The last time we visited Turkey Burgers here on OTB, it was nearly a year ago. And while I think the rules of bold seasoning still apply — I’ve personally gone from turkey burger as occasional curiosity to turkey burger as virtual necessity. Turkey burgers and ground turkey meat in general has become a staple in our household now that we have gone down the healthy lifestyle route. And why shouldn’t it? It’s a very malleable protein, which is great at absorbing flavors, be it used in a burger, sausage, kebab, chili or even stir-fry dishes. And it shouldn’t surprise you that in future cooking posts, you’re going to see this ingredient creep up a lot.
This last weekend we got particularly burger crazy, as we wanted something easy to cook because we were all burned out travelling to Connecticut and bringing back our new dog, Kona, from the folks at Flora’s Pet Project. And it didn’t help at all that we were all couch potatoed when we got back and watched dietician-chef Ellie Krieger on Food Network cook up some particularly tasty looking DIY Diner Food.
Our first Turkey Burger was a bit of a cheat, as it involved the use of pre-made frozen burgers from COSTCO. All hail the mighty Kirkland! But we amped up this burger with our Giant Mushroom Chili that we made for the Superbowl along with a small amount of melted cheddar cheese, served on a whole grain burger bun. But it was a quick and easy lunch, and really satisfied that Chili Burger craving. Hell, the last time I had a real chili burger was back in August at The Varsity in Atlanta. This one was just as good, and nowhere near as bad for you. Next time I’m going to use use fresh ground turkey meat instead of COSTCO pucks.
But wait! There’s more burgers in store. Click on the “Read the rest of this entry” link below for more.
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