I had a home-cooked turkey burger with oven-fried potato chunks and Nestle Quik for dinner tonight. I've always wondered how to make great turkey burgers, but have not yet discovered the secret. These were good, but turkey tends to get dried out and flavorless on the grill. This turkey burger was nestled in a toasted whole-wheat bun with a few slices of asiago cheese, but some onion chunks or maybe a buttery glaze would have helped to retain flavor better. Of course, it doesn't make sense to grind up turkey and expose it to high heat when it is so tasty roasted with some butter and herbs. Another instance of attempting to make food healthier and faster at the expense of flavor, I suppose.
The potatoes were quite flavorful and simply prepared- roasted in small chunks and sprayed with oil until nicely browned. My uncle used some sort of peeled yellow potato, which resulted in a creamier texture and more interesting flavor than an ordinary baker. It could have been improved by mixing in garlic shredded with a microplane grater as the potato chunks cooled. Alas, not everyone loves garlic quite that much.
The Quik was a nice addition to the meal, in a back-to-childhood sort of way. If there had been no Quik, a light beaujolais or gamay would also have been acceptable choices to balance the poultry flavors and cleanse the palate.
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2 comments:
Yeah, poultry burgers are tough. Rachael Ray says the secret is mixing in onion and possibly some cheese and herbs to help keep the meat moist while it cooks. For what it's worth...
Yeah...Around here, I feel awkward about butting in about my food choices, because they are different from what my hosts are used to. But turkey, by itself, is so icky.
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