Over the years, I’ve tried to like turkey burgers, as they are healthier than those made with beef. But time and time again, I’ve found them to be dry and bland. That is, until I tried Joey Tanaka’s recipe.
The Kauai grandmother is a wonder woman, always prepared with delicious food in the freezer.
Her burger trick is so easy it makes you say, “Why didn’t I think of this myself?” She microwaves chopped onions, mushrooms and garlic to soften them before adding them to ground turkey to create a moist texture.
She also adds an egg, salt and pepper. You can tailor this recipe to your tastes with any combination of dried spices.
Tanaka usually works with 4 pounds of ground turkey at a time. After mixing it with the other ingredients she freezes the meat in burger or meatball shapes, in raw or cooked form. Either way works fine.
With meatballs, she may saute eggplant and a make sauce to serve over pasta. I might use these meatballs to stuff a pita, adding a garlicky yogurt sauce, sliced onions and mint leaves, for a Middle Eastern variation.
Tanaka will even mold this into a meatloaf, adding whole oats for that style.
Her easy recipe is now a staple in my repertoire. After you try it, you’ll never be unprepared for dinner.
TURKEY BURGERS OR MEATBALLS
- By Joey Tanaka
- 1/4 large onion, chopped (about 1/2 cup)
- 1 cup chopped fresh white or cremini mushrooms
- 1 small clove garlic, minced
- 1-1/2 pounds ground turkey
- 1 egg, beaten
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon Italian spice mix, dried parsley or red chili flakes (optional)
- 2 tablespoons vegetable oil
In a microwaveable bowl, combine onion, mushrooms and garlic. Microwave until tender, 5 to 8 minutes. Cool and drain (the drained liquid is tasty and great to save for vegetable soups).
In a large bowl, mix cooled vegetables, ground turkey, egg, salt and pepper. Add desired spices.
Shape into burgers or meatballs. (May be frozen at this point.)
In a skillet, heat oil on medium- low and cook burgers or meatballs until cooked through, 5 to 10 minutes, turning so all sides are browned.
Serve immediately or cool and freeze. Makes about 6 burgers or 20 meatballs. Serves 4 to 6.
>> Meatloaf variations: Add 1/4 cup whole rolled oats or bread crumbs. Bake at 350 degrees, uncovered, in a 9-by-5-inch loaf pan for 1 hour. Top with 1/4 cup ketchup or barbecue sauce after 45 minutes.
Approximate nutritional information, per burger (for 6 burgers): 230 calories, 15 g fat, 3 g saturated fat, 115 mg cholesterol, 500 mg sodium, 2 g carbohydrate, no fiber, 1 g sugar, 23 g protein.
”Easy Kine” features simple dishes that start with commercially prepared ingredients. Send Lynette Lo Tom your tried-and-true suggestions. Contact her at 275-3004, email lynette@brightlightcookery.com or via Instagram at @brightlightcookery. Nutritional analysis by Joannie Dobbs, Ph.D., C.N.S.
