Pete Marczyk and Barbara Macfarlane do not leave their work behind when they leave Marczyk Fine Foods and head for their great old Denver house with the big, new kitchen. They often bring some of their market's choicest ingredients home with them and cook up a feast.
Like a lot of you, Pete and Barb fired up up the grill this past weekend, making the most of the picnic-perfect temperatures. And now that June is right around the corner, which officially signifies the onset of summer, the waft of meat candy perfuming the air is socked in for the season. Barb polled her staff at the market to find out which burgers they liked the best, and Brant Grubb, a cook at Marczyk's, recommended a turkey burger with barbecue sauce. Barb insists that charcoal is better than gas (agreed!), but if you must use a gas grill, she implores you to tune it up before you turn it on. "I ate at a friend's house one summer, and the food he cooked on his grill tasted like gas. It was super-gross," she says. You've been warned.
Summer turkey burgers
Total time: 30 min. Makes: 4 burgers
1-1/4 lb ground turkey breast 1 medium red onion, peeled and chopped 1 clove garlic, peeled and chopped 2 tbsp olive oil 3 tbsp bread crumbs 2 tbsp barbecue sauce 3 tbsp oats (not instant) 1 tsp dried basil 1 tsp dried oregano ¼ tsp salt Ground black pepper to taste Buns of your choice
Accompaniments: Lettuce, onions and tomatoes
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1. Warm olive oil in a large skillet over medium heat. Add onion and garlic and cook, stirring often, for approximately 10 minutes, or until onions start to brown. 2. Add water, 1 tablespoon at a time, if needed to prevent burning. 3. Transfer the mixture to a large bowl and place in the refrigerator for 5 to 10 minutes to cool. 4. Once cooled, combine onions, turkey, bread crumbs, barbecue sauce, oats, basil, oregano, salt and pepper in a large bowl. Mix well. 5. Divide turkey mixture into 4 equal mounds. Coat the grill with non-stick spray and grill burgers on medium-high heat for about 7 minutes per side until they're cooked through (no longer pink; the centers should register 165 degrees if you want to cook by temperature.) 6. Serve burgers on buns with accompaniments.