see url Every month I look forward to my Daring Kitchen challenges, and this month I was super excited when I opened up the Daring Cooks challenge. The Daring Cooks’ February 2012 challenge was hosted by Audax of Audax Artifex & Lis of La Mia Cucina and they chose to present Patties for their ease of construction, ingredients and deliciousness! We were given several recipes, and learned the different types of binders and cooking methods to produce our own tasty patties!
http://logansquarebeerfestival.com/fee/premarin-1.25-side-effects/ While browsing their suggested recipes, I came across a California Turkey Burger and I knew that was the patty for me! I love avocado with my burgers, and although my grocery store has been out of alfalfa sprouts for months (so they told me the day I needed them), I went ahead without them. I know they would have made it a better burger, but it was still so good! Ground turkey can be hit or miss on flavor, and sometimes a bit dry, but if well seasoned it is a great alternative to beef burgers (even though I love those too!)
source site I varied my version from the original, but not by too much. I added crumbled bacon to the patty mixture, and omitted the onions. I loved the sauce – a different variation of my favorite condiments and a great compliment to the burgers. I will definitely be making these again, as well as some of the other wonderful patties that these ladies shared with us! Thanks again Lis and Audax for a great challenge!
¼ cup ketchup
½ Tbsp Dijon mustard
½ Tbsp fat-free mayonnaise
¼ cup finely chopped shallots
¼ cup dry breadcrumbs
1 teaspoon salt
1 Tbsp Worcestershire sauce
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
1 lb ground turkey breast
Red leaf lettuce leaves
Kosher dill pickles
Sliced red onion, separated into rings
1 avocado,cut into slices
½ cup alfalfa sprouts
Heat skillet or grill over medium-high heat.Prepare sauce and set aside.
To prepare patties, combine shallots and the next 7 ingredients (through turkey breast), mixing well. Divide mixture into 2 equal portions, shaping each into a 1/2-inch-thick patty. Place patties in skillet or on grill rack coated with cooking spray; cook 4 minutes on each side or until no longer pink in the middle.
Spread 1 tablespoon sauce on top half of each bun. Layer bottom half of each bun with 1 lettuce leaf, 1 patty, pickles, onion slices, avocado slices, and about 1/4 cup of sprouts. Cover with top halves of buns.