Friday, October 26, 2007

Where's the beef? Not here!

No one....wait, make that NO ONE...loves a good hamburger more than I do. Locally, I totally get off on the beefy discs served up at Castagna (the best...and the fries...holy shit!!) and new entrant Cava over on SE Foster. But since I get most of my beef burger on at those and other spots, at home w and I are huge fans of the occasional turkey burger, of course grilled over some charcoal year 'round. But you can't just go and buy some ground turkey at your local market, flatten a few burgers out, cook the shit out of it, and expect any sort of reward.

Turkey, as I hope everyone knows, is a culinary vehicle that needs other tasty bits along for the ride to give it some flavor interest. Imagine your thanksgiving bird with no herbs, salt, or pepper, just slapped down on the table all pale and unappealing. Same goes for t-burgers. On the other hand, you don't want to do to throw too much paint on that blank canvas or you'll end up with a very unappealing mess, the edible equivalent of a Jackson Pollack painting (okay, I admit it, I just don't get his stuff. I can't believe a paint laden five year old throwing a temper tantrum couldn't come up with something close.), with no turkey flavor showing under the culinary confusion. So with that, may I humbly suggest the following all-to-easy, and oh-so-satisfying, solution. I paired mine with a green salad and my beloved roast fingerling potatoes.

Chopper's Favorite Turkey Burger
makes 3 burgers

1 pound ground turkey, preferably all dark meat
3 tablespoons barbeque sauce
3/8 teaspoon garlic powder
Salt and pepper
Good buns....they're worth it, okay? Besides, the rest is so cheap, it's worth the upgrade!

In a medium bowl mix ground turkey with barbeque sauce and garlic powder. Form 3 patties about 1/2" thick. Liberally salt and pepper both sides. Grill over high for about four minutes per side for medium (medium rare turkey burgers are not too appealing, but also neither are overdone hockey pucks). When done to desired doneness, remove from heat and let rest on a plate, loosely covered with foil. While burgers rest, toast buns over fire.

The rest is up to you, as turkey burgers take well to all the usual beef burger condiments!


tommy said...

Sorry if I seem a little sensitive about this, but... As a former art major (and former practitioner of abstract expressionist painting), I can't help but take issue with the "My five year old could do that" argument. Your five year old, no matter how talented, could in fact NOT do what Jackson Pollock did. I know, as I've seen my share of art produced by five year olds. They're wonderful people to be sure, but they are not the heirs of the New York School. Pollock and his ilk, I assure you, were classically trained artists with talent and vision to spare. Their work may not be for everyone, but its value cannot be disputed.

Apart from your slants at the avant garde, I do enjoy your blog, and I agree with you on the issue of turkey burger flavor.

Suzanne said...

Bruce, were those duck fat potatoes? They looked good enough to be them!
BTW duck fat brussels sprouts are back on the menu @cafe wonderland (you know), potatoes can't be far behind!

bb said...

Tommy- Totally appreciate your comment, but it still misses for me, which I'm sure speaks more to me than the painting.

Hi Suzanne! No, unfortunately not duck fat, because you guys have it all at Castagna....I'll be in soon for my share!!!