1 lb ground turkey (NOT extra lean)
Zatarains Creole Seasoning (or whatever mix you prefer)
Non-stick skillet or griddle
Cheese (American, Provolone, Cheddar, Swiss, whatever)
Divide turkey into 4-6 portions. 6 yields "slider-sized" portions
Set heat to medium-high
Use no oil in non-stick skillet
Place burgers in skillet and season with Creole Seasoning
After 2-3 minutes, flip burgers and season opposite side
Do NOT flatten burgers with spatula or they will become dry.
Flip every minute or so to brown evenly until no pink exists in middle and juices run clear.
Once done, turn off heat, add cheese and cover with lid to melt.
You can then use these burgers in a number of ways. Top with bacon, cheese and BBQ sauce. Use spaghetti sauce and Provolone cheese for a pizza burger. Try other spice mixes -- both purchased or homemade. Possible items include smoked paprika, curry powders, your favorite seasoned salt, and more.
We often serve these with homemade, baked, french fries dusted with the same creole seasoning mix.
Pairs Well With
When you look at most turkey burger recipes, they are full of additions. Add bread crumbs. Add eggs. Add other fillers to bind them together. After trying a number of these recipes, I decided to take a step back in simplicity and just try to make "burgers", turkey or otherwise.
My turkey burgers are so basic, it is almost laughable to call them a recipe, but I think I have hit upon something that is tasty and also open to interpretation by you. I'll put some of my variations below.
This recipe is part of my blog series, "Recipes in Rotation" on My Word with Douglas E. Welch (http://douglasewelch.com/blog/)