Mrs. Schwartz's Kitchen: Tuesday Turkey Burgers

Simply put: I love turkey burgers. I am not a big fan of the already processed and pattied version but the ground up mix whatevvva you got and fry em up version. They mainly include three key ingredients: onion, Worcestershire sauce and ranch dressing. Sounds goofy but these are so tasty. Turkey doesn't have a lot of flavor since it is so lean so adding things especially moisture is essential.

I like to pair burgers with something I can dunk (not dip) in ketchup. I love ketchup even more than I love turkey burgers. On our honeymoon, Mr. Schwartz was appaled by the amount of ketchup his wife consumed. Just when he thought I couldn't eat any more, I would ask for more packets to finish off my meal. Our tables were littered with empty ketchup packets.

But moving on, something to dunk in ketchup I thought. Obvious choice would be french fries...I do make a mean oven baked fry but no potatoes at home that would suffice. But, we do have some baby reds left over...so oven baked seasoned potato wedges it is! Very similar to my baked french fries but just a different shape and potato.

Musical selection for the day: Flip Flop Summer by Kenny Chesney. It is just too nice out to pass up this tune with a beer, turkey burgers, ketchup on the patio.

First start with ground turkey. Typically turkey comes in over a pound but I just use the whole thing. No sense in keeping .25 lbs of ground turkey in the freezer.

Make sure the turkey is defrosted. I hate when there is part that is still frozen and or cooked when you try to speed this process up....makes for a bad, bad burger. We want nice burgers.

Put the turkey into a large mixing bowl.

Add about a 1/4 of a cup of ranch dressing--whatever variety you have on hand. Yes, the fancy buy-in-the-refridgerator-type was on sale this week. Typically, Hidden Valley it is.

Add about 4 gluggs (or shakes like most people say--my mom says gluggs) of Worcestershire sauce.

Chop the onion very finely...this keeps the burger from falling apart when cooking/grilling. The onion also adds moisture.

Add the onion to the turkey.

Mix turkey and added ingredients in the bowl. Mix until everything is just incorporated. Over-mixing burgers makes them tough.

Put the meat into the bottom of the bowl and section off into fourths. This way you will have even patties to cook. Rachael Ray taught me this little trick.

She also suggests when forming the patties to make an indent in the middle so that when they cook they cook evenly. Rachael is pretty smart. Uses wayyy too many ingredients when she cooks but she is pretty smart.

Cook for about 5 minutes on each side until completely cooked.

I did this dinner out of order though. I would suggest making the potatoes first as they take more time.

To start, wash the potatoes.

Try to dice the potatoes as evenly as you can. This will ensure that they cook evenly.

Add about an 1/8 of a cup of canola or olive oil. Toss the potatoes.

Smash dried rosemary to break it up a bit and add it to the potatoes that have now been coated in the oil.

Add the Lawrys and black pepper.

Add the red pepper flakes. These are totally optional but I think they add a nice zip.

Toss the potatoes to coat evenly with the spice mixture.

Spread potatoes evenly on a cookie sheet. If you would like you can spray the pan.

Look at that flavor....bake in the oven for 15 minutes. After 15 minutes flip the potatoes. Put them back into the oven for at least another 20 minutes.