Burgers & Sandwiches / Meat / Sauces & Marinades / Turkey

Turkey burgers w/ beet relish & cucumber raita

Nothing beets this burger. Beets.

I spent a lot of my burger-making meals looking at Bobby Flay and Hubert Keller. I’ve also been privileged enough to eat their burgers over the last couple of years. But let’s face facts — Gordon Ramsay is my culinary god. Yes, Bobby has gotten a lot of love on this blog this year (and with good cause), but the best meal I’ve ever eaten came from a Ramsay kitchen. So today we’re putting Bobby on the backburner and trying a hand at Ramsay’s healthy take on a burger.

I didn’t alter this dish in any way with the exception of the protein. Beth and I swapped a turkey patty in place of the 80/20 beef. And for as much praise as I give Ramsay, I completely disagree with mixing things like ketchup or spices into the meat itself. It’s a burger, not a meatball or some manner of loaf. So instead, I mixed the paprika, salt and pepper, and seasoned the outside of the patty with it, and let it grill a nice crust on the meat. I recommend you do the same, or maybe try it both ways to see which way you prefer.

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Recipe adapted from Gordon Ramsay
Serves 4

1 1/2lb (600g) good quality lean ground beef
1 tsp smoked paprika
pinch of cayenne pepper
sea salt and black pepper
olive oil, to cook and drizzle
8oz (250g) cherry tomatoes on the vine
splash of balsamic vinegar

8 oz (250g) cooked beat in natural juices, drained
3 tbsp capers, rinsed and drained
handful of italian parsley, roughly chopped
2 tbsp balsamic vinegar
3 tbsp olive oil

1 large cucumber
handful of mint leaves, chopped
3-4 tbsp plain yoghurt
squeeze of lemon juice, to taste

Put the ground beef into a large bowl and add the paprika, cayenne, 1/2 tsp salt (or less to taste) and 1/2 tsp pepper. Mix well with your hands, then shape into 4 neat patties. Place on a plate or tray, cover with plastic wrap, and chill for at least 30 minutes to set the shape.

Make the beet relish in the meantime. Roughly chop the beet and place in a food processor along with the capers, parsley, balsamic vinegar, and olive oil. Pulse until the mixture is roughly chopped – you don’t want to puree the beet. Season to taste and transfer to a bowl.For the cucumber raita, peel the cucumber and quarter lengthwise. Scrape out the seeds with a spoon and discard. Roughly chop the flesh and place in a bowl. Add the chopped mint and toss with enough yogurt to bind. Add the lemon juice and season with salt and pepper to taste.

Heat the barbecue or heat a little olive oil in a nonstick skillet. Brush the burgers with olive oil and cook on the barbecue, or pan-fry. Remove to a warm plate and let rest for a few minutes. Add the tomatoes to the barbecue or skillet and drizzle with a little olive oil and balsamic vinegar. Cook for 1-2 minutes until the tomatoes are soft but still retain their shape.

Serve the burgers with the tomatoes, beet relish, and cucumber raita. For a neat presentation, spoon the raita into lettuce cups and garnish with a handful of arugula.


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