Genius Recipes
The Genius Secret to Juicy Turkey Burgers (Chicken & Pork Burgers, Too)
Lean but not mean.
Any Night Grilling is your guide to becoming a charcoal champion (or getting in your grill-pan groove), any night of the week. With over 60 ways to fire up dinner—no long marinades or low-and-slow cook times in sight—this book is your go-to for freshly grilled meals in a flash.
Order NowPopular on Food52
27 Comments
Some years later as a chili head, I o.d.'d one afternoon eating chili peppers straight from a jar that an Indian lady co-worker gave me. Did not affect me at the time too much, but OH NELLY! the next couple of days were a terror. After that I developed an allergy to chili peppers, which effectively ended my wanton consumption of hot peppers.
Another comment. I noted that you cracked the egg on the side of the bowl. The American Egg Board, years ago, -- yes, Virginia, there is an American Egg Board -- as well as Jacques Pepin recommend that eggs be cracked on a flat surface to avoid pushing bits of shell into the egg. Using a sharp edge does just that as it often results in bits of shell in the egg and increases the chance for contamination with anything on the surface of the shell.
And finally, I have to add that my mother often added things to burgers as it helped to stretch the meat, though this was decades before anyone ever heard of a turkey or chicken burger. We did not have ginger nor cilantro available in those days of yore, but anything else such as celery, peppers, and onions etc. were game for inclusion. If things were really tight, tomato sauce and catsup were added and we had sloppy joe's decades before the Manwich came to be.
course, give props to Ms. King and yourself for sharing this recipe with us. In springtime we harvest spruce tree tips (buds) and use them in place of fresh herbs like rosemary or greek oregano - they are brilliant! I'll be adding spruce tips to this recipe to give a northern Canadian flair to this beautiful dish!
No more hand burn.
You're welcome.
See what other Food52 readers are saying.