Wednesday, January 23, 2013

Turkey Burgers, 2.0--peach kissed patties

this is what salt lake city looks like right now.  rated up there as one of the worst cities for air quality in the world.  thanks, my dear follower for 1, following, and 2, for sharing your picture from snowbird looking down on the gunk that the rest of us are breathing in.

with this horrible inversion comes below-freezing temperatures for going on like 3 weeks now.  yuck!  what do i need most in a time like this?  well, soups are good, but so are the summer recipes in my new cookbook.  fun summer flavors can at least make it feel like summer for the few minutes we're eating dinner and leftovers for lunches.  unfortunately it's too cold to go outside and grill, but fortunately, i have a grill pan.  a staub grill pan specifically.  it is a product i love. 

in case i don't get around to making a special post just about this product i love, here is why i love it:  it's a gorgeous sapphire blue color, it is heavy duty, it cooks perfectly even, making beautiful grill marks on chicken, burgers, steaks, and panini sandwiches.  that's right, it has a "lid" that turns the pan into a panini press.  the lid is le creuset, but it fits onto the staub like a match made in heaven.

Peach Kissed Turkey Burgers
1 1/2 Tbsp olive oil
1/3 c onion, minced
3 cloves garlic, minced
1 lb ground turkey
2 Tbsp fresh parsley or 2 tsp dried parsley
1 1/2 tsp salt
1/2 tsp pepper
1/4 c peach jam
1 tsp ground mustard
1 1/2 tsp worcestershire sauce
peach-mayo spread (1/2 c mayo + 1/2 c peach jam)
red onion

Heat oil in skillet.  Add onion and garlic and saute, stirring frequently for 2-3 mins.  Remove from heat and set aside.  Mix turkey with remaining ingredients thru worcestershire sauce.  Add onion, garlic, and the olive oil left in the skillet.  Divide meat into 4-6 patties forming evenly sized balls and gently shaping into patties.  For best results, chill patties at least 1 hour before cooking, they may be chilled up to 24 hours.  Cook patties on grill or skillet 5-7 mins on each side.  Serve on toasted buns with Peach-Mayo spread, lettuce, red onion, and tomato.

these burgers had a great summery, tangy flavor.  mr d liked them a lot and even went back for seconds.  the tang was a bit much for me, but it had mellowed the next day, and i actually liked the leftovers better.

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