Burgers become an easy choice for weeknight dining, especially in the summer, when the grill can be stoked up. Turkey burgers are a good variation to get you out of the beef-patty rut. One way to keep the turkey moist is to add a bit of milk or cream and only lightly mix them together. Over-handling the meat can mean tough burgers.
One of my favorite burger toppings is caramelized onions. Here I've speeded up that cooking time by first stir-frying the onions in a skillet, then slow-cooking them for about 15 minutes. Adding a favorite barbecue sauce at the end gives the onions a sweet-smoky tang.
Don't like turkey? Try ground pork or a mixture of beef and pork.
GRILLED TURKEY BURGERS WITH BARBECUED ONIONS
Makes 4 servings // Total time: 45 minutes
1 tablespoon olive oil
2 Spanish onions, halved, sliced thinly
2 tablespoons prepared barbecue sauce
1 1/4 pounds ground turkey (not lean)
1/4 cup each: milk, chopped flat-leaf parsley
1 teaspoon smoked Spanish paprika or regular paprika
1/4 teaspoon each: salt, freshly ground pepper
4 sesame-seed buns
Heat olive oil in a large, heavy skillet over high heat. Add onions; stir-fry onions 2 minutes. Reduce heat to medium-low; cook, stirring often, until soft and starting to caramelize, about 15 minutes. Stir in barbecue sauce; cook 1 minute. Remove from heat. Cover; keep warm.
Meanwhile, prepare a grill or grill pan for medium-high heat. Lightly mix turkey, milk, parsley, paprika, salt and pepper in a large bowl; form into 4 patties. Grill until just cooked through, turning once, about 8 minutes. Place on bun bottoms; top each with onions and top buns.
Per serving: 433 calories, 19 grams fat, 5 grams saturated fat, 104 milligrams cholesterol, 32 grams carbohydrate, 33 grams protein, 568 milligrams sodium, 3 grams fiber
Carol Mighton Haddix writes for the Chicago Tribune, which provided the recipe analysis.
Get family-friendly recipes from food editor Kate Shatzkin's parenting blog at baltimoresun.com/charmcitymoms. Today's recipe: Cream of Red Pepper Soup