And here are those burgers I know you were eyeing on the Scallion and Gruyere Potato Pancake post. These two dishes went together amazingly, a meal really loaded with flavors!
I have so many things to say on this recipe, all rave reviews! First off, I was a little worried about having a burger with no cheese, I ALWAYS have cheese on my burgers, but there is so much flavor in the burgers and slaw that I think cheese would actually ruin it! Secondly, I DO NOT like coleslaw. This recipe caught my eye though because I know the hubbie likes coleslaw (which we never have since I don't like it) and this slaw was actually made with romaine lettuce. It is creamy, tangy, and crunchy, which really went great with the juicy burger.
Turkey Burgers with Creamy Potato Slaw
1 pound lean ground turkey
1 tbsp dijon mustard
1 tbsp fresh thyme leaves
2 scallions, thinly sliced
3/4 tsp salt
1/2 tsp ground pepper
1 tbsp extra virgin olive oil
2 tbsp mayonnaise
1 tbsp white wine vinegar
2 cups romaine lettuce, thinly sliced
1 medium carrot, coarsely grated
4 hamburger rolls
In a medium bowl combine the ground turkey, mustard, thyme, and scallions. Mix evenly and form into 4 patties 1/4 inch thick. Season with 1/2 tsp salt and 1/4 tsp pepper. Heat oil in a large skillet over medium heat. Cook patties ~7 minutes each side or until cooked throughout. While cooking patties, whisk together mayonnaise and white wine vinegar and remaining salt and pepper. Toss with sliced lettuce and grated carrot. Serve burgers on buns and top with slaw.
This recipe came from the October edition of Real Simple magazine. An article in there also talked about the ways to cook your steak with all those juicy flavors and seared edges that you get at a restaurant. Well, I never eat steak, but one thing rang a bell in my head after I made these burgers. It mentioned to only season your meat right before you cook it. If you salt your meat a while before cooking the salt with actually dry out the meat instead of giving it flavor! So now you know, always season your meat directly before you cook it.
I also made homemade buns, but I think they failed. They served their purpose in providing a means of getting the burger and slaw in a neat little handheld package, but the taste was just bland. I feel like I have been having a problem with my bread rising lately and these buns were no different, I followed the recipe and let them rise till doubled, but the buns weren't smooth and round when baked and tasted very dense. Is it too much to just want a fluffy, buttery hamburger bun?!
I have made plain egg bread many times before with no problem, but lately I have been experimenting with croissants and these buns and neither of which I have had any luck! Any one have some advice on breads?
Hope everyone had a wonderful weekend and happy baking!