I've been substituting lean ground turkey for beef in chili and pasta sauces for some time. But until I tried this open-faced sandwich, I seldom had used it in burgers.
If overcooked, the lean meat can become dry.
One way to reduce the chance of that happening is to add onions and a bit of cream to the burger mixture. Yes, that puts back some of the fat, but it doesn't take much cream to do the job.
Topped with sauteed Spanish onions and resting on a brioche bun, this burger takes on an elegant air.
Carol Mighton Haddix writes for the Chicago Tribune.
Open-Faced Turkey-Onion Burgers
4 servings -- Total time: 35 minutes
Make sure not to overmix the turkey and seasonings; overmixing will toughen the burgers. Look for brioche buns in area bakeries, or use other rolls, such as kaiser or onion.
2 tablespoons olive oil
1 large Spanish onion, sliced
1 pound ground turkey
1/2 cup half-and-half
4 green onions, minced
1/2 teaspoon salt
1/4 teaspoon each: dried thyme, freshly ground pepper
1 tablespoon plus 1 teaspoon mayonnaise
2 brioche rolls, split, or other rolls
lettuce leaves, tomato slices
Heat olive oil in a large skillet over medium heat; add onion. Cook, stirring, until onion slices are softened and caramelized, about 20 minutes.
Meanwhile, gently mix the turkey, half-and-half, green onions, salt, thyme and pepper. Form lightly into 4 thick patties.
Heat a grill pan or skillet over high heat; reduce heat to medium-high. Add patties; cook until lightly browned on one side, 6 minutes. Turn; cook until browned and cooked through or until an instant-read thermometer reads 170 degrees, about 6 minutes.
Spread mayonnaise on each bun. Place lettuce leaves on each bun; top with patties. Top with tomato slices. Mound caramelized onion on each.
Per serving: 401 calories; 26 grams fat; 6 grams saturated fat; 95 milligrams cholesterol; 16 grams carbohydrate; 26 grams protein; 521 milligrams sodium; 1 gram fiber
Recipe and analysis from the Chicago Tribune
Open-faced turkey-onion burgers