Asian Turkey Burgers

I know a lot of people think of turkey burgers as dry, flavorless health food. If you're one of those people, I hope these burgers will change your mind! The bad thing about ground turkey is that it is bland and it needs the cook to give it flavor and make it palatable. And that's also the great thing about ground turkey - it's bland and it can take on lots of great flavors - it's a blank canvas, so to speak.  I think this recipe is simple, healthy, and flavorful. It only requires a handful of ingredients. One of them is Sriracha Sauce. You may be unfamiliar with it, but it's an Asian ingredient that is gaining popularity. You can find it in any grocery store around the Lehigh Valley - in the international foods section. Sriracha is a mildly spicy, garlic-infused chili sauce. Don't be afraid to try it - it's not so spicy that it will burn out your sinuses. And it's got great flavor. I only use a tablespoon in the recipe; and if you'd like, you can try mixing it into some mayonnaise to make a great condiment for these burgers.

Here's what you need:

• 1 lb. lean ground turkey
• 2 Tbsp. soy sauce (low-sodium preferred)
• 2 tsp. sesame oil
• 1 Tbsp. Sriracha sauce
• 1/4 tsp. salt (not pictured above)

In a large bowl, combine all of the above-listed ingredients.

Mix thoroughly and form into patties.

Remember that ground turkey doesn't shrink as it cooks like ground beef does, so whatever size you make your patties - that is the size they will be when finished cooking.

I actually got 6 patties out of this recipe, but if you prefer them to be larger, you may only get 4 or 5. Preheat a large skillet (coated with cooking spray) over medium high heat. Cook the patties for 3 to 4 minutes on one side.

Flip them, and cook them for an additional 2 to 4 minutes, or until they are cooked through. The cooking time depends on how thick you make the patties; you may wish to use a meat thermometer to be sure they are cooked through. The internal temp. should be 170 degrees.

Serve on a toasted kaiser roll with lettuce and/or tomato. If you'd like, try mixing 1-1/2 tsp. Sriracha sauce into 3 Tbsp. mayonnaise for a great complimentary condiment.... spread on toasted bun. It adds an extra kick to this delicious burger!

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Jalapeno-Cheddar Burgers

This is my son's favorite burger. The meat is seasoned, and there are chopped jalapeno peppers all throughout, with a pocket of melted cheddar inside as well as on top of the burger. Now, I know that burger purists detest having bread crumbs in their burger mix... it's something they equate to a lowly meatloaf. I understand. I think if you cook your burgers to rare or medium, they are juicy enough on their own, and bread crumbs aren't needed in the recipe. However, our family likes our burgers cooked to medium well, and my husband liked his well-done. So to avoid hockey-puck burgers, I add some bread crumbs and water to the mix. It really makes a difference in keeping the burger moist while not having it pink on the inside. So I give you the recipe as I made it here, but if you can't handle the bread crumbs, by all means, leave them out.

• 1 lb. 80 or 85% ground beef
• 2 Tbsp. pickled jalapeno peppers, chopped
• 2 cloves of garlic, minced OR 1/4 tsp. garlic powder
• 2 Tbsp. Worcestershire sauce
• 1/4 tsp. salt
• 1/4 Cup dry bread crumbs AND 2 Tbsp. water (*optional - recommended if you cook your burgers past medium-well)
• 6 slices of cheddar cheese, divided
• 4 sturdy hamburger rolls, toasted

Combine in a large bowl: the ground beef, chopped jalapenos, garlic or garlic powder, Worcestershire sauce, salt, and bread crumbs with water (if desired). Mix well with hands. Then divide the meat mixture into 4 equal portions. Take one portion and split it in half. Form a patty, and place a 1/2-slice of cheddar cheese (that's been folded in half) into the center of the patty:

Then take the other half of that portion, form it into a patty, and place it on top of the cheese. Pinch the ends of the two patties together:

Repeat this process with the remaining 3 portions of meat. You should have 4 burgers total. Cook on a pre-heated outdoor grill over medium heat, until desired doneness. I cooked ours in a skillet on the stovetop, over medium heat, for about 2 - 3 minutes on each side, covering with a lid for 1 minute each side, to help them cook through.  The last 30 seconds of cooking, place a slice of cheddar on top of the burger and allow to melt. During this time, toast the buns so they are nice and hot for your burgers. Serve immediately. Enjoy.....

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