This souped up, tricked out turkey burger has all the other turkey burgers in tears wondering where they went wrong.
Spice it up, Chris.
I’m about to.
Spice it up, Chris
Cuz that’s what I was born to do.
I can’t be the only one that does the running man and sings hip hop songs when they make something delicious for dinner. Right?
Cuz Kriss Kross will make you jump, jump. And so will this turkey burger.
You know how turkey burgers have that reputation of being bland? Boring? Blah? This guy did NOT get the memo. This spice mixture will make you actually crave them.
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He does not speak “bland.” No habla “boring.” Spreche kein “blah.” There’s the smokiness from the paprika and the twang from the sumac but the real star is the cumin.
I’m a little picky about getting all those spices distributed evenly in the meat. If you’re like me, here’s what I do. I sprinkle about a third of the spices on top of the meat, then fold it over on itself several times in the bowl. Then repeat (sprinkle, fold.) Then repeat again (sprinkle, fold.) Then I lift the meat out of the bowl and kind of knead it on a plastic cutting board. Flatten it out. Fold it in thirds, like a letter. Flatten again. Fold again. Until it looks even. That whole process only takes five to ten minutes. Then you make your patties and cook them. On a grill, in a pan, on a grill pan. However you like them. In the absence of a grill *sad face*, I love the sear I get from my cast iron grill pan.
Turkey burger recipe with crispy, gluten free fried onions.
So, that right there is enough to make me sing. But did I stop there? No, ma’am, I must confess I did not.
Because there were onions.
These crispy fried onions were inspired by Ree Drummond’s onion strings recipe. I cut her recipe in half because, unfortunately, these guys don’t hold their crispiness overnight. They’re also not low-cal so if I make less, I’ll eat less. I also substitute cornmeal for flour and Aleppo pepper for cayenne. To make them, you slice your onion as thinly as possible. Ree recommends using a mandolin slicer but I don’t have one, so I use my good old chef’s knife and they come out delicious every time.
While that’s happening, make the coating by mixing cornmeal, salt, black pepper and Aleppo pepper in a bowl. After mixing that thoroughly, I divide the coating into two bowls. Here’s why. You’re going to be dipping the buttermilk onions into the coating and frying them in batches. After a few dips, the coating starts to clump up from the buttermilk and doesn’t adhere to the onions as well as the earlier batches. This makes onions with bald spots. And that makes me sad. By dividing it up, it gets less wet and clumpy and you get more even coating for the whole batch.
After the onions have had their soak, fill a pot with oil (I use grapeseed) so that oil goes about a 1/2 inch up the side of the pot. I use a dutch oven for this because it gives me more surface area than a regular pot. When your oil is hot (so that water sprinkled on it sizzles immediately) take some onions in your tongs and dip them in the cornmeal coating. You can move them around to make sure they’re coated evenly and then drop them into the oil and watch them sizzle. When they turn a light golden brown, which happens pretty quickly, lift them out of the oil and let them sit on a paper towel.
Pin this Spiced Up Turkey Burger to your [Burgers] Pinterest Board.
- 1/2 tablespoon spanish smoked paprika
- 2 teaspoons ground sumac
- 2 teaspoons ground cumin
- 1 pound ground turkey meat
- 1 large sweet onion , peeled and sliced very thinly
- 1 cup buttermilk
- 1 cup cornmeal
- 1/2 tablespoon salt
- black pepper to taste
- 1/4 tablespoon Aleppo pepper
- grapeseed or canola oil for frying
Combine spices well in a small bowl.
Sprinkle over meat in thirds and work it into the meat until it is incorporated evenly.
Make patties and grill/cook to desired doneness.
Place onions in a shallow dish and cover with buttermilk.
Let soak about an hour.
In a small mixing bowl, combine cornmeal, salt, black pepper and Aleppo pepper. Then divide that mixture in half into two separate bowls for dipping onion (further explanation in post if needed.)
Pour oil into your dutch oven until it reaches about a 1/2 inch up the sides. Heat oil until water sprinkled on top sizzles immediately.
Dip a portion of buttermilk onions into the cornmeal coating. Coat well, shaking off excess, and fry it in the oil until light golden brown. It doesn't take long but go by color, not time.
Drain on paper towel.
Continue in batches until all your onions are fried.
The burger pictured in this post is served with tomato, lettuce and dijon mustard on a sprouted grain english muffin but, of course, you can customize your buns and condiments to your heart's content. It's also delicious on a bed of wilted spinach sans bun.