What’s In The Bag: Turkey Burgers with Beet Relish
EVENT: Cooking From Kate’s Bag
IN KATE’S BAG: Ground Turkey, Beets, Fresh Corn, Red Onion
MY ADDITIONS: Fresh Dill, Lemon Juice, Chives
MENU: Dill Turkey Burgers with Pickled Red Onion and Beet Relish; Sweet Corn with Chive Butter
In our second day of cooking from your bags, I opened Kate’s. Hers also contained a lot of summer stuff, but at the center was a new vehicle for serving it: ground turkey. I was glad, since I’ve always been more enthusiastic about making chicken or turkey burgers over the standard beef. Five or so years back, during summer no less, I remembered using fresh dill to add extra flavor to my turkey burger for a casual weekend night dinner, and my friend Jessy still raves about it to this day. Since beets go well with dill, I decided to use them as a condiment rather than a centerpiece, pairing them with quick pickled onions in a punchy relish.
Though the french fry is the obligatory compliment in a restaurant, when grilling burgers at home during summer, there always seems to be a corn cob to round out the meal. My mother and I usually drench ours in basil butter, but since I had some chives on hand, I used those.
From my kitchen, with a bag full of seasoned suggestions, to yours,
Phoebe, THE QUARTER-LIFE COOK
Dill Turkey Burgers with Pickled Red Onion and Beet Relish
Makes 2 (very large) burgers
For the burgers:
2 tbsp minced red onion
1 garlic clove, minced
1 tbsp finely chopped fresh dill
1 tbsp mayonnaise
1 tbsp Dijon mustard
1 tbsp lemon juice
1/2 tsp salt
1lb light meat turkey
For the relish:
1 tbsp dill
1 tbsp pickled red onion (recipe to follow)
2 tbsp finely diced beets (see Red Flannel Hash Recipe for roasted beets)
In a skillet, sauté the onion and garlic in a little oil until fragrant and translucent, about two to three minutes. Remove all bits from the pan and transfer to a medium mixing bowl.
Toss together the onion mixture, dill, mayo, mustard, lemon juice, and salt. Add the turkey meat and with clean hands, mix it together with the other ingredients. Make sure not to over work the turkey. When the meat mixture is well incorporated, form it into two or three patties, depending on your desired burger size. If you have the time, chill in the refrigerator for twenty minutes or so. This can be done up to a day ahead.
Heat a few tables of olive oil in the skillet—enough to coat the bottom—and get it nice and hot. Add the burgers (in batches if necessary) and cook on both sides until brown and cooked through, about 5 minutes per side.
Serve immediately open faced, on a toasted bun, or with a mixed green salad and top with the relish and a pickled onion round or two. Dill mayonnaise or crème fraiche would be a nice compliment as well.
1 small red onion, peeled and sliced into thin rounds
¼ cup cider vinegar
2 tbsp sugar
½ tsp salt
Combine the vinegar, sugar, and salt in a small saucepan over medium heat. Bring to a boil and simmer for two minutes, until the sugars have dissolved.
In a small bowl, pour the pickling liquid over the onion rounds. Allow to sit for 10 to 15 minutes. Remove onions from liquid and pat dry. Transfer to a jar or Tupperware container, toss with a touch of olive oil and a sprinkle of salt and store until time of serving. Hold onto the liquid for another use.
Sweet Corn with Chive Butter
Makes 2 servings (can easily add another ear or two of corn)
2 ears of corn
2 tbsp butter
2 tbsp snipped chives
Bring a large pot of salted water to boil. Blanche the corn for a few minutes, until the kernels turn a beautiful bright yellow (be careful not to overcook). Remove immediately to an ice bath or run the cobs under cold water to stop the cooking. Set aside on a platter.