{"id":642,"date":"2015-02-03T07:00:24","date_gmt":"2015-02-03T07:00:24","guid":{"rendered":"http:\/\/betondinner.com\/?p=642"},"modified":"2018-02-11T01:44:10","modified_gmt":"2018-02-11T01:44:10","slug":"maple-turkey-burgers","status":"publish","type":"post","link":"https:\/\/betondinner.com\/maple-turkey-burgers\/","title":{"rendered":"Smothered Maple Turkey Burgers (with caramelized onions & apples)."},"content":{"rendered":"

So – turkey burgers. They’re a fairly polarizing food, I’ve found. In fact, I used to be on the “wait, why isn’t this beef?” team. My 6th-grade self is rather infamous with good family friends for being appalled to discover the burger I was served at their house was made of –\u00a0turkey<\/em>. I had honestly never heard of or imagined such a thing, and I just couldn’t get over it (or, you know, politely eat it. Sorry about that, guys!). But along with mushrooms, pesto, and Brussels sprouts, my adult palate has expanded to include turkey burgers, and we eat them regularly. (Not true for mayonnaise, raw broccoli, or sushi – I just – I can’t.)<\/p>\n

While I most appreciate a fairly simple beef burger – just salt and pepper, please – I’m willing to mix just about anything into ground turkey. These maple turkey burgers from Rachael Ray<\/a>\u00a0are our new favorite, and are delish even without the toppings – lightly sweet with a crispy exterior, but not dry inside, as lower-fat burgers can tend to be.<\/p>\n

I like to mix up the maple syrup, brown mustard, grated onion, and Worcestershire sauce first so that it gets evenly distributed into the ground turkey.<\/p>\n

\"maple<\/a>So much flavor in this bowl!<\/em><\/p>\n

I used a pound of turkey, so this made three burgers. Get in there with your hands and lightly mix it up!<\/p>\n

\"mixing<\/a><\/p>\n

Jay grilled our turkey burgers, and since the patties are pretty sticky and wet from all the liquid you just mixed in, a little square of waxed paper makes it easier to slap them on the grill. You can also cook them inside on a grill pan or in a heavy skillet (such as cast iron) with a little oil.<\/p>\n

\"maple<\/a><\/p>\n

Now, the exciting part – the saut\u00e9ed onions and apples really make the burger. I like that you can grate a little of the onion into the burger and then use the rest – storing partial onions is a major kitchen pet peeve of mine.<\/p>\n

Onions get cooking with a pat of butter, and then when they’re almost done you add thinly sliced apple and some salt and pepper.<\/p>\n

\"sauteed<\/a>This skillet smells like heaven.<\/em><\/p>\n

\"getting<\/a><\/p>\n

The first time we had these burgers, we had some leftover bacon<\/a>, and obviously that was awesome. I didn’t even miss it this time around, though – not with melted cheddar cheese and\u00a0a\u00a0pile of lightly caramelized, sweet-salty-tart onions and apples. Jay added some new bbq sauce I found at Trader Joe’s – Organic Sriracha and Roasted Garlic BBQ Sauce – to add a little heat and complement the slight sweetness from the maple in the burger.<\/p>\n

\"a<\/a><\/p>\n

Go Team Turkey Burger!<\/p>\nPrint<\/a>

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