turkey burgers with creamy romaine slaw

If you, like me, live in a mid-Atlantic state, then you’ve had the pleasure of clear fall days for almost a week.  The leaves are slowly turning from green to gold, the sky is the perfect shade of baby blue, and the air smells crisp and autumnal.  Our neighborhood is dotted with pumpkins and plastic ghosts hanging from trees, and even our porch is sporting fake cobwebs and a strand of orange LED lights.

And yet, even with fall all around me, I still long for the foods of summer.  Specifically, the burgers of summer.  I’m not sure what the obsession is, but I just love a juicy burger with a side of fries or chips and a pickle spear, no matter what the weather is outside.  And I think the editors of Bon Appetit must feel the same way, because their October 2010 issue features a recipe for Turkey Burgers with Creamy Romaine Slaw.  About as fast as you can say “Special sauce, lettuce, cheese, pickles, onions on a sesame seed bun,” I had fired up the grill side of the griddle pan and assembled the components of this very straight-forward burger recipe.

And I’m happy to report that, unlike so many turkey burger recipes, these babies are super moist and actually very flavorful.  The slaw on top is a great addition, and I suggest that you don’t skip it, even though it requires a few extra steps. These burgers bring back a much needed final taste of summer, right before the cinnamon- and nutmeg-filled days of fall.

Turkey Burgers with Creamy Romaine Slaw
Courtesy of Bon Apppetit, October 2010

1 lb ground dark meat turkey (93% lean or less)
1 tablespoon Dijon mustard
1 tablespoon fresh thyme
2 scallions, sliced
Kosher salt and black pepper
1 tablespoon olive oil
2 tablespoons mayonnaise
1 tablespoon white wine vinegar
2 leaves Romaine lettuce, thinly sliced crosswise (about 2 cups)
1 medium carrot, coarsely grated
4 soft rolls, split and toasted

In a medium bowl, gently combine the turkey, mustard, thyme, and scallions.  Form into  four 3/4 inch patties; season with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat the oil in a large nonstick skillet over medium heat (I used our griddle, grate-side up and sprayed with Pam).  Cook the patties until cooked through, 6 to 8 minutes per side.

Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, and 1/4 teaspoon each salt and pepper.  Toss with the lettuce and carrot.

Serve the burgers on the rolls; top with the slaw.

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