These juicy, cheesy, flavorful turkey burgers are the perfect centerpiece for a 21 Day Fix approved cookout!
Holy turkey burgers, Batman! You guys are going to love these and do you know why?
Because I have a secret.
It’s the secret to absolutely delicious, crap-ton-of-oil-not-needed, caramelized onions and they make this burger so. freaking. good. They may be a little different from your run-of-the-mill caramelized onions, but only because this ingredient makes them even better. I know, you want to know what it is, right?!
Dun dun duuuunnnn….. it’s balsamic vinegar!! Oh, you knew? So I spoiled it with the title, huh? Ah well. This is still one tasty burger, peeps and if you’re anything like me, you are really feeling your grill right now. <3<3<3
I feel like that just got weird. Did that just get weird?
Anyway, I know, what you’re thinking: You’ve been burned by dry, flavorless turkey burgers before, and you’re just not sure if you can handle another disappointment, right? Well, I do have a few tricks up my sleeve that might just help in this area…
I want to start off by saying that I played and played with the seasoning of this burger, I wanted it to be relatively simple, yet flavorful. I didn’t want any particular flavor to overpower, because I wanted those glorious onions to be the star of the show. And they so are. Gawd those onions are good. But I digress… me and the fam LOVE the way these turned out and the amount of seasoning in them. To me, they’re spot on and just perfect, but your taste buds just might be different than mine and that’s ok!
Sooo… here’s my tip of the day: Anytime you’re making burgers (or meatballs or even meatloaf, for that matter) ALWAYS (seriously always) make a small little patty to cook up in a skillet so that you can check your seasonings. That way, you’ll know EXACTLY what it’s going to taste like and can adjust a bit if necessary. Once I started doing this, I never again made a flavorless meat-anything.
So onto the “how to make sure your turkey burgers aren’t dry” portion of the program:
- Add some finely chopped (or even pureed) veggies into the mix. In this case I added some (more) onions, but bell peppers, mushrooms or zucchini also work well for this. What happens is as the veggies cook, they slowly release their own liquid into the meat, adding flavor AND moisture. Boom!
- The other thing that is super-important is to not overcook them. I realize that this sounds like a “duh” statement, but it can be easy to do. The best way to be sure that you don’t overcook them is to get yourself an instant-read thermometer and cook those puppies until it says 165 degrees and no longer. They’ll be perfect every time.
Ok, so here’s a quick rundown on what your amazing onions should look like through the different steps:
So it’s definitely time to bust out that grill and make these burgers, am I right?! Oh, there’s snow on the ground where you are? That’s ok, put on your parka, because it’s never too cold to grill!
P.S. – the container equivalents and stats DO NOT include whatever you decide to put these cheesy, delicious burgers on, so make sure you add that into your counts!