Recipe makes 4 to 6 entree portions
1 ½ pounds Ground Turkey Meat (preferably 85% to 90% Lean grind)
1 tsp Granulated Garlic
1 tsp Ground Cumin
1 tsp Fresh Ground Pepper
½ tsp Kosher Salt
8 ounces Sheep’s Milk Feta Cheese (blend of sheep and goat milk is good too), finely crumbled
4 to 6 Burger Buns or other bread for serving
In a large mixing bowl stir together the garlic, cumin, pepper and salt. Add the ground turkey meat and the feta cheese; massage the spices into the meat and cheese. Divide meat into 4 equal portions (6 ounce burgers per person) or 6 equal portions (4 ounce burgers per person) then form each portion into a firm burger patty. Press your thumb into the top center of each patty to make an indention about a 1/4 inch deep. (This indention helps keep the shape of the patty as it cooks.)
Preheat the oven to 400F convection. Lightly oil a baking pan with rimmed sides. Arrange the burger patties on the baking pan leaving one inch of space between each burger. Place the pan in the oven and bake the burgers for 8 to 10 minutes until the internal temperature registers 165F (or break a burger apart to see if the meat is cooked through.) ***See note about other cooking options.
Place each cooked burger on its bun and spoon a tablespoon of the barbecue sauce on top. Add sliced tomato or lettuce to the burgers if you like.
***The addition of feta cheese to these burgers makes them more suitable for baking. Sautéing or grilling the burgers can cause the cheese to burn but both of these cooking methods will produce a delicious burger if you are using a low, controlled heat.
To sauté the burgers, you must use a good quality non-stick sauté pan (such as Swiss Diamond) and cook the burgers in grapeseed oil, or another high heat cooking oil, over moderate heat, do not increase the stove temperature any further than a medium setting. The cheese on the exterior of the burgers will become a bit charred, which can be a nice touch if you like that flavor addition to your burgers. It will take about 8 to 10 minutes to sauté these burgers to the appropriate temperature.
For grilling these turkey burgers it is best to cook them over indirect heat with the grill set to a moderate cooking temperature (about 300F air temperature). Preheating a cast iron skillet on the grill, and then cooking the burgers directly in the skillet inside the closed grill is the best way to lock in the juiciness of these turkey feta burgers but also create a nice crust on the exterior. Take the internal temperature of the burgers to determine when they are ready to serve. Ground poultry should be cooked to 165F internal temperature for safe serving.
10 ounces peeled Mango, either from a fresh mango or a bag of frozen pieces
2 Tb Whole Grain Mustard
15 ounces can Fire Roasted Crushed Tomatoes (preferably Muir Glen or 365 brand)
2 Tb Worcestershire Sauce
¼ cup Apple Cider Vinegar
2 tsp Hot Sauce (such as Sriracha, Tabasco or Pete’s), or more to taste
1 tsp Kosher Salt
Combine all ingredients in a small saucepan and cover the pan; bring mixture to a boil then reduce the heat to low. Simmer the sauce for 5 minutes to blend the flavors. Transfer sauce to the blender and puree until smooth.
Once sauce has cooled it can be kept refrigerated for up to 7 days or frozen for up to 3 months.