Just a quick, and very un-Valentine’s Day themed post today on a California Turkey Burger Salad! Maybe it's just the thing to have (or just look at) after all the overindulgence of chocolate yesterday....
The Daring Cooks’ February 2012 challenge was hosted by Audax & Lisa and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
I chose a variation of the California Turkey Burger – I made the patties from the recipe provided and adapted the rest into a salad. For me the word California in a food title means just one thing… avocado! One of my favorite healthy indulgences.
While the recipe was not much of a shock, I must say that the extremely detailed methods and hints given by Audax & Lis on how to form and fry the best patties were very helpful! This was the first time I have ever used a measuring cup to portion out and form my burger patties – with great results. It was also the first time I learned that refrigerating your patties after forming them (and before frying them) helps them to retain their shape.
Although I followed the shallow pan frying method that was required for the challenge, I did change up the cooking method a bit towards the end. I find that turkey patties have a tendency to dry out rather quickly since they do not have as much fat in the meat as say a beef burger. Therefore, after I got a nice brown on each side of the patty I added a cup of water to the skillet and covered it with a large lid. This method steams the patties with moist heat allowing the turkey burger to cook through fully without becoming dry or burning.
If you’d like the recipe for a classic California Turkey burger – and the vast amount of information on how to make the best patties possible please visit Audax’s blog here!