Ground Turkey: Then and Now

The first time I ever cooked with ground turkey was a disaster. Mr. H, my aunt and I went to the beach and rented a condo for a week during the summer of 2003. I was set on making foil packets since they were simple and required little effort. So while we went to lounge on the beach, build sand castles, fight the waves and pick up sea shells, I set the frozen package of ground turkey in the fridge to thaw. I was afraid I'd get food poisoning if I set it out on the counter to thaw, so the fridge it was.

After about 4 hours we came back in, covered in sand and sunscreen. We all showered and got ready to make dinner only to find that the ground turkey was still frozen! I let it sit out for about another 30 minutes but we were starving so I proceeded on. Since I was making foil packets and I needed 3 portions, I broke the the frozen meat into three hunks of meat. I think about this now and it makes me cringe and laugh at the same time, but back then it sounded like a good idea :-) I placed the turkey atop thin slices of potato and onion, seasoned it with salt and pepper and wrapped it up in double sheets of foil. Into the oven it went. An hour later, it was smelling good. We dove in, took our first bite and practically spit it out. It was SO dry and bland and not even a mound of ketchup could save it, though we tried. Note to self: A hunk of frozen, unseasoned turkey thrown into the oven can't perform miracles on it's own.

Many years later, turkey and I have become friends. We have an understanding of eachother. I have promised to treat it with respect, season it nicely and not over cook it, and it in return has always been moist and flavorful. These burgers are simply flavored with a little steak sauce (trust me!), salt, pepper and a little parsley, dried or fresh. They're topped with buttery sauteed mushrooms and a slice of muenster or provolone cheese to hold them in place. Sometimes I serve them 'as is' if I'm watching my carbs and other times I like them between a bun with a little ketchup. It's become one of my favorite burgers and as long as I don't overcook it, it turns out perfect everytime unlike that hunk of meat back in 2003.

Turkey & Mushroom Burgers
from Monica H
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• 1 lb. ground turkey
• 3 Tbsp. A-1 steak sauce
• 1/2 tsp. dried OR 1-2 tsp. fresh chopped parsley
• salt and pepper to taste (use the salt sparingly since the steak sauce can be salty)

• sauteed mushrooms (recipe below)
• cheese slices
• buns
• condiments

Mix up all ingredients but be careful not to over handle the meat. Mix just until combined. Form into 3 or 4 patties.

Cook in a saute pan with a little butter over medium high heat. Cook on one side til golden brown, then flip over and cook the other side til browned, about 4 minutes on each side. Cook just until done, once they're over cooked they will become dry.

Top with sauteed mushrooms (recipe below) and a slice of white melty cheese. We like muenster or provolone. Allow to melt then place on burger bun of choice with desired toppings.

Sauteed Mushrooms from Monica H

• 1 container fresh white or brown mushrooms, sliced
• 3 Tbsp. unsalted butter
• salt and pepper to taste

In a medium saute pan, melt butter over medium high heat. Add sliced mushrooms and saute til slightly golden brown. Stir mushrooms a couple times and cook until tender. Season with salt and pepper after they've been cooked.

What kitchen Disaster to Success stories do you have?