I woke up this morning to sore shoulders, abs and pecs. For the past month, Jason and I have been doing the Insanity 60-day challenge, which consists of intense (and insane) cardio interval circuit training. The first time I did it I seriously thought I was going to die; I had never breathed so hard in my life. Now, it’s easier to withstand, though not by much, we still huff and puff our way through the 60-minute DVD with Shaun T, the instructor, motivating us to “dig deeper” with every sprint, high jump, and push-up. All I have to say is, I better be ripped come summer time.
With exercise comes healthier eating and it’s something I’ve tried to incorporate into our habits more this past year. I started making these turkey burgers for my clients a while ago and have recently begun adding it to our arsenal of vittles at home as well. For one, they’re super delicious and juicy; you won’t even miss the fact that it’s made out of lean turkey instead of beef. And for two, these patties are ridiculously easy to prepare. Just grab your ingredients, dump them into a food processor, press the button and voila, you have dinner.
What really makes this burger shine is the red onion-jalapeño relish and it would be a sacrilege not to include it. The sweet bite of the red onions is punctuated by the tang of the lime juice and the warm heat of the jalapeño and it really brightens up the whole dish. Give it a try and I promise you you won’t regret it.
Pan-seared turkey burgers with pepper jack, red onion-jalapeño relish and avocado
Makes 4 juicy 1/4 lb. burgers
1 pound good ground turkey
1/3 cup curly parsley
3/4 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4/ teaspoon black pepper
1 tablespoon canola oil to fry burgers
4 burger buns of your choice; I used 7-grain
1 tablespoon regular or herby compound butter to butter and toast your buns
1/2 avocado, sliced thin
Mayonnaise, preferably homemade
4 slices pepper jack cheese
Put the ground turkey, curly parsley, chili powder, paprika, salt, and pepper into a food processor and mix until it comes together, just a few seconds. Alternatively, use your hands and mix together very well.
Using your hands, form them into 4 patties. Burgers tend to puff up during cooking so what I like to do is make the center thinner than the outside so that when it cooks up, it all ends up being the same size without that huge bump in the middle. Place them onto a plate, cover with plastic, and stash in the fridge for about 30 minutes to let the flavors marry and give the patties a chance to firm up a bit.
While this happens, clean up and get your condiments ready. On a large frying pan set over medium-high heat, toss in the butter and place your burger buns cut-side down to toast for about a minute. Fetch them out as soon as they start to get golden brown on the inside.
Pour the canola oil on the frying pan and grab your turkey patties from the fridge. Put them on the pan to fry, about 4 minutes each side, until deliciously charred and caramelized. Right before you take them off the heat, put the slices of pepper jack cheese over each patty and allow to melt lustily, about 30 seconds.
Ready your troops. Assemble the burgers by: slathering the bottom and tops of each burger bun with mayonnaise, then place the patty on the bun, top with sliced avocado, then a generous handful of red onion-jalapeño relish. Top with the bun and plate. Serve with cinnamon and chile-dusted sweet potato fries
(recipe coming soon!) and call it a day.