Even though I did not cook a Thanksgiving meal, I did end up with a whole frozen organic turkey, courtesy of my mom. Instead of roasting the entire thing just for my husband and I, we decided to be brave and butcher it!! So, last night hubby and I rolled up our sleeves and 45 minutes and some serious wrangling later, we had two big Renaissance-fair style turkey legs (for later) and lots of ground turkey that I personally manufactured using an old-style manual meat-grinder (yes, they still make those!).
Now, personally I find turkey to be a bit bland and dry, so to kick things up a notch, I decided to try making turkey burgers using basically a ground lamb-kebab recipe that I would normally use – with lots of onion, cilantro and other seasonings. They came out so good, that I ended up using the entire batch of ground turkey to make more burgers and freeze for later!
To make about 8 large burgers, you will need:
1.5 – 2 lbs ground turkey
1 medium red onion, very finely chopped (preferably in a food processor or meat grinder, if you have one)
1 bunch cilantro leaves, finely chopped
2 cloves crushed garlic
1 tablespoon ground coriander
1 tablespoon cumin
1 tablespoon salt
1 tablespoon cracked black pepper
4 tablespoons olive oil (plus extra for frying)
Mix all of the ingredients together until well incorporated. Take a large spoonful of the mixture and roll in your hands to make a ball, then squish down into a patty. Grill or fry in olive oil (or ghee) until browned on both sides and juices run clear. Serve inside a whole-wheat pita pocket!
For toppings, any of the below ideas work great together or separately:
Greek-style – with tzatziki sauce (plain yogurt, crushed garlic, dill, chopped cucumber)
Crunchy-style – sliced cucumber, tomato and red onion
Armenian-style – sumac, finely sliced red onion, chopped fresh cilantro