Sandwich Sunday: Turkey Burger with Dill Havarti
Well, my timing could not have been worse on this one, but considering I’m still alive, I wouldn’t go ahead and forsake all your ground turkey quite yet. While I’m an unabashed fan of beef, I actually grew up on turkey burgers, and still use ground turkey in place of beef from time to time.
Turkey Burgers get a bad rap for being dry and flavorless (thanks for dispelling that myth Carl’s Jr…NOT!) but if you cook your burgers right, and pair with the right kinds of cheeses and bun, you’ll find yourself in possession of a worthy substitute for beef.
I actually made this in the broiler, searing it on both sides briefly before turning the oven on and baking the rest of the way. While you don’t get the flavor from the grill, the combination cooking method helps the burger retain its moisture. Unlike some people, I don’t like adding bread crumbs or any kinds of binders to my ground meat, using just salt and pepper after forming the patty.
A pretzel bun adds a great malty flavor and plenty of chew, while some black pepper and fresh basil really round out the mayo. But the burger really get a lift from the melted Dill Havarti cheese. Havarti melts great and has a natural buttery-sweet taste, and the dill adds a great dimension. I also like to add a bit of dill relish and cucumber slices for bite.
This turkey burger has got me thinking. Yeah, turkey gets a bad rap, but I know we’ve got some great home cooks out there who’ve developed their own recipes for making the bird stand out between the bun. Any favorite turkey burger applications out there?