Not Your Usual Turkey Burger

 Turkey Burgers with Smoky Aioli 

For the burgers:

1 lb ground dark turkey meat (thighs not breast)

2 T olive oil

slices of cheese (your preference)

• mix ground meat with olive oil, form into patties; use your thumb to make a small indentation in the center of each patty for better final shape.  Grill or broil (remember the rules about broiling-THEY WILL BURN if you don't watch them).  Add cheese when they are nearly done.
• saute thickly sliced onions (and or sliced bell peppers, mushrooms, whatever you like. Sliced fennel might be good). To saute onions put some olive oil in a frying pan and when hot add the onion slices and sprinkle with salt which will help soften them. Cook on medium heat til you like the looks of them. I like mine brownish and very soft, nearly caramelized. Pile them on your burger.

Smoky Aioli

1/2 t cumin seeds

1/2 t coriander seeds

1/2 c mayonnaise

2 T olive oil

2 t fresh lemon juice

1 1/2 t smoked paprika (spanish not hungarian)

1 or 2 garlic clove minced

• toast cumin seeds and coriander seeds for better flavor and then crush in a mortor and pestle or grind in coffee grinder. Or if you can't be bothered just use ground cumin and coriander. Whisk it all together.

Buns

  

     

Or you could just buy them.  But Patrick says they make everything taste better...

Thanksgiving pt 2: Easiest, Fastest Turkey

Last year my mom decided to try something new.  Instead of having to worry about if the turkey will take hours and hours, you can count on this one to take under an hour.  

 

Below is what Mark Bittman says about his recipe.  Also, currently up under the NY times Dining section there is a video showing how to do this, check it out here. 

This recipe for 45-Minute Roast Turkey simplifies the process enormously. (Don’t let removing the backbone intimidate you; it’s not that difficult.) Unorthodox though it may sound, you’ll thank me: It will be done in about 40 minutes. Really. It will also be more evenly browned, more evenly cooked, and moister than a conventionally roasted bird. It only works for small turkeys (8 to 12 pounds) but, again, that makes it easier to handle. And it will still serve 10 at least, and more if you’re all OK with eating less meat--something I recommend anyway.

45–Minute Roast Turkey   

MAKES: At least 10 servings
TOTAL TIME: 45 minutes

One 8- to 12-pound turkey
10 or more garlic cloves, lightly crushed
Several sprigs fresh tarragon or thyme or several pinches dried
1/3 cup extra virgin olive oil or melted butte
Salt and freshly ground black pepper

1. Heat the oven to 450°F. Put the turkey on a stable cutting board, breast side down, and cut out the backbone (use a heavy knife to cut on each side of the backbone, cutting from front to rear). Turn the bird over and press on it to flatten. Put it breast side up in a roasting pan that will accommodate it (a slightly snug fit is okay). The wings should partially cover the breasts, and the legs should protrude a bit.

2. Tuck the garlic and the herb under the bird and in the nooks of the wings and legs. Drizzle with the olive oil and sprinkle liberally with salt and pepper.

3. Roast for 20 minutes, undisturbed. By this time the bird should be browning; remove it from the oven, baste with the pan juices, and return it to the oven. Reduce the heat to 400°F (or 350°F if it seems to be browning very quickly).

4. Begin to check the bird’s temperature about 15 minutes later (10 minutes if the bird is on the small side). It is done when the thigh meat measures 155–165°F on an instant-read meat thermometer; check it in a couple of places.

5. Let the bird rest for a few minutes before carving, then serve with the garlic cloves and pan juices. (Or make gravy.) Or serve at room temperature.

--Mark Bittman