As recipes go, it doesn't get much easier. Ground turkey, minced onion, bread crumps, salt, pepper, a squirt of ketchup and heat. The trick, if there is one, is temperature regulation. It's important to start with a smoking hot pan, so the burger sears shut from the start. If the pan isn't hot enough, the meat will turn out grey in color and taste, and never develop that beloved layer of crisp caramelization. Once the initial sear is done, the heat needs to be dialed back a touch, so the turkey has time to cook thoroughly without burning. The trick is keeping the pan hot enough to prevent the burger from sweating out, but not so hot that the oil in the pan and the burger smoke and burn. But it's not brain surgery. Eight to ten minutes of semi-focussed attention is all it takes. Give it a try, and let us know what you think.
This seafood recipe evokes the flavors and aromas of a beachside restaurant in the summertime, but without all the tourists. Instead of making ground beef, try this healthier alternative for a family meal. You can use tuna if you have it, served with or without the bun.