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How to Make Dill and Feta Turkey Burgers with Cucumber and String Bean Salad

Pan Frying Turkey Burgers and Finishing the Dish

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Amy Riolo
Author, Cooking Instructor, Food Writer, Culinary Consultant
http://www.amyriolo.com/  
 

Amy Riolo is an internationally recognized culinary expert specializing in Middle Eastern and Mediterranean culture and cuisine. As a cookbook author, lecturer, food historian, food writer, culinary consultant, and cooking instructor, Amy promotes her philosophy of cooking and living with both pleasure and health. Her first book, Arabian Delights; Recipes & Princely Entertaining Ideas from the Arabian Peninsula has received rave reviews (Capital Books). Her second book Nile Style; Egyptian Cuisine and Culture (Hippocrene Books) will be released in spring 2009. She is also completing The Mediterranean Diabetes Cookbook, (American Diabetes Association) which will be released in spring 2010.

Amy’s popular lectures range in topics and include everything from Middle Eastern business etiquette to the history of various cuisines. She has been an invited guest speaker for the Embassy of the Arab Republic of Egypt, Welcome to Washington International, Montgomery College, Les Dames D’Escoffier, The Baltimore-Luxor-Alexandria Sister City Committee and the Mycological Association of Washington, DC. Amy also makes frequent appearances on numerous television and radio programs both in the United States and Egypt including Fox TV, Montgomery and Fairfax County TV, Nile TV and WHYY.           

Amy currently writes the “Culture and Cuisine” feature for the Baltimore- Luxor-Alexandria Sister City Committee. She has also written articles for Cooking Light Magazine, Azizah Magazine, and the Kulanu newsletter. A graduate of Cornell University, Amy has experience in vocational, recreational, and children’s instruction, as well as corporate team building and cultural/culinary events. Her knowledge of the Italian, French, Spanish, and Arabic languages has enabled her to interpret many cultures and cuisines with intimacy and ease. She regularly teaches cooking classes at Sur la Table in Arlington, Virginia, and for private organizations.

A successful culinary consultant, Amy enjoys developing menus, recipes, training seminars, and themes for corporations, restaurants, and hotels. Amy is often asked to work as a consultant for museums where she creates menus and décor which represent the theme of new collections. In addition, she works with curators to incorporate sensory components like scent, touch, and taste into the schedule of events, allowing museum patrons to fully experience each exhibit.

Amy is a member of The International Association of Culinary Professionals, Culinary Historians of Washington, Les Dames d’Escoffier, Slow Food DC, Welcome to Washington International (where she co-chairs the Gourmet Committee), Cornell Club of Washington, the Women’s National Book Association, and the Baltimore – Luxor – Alexandria Sister City Committee (Where she is the chairperson of the Baltimore Friends of the Alexandria Library). Amy is based in the Washington DC, area and maintains a home in Egypt. She is currently organizing culinary tours to both the Mediterranean and Middle East.

Pan Frying Turkey Burgers and Finishing the Dish

 

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Tags:

Turkey

,

Feta

,

Dill

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Burgers

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Salad

,

Whole wheat buns

,

Olive tapenade

,

Healthy

,

Low-fat

,

Green beans

,

Cucumber

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Pan Frying Turkey Burgers and Finishing the Dish

Ingredients

For the Salad:

1/3 cup Farmers Market string beans, trimmed

1 pound Farmers Market cucumbers

1/4 cup Harris Teeter black olives such as Gaeta or Kalamata, pitted

2 tablespoons freshly squeezed lemon juice

1/4 teaspoon freshly ground pepper

2 tablespoons H.T. Traders extra virgin olive oil

For the burgers:

1 pound Harris Teeter extra lean ground turkey

1 tablespoon Harris Teeter Dijon mustard

1/2 cup Farmers Market dill, finely chopped

1/4 teaspoon kosher salt

Few twists freshly ground pepper

2 tablespoons H.T. Traders extra virgin olive oil

4 ounces crumbled low fat feta cheese

4 fresh Harris Teeter whole wheat buns

Instructions

1. Preheat the oven to 425F degrees. Bring a pot of water to boil over high heat and add the string beans. Cook until tender, drain, and place beans in a bowl of cold water.

 

2. Split the cucumbers lengthwise, remove and discard the seeds using a spoon. Dice the cucumbers and place in a large bowl. Place olives, lemon juice, pepper, and olive oil in food processor and mix to combine. Add string beans to the cucumbers and spoon olive paste over the top.  Mix to combine and serve.

 

3. To make the burgers, combine ground turkey, Dijon mustard, dill, salt, and pepper in a large bowl. Stir with a wooden spoon or your hands to combine. Divide the meat into 4 equal portions and form them into patties. 

 

4. Heat oil in a large oven proof skillet over medium heat. Add burgers and sauté for 2 to 3 minutes per side, or until brown. Transfer to the oven and cook for 15 minutes, or until cooked through.

 

5. Top with feta cheese, and cook for another 5 minutes or until cheese is melted. Serve in whole wheat buns, with salad.

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Transcripts

Amy Riolo: Hi! I am Amy Riolo. Today, I am working in the kitchen at Sur La Table in Arlington, Virginia and I am making Dill and Feta stuffed Turkey Burgers with cucumber, string beans and olive tapenade, and we have just finished forming our burgers. So what I am going to do now is saut our burgers. I am going to turn my pan on over medium heat and then I am going to add about two tablespoons of extra virgin olive oil. Then I am just going to let this coat the bottom of the pan, get it nice and hot. What we are actually doing here is we are going to be searing the turkey burgers. We are going to sear them on both sides. We are not deep that frying them; we are just letting them sear. Then we are going to put them into the oven and let them cook all the way through. What searing does is it helps to seal in the juiciness, seal in the flavor and it gives them a little bit of that olive oil flavor. We have got them all. You want to be careful not to crowd your skillet. You let them simmer for about three to five minutes on each side, just until they get nice and golden brown. You can tell when they are ready to flip. If you look on this side and some of the meat has started to cook and change color and turn white, as it turns white, you know they are ready to flip. You can also tell because when you put a spatula underneath, it's going to flip very quickly. But if you have any resistance there, then it means that some burgers are not ready to be flipped. You can go ahead and check them out. This one has a little resistance so I know it's not quite ready yet. Whenever you are frying something, when you add cold things to the hot oil, it brings the temperature down. So you might need to turn your heat up a little bit. The more things that you add to your oil, the colder it will get. So keep that in mind as you are frying and always the more you add, a little bit higher you can increase the temperature. So there is one burger. We'll just keep turning these. These are definitely not cooked through. For turkey, you want to make sure that you have them nice and cook through all the way through the center because it's a form of poultry. So now that our turkey burgers have cooked completely on both sides, we can go ahead and start adding our feta cheese. This is about four ounces of fat-free feta and we are just going to place them on top of each burger. That way when it goes into the oven, it's going to melt down right on top, make a nice coating for our burger. The combination of feta and dill is so classic, it's absolutely delicious and it really, really work so you have a lot of nice rounded flavors to these turkey burgers. And we just think of turkey at Thanksgiving time, but in the Mediterranean region, they eat it all the time on a daily basis and it's a great thing to have around, especially if you can get a fat-free variety. So now that we have got our cheese covering our turkey burgers, we can go ahead and transfer to the oven and we will bake them for 15-20 minutes or until they are cooked through. We have just finished taking our turkey burgers out of the oven and the cheese has melt nicely on top. We are just going to take them out of the pan and place them into our bun. Then to garnish on the side, we will add our salad. You can smell all of the bright flavors of the olive and the lemon juice in here and it smells really great. And then to serve it, we can just put a little slice of lemon, and scatter a little bit more dill around the plate and enjoy!

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