Monday, July 1, 2013

New England Turkey Burger

Hey bloggers and friends! It feels great to be back. I decided that this weekend would be devoted to family and a little "me" time. It's not often that I take an entire weekend away from the blog, but when it does happen, it's much needed. I'm back though with a delicious burger recipe to set your taste buds into action.

I chose this recipe because it reminded me of my time in Massachusetts. I lived there for a couple of years. The best part of New England, you ask? The food and the weather. Nothing tops actual seasons. Then again, nothing tops the amazing food they serve up North! Come to think of it, I can't find challah bread down South to save my life, and that's a shame. Now, what makes this recipe New England would be the use of Vermont white cheddar cheese. If you can't find Vermont white cheddar cheese, any white cheese will do. After all, not all you readers hail from the USA, and your cheese selection may differ from ours. So, with that being said, let's head to the kitchen and then we will make our way outdoors to fir up the grill. Let's go!

Note: If Samuel Adams Summer Ale cannot be found, any other Summer Ale available can be used as well. No worries.

New England Turkey Burger
Serves 4

You will need:

  • 1 tablespoon olive oil
  • 2 cups thinly sliced onion 
  • 3/4 cup Samuel Adams Summer Ale
  • 1 pound ground turkey 
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper 
  • Cooking spray 
  • 1.5 ounces reduced-fat Vermont white cheddar cheese, shaved
  • 4 teaspoons canola mayonnaise 
  • 2 teaspoons whole-grain mustard
  • 4 (1 1/2-ounce) hamburger buns, toasted
  • 4 small green leaf lettuce leaves
  • 4 (1/4-inch-thick) slices tomato


  1. Heat a large skillet over medium heat. 
  2. Add oil, and swirl. 
  3. Add the onion, and cook 7 minutes or until tender, stirring occasionally. 
  4. Add the beer, and bring to a boil over medium-high heat, then reduce heat. 
  5. Simmer for 20 minutes or until the onion is golden and the liquid almost evaporates. 
  6. Stir occasionally, then let cool.
  7. Preheat the grill to medium-high heat.
  8. Remove the 1/4 cup onion mixture from pan and finely chop. Combine the chopped onion mixture and the turkey. 
  9. Divide mixture into 4 equal portions, then gently shape each into a 1/2-inch-thick patty. 
  10. Press a nickel-sized indentation into the center of each patty. Sprinkle with salt and pepper. 
  11. Place the patties on grill rack coated with cooking spray. 
  12. Grill for 5 minutes, turn the patties, then grill for 3 minutes. 
  13. Top with cheese, the grill 1 more minute or until cheese melts and the turkey is done.
  14. Combine the mayonnaise and mustard. 
  15. Spread 1.5 teaspoons of the mayonnaise mixture on the bottom half of each bun. 
  16. Top each burger with 1 lettuce leaf, 1 tomato slice, and 1 patty (or with whatever your preference of condiments may be). 
  17. Divide the onion mixture evenly among servings, then top with the top halves of the buns.
  18. Enjoy!

Well, thank you for joining me on my first day back from a great weekend. I'll be back tomorrow (for sure) with another tasty recipe. Stay tuned, and until then, happy blogging to all!