Girl + Fire = Food



Tuesday, January 31, 2012

Pink & Lavender Turkey Mini-Burgers

I recently became obsessed with lavender. I've always liked the color (it's so pretty) but I didn't really know how it tasted. At one point I was trying to figure out what to do with a decadent wedge of Humboldt Fog goat cheese, and learned that typical French herbs lavender and thyme paired nicely with it.

Them French know a thing or two about food.

Lavender is quite perfume-like. Too much of it and you will feel like you sucked down some Chanel No. 5, which is a very lovely fragrance. (If any fans wants to gift G+F some perfume, nous aimons Coco.) But you don't want to taste it for the rest of the day. Use sparingly.

Another lovely pantry staple is pink peppercorns. These are less pepper and more berries, and also hail from France. I have had them for a while, wondering how and what to use them in. Turns out these pink beads blend nicely with its equally colorfully-hued French friend lavender. I was making on my way to making a pink and purple rainbow of food.

Plus I grow thyme in my little patio garden, so now I just had to figure out what to do with this spice blend and cheese.

Enter ground turkey and King's Hawaiian mini buns. And then you have mini burgers! Not sliders, as Serious Eats explains, but mini burgers. They're as easy to make on the stove as on the grill. And even though we're having some unseasonably warm weather in Los Angeles this winter (in the 70-80 degree range, which is weird even for southern California), I still haven't fired up the grill. Mostly because I gave it to my dad and no longer have one.

Thinking about it, I suppose you could make these into sliders. But I like my onions caramelized and IN the ground meat mixture, not just steaming on top of it.

I made two of these, ate them, and they tasted fine. I let the rest sit in the fridge until the next day, made two more, and they tasted so much better. The flavors were much better combined. So that's the trick, let the mix sit overnight. More yummy bang for your buck.

Don't forget the oozy cheese!

print recipe
Pink & Lavender Turkey Mini-Burgers
French lavender and pink peppercorns help turn a normal turkey burger into a gourmet mini burger.
  • 1 pound ground turkey
  • 1/2 cup caramelized onions, choppped
  • 1/2 cup fresh cilantro
  • 1 egg, beaten
  • 2 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1/2 tablespoon dried lavender
  • 1/2 teaspoon pink peppercorns
  • 1/2 teaspoon black peppercorns
  • 1/2 teaspoon coriander
  • 1/2 teaspoon dried thyme (or 1 teaspoon of fresh thyme)
  • dash of salt
  • 8 ounces goat cheese
  • 8 mini burger buns
1. Crush the peppercorns and coriander to a powder (use a spice mill if you have it). 2. Combine the crushed spices with the turkey, onions, cilantro, garlic, olive oil, and salt and mix well. Optional but highly recommended step: let sit, covered, in the fridge overnight.3. Form into 8 mini burgers. Grill on high heat for 3-4 minutes per side.4. Serve on mini buns with a 1-ounce piece of goat cheese (Humboldt Fog is strongly recommended!). Let the cheese melt a bit. Add additional condiments if you feel it necessary.
Prep time: 5 minutes - overnightCook time: 8Total time: 13 minutes +Yield: 8 mini burgers

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