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Spicy Turkey Burger + Crispy Fried Onions
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
A salt-free spice mixture that single handedly eliminates your chances of ever having to suffer through a boring turkey burger again. Wonderful with the onions, or separate and vice versa.
Course: Main
Cuisine: American
Servings: 4
Author: Christine | Mid-Life Croissant
For the Burgers
  • 1/2 tablespoon spanish smoked paprika
  • 2 teaspoons ground sumac
  • 2 teaspoons ground cumin
  • 1 pound ground turkey meat
For the Onions
  • 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
For the Burger
  1. Combine spices well in a small bowl.
  2. Sprinkle over meat in thirds and work it into the meat until it is incorporated evenly.
  3. Make patties and grill/cook to desired doneness.
For the Onions
  1. Place onions in a shallow dish and cover with buttermilk.
  2. Let soak about an hour.
  3. 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.)
  4. 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.
  5. 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.
  6. Drain on paper towel.
  7. Continue in batches until all your onions are fried.
Recipe Notes

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.