Dinner in Minutes
Give your chef’s knife a rest: This is a mix-and-shape recipe.
Serve over salad greens or with warm whole-wheat pita breads cut into quarters, plus your favorite condiments.
Serve over salad greens or with warm whole-wheat pita breads cut into quarters, plus your favorite condiments.
Servings:
Ingredients
- 1/3 cup full-fat plain Greek yogurt
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon granulated garlic (garlic powder)
- 1 teaspoon whole-grain mustard (may substitute Dijon mustard)
- 1 1/2 teaspoons fish sauce (may substitute Worcestershire sauce)
- 1 pound ground turkey, preferably dark meat
- 2 teaspoons canola oil
- 2 tablespoons honey
- 1/2 to 1 teaspoon Spanish smoked paprika (sweet or hot pimenton)
- Salad greens, for serving (optional)
- 2 whole-wheat pita breads, warmed, for serving (optional)
Directions
Combine
the yogurt, 3/4 teaspoon of the salt, the pepper, garlic powder,
mustard, fish sauce and ground turkey in a mixing bowl. Gently mix with
your clean hands. Shape into 8 balls of equal size, which will be soft.
Heat the oil in a large skillet over medium heat. Once the oil shimmers, add all the ground turkey balls so they are not touching each other, flattening them slightly into patties. Cook for 3 to 4 minutes until lightly browned on the bottoms, then turn them over and cook for about 3 minutes on the second sides, until nicely browned.
Reduce the heat to low; partially cover the pan and continue to cook the burgers for an additional 2 minutes or so, until they are cooked through (at the center, registering 165 degrees on an instant-read thermometer), and firm to the touch.
Meanwhile, whisk together the honey, smoked paprika (to taste) and the remaining 1/4 teaspoon salt in a small bowl.
Uncover the burgers and brush the tops of each one with the spiced honey. Cook for 30 seconds or so — just long enough for the honey glaze to set and melt a little into the pan.
Serve as you wish, either atop salad greens or tucked into the warm, quartered pita breads.
https://www.washingtonpost.com/recipes/mini-turkey-burgers/16823/?utm_term=.8d49664985ea&wpisrc=nl_recipes&wpmm=1
Heat the oil in a large skillet over medium heat. Once the oil shimmers, add all the ground turkey balls so they are not touching each other, flattening them slightly into patties. Cook for 3 to 4 minutes until lightly browned on the bottoms, then turn them over and cook for about 3 minutes on the second sides, until nicely browned.
Reduce the heat to low; partially cover the pan and continue to cook the burgers for an additional 2 minutes or so, until they are cooked through (at the center, registering 165 degrees on an instant-read thermometer), and firm to the touch.
Meanwhile, whisk together the honey, smoked paprika (to taste) and the remaining 1/4 teaspoon salt in a small bowl.
Uncover the burgers and brush the tops of each one with the spiced honey. Cook for 30 seconds or so — just long enough for the honey glaze to set and melt a little into the pan.
Serve as you wish, either atop salad greens or tucked into the warm, quartered pita breads.
https://www.washingtonpost.com/recipes/mini-turkey-burgers/16823/?utm_term=.8d49664985ea&wpisrc=nl_recipes&wpmm=1
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