One of my favorite meals of the year is always Thanksgiving. There’s just something about a complete Turkey dinner with all the trimmings. I can’t think of anything more beautiful than a freshly roasted turkey when pulled from the oven. It’s just so…so…yummy. Nothing is better than that. That being said there is another turkey meal that I have always dreaded and that’s the turkey burger. I’ve always associated a turkey burger with a dried out hockey puck like piece of meat. Oh how wrong I’ve been.
Mark Bucher is the originator and executive chef of BGR: The Burger Joint, and has significant experience in the restaurant industry. Mr. Bucher took home the title of Grand Champion at the 2009 Summit Food & Wine Festival in New York, beating some of the best chefs in New York City and the country for this coveted prize. He most recently competed in Rachael Ray’s annual Burger Bash at the South Beach Wine and Food Festival.
I recently had the opportunity to interview Chef Mark Bucher, spokesperson for the National Turkey Federation about cooking turkey. He opened my eyes to just what a turkey burger actually could be. I guess you could say I got out of my turkey box. Take a look at the video/interview here and learn something cooking turkey. The recipe for Mark’s turkey burger is below.
- 1 lb fresh ground turkey
- 4 brioche hamburger buns with sesame seeds
- ½ cup blue cheese crumbles
- 1 tablespoon thyme leaves (fresh)
- 1 tablespoon chopped fresh rosemary
- 1 cup finely diced Portobello mushroom caps
- 1 teaspoon kosher salt
- 1 teaspoon fresh ground black pepper
- 1 tablespoon apple cider vinegar
- 1 tablespoon canola oil
- Combine all ingredients in large mixing bowl .
- Form into 6 medium size patties.
- Refrigerate for 30 minutes.
- Brush both sides of patties with oil
- Grill over direct heat on a medium-hot grill for about 6 minutes
- Flip and grill another 5 minutes.
- Now move burgers to indirect heat and continue to cook until 160 degrees internal temperature.
- Do not over-cook the burgers
- Remove burgers, set aside, split brioche buns and lightly toast cut side, place burger on bottom bun, top with lettuce, tomato , sliced red onion and serve
- For additions you can also top with apricot preserves, or tomato sauce.
- In large cast iron skillet (any heavy bottom frying pan will do). Preheat to high heat, add 1 tbspn canola oil and drop in 4 patties. Sear on first side 30 seconds , flip and transfer pan to 375 degree oven. Cook for 12-14 minutes , or until probe thermometer reads 160.