An Easy and Low Fat Weekday Dinner
- Servings: 4.
Turkey burgers are often a better idea than they end up tasting. Frequently overcooked, low fat ground turkey can become unappealingly dry with little to no flavor.
But it's easy to counter this problem with pre-cooked aromatics -- finely minced garlic and shallot -- to add both flavor and moisture to the often tasteless turkey burger, making them a far more appealing weekday meal.
Serve either on baked rolls or else with a side of salad or coleslaw.
- 2 tablespoons extra virgin olive oil
- 2 shallots, finely minced (about 2 tablespoons)
- 2 - 4 garlic cloves, peeled and finely minced (about 2 tablespoons)
- 1 pound ground turkey
- 2 teaspoons Dijon mustard, plus more for serving
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- 4 - 6 drops hot sauce or Tabasco
- Optional: 1/3 cup loosely packed fresh parsley leaves, finely chopped
- Heat 1 tablespoon olive oil in a large sauté pan or skillet over medium-low heat. Add the minced shallots and garlic and cook until they are soft and the shallots are translucent but not browned, about 2 to 3 minutes. The goal here is to get rid of the raw taste before adding to the ground turkey meat.
- Remove from heat and set aside to slightly cool.
- In a large bowl, mix together the ground turkey, salt, several grinds of black pepper, parsley, 2 teaspoons mustard, hot sauce, and the cooked shallots and garlic. The best way to mix everything is with your (clean) hands.
- Divide meat mixture into 4 equal parts and form into patties, taking care to not press too hard on them -- pat just enough to help the patties hold together. Because ground turkey is very soft and sticky, wet your hands to make it easier to handle the ground meat and form and shape the patties.
- Using the same sauté pan in which you cooked the shallots and garlic, heat the remaining tablespoon of olive oil over medium heat. Add the turkey patties, lower the temperature to medium-low, and cook until the underside is brown, about 5 minutes. Turn, and continue cooking until both sides are brown and the center is no longer pink, about 10 minutes in total. Remember that poultry should always be completely cooked and not eaten rare or medium rare.
- Transfer to plates and serve immediately with rolls, pieces of romaine lettuce and your favorite condiments or else with a side of salad or coleslaw.
Tip: Some butchers and meat departments sell ground turkey with different amounts of fat. If given a choice, buy ground dark turkey with 7% fat instead of all-white meat (usually 3% fat) ground turkey for a less dry and more full-flavored result.