Back in April, I jumped back into the group fray joining the Pass the Cook Book Club. You can read more about it here, but the basic idea is that each month Kita, our fearless leader, selects three recipes from one of the cookbooks on her shelf and then everyone in the group makes and posts about one of them.
This month we’re cooking from Bobby Flay’s Burgers, Fries, and Shakes. I bought this book on a whim nearly a year ago from the Williams-Sonoma outlet, and since then, guess how many times I’ve used it? Yep, zero, not even once. And the sad part is that when I first brought it home I flipped through and flagged at least 10 burgers I wanted to try. This is one of the reasons I love this group, I need the kick in the pants to use my cookbooks sometimes!
It’s summertime so naturally we’ve been making a lot of burgers, but these turkey crunchburgers were a big-time standout. I didn’t see it coming either because they’re so simple! As usual, I used ground turkey rather than ground beef – the burgers themselves are seasoned with salt, pepper and just a little Worcestershire sauce. They’re garnished with the usual suspects like cheese, lettuce, tomato, and onion but the two star ingredients are a big handful of potato chips and the horseradish mustard sauce.
We usually serve our chips on the side with burgers, but throwing them on top ensures a salty, crunchy addition to each bite. It was awesome, though admittedly a little hard to bite into as the chips make the burger huge! Shane wasn’t up to trying the sauce, but I thought it took these over the top and I’m not even much of a horseradish fan. I’ve never been to Bobby Flay’s Burger Palace but these crunchburgers are apparently the “house” burger so I’m guessing they must be pretty popular. They’ll absolutely be on the menu at our house again, and probably sooner rather than later!
Turkey Crunchburgers with Horseradish Mustard Sauce
adapted from Bobby Flay’s Burgers, Fries, and Shakes
1 lb ground turkey
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
few shakes of Worcestershire sauce
4 slices American cheese
4 handfuls of potato chips
4 burger buns
tomato, lettuce, and red onion (optional garnish)
Horseradish Mustard Sauce
2 tablespoons light mayonnaise
2 tablespoons nonfat Greek yogurt
2 tablespoons Dijon mustard
2 tablespoons drained prepared horseradish
Add the ground turkey, salt, pepper, and Worcestershire sauce to a medium bowl. Use your hands to gently mix until everything is combined (don’t overwork the meat). Divide the meat into 4 equal portions and shape each into a patty about 1/2 to 3/4-inch thick. Make a deep depression in the center of each burger with your thumb (this will help them keep their shape as they cook).
Set a grill pan over medium-high heat. Spritz with nonstick cooking spray. When the pan is hot, add the burgers (the side with the impression should be face-up) and cook for about 4 minutes per side, or until they are cooked through (an instant-read thermometer should register 165 F). In the last minute of cooking, top each burger with one slice of cheese and allow to melt (I like to tent the burgers with foil to encourage the cheese to melt).
Top the burgers with the horseradish mustard sauce, tomatoes, lettuce, onion, and finally a big handful of chips! Serve on buns (toasted, if you want!).
To make the sauce: Whisk all of the ingredients together in a small bowl then season to taste with salt and pepper. Cover the bowl and refrigerate the sauce for at least 30 minutes to give the flavors time to meld.
Makes 4 burgers