Tukey Burgers Adapted From Bobby Flays Turkey Kofte Recipes

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TUKEY BURGERS (ADAPTED FROM BOBBY FLAY'S TURKEY KOFTE RECIPE



Tukey Burgers (Adapted from Bobby Flay's Turkey Kofte Recipe image

I meant to make Turkey Burgers tonight for dinner and found a recipe on Food Network from Bobby Flay which I altered slightly. Although it says Kofte, I thought it would still be yummy...and it WAS! I will say that it's not as much burger as it is kofte or meatloaf-like, but if you want a great recipe for ground turkey, here it is. Enjoy!

Provided by OzzieFoodie

Categories     Poultry

Time 1h27m

Yield 6-7 pattties, 6-7 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
3 tablespoons tomato paste
1/4 large yellow onion, finely grated
2 garlic cloves, finely chopped
1/4 teaspoon garlic powder
1 teaspoon curry powder
1/4 teaspoon adobe pepper, finely chopped (could substitute cayenne pepper)
Lawry's Seasoned Salt (I used about 1 teaspoon)
fresh ground black pepper
3/4 tablespoon Worcestershire sauce
1/2 cup oatmeal, ground in grinder
1 1/4 lbs ground turkey, 93 percent lean

Steps:

  • Mix all ingredients except turkey together.
  • Add turkey and mix well.
  • Form into large patties 1/2 inch to 3/4 inch thick.
  • Place onto a plate and separate patties with plastic wrap, then place in fridge for at least 1 hour to let flavors meld. (I pre-made the patties before-hand as I did not want to have to do them later. You could place the whole bowl in the fridge then form the patties before you cook them too.).
  • When ready to cook, take plate of patties out and place oven on Hi broil.
  • Spray broiler pan with Pam then add the patties.
  • Broil patties about 6-7 inches from heat for 6 minutes one side, flip then broil 6 more minutes. Flip again, broil 2 more minutes then take out and add cheese to melt ontop.
  • For my fixin's, I like to mix my mayo and ketchup together and spread on buns along with some avocado and sauted mushrooms, lettuce and tomato.

TURKEY BURGERS



Turkey Burgers image

"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger."

Provided by Bobby Flay

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup Dijon mustard
1 heaping tablespoon clover honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible
Salt and freshly ground black pepper
1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled
Salt and freshly ground black pepper
8 slices goat cheese, sliced 1/2-inch thick
4 sesame seed hamburger buns, split and lightly grilled
Watercress, for serving

Steps:

  • For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
  • For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

Nutrition Facts : Calories 560 calorie, Fat 28 grams, SaturatedFat 13 grams, Cholesterol 151 milligrams, Sodium 1175 milligrams, Carbohydrate 30 grams, Fiber 1 grams, Protein 47 grams, Sugar 8 grams

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