I may have said this before, but in case you didn’t catch it, I live with a meat-and-potatoes kid. BF pretty much has red meat and tubers flowing through his veins. At first, our cooking styles made meals for two difficult. He wanted nothing to do with my fish-eating tendencies or my skinless chicken recipes. I didn’t eat much red meat growing up (besides the awesome meatloaf recipe I’m using tonight!), and didn’t know chuck from sirloin.
To reassure you that I’m not just saying this, the first time I tried to cook for BF back in college, I chose chicken-fried steak — something he really enjoyed. Naturally, I went to Safeway, picked up two, inch-thick top round steaks.
For chicken-fried steak.
Needless to say, I couldn’t pound those thin enough (come on, I was using a soup can for lack of a tenderizer or even a hammer), and it was a disaster. The steak was actually cooked medium rare on the inside, but chicken-fried steak it was not.
Anyway, after 3ish years living together, we’ve made some compromises in the kitchen. I am learning cuts of cow — on New Year’s Eve, I made some badass New York Strip steaks in one of my new cast iron skillets (even while intoxicated). BF is slowly coming around to my lean meat ways, although he won’t budge on the fish … which is why I have nearly 2 pounds of ahi tuna just sitting in our freezer. I digress (RAGE).
Turkey burgers were always kind of silly to BF. Why substitute something like turkey for the deliciousness that is a red meat patty? See, he had never experienced the well-made turkey burger. His prior experiences were all dry, flavorless hockey pucks.
And then he met MY turkey burgers. He gave me props post-meal last night: “I gotta hand it to you, you make some good turkey burgers.”
Yeah, I silently did a fist-pump as I scraped the Foreman. Mom_D always told me to be a gracious winner 😉
1-1.5 lb ground turkey
6-8 drops liquid smoke (if you do not have this in your pantry … what are you waiting for? It’s magic in a bottle)
1-1.5 tsp Worchestershire sauce
1/2 tsp freshly ground black pepper
1/2-3/4 tsp garlic powder
1-1/2 tsp dried parsley flakes
Combine all this in a bowl and work with your hands until it’s evenly mixed. It’s going to be kind of wet — that’s okay. I let it sit in the bowl on the counter for about 20-25 minutes to let the flavors develop, and let the meat come closer to room temperature.
Form into patties (we made 4 with 1.1 lb turkey), and salt just prior to cooking. No joke here — right before you put that bad boy on the heat. (See here for why). I cooked two patties at a time for 5 minutes on the Foreman. If I’d been using the grill pan, I would have gone probably 3-4 minutes/side.
I pulled the patties, sliced up some cheese, and topped them before covering them with foil so the cheese would get melty. Slap those on some Arnold whole wheat sandwich thins, add condiments/veg, and you have what we ate last night.
The ingredient amounts are intentionally flexible. We like lots of garlic and pepper, so I added a decent amount of those.
steak image from Stefano A’s photostream
tuna image from Yandle’s photostream