I’ve always been a bit squeamish about meat. Did you ever get that vein that just snaps back at you? Ok. I should not be writing this unappetizing sentence sabotaging my efforts. But really, haven’t we all had those moments? I lose my composure when I see cartilage or what Anthony Bourdain might call “the nasty bits.” I truly think I have a vegan side waiting to come out. But I do think food should please and be clean and easy to eat. It shouldn’t repulse and shouldn’t involve wrestling. I have seen too many people gnaw on chicken wings, face covered in orange sauce that dries and has that pasty, clown look. That’s because they fight with their food to eat those little nasty bits and skin. Cringe here. This is why I love turkey burgers.
Yes, I say a little prayer for the turkey that gave its life to feed me. I do. Laugh here. But I do. I’m even worse when I cook chicken soup because I pet the chicken repeatedly and say sorry. But I’m grateful for turkey protein that is lean and good for me with minimal nasty bits. What I didn’t know is just how awesome it is when you add spices to a turkey burger. Unlike the beef burger, the spices really come through.
See. No nasty bits here. I’ll spare you the long list why turkey is healthier than beef, but I know you’ll click this link: cancer and beef.
Now that I’ve scared you and grossed you out, let me tell you how yummy this turkey burger recipes is. The problem with most turkey burger recipes, I find, is that they add bread crumbs or some odd, flavorless additive. Why? Why would you do this to perfectly fine ground turkey? I’m all about flavor. So one day when I was tired of eating the same turkey burger that I didn’t like so I just looked in my pantry and threw together a whole bunch of spices that I happen to like: oh, yes, cardamom, cumin, garlic powder, mmm…coriander and paprika stood out immediately. They give my spice cabinet that smoky smell that I love. I threw it all in and added a few others and the turkey burger turned out so good I decided to write it down. You’ll find some of these spices in chili, barbeque rubs and other ground meat dishes. I liked it so much that I have managed to apply it to at least four other recipes.
For the bun I recommend Canyon Bakehouse. They just taste so good and they are gluten-free, of course. I love the fluffiness and softness of their buns.
1/2 lb organic ground turkey
2-5 tbsp. coconut aminos or soy sauce
1/4 tsp. garlic powder
1 tsp. paprika
1/2 tsp. cumin
1 tsp. coriander
1/4 tsp. cardamom
1/2 tsp. chili flakes
1/4 tsp. ginger
1. Portion 1/2 lb. of organic ground turkey and mix in all spices.
2. Pour coconut aminos over the turkey, then blend by mixing by hand.
3. Form patty and let marinate for 20 minutes.
4. Grill or bake to your liking.