First of all, I apologize for slacking on the blog…but I have a goal for the fall to post a new recipe on a weekly basis! I slacked hard core this summer just making the same old stuff over and over again as well as grilling the typical summer foods! Soooo, I decided when I got Rachael Ray’s magazine in the mail that I would pick it up and browse to get some inspiration for new recipes and within, the first few pages, had it. German-style turkey burgers. Unfortunately I cannot find this recipe on her site to share with you, but as soon as I do, I’ll update this post. I added a few things to make it my own and paleo, but she definitely nailed this one in flavor!
- 6 slices (LOCAL PIG) bacon, chopped
- 1 clove garlic, minced
- 1 tbsp honey
- 2 tbsp apple cider vinegar
- 2 packages ground turkey
- salt, pepper, and garlic powder to taste
- 1 tbsp coconut aminos
- 2 tbsp spicy brown mustard
- gouda cheese to top (optional)
- sauteed red onions (optional)
- 4 slices bacon, chopped
- 1 package coleslaw or chopped cabbage
- 1-2 tbsp sesame oil
In a large skillet, cook diced bacon (you can cook both the burger and slaw bacon together and separate before this next step to save time). Once the bacon is finished cooking, add garlic and mix for 2 minutes until garlic becomes fragrant (if it can over the delicious smell of bacon!). Add the honey and vinegar to the separated bacon and stir until well mixed, then remove from head. While the bacon is cooling, mix the ground turkey, salt, pepper, and garlic powder. Then add the coconut aminos and mustard, mixing thoroughly. Add in bacon mixture after slightly cooled and again mix well. Form into patties (we made 8, but they were pretty big). Place in hot skillet to brown on either side and then transfer onto baking sheet lined with parchment paper. Top burgers with cheese if desired and then place in warm oven to finish cooking and melt cheese. While the burgers are in the oven, take left over bacon bits and add to warm skillet. Add coleslaw or cabbage and drizzle sesame seed oil, stirring to warm cabbage and slightly wilt. When burgers are finished cooking to your liking, top with a bit of spicy brown mustard, the “slaw” and red onions. ENJOY!