Mmmm…. sage and turkey and apples. In summer. I got a massive bouquet of fresh sage in my CSA box last week and have been using it in pretty much everything – and since sage goes brilliantly with turkey & apples, I thought a quick and easy turkey burger was in order.
Gluten-free, Paleo and Whole30-compliant (if you omit the maple syrup)
Apple Sage Turkey Burgers with Caramelized Onions
1 lb. ground turkey (dark meat is best!)
2 Tbsp. chopped fresh sage
2 Tbsp. minced onions
1 tsp. maple syrup
1 Tbsp. granulated garlic
1 Tbsp. Red Boat fish sauce
1/4 c. minced Fuji apple
Liberal sprinkles of salt & pepper
2 Tbsp. Fat of Choice (I used bacon fat)
Caramelized onions – optional – see recipe below
Ketchup for grownups – optional – recipe here
First, start your onions if you’re serving with caramelized onions. Second, prep your mise. Mince the apple and onion, and finely chop the sage. When your onions are about 3/4 of the way done, add all burger ingredients to a large bowl, mix well (hands are best), and form into 2-4 patties.
Heat your fat in a large pan over medium heat. Add the burgers and cook 5 minutes per side to ensure doneness. This is not the time for a medium-rare burger.
Serve with caramelized onions and Ketchup for Grownups.
1/2 to 1 whole onion (any white variety will do)
1-2 tsp. Fat of Choice (I used coconut oil)
Big pinch salt
1/2 tsp. maple syrup
In a medium pan over medium low heat, add the fat and bring to a melt. While your fat is coming up to temperature, peel and very thinly slice your onion – I generally halve mine lengthwise first to make the slicing easier. Add to the pan, making sure to break the onion up as you toss it in.
Let cook gently 5 minutes or until just beginning to turn translucent. Add a liberal sprinkle of salt and 1/2 a teaspoon of maple syrup. Stir. Continue cooking, stirring occasionally to avoid burning, until the onions are deeply caramel colored. This is not quick. Allot a good 20/25 minutes to this process. The maple speeds it up a bit, but this is still not a speedy topping. It’s a labor of love.
Serves 2-4, depending upon how much onion you cut and how much you like on your burger.