To my palate, turkey burgers need a little added flavor umph. First, the ground turkey needs to be a mix of light and dark meat, meaning 93% lean and 7% fat. The 99% lean style tends to broil up dry and flavorless.
Accompany the burger with flavorful partners. Cranberry sauce is classic but consider a good slather of Boursin to give it a boost.
Boursin is a soft, creamy, French cheese brand with a similar texture and flavor to cream cheese. It’s made from cow’s milk and comes in a variety of flavors; the one augmented with garlic and fine herbs is delicious as a turkey burger companion.
Turkey Burgers with Boursin
Yield: 4 servings
INGREDIENTS
1 1/2 pounds ground turkey (93% lean)
1/2 teaspoon salt and 1/4 teaspoon ground black pepper
Vegetable oil
4 king-size English muffins, split and toasted; see cook’s notes
1 (5.2-ounce) package of garlic and herb Boursin, softened
2 cups baby arugula
Cook’s notes: If you can’t find king-size English muffins, you can use the smaller size but adjust the size of the burger patties, making them smaller. You will end up with 5 or 6 smaller burgers. When I find the king-sized muffins, I buy a couple of packages and keep them in the freezer.
DIRECTIONS
1. Adjust the oven rack 5 to 6 inches below the broiler element. Preheat broiler.
2. Mix together the turkey, salt and pepper (clean hands work best for mixing and forming). Form mixture into four 5-inch patties. Lightly oil a broiler pan, then broil patties, turning once, until just cooked through, about 3 to 4 minutes on each side.
3. Spread cut sides of toasted muffins with Boursin and make sandwiches with burgers and arugula.
Source: “Gourmet’s Five Ingredients” (Conde Nast Books, Random House)
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomas Cooks.com.
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