Stumbled upon this in a runners world magazine. The fish sauce smells gross when prepping the burger, but it goes away as soon as it's cooked. Don't be scared of it - it makes the burger super moist and flavorful!
Ingredients
- 1 pound ground turkey, the fattier, the better (we used 96/4)
- 3/4 tablespoon finely chopped fresh rosemary
- 1 tablespoon fish sauce
- 1 teaspoon sugar
- A couple cranks fresh ground black pepper
- Oil for brushing patties and buns (we used grapeseed)
- 1/2 avocado, sliced
- 4 hamburger buns
- Handful of fresh sprouts
- Mayonnaise (or spicy mayonnaise—equal parts mayo and Sriracha sauce)
1. Use your hands to just combine turkey, rosemary, fish sauce, sugar, and pepper in a mixing bowl. Form into four patties, 1/2 inch thick.
2. Brush the insides of the buns with oil, then both sides of the patties.
3. Heat a grill pan to medium to medium-high heat. Cook each patty for about four minutes on each side. (You'll know to flip when the bottom half of the patty has turned from pink to light brown.) You can test doneness using a food thermometer in the center of each patty. They should be cooked to 165°F. (DON'T cut in half to check doneness—you'll lose the juices.)
4. Place buns on the pan, insides facing down. Remove when browned (takes about 30 seconds).
5. Layer mayonnaise on the buns, then top with burger, avocado, and sprouts. Serves 4.
No comments:
Post a Comment