Turkey-Parsley Burgers

Not sure if anyone noticed my subtle protest, but I'd taken a bit of a hiatus from attempting recipes from Bon Appétit, the magazine that had previously oft inspired me and even had quite a hand in spawning this blog in the first place. Not to beat a dead horse, but basically, it felt to me like Bon Appétit had taken a marked, Internet-y, style-over-substance turn. The articles got shorter and less relevant to me. Pseudo-food-related celebrity interviews became standard. Tweets got their own section. And some of the page layouts looked, well, spastic—as if they were screaming for my attention (if I could just have 30 seconds of your time, ma'am!). And given that Andrew Knowlton now has his own section for ranting, I only sort of feel bad for being so openly negative about the magazine's reboot. 

But, as they say, time heals most wounds. So, Bon Appétit can't be my place to go when I'm Internet-overloaded and want to read a thoughtful, winding (read: over 1k words), food-focused essay; it still can, however, supply beautiful photos of some great-sounding recipes that occasionally inspire me to cook. Like this one for turkey burgers. (See their photo up there? So pretty!) Their version actually calls for sliders and uses spinach instead of parsley, but I didn't have slider-sized hamburger buns and I prefer parsley over spinach (any day, all day); so, I made a few tweaks.

Matt and I attempted these as part of our Independence Day dinner and I must say that they really fit the bill. We don't cook a ton of meat around here, let alone burgers, so they felt both special and indulgent without being, typical-burger-level indulgent.

Point being, thanks for the recipe, Bon Appétit! I've got my eye on those blueberry hand pies...

Turkey-Parsley Burgers adapted from Bon Appétit

makes 4 burgers

1/2 bunch flat-leaf parsley, chopped, about 1 heaping cup
4 scallions, thinly sliced
1 garlic clove, finely chopped
1 pound ground turkey
3/4 teaspoon ground cumin
Kosher salt, freshly ground pepper
2 tablespoons olive oil
4 hamburger buns lightly toasted (for serving)
Mayonnaise, sliced red onion, and pickle slices (for serving)

Combine parsley, scallions, garlic, turkey, and cumin in a medium bowl; season with salt and pepper. Using a fork, mix gently just to combine. Form turkey mixture into four 1 1/2-inch-thick patties.
Heat oil in a large skillet over medium-high heat. Cook patties until golden brown and cooked through (resist the temptation to press down on patties with your spatula while cooking), about 8-9 minutes per side. Transfer to a plate.

Serve turkey-parsley patties on buns with mayonnaise, onion, and pickles.