Apple in a turkey burger?
I had to see what this was about when my husband and I were eating at a restaurant one time. The menu said the turkey was ground in-house and mixed with apple, parsley, and a house seasoning. It turned out to be the best turkey burger either of us had ever had.
I tried to replicate this version at home once using my own combo of spices in place of the house seasoning and let’s just say there’s a reason you haven’t seen it on this blog.
Funky weird in a bad way.
But somehow that experience led to this brain child of a recipe. Instead of apple there is red pepper, instead of parsley there is parmesan, and instead of house seasoning there are dried Italian herbs.
And instead of being funky weird in a bad way, it’s totally awesome in a good way.
Turkey meat is much leaner than beef so turkey burgers can become really dry. I’ve had my share of dry, not-so-appetizing turkey burgers but with the burger at the restaurant, I noticed how the apple gave it moisture so it had that juicy burger touch.
That’s exactly the purpose of the red pepper in this recipe. It keeps the meat moist so you don’t feel like you’re eating a stale biscuit instead of a burger.
This is a great weeknight meal you can make in a jiffy!
Italian Turkey Burgers; Recipe or Not
- 1 lb. ground turkey
- 1 clove garlic, finely diced
- 2 T finely diced red pepper
- 2 T parmesan (plus an extra pinch for good measure)
- 1 1/2 t. dried Italian herbs (I have a combination that came with my spice rack, otherwise use your favorite Italian herb or combination of herbs)
- pinch of salt & pepper
- 1 egg
- burger buns
- spinach or lettuce
- slices of red pepper
- slices of mozzarella
Combine the ground turkey, garlic, red pepper, parmesan, Italian herbs, salt, pepper, and egg until everything has been evenly distributed. Heat non-stick pan with a little vegetable oil or grill to medium heat and form burger patties, makes 4 patties. Once the pan or grill is heated, cook the burgers for about 5-7 minutes or so on the first side, it should be dark golden brown, then flip. Cook for another 5-7 minutes or so on the other side until it is also dark golden brown and the juices run clear. Make sure the meat is fully cooked before serving (no pink!). When in doubt, use an instant read meat thermometer to make sure it’s at 165º or cut into the center of a patty and check to make sure it isn’t pink inside.