Dave was away all day today at a race, and even though he had just completed a half Ironman, Gertie insisted he grill on the barbecue. So for the first time this year (and in our new house), we broke out the Weber and I whipped up these killer turkey burgers. The Romaine Slaw was very tangy on its own, but on top of the burger it was divine. I served them with fresh corn and the summer began!
Turkey Burgers with Tangy Romaine Slaw
INGREDIENTS
- 1 pound ground dark meat turkey (93 percent lean or less)
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh thyme leaves
- 2 scallions, sliced
- kosher salt and black pepper
- 1 tablespoon olive oil
- 2 tablespoons mayonnaise
- 1 tablespoon white wine vinegar
- 2 leaves romaine lettuce, thinly sliced crosswise (about 2 cups)
- 1 medium carrot, coarsely grated
- 4 soft whole wheat rolls, split and toasted
INSTRUCTIONS
1. In a medium bowl, gently combine the turkey, mustard, thyme, and scallions.
2. Form the meat into four 3/4-inch-thick patties. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
3. Heat the oil in a large nonstick skillet over medium heat. Cook the patties until cooked through, 6 to 8 minutes per side.
4. Meanwhile, in a bowl, whisk together the mayonnaise, vinegar, and 1/4 teaspoon each salt and pepper. Toss with the lettuce and carrot.
5. Serve the burgers on the rolls, topped with the slaw.
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