Wednesday, January 16, 2013

Turkey Cobb Burger

Another recipe from my free Bobby Flay iBook, Bobby Flay's Bold Flavors.  As a cobb salad fan, I loved this burger.  My boys, not lovers of blue cheese or avocado, liked it (which is a win unto it's self) but didn't love it.  The dressing for the lettuce is worth keeping alone, much less the magical blue, avocado and bacon blend:).   My daughter, who never eats much, or eats many carbs, ate almost an entire burger.  We did change hers up a bit.  She is three and we figured the pungency of blue cheese wouldn't work for her, and she won't eat anything green, so she had a plain turkey burger with some plain ole American Cheese.  However, let me reiterate, she ate almost an ENTIRE burger! Something to be said for the inherent yumminess of a turkey burger that I find many turn their nose up at.  Now I love a beef burger, but turkey is no slough in the burger department, as long as you use ground turkey, not ground turkey breast.  I know that this blog has many a burger recipe, but keep in mind, they are amazingly delicious and fast and easy. (not diet, but then they would be magic;)  And while the boys both though we had had better burgers, this one is a must for Cobb salad fans.  Oh and one last note, if you don't do pork, I think turkey or veggie bacon would be just fine on the sandwich.

Turkey Cobb Burger

1 Tbl red wine vinegar
1 Tbl fresh lemon juice
1 Tsp Dijon mustard
1 Tsp Worcestershire sauce
1 Clove garlic finely chopped
Kosher salt & freshly ground black pepper
1/4 Cup extra virgin olive oil
1 1/2 Lb 90 percent lean ground turkey
1 1/2 Tbl canola oil
2 ounce(s) crumbled blue cheese (about 1/2 cup), plus more for garnish (optional)
4 burger buns split
1 1/4 Cup finely shredded romaine lettuce
1 large ripe beefsteak tomato cut into 8 slices
1 ripe avocado halved, pitted, peeled, and sliced
8 Slice bacon cooked until crisp

1.To make the dressing, whisk together the vinegar, lemon juice, mustard,
 Worcestershire sauce, and garlic in a large bowl. Season with salt and
pepper, then whisk in the olive oil.
2.Divide the meat into 4 equal portions (6 ounces each). Form each
portion loosely into a 3/4-inch-thick burger and make a deep depression
in the center with your thumb. Season both sides of each burger with
salt and pepper.
3.Cook the burgers using the canola, topping each one with some of the
cheese and a basting cover during the last minute of cooking
4.Place the burgers on the bottom half of each bun. Toss the romaine
with the dressing and arrange over the burgers. Top each with 2 slices
of bacon, 2 slices of tomato, sliced of avocado, and additional blue
cheese, if desired. Cover each burger with a bun top and serve

1 comment:

  1. Bobby Flay is by far my favorite foodnetwork chef, I'll have to check out that book!