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Recipes
Texas Burgers
These burgers are great grilled if an adult at your house wants to fire up the grill on a summer’s night. Otherwise, fry them in a skillet.
Important Reminder: To be safe, any time you’re handling raw meat, you need to wash your hands before and after touching the meat. Wash all surfaces and any utensils, knives, or cutting boards that came in contact with the meat with hot, soapy water before continuing to cook.
Is it Done Yet?
The burger LOOKS done – crispy on the outside and no longer dripping pink juices, but what about the center of the burger? Do what the chefs do and press down on the center of the meat with your finger. If the meat is very spongy, it’s raw in the center. If there’s a little resistance, the meat is medium-rare or medium. When the center is firm, without resistance, the meat is well done. Remember that meat continues to cook as it sits waiting for you to smear BBQ sauce on your bun.
1 pound ground turkey, preferably naturally-raised
1 medium onion
1/3 cup chopped cilantro leaves
1/4 teaspoon hot sauce (or 1/2 teaspoon chipotle sauce)
2 teaspoons chili powder
1/2 teaspoon each: cumin seeds, ground cumin
1/2 teaspoon salt
2 T. cornmeal
Olive or canola oil
2. Place a large, non-stick skillet over medium heat. Drizzle about a tablespoon or so of oil into the pan. When the skillet is hot, add the burgers and cook until crispy on the bottom, about 4 minutes. Flip each burger over with a pancake turner. Cook until the bottom is browned and the middle of the burger no longer feels spongy. Be aware that ground turkey is low in fat and will dry out if you overcook it.
To Serve: Serve on a bun with a slice of tomato and lettuce or wrap in a flour tortilla. Top with caramelized onions, salsa, or Chipotle Mayonnaise.
Other Ideas: If you’re a hamburger lover, go ahead and substitute ground beef but be sure to buy good quality ground chuck, preferably naturally-raised. If you like to experiment, try using ground, dried chile powders such as guajillo and ancho chile powder which can be purchased in plastic packets at Hispanic groceries or the ethnic aisle of the supermarket.
Tools:
Cutting board
Chef’s knife
Medium mixing bowl
Large, non-stick skillet
Pancake turner
By: Anne Vassal
Important Reminder: To be safe, any time you’re handling raw meat, you need to wash your hands before and after touching the meat. Wash all surfaces and any utensils, knives, or cutting boards that came in contact with the meat with hot, soapy water before continuing to cook.
Is it Done Yet?
The burger LOOKS done – crispy on the outside and no longer dripping pink juices, but what about the center of the burger? Do what the chefs do and press down on the center of the meat with your finger. If the meat is very spongy, it’s raw in the center. If there’s a little resistance, the meat is medium-rare or medium. When the center is firm, without resistance, the meat is well done. Remember that meat continues to cook as it sits waiting for you to smear BBQ sauce on your bun.
Our government, the U.S.D.A, recommends that all GROUND meat (beef, turkey) should be cooked to at least medium-well, or no pink, so that if any bacteria is present, it’ll be killed by thorough heating.
What You'll Need:
1 pound ground turkey, preferably naturally-raised
1 medium onion
1/3 cup chopped cilantro leaves
1/4 teaspoon hot sauce (or 1/2 teaspoon chipotle sauce)
2 teaspoons chili powder
1/2 teaspoon each: cumin seeds, ground cumin
1/2 teaspoon salt
2 T. cornmeal
Olive or canola oil
What You'll Do:
1. Using a chef’s knife, finely chop the onion and cilantro; put into a medium mixing bowl. Add to the bowl all the ingredients, except the turkey, and stir together. Mix in the turkey with your hands and form patties not thicker than a half inch. Place on a platter and cover with plastic wrap. Refrigerate until needed. (Wash your hands, etc.)
2. Place a large, non-stick skillet over medium heat. Drizzle about a tablespoon or so of oil into the pan. When the skillet is hot, add the burgers and cook until crispy on the bottom, about 4 minutes. Flip each burger over with a pancake turner. Cook until the bottom is browned and the middle of the burger no longer feels spongy. Be aware that ground turkey is low in fat and will dry out if you overcook it.
To Serve: Serve on a bun with a slice of tomato and lettuce or wrap in a flour tortilla. Top with caramelized onions, salsa, or Chipotle Mayonnaise.
Other Ideas: If you’re a hamburger lover, go ahead and substitute ground beef but be sure to buy good quality ground chuck, preferably naturally-raised. If you like to experiment, try using ground, dried chile powders such as guajillo and ancho chile powder which can be purchased in plastic packets at Hispanic groceries or the ethnic aisle of the supermarket.
Tools:
Cutting board
Chef’s knife
Medium mixing bowl
Large, non-stick skillet
Pancake turner
By: Anne Vassal
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