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Best Turkey Burgers Ever!


Delicious! Child Friendly

Delicious! Child Friendly

Turkey burgers are so versatile. The flavour, depending on the herbs/spices used, can be akin to a christmas turkey (sage, gravy topping), or a tropical treat (coriander, pineapple/pepper salsa) and everything in between. Burgers can be cooked and frozen for future quick meals, packed for lunches, made as a “meatloaf”, after work-out snack (provides a blast of protein), and of course, made into a delicious burger with your choice of trimmings!

The Basics:

2 lbs (1 kilo) of Ground Turkey (I prefer turkey breast. Either white or dark turkey meat can be used)
4 Fresh Carrots – grated – not too fine.
1 Large Red Pepper – diced (small)
3 – 4 Sticks of Celery – diced (small)
1 Large Onion (yellow, white, red … your preference) – diced (small)
4 – 8 Cloves of Garlic – minced. (Amount depends on size of cloves & how much garlic flavour you enjoy).
3 Large Eggs – beaten
1 Tbsp. Extra Virgin Olive Oil
1 Tbsp. Mayo (Make your own or add your favourite)
*1 Cup Quinoa Flakes
*1/4 Cup Coconut Flour – if necessary, add a little more when mixing.
1 1/2 Tbsp. Dried Thyme
1 Tbsp. Dried Basil
1 Tbsp. Paprika
Optional:
1 Cup Cooked, Diced Bacon – Not Crispy or it won’t dice properly

Those are the basic ingredients.

*If you cannot find Quinoa Flakes or Coconut Flour, use TOASTED gluten-free bread. Not toasted, the bread becomes soggy and melts into the mixture, not providing any firmness. Coconut Flour absorbs a lot of the moisture before and during cooking. Be careful how much extra you add.

In the past I have experimented with Corn Meal, Mashed Potato, Quinoa (cooked), Rice (cooked, different varieties), Gluten-free Bread (toasted) and various gluten-free flour mixes. None provided the texture and firmness I was looking for, although mashed potatoes and the bread came close! Experiment and let us know what you come up with!

Once, while in a rush, I placed all the veggies in a food processor – the result – soggy burgers that fell apart … never doing that again!

Suggestions for 3 different Flavours: BBQ, Roast Turkey, Tropical

BBQ:

Add:
1/2 to 1 Tsp. of Cumin
1 Tsp. to 2 Tsp. Chili Flakes or dried Chilies (Poblano, Ancho, Chipotle) – depending on the heat of the chilies used and how hot you like it.
Although I love the heat of chilies, too much can reduce the flavour components of the whole meal, i.e. … your mouth is on fire and you can’t really taste anything!
1 Tbsp. Honey or Maple Syrup
2 Tbsp. Gluten Free Tamari/Soya Sauce/Bragg’s Liquid
1 Tbsp. Black Pepper
2 Tbsp. Tomato Paste
1 Tbsp. of your favourite Gluten Free Mustard

If you do not have the honey, tamari, tomato paste or mustard, add 2 – 3 Tbsp. of your favourite BBQ sauce.

Sage Burgers:

Add:
2 Tbsp. Dried Sage
2 Tbsp. Fresh Parsley – minced
2 Tsp. Black Pepper
1 Tsp. Cumin

For added colour and flavour, toss in a handful of dried cranberries!

Tropical Patties:

Add:
2 Tsp. Coriander
1/4 Tsp. Curry
1/2 Tsp. Dried Hot Pepper
1 Tbsp. Dried Coconut
2 Tbsp. (or more … up to you) Grated Sweet Potato
1/4 Cup Finely Diced Pineapple

Method:

Place Turkey in a large mixing bowl. Sprinkle herbs/spices on top. Add beaten eggs. Add the binder (quinoa/coconut flour, etc.). Lastly, add the diced/minced veggies. Mix well. Form into patties. Place on greased (coconut oil) cookie sheet. They can be placed quite close together as they do shrink a little. Cook in a 350℉ oven on the middle rack. Depending on the thickness of the patties, cook for about 30 minutes. The Turkey burgers do not gain much colour when cooked – a little golden and that’s all.

Yield: 10 Large Patties

Two of us finished these in 24 hours! They are delicious and so easy to snack on – directly from the refrigerator – just one more bite … and soon another patty was devoured. Doubling the recipe provides extras for freezing or lunches. The patties keep in a sealed container in the refrigerator for 3 days (If they last that long!) For freezing, layer each patty with wax paper and freeze in a sealed bag. Only freeze as many together that you will need for a meal.
Pressed for time? Make this into a meatloaf – grease a meatloaf pan and firmly pat the mixture in.

Gravy, Mango/Pineapple Salsa, Cranberry Sauce, Fig Compote … any of these may be served with these burgers.
Sweet Potatoes/Yams are a favourite side dish. Wash well, slice into 1/2 inch/1.5 cm, lay on a cookie sheet, pour extra virgin olive oil, orange/pineapple juice, GF tamari over top – just enough of each to “wet” the slices. Sprinkle paprika over each slice. A dash of cinnamon on each slice works well for the children. If you love garlic, as I do, add some peeled cloves in the pan – yum!

ENJOY!

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Why Turkey?


Ever wonder what we would be dining on at our Christmas dinner if the Pilgrims had “found” a deer … moose … duck … fish … instead of a turkey … Yep, you get where I’m going with this …

Festive holiday dinners are for family, friends … sharing time, food and stories together.  A time of cheer, fun, love and laughter.  Stressing out over the cost, presentation and “perfection” of a holiday meal drains the spirit!  Whether you serve up a roast beef, lamb, chicken, turkey, lasagna, mousaka, ribs, fish, tofu, … a meal made with joy is one remembered by all.

After many years of large turkey dinners, that took at least 3 days to prepare (leaving me exhausted and a little cranky) … I changed tradition … egads!  The first Christmas we enjoyed a roasted chicken (roasted in the grocery store and spiced up and re-cooked by me), sweet potatoes, peas & carrots, green salad, a tomato salad and a store bought pie – it was relaxing, tasty and FUN!  Instead of waking up at 6 a.m. and stuffing a huge bird, we slept in – as much as possible when young children are a part of your life – opened gifts together, visited friends in the afternoon, revelled in the company of friends at dinner – and … clean up was soooo easy!  The following years were a mix of going to the mountains with friends/family,  dinner shared at a friends home or dinner at our table with guests bringing a dish to share – the dinner options are endless.  Make it simple, relaxing and fun!

This years’ menu for 10 will be a roast leg of lamb with potatoes – sweet and russet, broccoli & cauliflower salad, peas (must have!), pickled beets, tomato & avocado salad … maybe carrots, maybe a green salad – depends on what the day brings, another dish or two supplied by guests … add music, a few candles and voilà a celebration.  I am looking forward to enjoying the time with family and friends!  Beats stressing out over dinner and table settings … 🙂

Enjoy!  The perfection of a meal is in the love added by those who make it and the enjoyment of the loved ones sharing it.

Photos will be posted on Christmas Day!

Leg of Lamb

Lamb
Fresh squeezed lemon juice
Red wine
Extra virgin olive oil
Fresh garlic
Mustard
Oregano or Thyme
Black pepper
Cumin

Poke lamb and stuff with garlic cloves – as many as you like!
Pour lemon juice, wine and oil over – in this order – making sure that all areas are covered
Spread mustard – Dijon or regular – all over – except bottom
Sprinkle on herbs & spices
Start roasting, time depends on size and your oven!

Potatoes

Potatoes
Extra virgin olive oil
Lemon juice
Garlic
Paprika

Cut up potatoes into bite size pieces.  Mix in the remaining ingredients (be liberal!)
Add to lamb roast.
Depending on size of pieces, cooking time is usually one hour.

Broccoli & Cauliflower Salad

Broccoli & Cauliflower – fresh
Lemon juice
Black pepper
(Is there a theme here?)

Place cleaned cauliflower head (take off leaves and cut out center – from the bottom) in a pot with approx. 4 cm. (2 inches) of water.
Arrange Broccoli “trees” around cauliflower
Steam, covered, medium to low heat, for 5 – 10 minutes.
Drain and cut up in pot by running a sharp knife through the veggies in a checked pattern.
Drizzle oil, juice over all and sprinkle pepper.

 

Keep posted … More holiday recipes coming … with photos!

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