Turkey hamburger with a very special bacon sauce, a recipe to enjoy as children do
Total: 35 min Diners: 4
Far from sticking to beef as the only possibility in a burger, this time we’re going all in on turkey. Is a turkey burger enjoyable? Yes, it is. The only thing is that we’ll have to make sure we eat it well done, no “point less”, and season it with malice aforethought to get a delicious combination in which the turkey meat (very soft) is enhanced by everything else.
Of course, this combination of ingredients among which we have Havarti cheese, spicy mayonnaise or apricot and bacon sauce will work just as well if you want to make a beef burger or an Iberian pork burger, which is also a delight. The bread is not less important, not by far, so it is always advisable to look for a quality one. This time we have moved slightly away from the brioche to enter the world of the pretzel with a hamburger bun that has that characteristic pretzel flavor, is crispy on the outside when toasted and with consistency, and tender on the inside.
The apricot and bacon sauce is extremely easy to make and has an important advantage, that if we prepare it in advance we can use it whenever we want without having to wait for the bacon to cook but with all the flavor of it. All we have to do is toast the bacon pieces well and mix them with the apricot jam and the rest of the sauces. The possibilities of changes, of course, are to the taste of the consumer because we could also make the sauce with pineapple jam, strawberry jam or even a reduced cream with mustard for a complete change of register.
If you like cooking with turkey because it is a lean, light meat and allows us an easy digestion, do not miss recipes like turkey bolognese for a pasta, homemade turkey cold meat, turkey stew with tomato and spicy “all’arrabbiata” or Moorish turkey kebabs.
How to make a homemade turkey burger
. Turkey meat, 160 g (per patty) x 4 Teriyaki sauce, 1 tsp Ground black pepper, 1 tsp Dried thyme, 1/2 tsp Salt, c/s Garlic powder, 1 tsp Lettuce hearts, 2 pc Sliced Havarti cheese, 4 pc Mayo-sriracha sauce, to taste
For the apricot sauce
Smoked bacon, 8 slices Apricot jam, 1 tbsp. Soy sauce, 2 tsp. Ketchup, 1 tsp.h3 class=”content__summary-title”>Step 1
If we do not have the meat already minced, we will have to chop it carefully in a mincer. Then we will have to season it with the teriyaki sauce, black pepper, garlic powder, thyme and salt, lightly kneading the whole mixture so that the flavors are well integrated. Here, if we want to gain juiciness, we could add some chopped Iberian pork belly.
Oiling our hands a little, we will shape the meat into a hamburger, carefully film it and set it aside in the refrigerator. The ideal is to do this the day before so that the hamburger keeps its shape a little before we start cooking it.
Troce the bacon with the help of scissors or a knife and put it in a ladle, without anything else, so that it browns little by little. We want to get a kind of bacon torreznitos, crispy and golden but careful not to burn. Be careful also because they jump and explode very easily.
When the bacon is already browned add the jam, let it heat well to mix everything and then add the rest of the sauces. Mix well and let it cool completely.
Open the hamburger bun in half and toast on both sides being careful not to burn. Meanwhile, in another frying pan, sear the hamburger over medium heat, adding salt on the other side.
When the hamburger is well browned on one side, turn it over, add a little salt on that side and place the slice of Havarti cheese. Cover so that the cheese melts with the heat. When it is browned underneath, lower the heat and cook covered for 2-3 minutes. We need the hamburger to cook well.
While the hamburger finishes cooking, place a little spicy mayonnaise on the bread base and place the lettuce leaves on top. Then place the hamburger with the cheese and finish with the apricot and bacon sauce and the other bun.