After a trip to Target (yogurt, protein bars and ground turkey) and a forgettable workout, I sped home switching between looking at the road and doomsday sky. The rain started to pick up after I saw the sign for my exit ramp on the expressway. A 7-yard sprint was the last event in my Monday pentathlon. I narrowly dodged the sideways rain and hustled inside to start dinner.
I fired up the cast iron skillet. Then added diced onion, a beaten egg, breadcrumbs and some grilling seasoning to the turkey meat before mixing with my hands. The skillet was hell hot and the burgers were ready to go.
In my haste and hunger I made a few massive burgers, which ended up being halved to ensure they cooked fully and didn’t send me to meet Moses or St. Peter.
Turkey burgers present some challenges that beef doesn’t:
There is no medium rare for turkey.
Turkey is leaner, and that means less moist. That’s why I add the egg and onions.
There isn’t a ton of flavor in the bird, so it’s a chance to get creative. I went tame tonight: Grilled onions & mushrooms with some basil and pecorino.
Other options abound. Pick a cuisine: Asian, Mexican, Italian, Indian. Blank canvas with turkey burgers.
Since this could’ve been my last meal, naturally, I opted to serve mine on a warmed tortilla, but you do you.
28 tortillas left. #Tortillachallenge