Post by Loupy on Jun 30, 2011 22:09:00 GMT -7
Chipotle-Bacon Turkey Burger
by CHOW Food Team
Photo By Lisa Lavery
We all know fat equals flavor, and most turkey burgers have neither. Enter the umami-centric flavors of anchovy paste and soy sauce. They give this burger a savory boost and much-needed moisture without taking over. Add a slather of spicy chipotle ketchup, and you’ve got a tasty turkey burger. Serve with a heaping pile of onion rings and a pitcher of margaritas for a backyard Tex-Mex feast.
What to buy: Anchovy paste is made from ground anchovies, vinegar, and olive oil. You can find it in 2-ounce tubes in the ethnic section of most well-stocked supermarkets. We used the Roland brand of anchovy paste to make our burgers. If you can’t find it, substitute 1 minced anchovy fillet.
Game plan: Try serving these turkey burgers with a mayonnaise-based coleslaw rather than a vinegar-based version—the cooling, creamy crunch will complement the spiciness of the burgers.
If you’re grilling outside, toast the rolls right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your rolls in the oven, because the moisture left in the pan from cooking the burgers will make the rolls soggy.
This recipe was featured as part of our Burger Bonanza!
INGREDIENTS
For the chipotle ketchup:
1/4 cup ketchup
1 tablespoon canned chipotles in adobo sauce
For the burger:
1 medium red onion
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 1/2 pounds ground turkey breast
2 teaspoons soy sauce
1 teaspoon anchovy paste or 1 minced anchovy fillet
1 large egg
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Vegetable oil, for oiling the grill
To assemble:
8 slices cooked bacon
1 cup coleslaw
4 kaiser rolls, sliced in half horizontally and toasted
INSTRUCTIONS
For the chipotle ketchup:
Place the ketchup and chipotles in a small bowl and stir to combine; set aside.
For the burgers:
Slice the onion into 1/4-inch-thick rounds.
Keeping the slices intact in their concentric rings, place three-quarters of the rounds in a shallow baking dish and drizzle with the olive oil and vinegar.
Season with salt and pepper and turn to coat in the oil and vinegar; set aside.
Finely chop the remaining rounds and place in a medium bowl (you should have about 1/2 cup).
Add the turkey, soy sauce, anchovy paste, egg, measured salt, and measured pepper to the bowl with the chopped onion and mix with your hands until just evenly combined.
Divide the mixture into 4 equal portions.
Shape each portion into an even 3/4-inch-thick patty, wetting your hands with water as needed if the mixture is sticky.
Transfer the patties to a plate and refrigerate while you prepare the grill.
Heat a grill pan or outdoor grill to high (about 600°F to 800°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
Using tongs, place the marinated onion rounds on the grill, close the grill, and cook, flipping halfway through the cooking time, until seared and softened, about 8 minutes total.
Transfer to a plate and set aside.
Using a flat spatula, transfer the reserved turkey patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes.
Using a clean spatula, flip the burgers, close the grill, and cook until the patties are cooked through and an instant-read thermometer registers 165°F, about 6 minutes more.
Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
To assemble:
Spread about 1 1/2 teaspoons of the chipotle ketchup on each top and bottom roll (about 3 teaspoons per burger—you’ll probably have some ketchup leftover).
Place 2 bacon slices on each bottom roll and top with a turkey patty.
Top each patty with a fourth of the grilled onions and coleslaw and close with the roll tops.
Serve immediately.
by CHOW Food Team
Photo By Lisa Lavery
We all know fat equals flavor, and most turkey burgers have neither. Enter the umami-centric flavors of anchovy paste and soy sauce. They give this burger a savory boost and much-needed moisture without taking over. Add a slather of spicy chipotle ketchup, and you’ve got a tasty turkey burger. Serve with a heaping pile of onion rings and a pitcher of margaritas for a backyard Tex-Mex feast.
What to buy: Anchovy paste is made from ground anchovies, vinegar, and olive oil. You can find it in 2-ounce tubes in the ethnic section of most well-stocked supermarkets. We used the Roland brand of anchovy paste to make our burgers. If you can’t find it, substitute 1 minced anchovy fillet.
Game plan: Try serving these turkey burgers with a mayonnaise-based coleslaw rather than a vinegar-based version—the cooling, creamy crunch will complement the spiciness of the burgers.
If you’re grilling outside, toast the rolls right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your rolls in the oven, because the moisture left in the pan from cooking the burgers will make the rolls soggy.
This recipe was featured as part of our Burger Bonanza!
INGREDIENTS
For the chipotle ketchup:
1/4 cup ketchup
1 tablespoon canned chipotles in adobo sauce
For the burger:
1 medium red onion
1 tablespoon olive oil
1 teaspoon red wine vinegar
1 1/2 pounds ground turkey breast
2 teaspoons soy sauce
1 teaspoon anchovy paste or 1 minced anchovy fillet
1 large egg
1 1/2 teaspoons kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper, plus more as needed
Vegetable oil, for oiling the grill
To assemble:
8 slices cooked bacon
1 cup coleslaw
4 kaiser rolls, sliced in half horizontally and toasted
INSTRUCTIONS
For the chipotle ketchup:
Place the ketchup and chipotles in a small bowl and stir to combine; set aside.
For the burgers:
Slice the onion into 1/4-inch-thick rounds.
Keeping the slices intact in their concentric rings, place three-quarters of the rounds in a shallow baking dish and drizzle with the olive oil and vinegar.
Season with salt and pepper and turn to coat in the oil and vinegar; set aside.
Finely chop the remaining rounds and place in a medium bowl (you should have about 1/2 cup).
Add the turkey, soy sauce, anchovy paste, egg, measured salt, and measured pepper to the bowl with the chopped onion and mix with your hands until just evenly combined.
Divide the mixture into 4 equal portions.
Shape each portion into an even 3/4-inch-thick patty, wetting your hands with water as needed if the mixture is sticky.
Transfer the patties to a plate and refrigerate while you prepare the grill.
Heat a grill pan or outdoor grill to high (about 600°F to 800°F). When the grill is ready, use tongs to rub the grate with several layers of paper towels dipped in vegetable oil.
Using tongs, place the marinated onion rounds on the grill, close the grill, and cook, flipping halfway through the cooking time, until seared and softened, about 8 minutes total.
Transfer to a plate and set aside.
Using a flat spatula, transfer the reserved turkey patties to the grill, close the grill, and cook undisturbed (do not press down on the patties) until grill marks appear on the bottom, about 5 to 6 minutes.
Using a clean spatula, flip the burgers, close the grill, and cook until the patties are cooked through and an instant-read thermometer registers 165°F, about 6 minutes more.
Remove to a clean plate and let rest in a warm place or tent loosely with foil for 5 minutes.
To assemble:
Spread about 1 1/2 teaspoons of the chipotle ketchup on each top and bottom roll (about 3 teaspoons per burger—you’ll probably have some ketchup leftover).
Place 2 bacon slices on each bottom roll and top with a turkey patty.
Top each patty with a fourth of the grilled onions and coleslaw and close with the roll tops.
Serve immediately.
