Guest spotlight! Chef Jamie’s Jive Turkey Burgers!

25 04 2010

I’m watching the Food Network this evening, and it inspired me to feature a guest chef in this post…my very own Chef Jamie.  For those of you readers who don’t know me in real life, Chef Jamie also happens to be my other half.   However, I’m not biased.  He is an excellent chef in his own rite, who is known in particular for his incredible homemade sauces and his grilling skills.  His specialty in our house are his turkey burgers, which are something of a staple.  and by staple, I mean something I crave on at least a weekly basis.  Try as I might, I cannot get my turkey burgers to be anywhere near as good as his.  So with that introduction, I present Chef Jamie’s Jive Turkey Burgers! -HH

This is from the traditional meatball school of burgers – that’s right, egg and breadcrumbs to make these babies stick together a little better.  The Penzey’s Pork Chop Seasoning ( ) adds a great savory flavor that you and your dinner guests will rave about – I promise!

20 oz package 93% lean turkey (preferably hormone free and a mix of white and dark meat)
3 tbsp Penzey’s Pork Chop Seasoning
1 large egg
1/2 handful breadcrumbs
Couple twists of fresh ground black pepper
1 Tbsp olive oil or Pam spray
4 slices cheese (cheddar, swiss, provolone…almost any kind is good with these!)

Pre-heat large skillet over high heat.  In large bowl, mix all ingredients together until well blended.  Add oil to pan, and let it heat until it dances nicely on the surface and runs fast.   Form 4 equal-sized patties with your clean hands, and put them on the pan.

Generally I give the burgers a couple turns, so as to give each side a good bit of crust.   This will also help to ensure that the patties cook all the way through.   For the first part and the first turn, keep the heat on high to give the burgers a nice crusty char.  Flip for the first time after about 5 minutes, and give the other sides another 5 minutes on high.

Then, lower heat to the high-ish side of medium, and give both sides another 8-10 minutes.   Turkey burgers generally take a little longer than beef burgers, but keep in mind that they tend to dry out and burn.  The egg in the meat mixture helps prevent drying and the oil on your pan will prevent burning to some degree, but still keep an eye on them.

Add cheese, if desired, for the last 5 minutes or so to melt.

We usually skip the buns, but they do taste good in one or cut in half in a wheat wrap if you wish.

Serve to fiancee and watch her devour them!



One response

27 06 2010

Good news! Foodista is inviting you to attend this year’s International Food Blogger Conference in Seattle on August 27-29! There also are sponsorships offered that you can take advantage of! For more information, check this page out.

Hope to see you there! Keep on blogging. 🙂

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