patties. Be gentle, or they'll be tough.
- Grill or broil patties about 7 minutes. Flip and cook 5 minutes more, until juices run clear when you poke one with a knife. Top with cheese and cook a minute or two more until melted.
- Toast bread or buns and smear with herbed labneh/yogurt. Top with a patty and some spring mix. Grab a fork and dig in!
- *I don't grill, but I do make a hokey but functional grill pan out of a wire rack set atop a jellyroll pan. Works great under the broiler.