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Turkey burgers a welcome change

June 05, 2009|By GRETCHEN McKAY / Pittsburgh Post-Gazette

These healthful burgers taste great sandwiched between buns and layered with lettuce and tomato sauce. If you prefer, you can skip the egg/breadcrumb coating and cook them on the grill. For a complete meal, serve with coleslaw or carrot raisin salad.

1 pound ground turkey
1 medium onion, finely chopped
1 tablespoon chopped fresh or 1/2 teaspoon dried thyme or oregano
1 tablespoon chopped fresh parsley
1 apple, peeled and grated
1/2 cup fresh white breadcrumbs
1 chicken stock cube dissolved in 1-1/2 tablespoons boiling water
1 teaspoon Worcestershire sauce
Salt and freshly ground black pepper
1/2 cup all-purpose flour
2 eggs, lightly beaten
Vegetable oil for frying

Mix together turkey, onion, herbs and apple. Chop for a few seconds in a food processor. Place mixture in a large bowl and stir in about half the crumbs, stock and Worcestershire sauce and season to taste. Form mixture into 12 burgers. Dip burgers in flour, then in eggs, and coat with remaining breadcrumbs. Pan-fry the burgers for about 4 minutes on each side or until cooked through.

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Makes 12 burgers.

"Favorite Family Meals," by Annabel Karmel (Atria, 2006, $22.95)

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