May 8, 2009
Kick Ass Super Bowl Turkey Burgers
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Every year I use the Super Bowl as an excuse to eat my favorite Giordano’s deep dish spinach pie. And I wasn’t planning for this year to be an exception. Unfortunately someone – cough cough boyfriend cough cough – guilted me into thinking I should cook and make something unique and “healthy.” Though I’m still not sure why or how it happened, I caved. It was probably that whole money thing, apparently we’re in some sort of recession.

I have several standby turkey burger variations, including my original teriyaki ginger patties and my goat cheese and spinach stuffed (so. good.). But those recipes are tired, so I went in search of a new spin. I stumbled upon – or typed “turkey burger” into the food network search – this recipe for Turkey Patty Melts with Grilled Onion Relish by one Mr. Bobby Flay.

Do you ever have those moments where you read through a recipe and miraculously have every. single. ingredient. This was one of those moments. Ok so I didn’t actually have rye bread. But who besides Jewish delis stocks rye bread?

Adapted Turkey Patty Melt with Grilled Onion Relish, or as I like to call it, “The Santonio Holmes is da Man Turkey Burger”

You should be lucky enough to already have:

1.5 lbs. ground turkey
Extra Virgin Olive Oil
Salt
Freshly Ground Black Pepper
Good quality bread of your choice (I used a crispy French loaf and dug out the middle)
Gruyere, sliced
Grilled Onion Relish (Scroll down)
Burger Bliss Starts Here:

1. Season the ground turkey with salt and pepper. Form into four large patties and brush with olive oil on both sides. Place on a heated grill and cook until no longer pink (5-6 minutes). If the burgers are still a little pink in the middle, don’t worry because they will cook more in a later step.

2. Lay out your bread and place a piece of gruyere on each, along with some onion relish. Top with burger and second slice of bread.

3. Brush the bread with olive oil and place back on hot grill. Grill for 2 additional minutes on each side.


Grilled Onion Relish

2 red onions, peeled and sliced
Extra Virgin Olive Oil
1/4 balsalmic vinegar
1 tablespoon honey mustard
Salt and Black Pepper
1 tablespoon chopped thyme*

Season onions with salt and pepper, brush with olive oil and place on hot grill. Grill 4-5 minutes on each side until showing charred grill marks. Meanwhile, mix vinegar, mustard and thyme in a medium bowl. Whisk in 1/4 cup olive oil. Toss grilled onions in dressing and let stand. I made my onions about an hour ahead of time and during that time they soaked up lots of vinegary mustard thymey goodness. I would recommend it.

*As soon as I smelled the thyme I realized it was the missing link in recreating the M. Henry egg sandwich. The next day I concocted two runny eggs with gruyere, salt, pepper and thyme on sesame toast spread with a little herbed goat cheese. It was too good. Don’t try it. You’ll become addicted, get high cholersterol and die.

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