Bobby Flay's Grill It! - Bobby Flay [22]
Cut sandwiches in half and serve with mustard and ketchup on the side if desired.
Spiced Turkey Burgers with Apple Raita and Spinach
A few years ago, for an ad campaign I was asked to create a turkey burger that consisted of turkey, Brie cheese, and grilled apples. It sounds like an odd combination, but the end result was really good. There was something about the mild flavor of turkey paired with the tart flavor of green apples that just worked. So when developing this take on the Middle Eastern classic meatball, kofte, I thought back to that turkey-apple flavor combination. Kofte is normally made with ground lamb and served with raita, a yogurt and cucumber sauce. While that tastes great, I like this lighter, bright-tasting version even better. It’s also tasty served on grilled flatbread as a sandwich.
Serves 4
5 tablespoons olive oil
1 small red onion, finely grated
3 cloves garlic, finely chopped
3 tablespoons tomato paste
2 teaspoons ground cumin
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
Kosher salt and freshly ground black pepper
1½ pounds ground turkey, 90 percent lean
¼ cup finely chopped fresh flat-leaf parsley leaves
Juice of 1 lemon
2 tablespoons extra-virgin olive oil
8 ounces baby spinach
Apple Raita (recipe follows)
Heat 2 tablespoons of the oil in a medium sauté pan over medium-high heat. Add the onion and cook until slightly softened, about 2 minutes. Add the garlic and cook for 30 seconds. Add the tomato paste, 1 cup water, the cumin, cinnamon, allspice, and cayenne and season with salt and pepper. Cook until the mixture is thickened, about 2 minutes. Transfer to a large bowl and let cool slightly.
Add the turkey and parsley to the onion mixture and, using your hands, gently mix until combined. Cover the mixture and refrigerate for at least 1 hour or up to 8 hours to allow the flavors to meld.
Heat your grill to high.
Divide the mixture into 12 equal portions and roll into balls. Gently press down on the top of each patty to flatten slightly. Brush the patties on both sides with the remaining 3 tablespoons olive oil and season with salt and pepper.
Grill the burgers until golden brown on both sides and cooked through, about 3 minutes per side.
Whisk together the lemon juice and extra-virgin olive oil in a large bowl and season with salt and pepper. Add the spinach and toss to lightly coat the leaves in the dressing. Transfer the spinach to a platter and arrange the burgers on top of the leaves. Top each patty with some of the raita.
Apple Raita
Makes 1¾ cups
1 cup Greek yogurt
1 Granny Smith apple, cored and finely diced, plus more for garnish (optional)
½ teaspoon kosher salt
Pinch of ground cinnamon
Pinch of cayenne pepper
Stir together the yogurt, apple, salt, cinnamon, and cayenne in a small bowl. Cover and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld. Garnish with apple before serving, if desired.
chicken
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Grilled Chicken Breasts with Tangerine-Maple–Black Pepper Glaze
Grilled Chicken Thighs with Green Olives and Sherry Vinegar–Orange Sauce
Spanish Spice–Rubbed Chicken Breasts with Parsley-Mint Sauce
Sweet-and-Sour Grilled Chicken
Chipotle-Honey–Glazed Chicken Wings with Toasted Sesame Seeds and Green Onion
We love chicken. It’s high in protein, low in fat, inexpensive, and adaptable to a myriad of flavors and preparations.