The Garden Churkey Burger

The Garden Churkey Burger

By Jan D’Atri

You’re looking for something yummy. You’re trying to eat
lighter. You’re craving a burger. You’ve come to the right place.

How about a Churkey Burger! It’s a delicious combination of
ground turkey and chicken (no, it’s not redundant – really!) with moistness and
flavor added to the mixture from pesto, onion and crushed red pepper. Then,
once it’s grilled to perfection, top it with avocado, sliced tomato, onion,
arugula and your favorite cheese. Your craving is about to be satisfied!

So why use both ground turkey and ground chicken? You could
certainly use just one or the other – they’re pretty much equal in calories,
fat and protein. But while turkey has a nice flavor, it tends to be a bit dry.
Chicken, it seems, has a little more moisture, and it acts more like ground
beef when mixed together with other ingredients for patties. Add the pesto for
even more moisture, and the Churkey Burger becomes a hearty and satisfying
alternative to the usual burger fare. Now here’s a tip for a delicious
condiment for your Churkey Burger: If you have some leftover pesto, let it
drain through a sieve to get most of the olive oil out. Place the pesto in a
bowl, add a little mayonnaise and stir. It makes a wonderful slather on your
bread and the perfect complement to the burger. Dive in and enjoy!

THE GARDEN CHURKY BURGER

Ingredients:

– 1 lb. ground turkey

– 1 lb. ground chicken

– 4 heaping tablespoons pesto

– 1 red onion

– 4 tablespoons olive oil, divided

– 1/4 teaspoon crushed red

   pepper, or more to
taste

– 1 teaspoon salt

– 1 teaspoon pepper

– Oil for cooking burgers

– 2 large tomatoes, sliced

– 1 avocado, sliced thin

– 2 cups arugula, spring mix or

   romaine leaves

– Mayonnaise, optional

– Slices of cheese, optional

– Hamburger buns or rolls

Directions:

Slice red onion into 1/4-inch rings. In a sauté pan with two
tablespoons of olive oil, sauté onion rings until soft. Let the onions cool.
Set aside half of the onion rings for burgers, and dice the remainder of the
onions rings fine. In a bowl, combine turkey, chicken, pesto, cooled diced
onions, red pepper, salt and pepper. Mix until well combined. Make burger
patties (approximately eight). In a large skillet, heat remaining two
tablespoons of olive oil. Cook patties until browned on both sides and patties
are thoroughly done. To build the burger, slather a little mayonnaise on the
bread if desired, then layer with a slice or two of cheese, churkey burger,
avocado, tomatoes and sautéed onion rings. Top with arugula if desired.

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