We all know fat equals flavor, and most turkey burgers have neither. Enter the umami-centric flavors of anchovy paste and soy sauce. They give this burger a savory boost and much-needed moisture without taking over. Add a slather of spicy chipotle ketchup, and you’ve got a tasty turkey burger. Serve with a heaping pile of onion rings and a pitcher of margaritas for a backyard Tex-Mex feast.
What to buy: Anchovy paste is made from ground anchovies, vinegar, and olive oil. You can find it in 2-ounce tubes in the ethnic section of most well-stocked supermarkets. We used the Roland brand of anchovy paste to make our burgers. If you can’t find paste, substitute 1 minced anchovy fillet.
Game plan: Try serving these turkey burgers with a mayonnaise-based coleslaw rather than a vinegar-based version—the cooling, creamy crunch will complement the spiciness of the burgers.
If you’re grilling outside, toast the rolls right on the grill while the cooked patties are resting. If you’re grilling inside using a grill pan, toast your rolls in the oven, because the moisture left in the pan from cooking the burgers will make the rolls soggy.
This recipe was featured as part of our Burger Bonanza!
For the burgers:
by Amy Schulman | According to food writer Mark Diacono’s new cookbook “Sour,” sour foods aren’t merely in the form...
by Amy Schulman | Welcome to “Kitchen Essentials,” a new series from Chowhound where chefs and bartenders from around...