We made these burgers for the 4th of July and loved the flavor. Seriously the best turkey burger....ever.
|This is not a burger, it's beer|
|Burgers on the "Jo-Fo"|
The burgers form super soft and very hard to grill. Oil your grill well. I made a second batch and added an egg and doubled the bread crumbs but that didn't help much - just made them taste a bit "bready". We cooked the second batch on the "Jo-Fo" (George Foreman Grill) and it worked much better - we got perfect burgers.
Sierra Nevada Turkey Burgers
1/2 cup Sierra Nevada Pale Ale
1 pound ground turkey
1 tablespoon Sierra Nevada Pale Ale mustard (or your favorite Dijon mustard)
1/2 cup yellow onion, finely chopped
2 cloves garlic, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh rosemary, finely chopped
1/2 cup bread crumbs
Dash of Worcestershire sauce
Salt and pepper
Combine all ingredients in a large bowl and mix well. Cover the mixture and place in your refrigerator for at least 2 hours, overnight at the longest. When it’s party time, pre-heat your grill to medium heat. Form the turkey meat into patties (the size is up to you). Place the patties on the hot grill and cook for 5-7 minutes on each side, until cooked through (165 degrees). Place on a toasted bun and top with your favorite burger fixings! Might we recommend arugula, red onion, avocado, and cheddar cheese?This recipe comes from the Sierra Nevada newsletter July 2013
Recipe by Aften Detwiler.
Our Southern California Events Manager, Aften’s two biggest passions are craft beer and the outdoors. A food and beer aficionado, she is knee-deep in the Los Angeles craft beer scene, and in her free time she loves learning about beer, tasting beer and whipping up drool-inducing, beer-inspired dishes.