*ETA: Gluten Free on a Shoestring Bakes Bread is now available! And the buns from the book that I used in this recipe are reprinted on the blog now! Click for my recipe for Gluten Free Hawaiian Rolls.
[pinit] This … is a mostly baking blog. Ditto for my cookbooks. But every once in a while, there's some cooking that goes on that just will not be silenced. Something I turn to again and again, and have my kids begging for with the intensity they usually reserve for, say, super fudgy brownies. I have officially made these Southwest Turkey Burgers no fewer than 10 times in the last 3 weeks. And my shameless repetition is not just because I am trying to cope with my enthusiasm for sharing Gluten-Free on a Shoestring Bakes Bread by baking my way through the book, chapter by chapter, and I need something to put in the rolls in Chapter 6.
Such behavior demands that I share the recipe with you. It's adapted from/inspired by a recipe on my friend Melanie's blog, since she introduced me to the concept … that a turkey burger could actually be intensely delicious. Who knew? Hatch chiles are much milder than jalapeños, and they should be relatively easy to find (and cheap!) right now. I love finely minced jalapeños as much as the next girl, but I'm such a wuss that when I manipulate them enough to remove the seeds and ribs, my fingers burn for hours afterward. But you can absolutely use them if that's what you can find. The salty feta cheese can also be replaced by cotija cheese, which is what I use sometimes with great results.
I serve these turkey burgers pretty much straight up on a bun, since the cheese and spices in the burgers themselves are so perfectly balanced. Even if you think your family won't go for a turkey burger, since they tend to be a poor excuse for a burger (much like most veggie burgers, except not mine), give these a try. And anyway when the new book comes out, you might just find yourself looking for excuses to make gluten free bread, too. Why not start practicing now?
Southwest Turkey Burgers
4 egg yolks (120 g total)
4 tablespoons chopped fresh parsley
2 cloves garlic, peeled and minced
1 small red onion, peeled and diced
1 medium Hatch chile, seeded, ribs removed and minced
2 teaspoons smoked Spanish paprika
1 teaspoon ground cumin
1/4 teaspoon kosher salt
8 ounces feta cheese, crumbled
2 pounds ground turkey (preferably dark meat)
Gluten-Free Hawaiian Rolls, for serving
If you are grilling the burgers, grease the grates of your grill and preheat it to between medium-high heat (about 375°F ). If baking the burgers in the oven, preheat your oven to 350°F, line a rimmed baking sheet with aluminum foil and grease the foil with cooking oil. Set the baking sheet aside.
In a large bowl, place the egg yolks, parsley, garlic, onion, chile, paprika, cumin and salt, and mix to combine well. Add the feta cheese, and mix gently to combine. Add the turkey, and mix gently until the other ingredients are evenly distributed throughout the ground meat. With wet hands, divide the meat mixture into 8 portions and form into patties that are about 1/2 inch larger than the bun on which you are serving them.
If grilling the burgers, cook them for about 7 to 8 minutes per side. If baking the burgers, place the burgers on the prepared baking sheet about 1 inch apart from one another and bake for about 30 minutes or until the juices run clear. Remove the burgers from the grill (or the oven), cover with foil and allow to rest 10 minutes before placing each burger on a bun and serving.
Inspired by Mel’s Kitchen Cafe.