Open-Face Turkey Burgers on Molasses BBQ-Soaked Texas Toast
I made this when first lady Laura Bush stopped by the show. This is a heart-healthy recipe, although I used white bread instead of wheat bread. But you can use the whole wheat white bread that is now available just as well! –RR
- 1 1/3 pounds all-white-meat ground turkey breast (about 1 package)
- 3 scallions, white and green parts, finely chopped
- 1 tablespoon cumin (about a half palmful)
- 2 teaspoons coriander (about 1/3 palmful)
- Salt and freshly ground black pepper
- Zest of 2 limes, divided
- 3-4 tablespoons extra virgin olive oil (EVOO), plus additional for drizzling
- 1 red onion, 1/2 finely chopped and 1/2 sliced, divided
- 2 cloves garlic, finely chopped
- 1/4 cup apple cider vinegar
- 2-3 tablespoons molasses
- 1 can fire-roasted tomatoes (15 ounces)
- 1/2 heart of romaine lettuce, chopped
- 1/4 English (seedless) cucumber, halved lengthwise and sliced into half moons
- Juice of 1 lime
- 1 loaf of white or whole wheat white bread, cut into 1 1/2-2-inch slices
Pre-heat the grill or grill pan to medium-high.
In a medium size bowl, combine the ground turkey, scallions, cumin, coriander, salt, pepper, zest of one lime and one tablespoon of EVOO. Score the meat into four equal parts and then form four 1 1/2-inch thick patties. Drizzle with EVOO and place on the grill for 6-7 minutes per side, or until cooked through. Wash your hands after handling the raw poultry.
While the burgers are cooking, make the molasses barbecue sauce: place a medium size sauce pot over medium-high heat and add 2 tablespoons of EVOO, about two turns of the pan. Add the chopped red onion and garlic and cook for 3-4 minutes, or until onion becomes slightly tender. Add the vinegar and molasses, cook for another minute, then add the tomatoes. Bring up to a light bubble and cook for 10-15 minutes.
While the burgers and sauce are cooking, place the chopped romaine, cucumber, sliced red onion, the remaining lime zest and the lime juice in a bowl. Add 1-2 tablespoons of EVOO, season with salt and pepper and toss to combine.
Toast the bread on the grill or grill pan on both sides. To serve, place a piece of toasted bread on a plate and top with a couple spoonfuls of the molasses barbecue sauce. Place the burger and some of the salad on top to finish it off.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, go to www.yum-o.org.