Hi, I’m Phil Anderson, the corporate executive chef for Harris Teeter. Today. I’m going to show you how I make Turkey burgers. Only these are sensational Turkey burgers. We call them “Mediterranean”.
Well, what I did was I took a mixing bowl. I threw in my ground turkey. I added about 3 or 4 tablespoons of Kalamata olives. Then I put some diced onions and that’s about half a cup diced onions, some garlic, maybe a teaspoon of garlic and some basil, fresh basil. I chopped up the fresh basil. Most chefs will tell you to tear it apart because it’ll turn black. But you don’t have to. You’re not going to see that much of the basil that’s inside that patty after it’s cooked. It’s there for flavor and the some Parmesan cheese, about a third of a cup Parmesan cheeses. You can use the high quality or you can use any kind. It works well then, salt and pepper.
And then the next on these four patties, I oil almost everything before I put it on the grill. The olive oil is used because it’s a Mediterranean burger so you can use any kind of oil but I use olive oil because of that.
Okay, we’re going to keep this started by throwing these patties on the grill. I’ve got a pretty hot grill. I got it up to about 450 degrees. You always want to use spatula when you grill meat.
Right now, what we’re doing is we’re marking on. That’s what we call marking. The bars don’t need to be oiled because of the olive oil that we put on the patties in the beginning. So this is really high heat. We’re just marking them. What’s happening is the proteins are going to relax after a while and when they relax, it won’t be sticking to the bars.
Ideally, you only want to flip these burgers once. It takes about 2, 2 1/2 or 3 minutes maybe. Okay, I think we got some nice done burns in here. I’ll flip this over.
Okay, we’re just going to do the same thing on this side but not as long and we’re not going to mark it because we’re going to serve our burgers with the markings face up. Yes. I’m going to put them over to this side here. They’re releasing without sticking.
And here’s the trick, no one’s ever told you. Cover it and go off and have a glass of water, glass of wine, a beer, 5 or 6 minutes come to a juicy burger.
Oh, yeah. They’re done. So we’re going to put them here. Now, I’ve got some condiments over here. Take your favorite condiments. I like just plain lettuce and tomato and pickles, maybe mustard, mayonnaise, ketchup and we’ll assemble on a Kaiser roll or a seeder roll, you could do a Kaiser roll. You could do a Baguette, any kind of bread that you like. Just make a fun.
Okay, there you have it. The beautiful Mediterranean turkey burger. Healthy, costs under 10 dollars to feed a family of four. If you want to go over your 10-dollar budget, so now we could try is a great chardonnay, the grapes are grown Sonoma Coast and Terry Adams is a wine maker. He does a brilliant job adding complex layers of flavor. A great wine that will go really well with this Mediterranean turkey burger.
I hope you enjoyed this recipe.
Transcription by:
Scribe4you Transcription Services