I’ve been craving a turkey burger from Good Stuff. Hands down the best burger place on Capitol Hill (or in DC for that matter). Sorry, Five Guys fans. While I have Spike Mendelsohn’s Good Stuff cookbook and love it, the turkey burger recipe is not my favorite. I’m not crazy about fruit in my meat and his has apple and mango chutney. While the burger is delicious at his restaurant, I’d rather not make it.
So here goes my own version of the perfect turkey burger. It’s adapted from the Pioneer Woman, minus the pesto (which would probably be delicious!). I kept it simple with my favorite toppings – avocado, tomato, goat cheese, and dijon. Feel free to add your own twist. I also did English muffins and the Pioneer Woman used bagels, so be creative!
The most important tip is the egg and spices. The egg will bind the meat and keep it moist, which is especially important for turkey. Turkey has a bad rap of often being dry. For sides, I served the burgers with roasted red potatoes (quarter, toss in olive oil, rosemary, salt and pepper and roast for 30-40 minutes at 400 degrees).
I also served a side salad with strawberries and fig infused balsamic vinegar.
- Whole wheat buns (I used English muffins)
- Goat Cheese
- 1 pound ground turkey
- 1 teaspoon Kosher Salt
- Lots of black pepper
- 4 dashes hot sauce (I used Sriracha)
- 1 egg yolk
- Mixed greens for topping
- Dijon mustard for topping (optional)
- Tomato slices for topping
- Avocado for topping
Toast buns/english muffins.
Combine turkey, salt, pepper, Sriracha, and egg yolk in a large bowl. Knead together with your hands, then form into four patties.
Heat a little butter in a pan. Cook the burgers on both sides until done, with no sign of pink in the middle, at least 4-5 minutes per side.
To serve, spread a good amount of goat cheese on each half. Place the burgers on the bottom half, then top with tomato slices and avocado. Sprinkle a little salt and pepper on the avocados, then place the top half on the bottom half, and smush it together.