Friday, June 22, 2012

The best turkey burger ever!

It seems like most of the blogs I follow are written by vegetarians, or even vegans. They are better than me. I used to be a vegetarian but then I fell in love with a Texan and it was all over. I'd always saved a tiny spot in my life for meat anyway, like a hidden internal flask, for traveling. When you're in another country I feel it's important to open yourself to all things which includes the food. I was once in the mountains in Spain and followed a little sign with a bed on it, until I came across a house owned by a farming couple who rented out rooms to those ramblers in the mountains. They brought me homemade bread, currant jam, and home-cured prosciutto. From their own stove, their own land, their own pig. What a beautiful thing to do for a stranger.

Besides, when I was in Hungary the only vegetarian thing I could find was deep-fried cheese.

Thus I have become mostly unabashedly meat-eating. And this is the best turkey burger I have ever eaten. Normally I make some cole slaw to put on top and some curry mayo, but this time I did sautéed red cabbage with balsamic vinegar, sprouts, japanese mayo and yes, that's ketchup oozing out. I love ketchup.

The Best Turkey Burger, with slapdash measurements because that's how I cook

2-1/2 lbs.(or thereabouts) ground turkey (organic and free-range if you can find it)
1/4 cup Panko breadcrumbs
2 eggs lightly beaten
1/4 cup minced onion
1 clove minced garlic
Two generous splashes of Worcestshire sauce
One generous splash of soy sauce
Dash of parsley
Dash of Old Bay seasoning
1/2 teaspoon salt
Dash of fresh ground black pepper

Put all ingredients in a bowl and mix goopily with your hands. Form some patties, and they won't shrink down so make them the same size as your buns. Cook them in a skillet over medium heat with some oil, until they're cooked through. Toast some buns, choose your condiments, inhale.

The red cabbage is just slivered red cabbage sautéed slowly in olive oil, with a couple dashes of balsamic vinegar, lots of salt and pepper, and black mustard seeds. In the background is also raw zucchini salad, which is just zucchini slivered with a peeler mixed with olive oil, lemon juice, salt and pepper. We also had corn on the cob with lime and salt.

That was a good meal.

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