Let’s see…the burgers themselves were turkey-feta, and ground brisket and pork. The toppings ranged from the classic cheese, tomato and lettuce to homemade double-dipped onion rings to…poutine. Yes, poutine. Our friends Jeff and Ruth are Canadian and well…they bought fresh cheese curds from Zingermans. Which made Jeff think he could also get gravy and fries. By that, I mean, he realized he could bring things to my house and I would make gravy and fries. Because I would. And I did. And then he topped the fries with the gravy. And topped the gravy with the cheese curds. And topped his burger with the poutine.
He topped his burger with the poutine. Well, I guess Sunday was Canada Day.[frame align=”left”][/frame]
But enough about gravy and cheese-filled toppings. Let’s focus on the meat of the issue here. Below are the ingredients for each of the burgers we made. Combine the ingredients listed and then cook them the way you like—I prefer to put mine on a screaming hot grill for 3 minutes before flipping them once and turning down the heat and cooking until they are medium rare (for the brisket burgers) or well done (for the turkey). But your mileage may vary.
2lbs ground brisket
1lb ground pork
2 tsp cumin
salt and pepper
2tbsp dried italian herbs
Turkey Feta Burgers
2lbs ground turkey thigh
3oz crumbled feta
1tbsp herbes de provence
2 tsp white pepper
1/2 tbsp salt
(delicious with a spicy hummus sauce, btw!)
That burger looks pretty darn good. I’ve never cooked them with cumin before, I imagine it would give it a bit of a kick, which is always good. I think I’ll give it a try next time I make some patties. Thanks for the tip.
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How have I never eaten poutine? GREG
I don’t know, Greg, but you should make a batch RIGHT NOW!
Mmm… You can’t beat a good burger!
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