I am writing this post on paper right now and then going to type it out later because our internet is having issues (No! Every blogger’s horror.) It’s not like there is a deadline, obviously, but I have been trying to post on a consistent basis. But, let’s move on to a happier subject. Thinking happy thoughts.
I was so excited yesterday because I got to wake up to one of my favorite things, and thunderstorm! We haven’t had one here in months. I don’t even remember the last one.
That’s probably not a big deal to most of you it is for me. You see, I grew up in an area in Tennessee that had some of the best thunderstorms ever. You guys already knew I grew up in Tennessee, right? Well anyway, horrible humidity but epic summer storms.
If you asked me what I missed most from living there (excluding people) I would say 2 things: The gorgeous fall colors (we have pretty colors in the fall here too, but not nearly as vibrant) and the amazing thunderstorms. We used to stand out on our porch in the middle of a storm just to watch the lightning dance across the sky!
Yep, I miss that, however I don’t miss the humidity, blah!
Okay, I’m done boring you about that. Burgers are what you want to hear about, right?
So, I made these burgers for my prego sis and it was one of the many times that I wasn’t planning to blog the recipe, but then everyone ate them and said that I had to because apparently they are the best turkey burgers I’ve ever made. So here they are.
Like I said, though, I wasn’t going to post these so I used all of the pineapple and some other things that I would have used in the pictures. I’m sure that from a non-food-photographer perspective that doesn’t matter but I had this whole idea of a luau and tropical stuff to get the mood across but you’ll have to settle for these.
I know, I know, I said I was going to stop complaining about my pictures but this isn’t complaining. I am merely pointing out that they could have been so much better. That’s it.
Back to the burgers. You are probably picturing your last turkey burger in your head and thinking “Ew, dry and flavorless!”, but ah, quite contraire my friend. These are the opposite of that. Tender, juicy, and packed with flavor. Spread a little smashed avo and some bbq sauce and it’s a luau in your mouth!
Basically, you just have to try them to understand. Aloha!
- 1 tablespoon active dry yeast
- 1/4 cup sugar
- 1 cup water
- 2 cups sourdough starter
- 1 tablespoon salt
- 3 tablespoons butter, melted
- 7 - 8 cups white or whole wheat flour (or combination)
- 2 pounds lean ground turkey
- 1 egg
- 3/4 cup freshly grated parmesan
- 1 tablespoon worchestershire sauce
- 1/2 cup crushed pineapple
- 2 jalapenos or more to taste
- 1 small red bell pepper, stem and seeds removed (finely chopped)
- 3/4 cup portabello mushrooms, finely chopped
- 1 small onion, chopped
- 6 cloves garlic, minced
- 2 jalapeno peppers (or more to heat preferrence), seeded and chopped
- 1/2 teaspoon cumin
- 1/2 teaspoon oregeno
- 1/2 teaspoon parsley
- 1/4 teaspoon paprika
- salt and pepper to taste
- 8 slices provolone cheese
- smashed avocado
- bbq sauce
- For the buns dissolve yeast in a large bowl with water and sugar. Let sit about 5 minutes. Add salt, starter, and butter and mix well. Add flour a cup at a time until your dough forms. Turn out onto a lightly floured surface and knead adding more flour if needed until the dough doesn't stick to your hands. Knead for about 5 minutes then place in a well oiled bowl and cover, then put in warm place to rise until doubled in size, about 1 hour.
- Divide the dough into 8 balls and flatten slightly into 4-inch round disks. Place them a few inches apart on a parchment lined baking tray(s), cover, and let rise while you make burgers.
- For the burgers, combine all ingredients for burgers in a large bowl and stir well. Form into 8 patties and place on foil lined baking tray.
- When buns have risen, place in oven and bake for 15 - 20 minutes until tops are browned. Remove and cool for at least 5 minutes before serving.
- Meanwhile, if your oven is large enough for both pans, bake burgers for 20 - 25 minutes or until internal temperature registers 160 degrees F (70 C). Remove and cool for a few minutes.
- Slice buns in half and layer with burgers, cheese, and any desired toppings or sauces.