Skip navigation and jump to content.
polenta_2.jpg

the goods

1 1/2 lb (750g) ground turkey

4 rashers (slices) bacon, finley diced

1/2 lg onion, finely chopped

1 tblspn worcestershire sauce

1 egg

1/4 cup breadcrumbs

1 tspn paprika

salt and pepper

1/4 cup flour

to serve:

6 foccaccia buns

avocado

2 heirloom tomatoes

6 cheddar cheese slices

mayonnaise

spanish (purple) onions

active time: 20 minutes

total time: 20 minutes

makes 6 burgers

 

 

the mannix burger

get ready for a 1/4 pounder with a full pound of flavour!

make the burger patties a day ahead if you like. keep them in the fridge...

slice up all the sidekicks, grill the patties, toss the buns on the grill for a minute...

and, for a ridiculous overload, serve the burgers with potato wedges (cooked to crisp perfection in goose fat)

what makes this little patty bigger than his beefy buddies?

it's the bacon. by using superlean turkey, I felt no remorse in sneaking a little bacon into the mix. the smoky flavour adds 'oomph' and the bacon fat keeps things nice and juicy

mix: ground turkey; bacon, onion, worcestershire sauce, breadcrumbs, egg and seasonings (by hand!)

divide: into 6 balls

roll: each ball in a little flour, pat off excess and flatten into a patty shape

chill and grill: I let the floured patties sit in the fridge for a bit (if not overnight), then I either spray them with cooking oil or brush them with olive oil (depends who'se watching) and grill them on a hot grill...7-8 minutes per side, depending how thick the patty is

serve: cooked patties and toasted buns on a platter with sliced tomatoes, avocado, lettuce and (grilled) onion rings. have mayonnaise, ketchup, bbq sauce and mustard on the side...let them build it their way

goose fat wedges?

you don't know heaven until you try these:

use one large (enormous) russett potato per person, peel it and slice it legthways, then cut each half in three lengthways. toss the wedges into boiling, salted water for 5 minutes. strain and rinse in cold water.

pre-heat the oven to 500 and put 2 tablespoons of goose fat per person/ potato in a large baking dish. put it in the oven so that the fat gets really hot

in a large ziploc / plastic bag, throw in 2 tspns each: salt, pepper, rice/ corn flour and add 3 garlic cloves (chopped in half), 2 small sprigs rosemary, 1 tspn hot paprika, 1 tspn sweet paprika. add the potato wedges and shake, shake, shake

put the seasoned wedges into the baking tray (careful!), prod them with the tongs so that they get coated on all sides with hot fat, put them back in the oven

cook 10 mins, turn the heat down to 450, turn the wedges over, bake another 10-15 minutes or until crispy outside and soft inside

\