Falafel Turkey Burgers

by LEON BOUTEILLER

Summer in the Berkshires. Such a wonderful time and place. I live in the Litchfield Hills, known as the foothills of the Berkshires, and it is also a pleasant place to enjoy the finer points of summer. Lush green everywhere with the sunshine following seemingly endless cool and rainy days of spring. As I write the heatwave hasn’t hit with its wilting temperatures and humidity. The wave will pass and if one has access to a lake or pool, a good excuse to take a dip.

The season enjoys backyard grilling with family and friends. It need not be a celebration although it seems like one with the fragrance of dinner cooking on the grill. Independence Day will be here soon: there are countless ways and recipes for the outdoor grill. It is a joy to get out of the kitchen in the heat.

This week’s recipe has familiar flavors with easily acquired ingredients. Ground turkey works well on the grill, griddle or skillet. Sometimes ground turkey tends to fall apart on the grill. I believe this is usually when water has been added, a practice done by some producers.

Most people enjoyed a falafel. I found that combining the ground turkey with the Middle Eastern falafel ingredients makes broken turkey burgers unlikely. A delicious combination, though not vegetarian, it does give an alternative to anyone who is avoiding red meat. it is another addition to the pantheon of menu items to cook on the grill.

I include a recipe for tzatziki sauce which couples nicely with the burgers or other grilled foods. This tzatziki sauce is different as I added some grain mustard which adds a little zing and complexity to the sauce.

FALAFEL TURKEY BURGERS
Makes 4 six ounce patties

Ingredients for the Burgers:

  • 1 pound ground turkey

  • ½ cup falafel mix. Any seasoned chickpea/fava bean dry mix will do

  • ⅓ cup plus 1 tablespoon warm water

  • 1 teaspoon ground coriander

  • ½ teaspoon ground cumin

  • ½ teaspoon salt

  • ¼ teaspoon black pepper

Method for the Burgers:

  • Blend the falafel mix and spices with the water and place in the fridge for 30 minutes or more

  • Gently mix the ground turkey with the soaked falafel

  • Form into 4 patties about 1/2 inch thick

  • Lightly oil each patty and cook on a medium hot grill and flip over after three minutes or so.

  • Cook to medium well or until the internal temperature reaches 165F degrees

  • Serve on burger buns of choice. I prefer brioche

Tzatziki Sauce:

  • 1 cup full fat Greek yogurt

  • 1 clove garlic, shaved on a microplane, or mashed into a paste

  • ½ cup English or Persian cucumber, shredded on a box grater, and squeezed in cheese cloth or a kitchen towel to remove most of the water

  • 2 teaspoons fresh lemon juice

  • 1 teaspoon lemon zest

  • 2 tablespoons extra virgin olive oil

  • 1 tablespoon chopped fresh dill

  • 1 tablespoon chopped fresh mint

  • 1 tablespoon grain mustard

  • Salt and pepper to taste

Method for the Tzatziki Sauce:

  • Blend all ingredients in a bowl and refrigerate until needed

This is a nice alternative for the backyard grill. These burgers can also be cooked in a skillet on a rainy day. Load up your burger with any combination of lettuces, tomatoes, onions or pickles. You might find you prefer a pita pocket instead of a roll. Either way, another choice for your grilling repertoire.

Enjoy!

Leon G Bouteiller was born and raised in Northwest Connecticut. He has held several jobs as chef in the community. He is now retired and living in Cornwall with his wife Patrice and a love of the outdoors. They are joined by their pets, a Greater Swiss Mountain Dog named Banjo and two rescue cats called Ricky and Lucy.

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