When it comes to toppings, I am–for better or worse–a believer in the “more is more” mantra. And let’s face it: While the meat and spices are clutch, it’s the toppings that really define a burger. And we mastered it all from kneading to eating in our dinner last night. I couldn’t even get my burger to stand up for more than 10 seconds without toppling over.
Now, I know at this point you’re quoting that Wendy’s commercial and asking, “Where the heck’s the beef, woman??!” Maybe it’s because I grew up in a health-conscious household. Maybe it’s because I’m a woman so I’m too delicate and calorie-conscious to indulge in red meat. Or maybe it’s because I just love ground turkey so darn much that I try to finagle it into any meal I can. Whatever the reason, I chose turkey. I encourage you to substitute as you see fit.
But turkey will still taste better.
**makes 4 servings (or 3 if you’re my REALLY hungry boyfriend)**
- 1lb ground turkey, defrosted
- 1/4 of a small yellow onion, finely chopped
- tsp garlic salt
- tsp ground pepper
Toppings (vary according to taste):
- Whole wheat hamburger buns
- Fresh avocado, sliced
- Beef tomato, sliced
- Red onion, sliced
- Dill pickles (I used the long sandwich slices to help them from slipping out)
- Spicy brown mustard
- Raw spinach leaves
- Knead all patty ingredients in a large bowl until thoroughly mixed.
- Divide mixture into 4 balls (or 3 if you’re an extra hungry man) and smoosh to form patties.
- Grill or cook on oiled skillet until grey throughout (about 10 minutes–the thicker the patty, the longer to cook).
- While burgers are cooking, fry bacon on skillet until crispy (about 7 minutes).
- Drain bacon fat from skillet into disposable glass jar (to prevent blockage in sink). Use bacon fat residue to toast hamburger buns to a golden brown (about 4 minutes).
- Plate cooked patties on buns and add bacon and all other toppings.
- Attempt to put it in your mouth.