Turkey Burgers with Sweet and Sour Pepper Relish
From davidwhittaker 17 years agoIngredients
- 1 small yellow onion, cut crosswise into 1/2-inch-thick slices shopping list
- extra virgin olive oil shopping list
- 3 red/yellow bell peppers shopping list
- 1-1/2 tablespoons cider vinegar shopping list
- 2 tablespoons honey shopping list
- 1/2 teaspoon kosher salt shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 1/8 teaspoon ground cayenne pepper shopping list
- 2 pounds ground turkey (93% lean) shopping list
- 1/4 cup plain bread crumbs shopping list
- 1-1/2 teaspoons kosher salt shopping list
- 1 teaspoon dried sage shopping list
- 1/2 teaspoon freshly ground black pepper shopping list
- 1/4 teaspoon ground nutmeg shopping list
- 1/4 teaspoon ground ginger shopping list
- 2 to 4 tablespoons milk shopping list
- 6 hamburger buns or other round rolls shopping list
- 1/3 cup stone ground mustard shopping list
How to make it
- These directions are for an all grill preparation - most steps do not need to be completed on the grill.
- Brush or spray both sides of the onion slices with oil. Grill the onions and peppers over direct medium heat until the onions are tender and the peppers are blackened and blistered all over, turning occasionally. The onions will take 8 to 12 minutes and the peppers will take 12 to 15 minutes. Cut the onions into 1/4-inch pieces. Divide the onions, reserving half for the relish and half for the burgers. Place the peppers in a bowl and cover with plastic wrap. Let stand for 10 minutes and then peel away the charred skins. Cut each pepper into 1/4-inch pieces.
- In a small saucepan over medium heat, combine the vinegar and honey with 2 tablespoons of water. Stir until the honey dissolves and then simmer for 3 minutes. Add the salt, pepper, and cayenne. In a medium bowl combine the peppers and half of the reserved onions, and pour the warm vinegar mixture over the vegetables. Mix well.
- In a large bowl, gently mix the reserved onions and all the burger ingredients except the milk. Add as much of the milk as the mixture will absorb. Form into 6 burgers, each about 4 inches in diameter and 1 inch thick. Brush the burgers with oil and grill over direct medium heat until fully cooked but still juicy, about 15 minutes, turning once.
- Grill the buns, cut sides down, over direct medium heat until toasted, about 1 minute. Spread mustard inside each bun, add a burger, and top with the relish. Serve warm.
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