We do enjoy a good burger in our house…and it’s usually not a traditional burger with cheese either! In fact, I can’t remember the last time we made classic cheeseburgers. Not that a good one isn’t tasty, but it occurs to me that burgers are perfect experimental slates. Endless adaptability in a defined form.
So here is a burger for you. I give you endless permission to adapt it, tweak it, make it your own. Be forewarned, the measurements on this are haphazard. When the weather’s hot and the sun is shining, who needs exact measurements. So, I give you exact-ish measurements.
And really,you should try it un-tweaked first. Just to give it a go. Then you can adapt as needed.
Turkey Burger with Saint Andre Brie, Raspberry Chipotle Sauce, and Alfalfa Sprouts, on a sprouted grain bun
- 1lb lean ground turkey breast
- Freshly ground black pepper – a few generous turns of the pepper mill (1/2 teaspoon)
- Shallot pepper, about 1 tablespoon
- Dash of salt (1/4 teaspoon)
- 1 egg
- Panko bread crumbs – start with 1/4 cup and add in 1/4 cup increments if needed
- A wedge of brie
- Raspberry chipotle sauce, about 1 teaspoon per burger
- One carton of alfalfa sprouts
- One avocado, sliced.
- Four burger buns (we’ve been loving sprouted grain buns)
In mixing bowl, combine the turkey breast, black pepper, shallot pepper, salt, egg, and panko breadcrumbs. Combine until the turkey mixture comes together, but is still moist. If the mixture is too wet, add more bread crumbs a little at a time. Cover the bowl with plastic wrap and allow to chill in the fridge for at least 30 minutes.
Remove bowl from fridge. Heat a sauté pan and 1 tablespoon of olive oil over medium heat. While the pan warms up, form the turkey mixture into 4-5 patties, depending on the size of burger you want. Pan fry the burgers, until crisped on the outside, about 4-5 minutes per side on medium to medium high heat. Please make sure your burgers are cooked through before serving.
Once the burgers are finished, prep your hamburger buns. I like to toast mine, then spread the raspberry chipotle sauce on the lower bun. Add a slice of the brie, followed by the turkey burger patty. Top off with a few avocado slices and a good pinch of alfalfa sprouts.