Open Faced Turkey Burger Dinner
Submitted by Stacy Horth-Neubert
1 lb ground turkey
Extra Virgin Olive Oil
1.5 TBS Trader Joes South African Smoke Spice
1/4 bread crumbs (preferably whole wheat)
1/4 non-fat milk
16 ozs sliced cremini or other mushrooms
1.5 cups sliced onions
1 bag arugula
1-2 TBS white wine vinegar
4 slices whole wheat bread
Mushroom mixture: sauté onions in about 1.5 TBS olive oil until soft.
Add sliced mushrooms and cook until moisture is released and reabsorbed. If mushrooms begin to dry, add a TBS water or (even better) red or masala wine.
Burgers: While mushroom mixture is cooking, soak the bread crumbs in the milk in a large bowl. When milk is absorbed, add the ground turkey, 1 TBS olive oil, 1/2 tsp. sea salt, and Smoke Spice; mix gently until just combined. With wet hands, form into 5 or 6 patties (keep them fairly thin).
Heat 1 TBS olive oil in large skillet over medium-high heat, and cook burgers until done (about 6 minutes per side, depending on thickness). Just before fully cooked, top each burger with thinly sliced Gruyere cheese and cover until melted.
Assembly: mix arugula with 1-2 TBS white wine vinegar, and about 1/2 tsp sea salt, to taste. Spread bread with mayo, top with burger patty, then mushrooms, then arugula mix. This will be a tall burger, made for a fork and knife, although my son adds another slice of bread and eats with the mushrooms falling all over the place. To each his own.
Stacy Horth-Neubert is WLALA's President Elect and counsel at Skadden.