We made turkey-veggie burgers for dinner, following this recipe from the NY Times.They came out really yummy, but I may tinker with the recipe to make the burgers more interesting in their “spice profile”!
We tried using both a pan (don’t have a griddle) and a grill. The grill definitely worked better – less charring and the turkey cooked through easier on it. Another thing worth remembering – a relatively obvious one – is to keep the patties relatively thin.
These did turn out pretty well. We added greens, avocado, Jarlsberg cheese, tomatoes. And tried whatever different sauces we had on hand, on the side.
The patties
Oh, yeah!
