Let me start with an apology. I am so sorry for the poor quality of these pictures! My photographer is back at college in GA, so I was left to go this alone...
and at night with no natural lighting. Not a good combo!
Rest assured - these patties taste amazing....the pictures don't do them justice
Now that is out of the way, let's talk TURKEY! I like ground turkey as an alternative to ground beef. It has a nice mild flavor that pairs well with your favorite herbs, it is low-carb and leaner than ground round. Just be sure to purchase the ground turkey that includes the dark meat. If you purchase ground turkey breast you will be making a leaner choice, but you will end up with a dry tasteless turkey patty - blech! and you'll pay more for that too :o(
I like to pan sear ground meat patties to seal in the juices with the delicious crust that forms from the high heat. The key to pan searing is using a hot pan. First you'll want to heat the pan over mid-high heat and then spray with cooking spray or add butter, olive oil, or whatever kind of fat you are using. Don't let the fat burn in the pan, add your patties right away and leave them alone! This is key - you have to let them sit in the pan to get that nice sear on them. If you move them too soon that yummy crust will be left in the pan, and that would be sad :o( In most cases the food is ready to be flipped when it releases easily from the pan
- 8oz container of sliced fresh mushrooms
- 2 tablespoons butter, divided
- 1 to 1.5 lbs ground turkey
- 1-2 tablespoons fresh basil, chopped
- 1-2 teaspoons freshly minced garlic
- 1/4-1/2 cup shredded or shaved Parmesan cheese
- 4 slices of your favorite cheese