There are some weeknights when I can’t face another noodle. Let me explain: on evenings when Beckie works (usually two or three a week), Micah and I have embraced a longstanding tradition of ordering takeout. And—oh!—the noodles that are available to you in Hawaii: saimin, yakisoba, pad thai, vermicelli, rice, cake, glass, pho, and even your more garden-variety pastas. And though I am actually part noodle and speak it fluently, some nights I find myself stuck in what I’ll describe as a ramen-shaped rut. That’s when I beg Micah to make me a turkey burger.
Full disclosure—not much begging’s actually involved. Though we’re both often daunted by the prospect of entering the kitchen before Friday, these turkey burgers whip up so easily and taste so scrumptious that they are well worth the effort: Micah can usually have the patties chilling in the fridge by the time I finish my shower. We pair them often with fresh herbed greens or sweet potato fries or both and—of course—Micah’s homemade honey mustard (I’m a sucker for a sauce, and this one’s no exception).
You could substitute another ground meat (or combination of meats) for turkey in this recipe with minimal translation issues, but the beauty of turkey is that it’s not quite too decadent for a Tuesday while still tasting delicious.
Sorry, noodles (or “noods” as my best dudesy Jen and I occasionally describe them)—turkey burgers are gobbling up your weeknight thunder. Gobbling. Heh. I’ve still got it.
- 1¼ lb ground turkey
- 3 green onions, chopped
- 3 garlic cloves, chopped
- 1 tbsp worcestershire
- 1 tbsp dijon mustard
- 1 tbsp stone ground mustard
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp cornstarch
- ¾ cup bread crumbs
- 1 tsp soy sauce
- 1 egg
- Combine all ingredients in a large bowl.
- Mix only until combined and shape into 4-5 patties of desired thickness.
- Refrigerate for at least 15 minutes prior to cooking.
- Pan-fry in a greased pan over medium heat until browned and cooked through, about 5 minutes per side.
- Top with the cheese of your choice, and serve on toasted hamburger buns with onion, tomato, mixed greens, and honey mustard.
- ½ cup mayonnaise
- ¼ cup dijon mustard
- ¼ cup honey
- 1 tbsp yellow mustard
- ½ - 1 tsp Cayenne pepper (depending on spice preference)
- Whisk all ingredients together and refrigerate.