Active Prep Time: 20 minutes
Inactive Prep Time: 15 minutes (for cooking)
Makes 6 burgers
Last week, while in La Jolla, California, my husband and I decided to stop at a deli for lunch. Since our server spent so much time raving about the burgers (the house specialty), it was clear that I should try the turkey burger. I anticipated being served a delicious burger made with choice meat, garnished with fresh lettuce, tomatoes, onions, etc. However, I soon found myself biting into a leathery, salty patty containing equal parts dry meat and overcooked rice grains. I must admit that my dog, Enzo, is served better meat than that!
A few days later in Los Angeles, I decided to have the burger my way - I combined ground turkey with fresh veggies, herbs and spices. As I bit into my deli specialty, I finally experienced that long awaited burger bliss.
Ingredients:
1/2 medium brown or white onion
1/2 small zucchini
1/2 medium carrot, peeled
1 pound extra lean ground beef or dark ground turkey meat (organic meat preferred)
2 tablespoons finely chopped fresh mint
1 tablespoon finely chopped fresh flat-leaf parsley
2 large eggs, beaten with 3/4 teaspoon salt
1/2 cup plain bread crumbs
1 teaspoon ground chipotle chiles in adobo sauce (optional)
Dash ground cumin and ground nutmeg
2 tablespoons vegetable oil
For assembling the burgers:
6 panini bread rolls preferred
2 tomatoes, sliced into 1/4-inch thick rounds
1 red onion, finely sliced
6 lettuce leaves, rinsed and dried
Condiments (catsup, mustard, relish)
In a food processor, grind together the onion, zucchini and carrot until finely chopped.
In an 3-quart glass or porcelain mixing bowl, combine the chopped ingredients with the ground meat, mint, parsley, salt, bread crumbs, chipotle chiles, cumin and nutmeg with a fork until mixture is uniform.
With wet hands, divide meat mixture into six portions. Shape each portion into 4 to 5-inch patties, about 1/2 inch thick; set aside on a platter.
Heat the oil in a 12-inch nonstick skillet. Cook patties in two batches on medium high heat, 5 to 7 minutes per side. To test doneness, press down on one burger with a spatula. If juices run clear, the burgers are done.
Place burgers inside panini rolls and place on a serving platter; transfer to dining table.
On a separate plate, arrange tomatoes, onion and lettuce and place with condiments next to burgers on table. Ask each guest to garnish their own burger.
Serve burgers with a side of fries or gourmet veggie chips.
Note: Chipotle chiles in adobo sauce are sold in a can and are found in the ethnic foods section of most supermarkets or in Latin American grocery stores.
Text and Photographs © Nancy Real 2010
