I think I’ve made it clear before that I am 100 percent, completely burger-obsessed. Unfortunately, I don’t think my life expectancy would be very long if I lived on a diet consisting entirely of beef patties, melted cheese, savory spreads, fresh baked bread and obligatory sides of deep fried potatoes (served with tartar sauce for dipping, of course). To sate my burger cravings without piling on all the calories and cholesterol, a bunless turkey burger can make an excellent substitute. Although, while I’m cutting things out like bread, cheese and – gasp – fries, there is no way I’m building this “burger” without beer. For my turkey burgers I like to use a pale ale like Vancouver’s Brassneck Brewery’s No Nonsense Pale. This simple—yet delicious—pale is made from a combination of English malt and Cascade hops, creating a light, well-balanced brew. The perfect addition to these beefless patties. And, please don’t feel obligated to replicate the stripped down “burger” you see before you. You can deck these turkey burgers out as much as you’d like. I won’t even blame you for wedging it between some bread.
Prep time: 15 minutes
Cook time: 15 minutes (per batch)
Makes: 6-8 patties
Ingredients:
2 tablespoons oil (plus more for cooking patties)
½ cup yellow onion, diced
3 cloves garlic, minced
½ cup Brassneck’s No Nonsense Pale Ale (or other local pale)
1 pound ground turkey (or chicken)
½ cup panko bread crumbs (plus more for coating)
1 teaspoon herbes de provence
salt and pepper, to taste
Directions:
In medium size saucepan, heat 2 tablespoons oil and sauté onion until just barely golden brown in color (about 3-5 minutes). Add garlic and continue sautéing for an additional 1-2 minutes. Add beer and turn heat up to high. Once boiling, lower heat to low and simmer for 1-2 minutes, or until liquid reduces and thickens slightly. Remove pan from heat and set aside.
In a medium size mixing bowl, add ground turkey, bread crumbs, herbes de provence, salt and pepper (to taste), and onion-beer mixture. Combine well (it’s easiest to do this using your hands). Once ingredients are evening combined, begin forming mixture into patties. Since I prepared my patties to be eaten without a bun, I made mine on the larger side. You can, however, adjust the size slightly depending on however you plan on serving the “burgers.” Once patties are formed, coat outside in reserved breadcrumbs. Set aside.
In a large skillet over medium heat, heat enough vegetable oil to cook patties in (1-2 tablespoons). Add patties and cook on each side for about 8 minutes (give or take depending on size of patties), until patties are golden brown on the outside and fully cooked on the inside. The panko crumbs on the outside of the patties will create a crunchy, golden brown outer layer, giving these patties a great overall texture.
I serve my turkey burgers on a bed of baby kale and dress with a drizzle of honey mustard, sliced avocado and red onion. Serve with roasted veggies or a salad made from the garden for an end-of-summer harvest touch.
