Turkey & White Bean Burgers
Top these burgers with tomato and thinly sliced red onion. In place of ketchup, try a tangy honey mustard
April 8th, 2012
Excerpted from Cooking New American by Fine Cooking Editors
Excerpted from Cooking New American by Fine Cooking Editors Copyright © 2004 by Fine Cooking Editors. Excerpted by permission of The Taunton Press. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
- ½ cup canned small white beans (cannellini are also fine), rinsed and drained
- 3 tablespoons olive oil
- ½ cloves garlic, minced
- 2 tablespoons finely diced red pepper
- 3 tablespoons plain dried breadcrumbs
- 1½ teaspoons Worcestershire sauce
- 1 large egg
- 1 tablespoon thinly sliced chives
- ½ pound ground turkey
- Kosher salt and freshly ground black pepper
- 8 slices (½ inch thick) good country bread (like ciabatta), toasted
In a large bowl, combine white beans, 1 tablespoon olive oil, and garlic. Using a fork, lightly smash beans and mix with oil and garlic until blended.
Add next five ingredients and mix until blended.
Crumble ground turkey and add to bowl, along with ½ teaspoon salt and pepper. Gently mix with a fork or your hands until just blended; don't overmix or burgers will be tough.
Fill a medium bowl with water, moisten your hands, and shape meat into four patties about 3 inches in diameter and ¾-inch thick.
Heat remaining olive oil in a large nonstick skillet over medium heat. Cook burgers until browned, 4 to 5 minutes. Flip burgers and continue cooking until they're firm to touch and register 165°F on an instant-read thermometer, another 5 to 8 minutes. Serve immediately on toasted bread.