Thursday, June 21, 2012

Cajun Turkey Burgers

One of my weaknesses for food (yes, I actually do have favorites) are turkey burgers. More specifically blackened turkey burgers or sometimes called cajun turkey burgers. a good turkey burger, in my opinion, is harder to do than a good burger because turkey isn't as flavorful as beef.  Nor as juicy and can become dry quite easily. For these reasons, I usually stick to beef burgers and have had my fair share of terrible turkey burgers. I'm thinking frozen patties and stale turkey taste....

So, I decided to create my own turkey burger.  To enjoy and eat whenever I felt like. 

Cajun Turkey Burgers

2 lbs lean ground turkey
1 sweet onion
3 green onion stalks
2 cloves of garlic
2 egg whites
3 TBL flour
1 tsp garlic powder
black pepper
cajun seasoning
olive oil

In a large bowl, combine onions, garlic, garlic powder, the egg whites, and flour together. Mix them together using whatever pleases you: a whisk, a fork, a spoon, whatever. Just make sure to break up the eggs and evenly distribute the flour. Then add the turkey meat and mix the onion-egg mixture into the turkey thoroughly. Place a strip of wax paper on the counter and begin rolling the meat-onion mixture into patties.  They can be however big or small, fat or think, you want them to be. I made mine about 1- 1 1/2 inches thick, and about 3-4 inches across.  They were fat little burgers. Place them on the wax paper. Once all the patties are put together on the wax paper, season them with salt and pepper (to your taste) and then cover the top with cajun seasoning. If you don't have cajun seasoning, you could substitute chili powder or paprika.  I'd go easy on the chili powder though.
Over medium heat, pour about 1 TBL of olive oil into a frying pan or skillet.  Let heat for about 5 minutes. Add 2-3 patties at a time to the pan.  Cook for about 5-7 minutes on each side, depending on the thickness of your burger, and also the first time will take a little longer.  When you flip the patty over, it should be a dark golden brown.  I had to flip my burgers at least twice on each side to cook them all the way through. I also seasoned the patties with cajun seasoning on both sides (I seasoned the second side after the first flip). Pour more olive oil into the pan for every new wave of patties, but 1/2 TBL will work. I put them on a plate after they were cooked through and sprinkled them with a 6 cheese blend and some fresh cilantro. Mozzarella or Swiss would be yummy here too.
I love onions and garlic, so feel free to lighten the load there too. But basically, these were delicious. Even my brother who hates turkey said theses were amazing. 

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