Post by Loupy on Aug 9, 2015 2:06:36 GMT -7
Sun-dried Tomato Turkey Burgers
From: Bev @ bevcooks.com/
Summer foooood, and the eating is easy.
I can’t wait for your new life to begin with these babes. They are ridiculously approachable and glorious for summer grub. You make a simple sun-dried tomato pesto mix. It’s sort of a pesto. We’ll call it a pesto. It’s just sun-dried tomatoes, some garlic, the oil that the tomatoes come in, and fresh basil! That’s it. Just pulse it way, way down until it’s as fine as you can get it. Then swirl that mix right into a mound of ground turkey. That’s all. That’s it. Your pink-hued, sun-dried-infused burgies can rest in the fridge for the afternoon until you’re ready to chow.
What it took for four burgers:
Ingredients:
* 10 medium jarred sun-dried tomatoes (in their oil)
* 2-3 Tbs. sun-dried tomato oil (from the jar)
* 3 cloves garlic
* 8 large basil leaves
* 1 1/2 pounds ground turkey
* four burger buns (onion, wheat, whatever)
Instructions:
In a large food processor, combine the tomatoes, sun-dried oil, garlic, basil leaves, and a pinch of salt and pepper.
Pulse, pulse, pulse until it’s as ground as you can get it!
Then pulse a little more.
In a large bowl combine the ground turkey with the sun-dried pesto-ish mix.
Combine it all with your hands. (Little tip! Bring the ground turkey to room temp before you work it.
When it’s really cold it’ll make your arms ache all the way through your bones and up to your scull. The end.)
Then form four burger patties and very lightly salt the tops of each.
Place in the fridge until you’re ready to cook!
For the burgers, just heat a sauté pan (or indoor grill pan, or outdoor grill!) over medium high and sear the burgers for about four minutes on each side.
Let rest a couple minutes, then place each patty on a burger bun bottom.
From: Bev @ bevcooks.com/
Summer foooood, and the eating is easy.
I can’t wait for your new life to begin with these babes. They are ridiculously approachable and glorious for summer grub. You make a simple sun-dried tomato pesto mix. It’s sort of a pesto. We’ll call it a pesto. It’s just sun-dried tomatoes, some garlic, the oil that the tomatoes come in, and fresh basil! That’s it. Just pulse it way, way down until it’s as fine as you can get it. Then swirl that mix right into a mound of ground turkey. That’s all. That’s it. Your pink-hued, sun-dried-infused burgies can rest in the fridge for the afternoon until you’re ready to chow.
What it took for four burgers:
Ingredients:
* 10 medium jarred sun-dried tomatoes (in their oil)
* 2-3 Tbs. sun-dried tomato oil (from the jar)
* 3 cloves garlic
* 8 large basil leaves
* 1 1/2 pounds ground turkey
* four burger buns (onion, wheat, whatever)
Instructions:
In a large food processor, combine the tomatoes, sun-dried oil, garlic, basil leaves, and a pinch of salt and pepper.
Pulse, pulse, pulse until it’s as ground as you can get it!
Then pulse a little more.
In a large bowl combine the ground turkey with the sun-dried pesto-ish mix.
Combine it all with your hands. (Little tip! Bring the ground turkey to room temp before you work it.
When it’s really cold it’ll make your arms ache all the way through your bones and up to your scull. The end.)
Then form four burger patties and very lightly salt the tops of each.
Place in the fridge until you’re ready to cook!
For the burgers, just heat a sauté pan (or indoor grill pan, or outdoor grill!) over medium high and sear the burgers for about four minutes on each side.
Let rest a couple minutes, then place each patty on a burger bun bottom.
