It's not often that I get lucky on my first try, so when it happens, I have to tell everybody. I love a good turkey burger. If you've had them, you probably realize there is a problem with that statement. A good turkey burger is a culinary unicorn. Nobody is willing to admit they exist, because nobody has ever seen one. Having seen my fair share of horses with horns glued to their heads, I wasn't sure I even wanted to try this. I randomly, and without thinking, recommended them for dinner.
Unicorn Burgers:
1lbs Ground Turkey
2tsp Franks Red Hot
2tsp Salt
2tsp Black Pepper
2tsp Cumin
1Tbs Worcestershire Sauce
1Tbs Melted Butter
Extra Virgin Olive Oil
Combine all the ingredients (except the olive oil) in a large bowl, roll into 1/4lbs balls, and press them into patties. Warm your skillet over medium heat. Once heated, add enough oil to barely cover the bottom of your skillet. You really only need enough to keep from sticking, and help sear the patty. Cook the patties for about 3 minutes on each side. When I make burgers of any kind, I prefer to use a two flip method. I cook the patties until the color has started to change about halfway through the patty, flip, and press the patty lightly. It should open up a little on the cooked side, and keep it flat. DO NOT smash the patty flat. The resulting piece of crispy leather will be pretty inedible. Once the other side is done, flip again to complete the cooking, about another minute.
Add any cheese or toppings you like. For these, I recommend some thinly sliced avocado, jalapeno, provolone cheese, lettuce and tomato. The only thing left to do is enjoy.
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