Pub-Style Turkey Burgers for NFL Opening Weekend

Pub Style Turkey Burgers

We go through a lot of turkey burgers at the little house. They’re easy on the weeknight cook, and comforting to the harried workers and students sitting down to the table. I use the 93/7 ground turkey, but this method will work with the 99% fat free as well.

Pub-Style Turkey Burger Recipe (Makes five burgers)

One package ground turkey, 93/7

3/4  c. onion, thinly sliced

Five slices sharp cheddar cheese

1/2 bottle of dark beer – if that’s how you roll

Five good-quality hamburger buns

Season the slab of ground turkey. I use a mixture of garlic powder and Tony Cachere’s Cajun Seasoning (unpaid endorsement).

Heat about 2 T. of olive oil in a non-stick skillet. Add the sliced onions and stir on medium high until they begin to caramelize.

My pan has a cold spot at the end so I just push the onions there when they’ve started to brown.

Form five patties, indenting the centers on each side – think doughnut but without making a hole all the way through.

Get a good sear on the first side, then flip for a sear on the second side.

After you’ve seared the burgers on each side, turn the heat down, pour in the beer (if you’re using it), and put a lid on until the burgers have cooked through. They will puff up and form nice flat patties, since you made those indentations.

When the burgers are firm to the touch and cooked through, lay a slice of cheese on each and put the lid back on for a few minutes while the cheese melts. I fold the cheese up into little stacks, so you get a good puddle of melted cheese right on top.

Warm up the buns for a minute in the microwave. Split them on each plate and lay on the burger. Top each burger with a spoonful of caramelized onion, then the bun top – or leave them open for show.

I left the picture below full-size in all its glory. Hope you’re hungry – after all, it’s football season!


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