#FoodAndVino #TandooriTurneyBurgers #GrilledRedOnionsandTomatoes #SpotlightNews
Many people feel no backyard barbecue is complete without staples like hot dogs and hamburgers. But grillmasters need not feel beholden to such fare if their hearts and stomachs desire something less traditional.
One of the joys of grilling is that there is a seemingly endless array of foods that can be cooked over an open flame. Grilled foods can be lean and healthy while still providing that unmistakable flavor unique to the grill. People who want to expand their grilling horizons while still providing juicy, delicious fare can try the following recipe for “Tandoori Turkey Burgers with Grilled Red Onions and Tomatoes” from Karen Adler and Judith Fertig’s “The Gardener & The Grill” (Running Press).
Ingredients — Serves four
Turkey Burgers
1 pound ground turkey
1⁄4 cup fine, dry breadcrumbs
2 tablespoons plain yogurt
1 teaspoon turmeric
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon fine kosher or sea salt
Cumin Yogurt Sauce
1⁄2 cup plain yogurt
1⁄2 teaspoon ground cumin
Kosher or sea salt and freshly ground black pepper to taste
Toppings
2 large red onions, thickly sliced
2 large beefsteak tomatoes, thickly sliced
4 seeded hamburger buns
Olive oil, for brushing
Kosher or sea salt and freshly ground black pepper to taste
1 cup shredded lettuce
2 tablespoons chopped fresh cilantro
Directions
Prepare a medium-hot fire in your grill.
In a large bowl, combine the ground turkey, breadcrumbs, yogurt, turmeric, coriander, cumin, and salt until well-blended. Form into four 3⁄4-inch thick patties.
For the cumin yogurt sauce, combine the cumin and yogurt together in a bowl until smooth. Season to taste with salt and pepper.
Toss the shredded lettuce and cilantro in a bowl and set aside.
Lightly brush the sliced onions, tomatoes and cut the side of the hamburger buns with olive oil and season with salt and pepper. Grill the patties, onions and tomatoes directly over the fire. Grill the tomatoes for about 2 to 3 minutes on each side. Turn the burgers once after 7 to 8 minutes, then grill for another 7 to 8 minutes, or until the burgers are no longer pink inside and an instant-read thermometer registers 160° F in the center of each patty.
Grill the onions for about 8 to 9 minutes, turning once halfway through the cooking time, or until softened and slightly charred. During the last minutes of grilling, toast the buns, cut side down, directly over the fire.
To serve, place a patty on each bun. Top with a slice of grilled onion, tomato and 1⁄4 cup of lettuce mixture and a dollop of yogurt sauce. Serve the extra grilled onion and tomato slices on the side.
Pairing
Oyster Bay Saugignon Blanc
Oyster Bay — New Zealand
There is an apparent challenge with pairing wine with spices found in traditional Indian cuisine. This recipe serves up such a challenge. The argument can be made with any pairing, in that the ultimate winner depends on personal taste. For this grilled dish, we envisioned an intimate cookout in the backyard. For that scene, we’ve chosen a crisp sauvignon blanc.
This white from Oyster Bay provides notes of citrus fruits and tropical flavors. The sweetness of this wine should compliment with the heat from your dish. Let’s also not forget, a chilled glass on a warm day is always welcomed, regardless of the dish in front of you.
Let us know what you think by leaving us a comment online at TheSpot518.com.
