Hamburger with vegan Never Better Foods “cheddar" cheese”
Turkey Burgers
In Percy Bysshe Shelley’s poem, Ode to the West Wind, he asks “If Winter Comes, can Spring be far behind?”
I think of this every year as soon as the weather warms up and the days get longer. In no time I forget the cold, snow and gray skies of just a few short months before.
I take the winter cover off the grill, clean the grates and get ready for months of quick, easy, outdoor cooking.
I light the fire.
It’s burger time!
Sometimes turkey burger time! Like this eggless version that’s so incredibly tender and flavorful and best served with mashed avocado but, hey, if you’re like my husband and insist on ketchup that’s ok too.
It’s a good bet for Father’s Day. Labor Day too.
EGG-FREE Turkey Burgers with Mayo and Mustard
1 ripe avocado, peeled and pitted
1 teaspoon lemon juice
20-24 ounces ground turkey
1 small onion, grated
1 large clove garlic finely chopped
2 tablespoons mayonnaise
1 teaspoon Dijon mustard
1/4 cup dry bread crumbs, seasoned or plain
2 tablespoons vegetable oil, optional
4 slices lightly toasted bread
2 tomatoes, sliced
salt and freshly ground black pepper to taste
Preheat an outdoor grill. Mash the avocado with the lemon juice, cover and set aside. Place the turkey, onion, garlic, mayonnaise, mustard and bread crumbs in a bowl and mix to combine the ingredients evenly. Shape the mixture into 4 burger patties about 3/4-inch thick. Grill the burgers for about 5 minutes per side OR heat the vegetable oil in a sauté pan over medium heat and cook the burgers for about 5 minutes per side or until crispy and cooked through. While the burgers are cooking, toast the bread. Place 4 slices of toasted bread on each of four plates. Spread equal amounts of the avocado on each slice. Place tomato slices over the bread. Top with the burgers. Season with salt and pepper to taste.
Makes 4 servings