Hello! I have been gone for… oh… over a month now! It started as a break because my new job and my brain didn’t work well together and the schedule changes made me exhausted… constantly! That lasted for about two weeks. Then I just was not inspired by anything and so I just have been missing… BUT then Annie happened and she created this burger that I just had to try! I didn’t really deviate too far from her directions, but I did change a couple of things, so once you’re done looking at my version, totally go look at her suggestions! Her recipes are always amazing! This burger was so tasty I want another right now, even though I’m stuffed and the idea of eating another one is making my stomach cry a little bit.
Meat shot. This recipe is a three step process. This step is for the combination of the hamburger meat. I cooked my burgers on low, medium/low so that I had a bit longer to get everything else together and to make sure I didn’t burn them.
Yummy! I learned from John awhile ago that if you make large patties they cook into perfect circular sized bun patties.
The start of the “red onion jam” that Annie mentioned in her recipe.
Basil from my garden! Isn’t it pretty?!
Caramelize though onions, baby.
- Burgers -
- 1 1/4 lbs ground turkey
- 2 tbsp yellow onion (chopped)
- 1 garlic clove (minced)
- 1 tsp salt
- 1/2 tsp freshly ground pepper
- 2 splashes Worcestershire sauce
- Caramelized Onions -
- 1 tbsp Brummel & Brown
- 3/4 cup red onion (chopped)
- 1/2 tbsp Agave nectar
- 1/2 cup cooking wine
- Aioli -
- 1/3 cup fresh basil
- 1 clove garlic
- 1 large egg
- 1 tbsp lemon juice
- 1/2 tsp salt
- 6 tbsp extra virgin olive oil
- 6 tbsp non-fat plain Greek yogurt
- fresh pepper
- Burgers - Combine turkey, onion, garlic, salt, pepper, and Worcestershire sauce. Make four burgers with the supply.
- Caramelized Onions - Melt butter and stir in onions, Agave nectar, salt, and pepper. Cook until onions are lightly browned and then add in half of the cooking wine. Let the wine dissolve and then add the rest and cook for about 5 to 10 minutes.
- Aioli - Combine basil and garlic in food processor. Then add egg, lemon juice, and salt and pulse some more. Slowly add oil and then Greek yogurt and blend until combined and thickened.
- After the burgers are made pour some aioli on the bottom bun and then put the burger on top of it. Top the burger with the caramelized onions and eat! Unbelievably delicious!
High in niacin, low sodium, and high vitamin B6!