hooray for eggs (and turkey burgers)

>> January 29, 2009

i wasn't going to post any recipes with this post because a) i am lazy, b) my book is downstairs, and c) they are not complicated, but the turkey burgers were just so damn yummy that i feel you should get to experience their greatness. 

but first, the eggs. these pictures turned out really well (so did the eggs, come to think of it), and i had to share.


the eggs are both adaptions from mark bittman's how to cook everything; i sprinkled paprika on my poached egg, and i put some spinach in the bottom of my baked (shirred) egg. my cooking time on the baked egg was out of control because my oven doesn't get hot. ever. yay for appliances from the 80's.

the turkey burgers are really simple. usually people complain about them being too dry or flavorless, and my almost no-fat dietary restriction compells me to use only 98-99% fat free turkey, i generally have to concur. but i found a way around that: APPLES! i LOVE apples. i pretty much have one a day, sometimes two if i forget i ate one. i've been in this habit ever since i was little, always making my dad peel and cut it into tiny little slices. now i just eat them whole, but sometimes i slice them (keep on the peels, though, because of time and taste!). anyway, the apples make the burgers really moist and juicy, plus add a really nice flavor. te sugar also gives a good little crust when they're grilled. mmm mmm. (recipe follows picture)

Apple-Onion Turkey Burgers
makes 6

1 - 1 1/2 lbs lean ground turkey
1 medium granny smith apple
1/2 medium yellow onion (about 1/2 cup)
1-2 tbl dijon mustard
1/4 tsp celery salt
1/2 tsp crushed fennel seeds
1/2 tsp dried rosemary (crush between fingers)
freshly ground black pepper

optional toppings: tomato, red onion, lettuce, dill pickles, more dijon mustard, pepper and onion relish (!!)

Peel and cut the apple into 4 quarters, cutting down the diagonal to remove the core. Using a box grater, grate the apple into a bowl. Finely dice the onion and add to the apples. Add in mustard, celery salt, fennel, and rosemary. Stir with wooden spoon. 

Before you get all messy from the turkey, cut out 6 squares of wax paper. Lay one piece down in a shallow dish, and keep the others close by.

Add the turkey to the bowl, and before you mix with your hands, add salt and pepper (season to your liking). Combine the ingredients with your hands. It will be VERY sticky. Divide the meat in half, and then each half into 6 patties, roughly 2 1/2 - 3" in diameter and 1/4" thick.  Layer in the dish between pieces of wax paper and refrigerate for at least 1 hour. (at this point, you could also freeze them).

Heat a grillpan (or your grill) over medium-high heat and spray with oil. Grill the burgers until cooked all the way through (when you touch them with a fork or spatula, they should feel firm like the inside of your palm by your thumb), about 5-7 minutes per side, depending on the heat and thickness.

Serve on buns (I'm in love with the Arnold Select Multigrain Sandwich Thins) with none, any, or all of the optional ingredients. The picture includes the red onion, tomato, lettuce, dijon mustard, AND the onion/pepper relish (my mom bought me a cute little sampler pack of different harry and david spreads for Christmas, and I've been putting this on my sandwiches all week). 


Stay tuned. This weekend I'm throwing a Superbowl Party, menu to include homemade pierogies (in honor of Polish Pittsburgh!), lemon poppy-seed cookies, and YELLOW JELL-O FOOTBALL HELMETS!!

Here we go, Steelers!



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