Remaining inkeeping with my post about Chicken Peanut Curry, this recipe is another old favorite that we apparently haven’t made in eons because it isn’t on the blog! And this one is one of our hands down favorite “treat” meals. Since we’re not huge beef eaters, the appeal of a juicy turkey burger just can’t be beat. This also was unearthed from the recipe binder and was a recipe my mom passed along to us several years ago. We like to make this when we have friends over and rarely splurge to have it for ourselves. But once we saw it in the binder and realized it wasn’t on the blog, we knew we just had to make it to share with all of our wonderful readers! While the turkey burger by itself is pretty great with its combination of ricotta, Worcestershire sauce and mustard, it’s really the blue cheese and caramelized onions that make it a selling point. Don’t like blue cheese? You could easily sub feta or goat cheese and have this still pack a punch with flavor. But even if you’re not a big blue cheese fan (my mom isn’t) get as mild of one as you can find, because it’s really the perfect cheese for this recipe. So pick an occasion and whip this meal up – I promise you won’t regret it!
To go along with this meal, Will realized very last-minute that we didn’t have anything to go with our burgers! So he looked in the fridge and saw that if nothing else, we had some extra carrots on hand. Give him 5 minutes to search the internet and voila! Carrot fries made it onto the menu. And while I know carrot fries sound like a kind of hippy dippy extreme vegan thing to eat, they’re actually pretty good. You just need to season them up like regular fries and crisp them up in the oven and they’re ready to go! They’re worth trying at least once, so have some faith and give them a shot.
Turkey Burgers with Caramelized Onions & Blue Cheese (serves 4)
1 tbsp unsalted butter
1 large onion, thinly sliced
1 package (20 oz.) ground turkey
1/2 cup part-skim ricotta cheese
1 3/4 tsp Worcestershire sauce
1 3/4 tsp dijon mustard
1/4 tsp salt
1/4 tsp black pepper
1 tbsp veggie oil
1/4 cup crumbled blue cheese
2 tbsp mayonnaise
4 whole-grain hamburger buns
Melt butter in a large skillet over medium-high heat. Add onion and cook for 15 minutes or until well browned. Set aside.
In a large bowl, combine turkey, ricotta, Worcestershire, mustard, salt and pepper. Stir until well combined, then form into 4 equal sized patties and flatten. Heat oil in a large skillet over medium heat. Cook burgers about 5 minutes per side, then partially cover, reduce heat to medium and cook another 5 minutes or until no longer pink inside (you can also test with a thermometer until it register 160 degrees).
While the burgers cook, stir together the blue cheese and mayo in a small bowl. Toast your hamburger buns (ciabatta rolls or English muffins work well too). Once the burgers are done, place them on their buns and top with the onions and blue cheese sauce. Add a lettuce leaf if you’d like and enjoy!
Cooking Notes: Since we only had carrots, Will omitted the sweet potatoes that were in the recipe he found. He also reduced the portions of ingredients to match the amount of carrots being used, so I’ve tried to reflect that below!
Preheat oven to 400 degrees. Cut carrots into french fry style strips, then place on a large rimmed baking sheet. Toss with olive oil, Italian seasoning and S&P. Arrange in a single layer and make sure to flip the fries over 2-3 times to brown evenly. Cook for 35-40 minutes or until golden crown and crispy. Serve with agave ketchup and enjoy!