Featured in the March 2015 Issue of ‘In the Loop’
Ingredients:
1 package Ground turkey, approx. 1 pound
1 Egg, beaten
1 cup Caramelized red onions
1 tablespoon Garlic, minced
2 tablespoons Worcestershire sauce
1 tablespoon Parsley, dried or fresh chopped
1 cup Panko bread crumbs
1 cup Corn, canned or fresh, drained
1 cup Whole black beans, drained
½ cup Parmigiano Reggiano, shaved
Freshly ground black pepper, to taste
Olive oil, for frying
Optional: ½ cup Bacon crumbles
Directions:
In a large bowl, mix all ingredients except turkey, cheese and panko, then add last three ingredients, taking care not to overwork the meat.
Form patties the size of your palm, or approximately 3 inches in circumference.
Make a thumbprint in the center of each patty, then place on baking sheet until finished making patties.
Preheat large skillet to medium-high heat, adding a drizzle of olive oil.
Place patties into skillet without overcrowding, then brown each side 5-8 minutes.
Serve on your favourite bun and add condiments as desired.
Drink Recommendation: Pellegrino with a squeeze of lemon or lime, or your favourite beer.
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