In preparation for all of my travel this fall, I’ve reached out to some of my favorite food blogger friends and asked them to share their favorite recipes as guest posts.
Today’s guest post is from Jane Bonacci of The Heritage Cook. On her blog, Jane shares both old and new recipes in hopes that culinary traditions will continued to be passed down from one generation to the next.
Today, Jane is sharing the recipe for her fantastic North African spiced grilled turkey burgers. Earlier this fall, Jane shared her famous ranch-flavored cole slaw recipe, a recipe for the most incredible fully loaded green chile potato skins, and some healthy and wholesome vegetable and shrimp stuffed avocados so be sure to check those out too!
Hot summer nights chasing fireflies with my cousins. Playing hide and seek while mom made dinner. The smell of burgers cooking on the barbecue, filling the neighborhood with mouthwatering aromas. These are the memories of the summers in my youth.
When I was young, all the dads in the neighborhood were masters of the grill – whether they knew how to cook or not. It was their domain and they proudly donned their aprons and brandished their spatulas with aplomb. Mom made all the rest of the meal, but it was my dad who got the applause when the meal came to the table.
Unfortunately, more often than not, the burgers were overcooked, dry and needed a massive slathering of ketchup, mustard and mayonnaise to choke them down. Of course we didn’t know any better so we thought they were wonderful.
When I grew up, I discovered how burgers were supposed to be cooked and that they could actually be tender, moist and flavorful without a ton of condiments needed. Never press your burgers down on the grill with a spatula – that just forces all the wonderful juices out and can cause flare ups. And don’t overcook them. Use an instant read thermometer to know when they are done. It may seem like a hassle, but you will get consistently great results and no risk of serving undercooked poultry to your guests!
The Artist loves when I use North African seasonings and asked if I would flavor the burgers with harissa. Harissa comes in either a paste or dried, ground powder form. The paste is usually very hot, so be careful if you decide to go that route.
I added harissa to some mayonnaise along with garlic to create an aioli. This is simply a fancy way of saying a flavored mayonnaise. If you’ve been reading this blog very long, you know I like to layer flavors. I love how it intensifies the hit to your taste buds and makes everything taste better!
When forming your patties, make sure you keep them all the same size and thickness. This will help them cook at the same rate. And always press an indentation into the top of each one. When the inevitable bulging occurs during cooking, your final patties will fill in the indentation and wind up flat instead of rounded.
The bun in the photos is a beautiful brioche that The Artist got to enjoy. I ate mine wrapped in lettuce for the gluten-free version. I love the extra crunch and the lettuce helps keep my fingers clean. You can also use gluten-free hamburger buns if you and your kids want a more traditional burger.
Grilled Turkey Burgers with Harissa Aioli Recipe from The Heritage Cook
© 2014 Jane Bonacci, The Heritage Cook. All rights reserved.
For more of Jane’s recipes, check out The Heritage Cook.