So much stuff to write about, so little time to do it in. We are in the process of buying a house, packing, and moving (again) so I'm particularly stressed and in the mode of making easy standby meals.
One of my crowd-pleasing dinners here at Chez Moi is the turkey burger. I soup it up a bit, mostly because using ground turkey breast can be challenging due to the lack of fat in the meat, which makes undoctored burgers very dry. I have some tricks I use to make them taste better.
Trick 1: Flavor the meat. Instead of just slapping the turkey breast meat into patties, I find that adding Worcestershire, Soy Sauce, and just a hint of steak sauce to it (about 1 tbsp of each thing), plus a dash of garlic powder and some salt & pepper ... or Nature's Seasonings make the meat more flavorful and moist.
Trick 2: If possible, use an indoor grill. Not only will something like the George Foreman grill leach off that fat, it cooks the burgers on both sides at once, reducing the cooking time. And it gets the nice BBQ taste (although not exactly) which is an added bonus.
Trick 3: Sauteed onions are a must - I slice up a yellow onion and saute it in a nonstick pan using a few spritzes of olive oil and saute until they are translucent. Then add a bit of the Worcestershire sauce to it to give them some zing.
Trick 4: If you are looking for a diner-like experience, add some turkey bacon as a topper.
We usually eat this meal with steamed corn or corn on the cob and I use whole wheat buns on them. You can also throw on some reduced fat cheese for extra zing.
All in all, the burger meal takes me about 20 minutes to make, and it is consumed rapidly by all who live here.
We've been having these once a week at least since Moving Hell has commenced.
I know I haven't been on here much, either but that's due to working, the child, and packing to move and dealing with the builder/the bank/my life. Good times, I tell ya.
I hope to get back to some more experimental recipes after Thanksgiving - although I will also be posting about our Thanksgiving meal, since my young one will not let me get through a year without having a (in her words) "giant turkey".
Be back when I can. Enjoy your food....