I have a go-to recipe for turkey burgers that involves feta and spinach. They were the highlight of many GARTYQUES (garden + party + barbeque = GARTYQUE) in Alaska’s midnight sun this past summer. The feta and spinach turkey burgers were oftentimes classier than the attendees of the gartyque and certainly in a different tax bracket than the drinks that were consumed. Someday, when I “grow up” and reflect fondly on the days of my youth, the spinach and feta turkey burgers are going to play a prominent role.
|Urban Gartyque Site|
But they are for summer. They are to be grilled. They are for the gartyque. Only 10 more weeks of winter in normal parts of the world–we are destined for 10 more months with our record-breaking snow. When (more accurately, if) the snow ever melts, there is a sure guarantee that the spinach and feta turkey burgers will make a grand entrance in the garden and then many more repeated appearances.
However, because the snow is more than three feet taller than me, I needed to find an indoor alternative to the turkey burger. Insert: The Little Turkey Burgers that Could. Soy sauce, sesame oil, scallions, cilantro, parsley, egg, pepper, turkey. That’s it. They are delicious. They absolutely give the spinach and feta turkey burgers a run for their money. We have made them as meatballs, sliders, and burgers. We have served them with each of the following and they are all incredible: ginger glaze, a sweet chili sauce, ketchup, on a bed of avocado, on top of the bbq sauce beer bread, and plain. You need to make these. They will make your winter (and your life) better. Heck, they are even healthy!
The Little Turkey Burgers that Could…..
Inspired by my favorite food blog
- 1 1/4 pound ground turkey
- 2-3 large scallions
- a little more than half bunch cilantro, finely chopped (I generally use less cilantro than most, but the more the better in this case)
- 1 large egg
- 2ish tablespoons sesame oil
- 2ish tablespoons soy sauce (probably more)
- black pepper to taste
- Throw everything in the bowl.
- Mix it up with your fingers. (It is gross, yes.)
- Mold into desired size.
- Throw into a skillet heated to medium-high with olive oil.
- Cook until liquid runs clear and when the turkey isn’t pink when you stab it.
- Serve with whatever you want.
- Try not to eat 11 million of them.