food
Turkey & White Bean Burgers*
Top these burgers with tomato and thinly sliced red onion. In place of ketchup, try a tangy honey mustard.
Ingredients (Serves 2)
| 1/2 | cup canned small white beans (cannellini are also fine), rinsed and drained |
| 3 | tbsp olive oil |
| 1/2 | clove garlic, minced |
| 2 | tbsp finely diced red pepper |
| 3 | tbsp plain dried breadcrumbs |
| 1-1/2 | tsp Worcestershire sauce |
| 1 | large egg |
| 1 | tbsp thinly sliced chives |
| 1/2 | lb ground turkey |
| Kosher salt and freshly ground black pepper | |
| 8 | slices (1/2 inch thick) good country bread (like ciabatta), toasted |
Instructions
- In a large bowl, combine white beans, 1 tablespoon olive oil, and garlic. Using a fork, lightly smash beans and mix with oil and garlic until blended.
- Add next five ingredients and mix until blended.
- Crumble ground turkey and add to bowl, along with 1/2 teaspoon salt and pepper. Gently mix with a fork or your hands until just blended; don’t overmix or burgers will be tough.
- Fill a medium bowl with water, moisten your hands, and shape meat into four patties about 3 inches in diameter and 3/4-inch thick.
- Heat remaining olive oil in a large nonstick skillet over medium heat. Cook burgers until browned, 4 to 5 minutes. Flip burgers and continue cooking until they’re firm to touch and register 165 F on an instant-read thermometer, another 5 to 8 minutes. Serve immediately on toasted bread.
Excerpted from Cooking New American by Fine Cooking Editors Copyright © 2004 by Fine Cooking Editors. Excerpted by permission of The Taunton Press. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
*Find this and other great recipes in…
Cooking New American
By The Editors of Fine Cooking
Cooking New American offers today’s cooks everything they need to know to cook fresh, contemporary, and great-tasting food for family and friends. The 200 recipes selected by the editors of Fine Cooking deliver the fresh and bold flavours and all the ingredients are readily attainable at the supermarket, with almost 400 step-by-step color photographs, an assortment of techniques, ingredients, tips, essays, and more.
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