Lean turkey burgers with lemon, parsely, mustard and easy mayo

Lean turkey burgers with lemon, parsely, mustard and easy mayo
 
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This recipe was uploaded
by nfoustmeyer

 
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Ingredients

Ingredients
Method
 
  • 1 pound of ground turkey
  • The zest of 1 or 2 lemons (depending on size)
  • 1 Tbs of mustard powder
  • 1 tsp of spicy brown mustard
  • 1 handful of flat leaf parsley
  • a glug of olive oil
  • salt and pepper to taste
  • Lettuce, tomato, homemade mayonnaise optional (but once you have it with the homemade mayo it won't be)
Mix the ingredients well making sure not to let any parsley stick out because it may burn on the grill. Pinch a bit off and cook in a hot pan and check for seasoning and balance of flavors. Once its good shape the meat into bun sized patties or a little bugger they tend to shrink and push a small hole about 1/2 an inch into the burger so it won't dome during cooking.

For the mayonnaise drop an egg into a tall glass or pitcher and fill it with 3/4 of a cup of lite olive oil. Gently push an immersion blender down to the egg so that it is the first thing to be whipped up. Blend until smooth.

Fire the grill and throw down the burgers and cook for 3 minutes on each side, or until otherwise cooked. Be careful not to move them too much, this will help a nice crust form.

Once done put between a bun with some crisp swiss chard and some mayonnaise.

Lean turkey burgers with lemon, parsely, mustard and easy mayo

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This recipe was uploaded by nfoustmeyer

 
 
I like these on the grill, but could be nice in a hot hot pan too. They're a good way to jazz up plain old dry turkey burgers and would be smashing with some home made mayonnaise.

Method


Mix the ingredients well making sure not to let any parsley stick out because it may burn on the grill. Pinch a bit off and cook in a hot pan and check for seasoning and balance of flavors. Once its good shape the meat into bun sized patties or a little bugger they tend to shrink and push a small hole about 1/2 an inch into the burger so it won't dome during cooking.

For the mayonnaise drop an egg into a tall glass or pitcher and fill it with 3/4 of a cup of lite olive oil. Gently push an immersion blender down to the egg so that it is the first thing to be whipped up. Blend until smooth.

Fire the grill and throw down the burgers and cook for 3 minutes on each side, or until otherwise cooked. Be careful not to move them too much, this will help a nice crust form.

Once done put between a bun with some crisp swiss chard and some mayonnaise.
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