I’m sure you’ll have no problem coming up with lots of meaty ideas for tomorrow’s Labor Day cookout, but new and exciting seafood options can be a little more challenging. So, just in case you’re going to eschew the traditional four-legged fare, here are some alternative ideas to surf through. If any of these catch you hook, line and sinker, just follow the link in the caption to see the original post, and get the ingredients. Enjoy! 

Grilled Tuna with Fresh Horseradish

Grilled Salmon with Garlic, Ginger & Chilies

Grilled Swordfish Bruschetta

Fennel-Smoked Salmon

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Labor Day weekend is always a bittersweet holiday. It’s supposed to honor America’s organized labor movement, but really what it mostly celebrates is the end of summer. 

Pretty soon our grills will be covered by huge snow drifts, and the season’s warm breezes will be a distant memory. Well, not for me, as I live in California, but you get the point.

This grilled kiwi and chili-rubbed beef short ribs recipe is specifically designed with that melancholy in mind. The prep is minimal, and the ultra short cooking time means that instead of being stuck in front of a grill, you can actually enjoy more of these last precious summer days.

We tied the world record here for fewest ingredients in a marinade, with one, but thanks to the kiwi’s enzymatic magic, that’s all we need. Unlike some tropical fruit marinades, kiwi doesn’t turn the meat into mush, and provides a nice, slightly sweet and acidic base for our Ancho chili rub. I loved how this came out, and while highly-seasoned, the beefy goodness of the short ribs really came through.

I want to wish all of you a happy and healthy Labor Day weekend. What better way to celebrate organized labor, than by doing the minimum amount of it at your cookout? I hope you give these super simple, but very delicious kiwi and chili-rubbed short ribs a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds Korean-style (aka flanken style) beef short ribs

1 kiwi

For the chili rub:

1 tbsp ancho chili powder

1 tbsp sugar

1 tbsp kosher salt

2 tsp freshly ground black pepper

1 tsp garlic powder

1/4 tsp cayenne, or to taste

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Beef satay was the very first Thai food I ever tasted, and it was literally love at first bite. Ah, that sweet, spicy, salty, smoky, and slightly funky bite…I remember it like it was yesterday. 

It helps that I ate this yesterday, but still. If you’ve never had satay before, its lightning bolt of flavor can be a bit of a shock to the system. A recipe for the subtle palate, this is not. By the way, I do know that satay was actually invented in Indonesia, but for the purposes of this blog post, we're going with that it's Thai.

This will work on just about any meat, but beef is my favorite. There’s something about beef and these particular spices that just sings. Also, the magic that Asian fish sauce always adds is never more apparent than with beef, especially if that beef destined for the charcoal grill. The same goes for the lemongrass.

If you look around the produce aisle at your town’s best (meaning most expensive) grocery store, you should find some lemongrass stalks. They also sell tubes of pure lemongrass paste online, in case that’s a better option. Some say you can get away with some lime and/or lemon zest and juice, but at least attempt to find some for your old friend, Chef John.

With grilling season still in full swing, you can never have enough new and exciting ways to enjoy beef, and this is certainly at least one of those things. And of course, stay tuned for the peanut dipping sauce recipe next. I hope you give it a try soon. Enjoy!

2 lbs beef top sirloin steak, sliced thin across grain, about 1/8-inch thick

Satay Marinade:

1 tbsp grated ginger

4 cloves garlic, crushed

2 tbsp minced onion

1/4 cup packed brown sugar

1/4 cup fish sauce

2 tbsp soy sauce

2 tbsp vegetable oil

2 tbsp ground coriander

1 tbsp cumin

1/2 tsp turmeric

1/8 tsp cayenne pepper

1 rounded tbsp minced lemongrass

View the complete recipe

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This grilled salmon with warm bacon and corn relish is another installment in our long-running series, “Salmon Recipes for People Tired of Salmon Recipes.” No one eats as much salmon as I do, and so I’m always on the lookout for new ways to make it seem a tad more exciting.

In the business, this is known as “elevating” it, and as you may already know, nothing elevates like bacon. It’s the helium of smoked meats. Combine that bacon with sweet, almost raw corn, and you have a relish worthy of its verb. I mean, if your not going to relish your relish, what's the point?

I mention in the video that I like the taste and texture of white corn, but prefer the sunnier appearance of yellow corn. That trade-off is always an interesting discussion, with some saying taste always trumps looks, while others will insist that the appearance effects how the flavor is perceived, so even if slightly less sweet, the golden colored one may be enjoyed more.

Like most food-related arguments, both sides are right and wrong, and I tend to oscillate between the two schools, although when in doubt, I’ll generally lean toward taste. Anyway, no matter which color corn you use, you’re sure to enjoy this new, and hopefully slightly more exciting way to serve salmon. Give it a try soon, and enjoy!

Ingredients for 2 Portions:

2 center-cut, boneless salmon filets (8-oz)

salt and pepper to taste

For the relish:

corn kernels from 2 ears of sweet corn, plus any juices

6 stripes bacon, sliced

1/4 cup green onions, white and light parts (reserve green for garnish)

1/4 cup diced red pepper

salt, pepper, cayenne to taste

2 tsp olive oil (optional depending on how much bacon fat you had)

1 or 2 tbsp rice vinegar (or other vinegar, or acid like lemon, lime, etc)

*I didn’t have any in the garden, but a little fresh tarragon is great in this too.

View the complete recipe

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I saw some almost completely black barbecue chicken recently, which is such a shame, since it's so easily avoided. This happens when people brush on their usually sweet bbq sauce too early, which quickly burns as soon as it's turned towards the hot coals. 

Some believe the solution is only brushing on the sauce during the last few minutes, but that doesn't allow enough time for the flavors to penetrate and pick up the desired smokiness. There has to be a better way!! There is, keep reading.

The video below shows my preferred method for having your barbecue chicken and being able to eat it too. If there's a time of the year to tighten up your chicken barbecuing game, it's right now. To read the full post, and get the ingredients, click here. Enjoy!


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I’ve made hundreds of different marinades over the years, but for some reason, cola had not appeared in any of them. One reason is that I never drink soda, so it’s simply not around, but above and beyond that, it always sounded more like a gimmick to me, invented by some marketing guru at Coke. Boy, was I wrong.

This coffee and cola marinated skirt steak was the most delicious thing I’ve grilled all year. The cola provides a unique sweetness, which is balanced beautifully by the bitterness from the coffee and dark grill marks. The marinade (probably technically a brine) made the already uber-juicy skirt steak even more so, as well as absolutely fork tender.  There wasn’t anything I didn’t love about this recipe.

Speaking of fork tender, this is dependent on two key things – that you slice the meat against the grain, and you don’t cook it too rare. As you’ll see in the video, it will be very obvious which direction you need to slice, so that shouldn’t be an issue. As far as doneness goes, I really think that somewhere around medium produces the ultimate skirt steak texture.

I have no problem with rare meat, but rare skirt steak can be chewy, and you also want enough heat to melt the marvelously marbled meat’s fat. In fact, I’d take a medium-well piece over a rare piece any day, and I can’t think of another cut of beef where I’d say the same thing.

So, if you’re looking for something a little different at your next backyard barbecue, I really hope you give this grilled coffee and cola marinated skirt steak a try. It was amazing. Enjoy!

Ingredients for 4 portions:

1 whole beef skirt steak, about 1 1/4 pounds (no need to trim, except for any obvious large chunks of fat)

salt and cayenne to taste

For the marinade:

2-3 cloves minced garlic

2 tbsp ketchup

1 1/2 tsp freshly ground black pepper

1 tsp salt

1 tsp dried rosemary (or 1 tbsp freshly minced)

1/4 tsp hot sauce, or to taste

1/4 cup rice vinegar

1/2 cup strong, freshly brewed coffee

1 (12-oz) bottle cola

View the complete recipe

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If you thought beer was just a refreshing adult beverage that made your friends seem more interesting and better looking, well think again. I was simply stunned at how a glass of beer poured into a homemade barbecue sauce created one of the most delicious grilled flank steaks I’ve ever had.

If you’re looking for something different for your Father’s Day cookout, consider this super simple preparation. I’m not sure if it’s the bitterness from the hops, or the malty notes, or just the alcohol, but something happens to produce a tender, juicy, and very flavorful steak.

Of course, half the battle is cutting this correctly, so pay special attention to that portion of the video. Cutting in half lengthwise will make life easier, and then straight down across the grain will yield tender slices of the smoky, aromatic meat. Drizzle on a little of the leftover sauce, and you’re in for a real treat.

Any beer will do, but try to use something on the more aggressive side if you can. Don’t forget, you’ll need to drink the other 5.33 beers, so you might as well get something tasty. I went with Belgian ale, and it was a beautiful thing. I hope you give this father-friendly beerbecue recipe a try soon. Enjoy!

Ingredients for 4 portions:

1 (1 1/2 lb) trimmed beef flank steak

salt and pepper to taste

For the sauce:

1/2 cup ketchup

1/4 cup molasses

1/3 cup white vinegar

2 tsp black pepper

1 tbsp sugar

1 tsp salt

1/4 tsp cayenne

1/4 tsp cumin

1/4 tsp allspice

1/4 tsp cinnamon

1 cup strong beer

View the complete recipe

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While this is technically a recipe for sea bass, it’s really much more than that. This tasty technique represents a glimpse into my warm weather culinary habits. At least three times a week, I’ll toss some kind of lean protein on the grill, and finish it doused in some sort of dressing or vinaigrette.

When you consider the wide variety of meats and seafood, and the countless combinations of herbs, peppers, vinegars, and spices, you’re not just looking at a summer’s worth of stellar dishes; you’re looking at a lifetime’s worth.

This kind of operation always suffers from over-thinking. Don’t try too hard to come up with these adaptations, just let it happen. By the way, this is always a fantastic way to use up the last tablespoon of whichever bottled vinaigrette is languishing in the back of the fridge.

I always get concerned comments when I use sea bass, since there have been over-fishing issues, but this was labeled “Sustainably Produced” at one of those well-known, national markets. I didn’t do any independent research to verify, but if you can’t trust a giant corporate grocery chain, who can you trust?

Like I said, this will work with all kinds of things, and the more you use this style of cooking, the more you’ll want to use it. The dressing took five minutes, and the fish took maybe ten. That leaves plenty of time for savoring the long days ahead, which is why I hope you try this soon. Enjoy!

Ingredients:

4 (4-oz each) sea bass filets

vegetable oil and salt to taste

For the dressing:

1 or 2 cloves garlic, finely minced, mashed or grated of microplane

zest of one lime

1 tbsp lime juice

1 tbsp sambal or other chili paste/sauce

2 tbsp seasoned rice vinegar

2 tbsp Asian fish sauce

1 tsp sesame oil

cilantro leaves
roasted parnips, click here for recipe

View the complete recipe

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Someone sent me a video link last summer, showing someone spiral cutting a hot dog. The wienercision was done by Blake Smith from Chow.com, and I remember wondering if this technique would work with parboiled Italian sausage.

Oh, it worked. It worked real good. By the way, I was going to provide a link to the aforementioned video, but Blake ended the demo by putting ketchup on his hot dog, so forget it. Okay, fine, since I did steal his technique, here you go.

Not only does this look very cool, the technique also provides a significantly greater amount of surface area, and when you’re talking about grilling meat, it’s all about the surface area. You could brush barbecue sauce on an un-helixed Italian sausage, but here you’re literally flavoring the sausage inside and out. 

And if you're skeptical about how well barbecue sauce goes with Italian sausage, take it from someone who ate one; it’s a match made in backyard barbecue heaven. I’d like to wish all you a safe and very festive Memorial Day weekend, and I hope you “spring” these curly “Q” sausages on your guests. Enjoy!

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When it comes to grilling lamb loin chops, I usually go one of two ways. Usually, I take an Italian approach, and marinade the meat with lemon, garlic, and herbs. Or to change things up, sometimes I’ll go with more of an Indian style, and use a yogurt-based marinade along with the associated aromatic spices like cumin, cinnamon, and coriander.

I love both styles, but was having a hard time choosing which one to use this time. Eventually I gave up and decided to combine both into one uber-recipe. As the footage of me slicing through the pink, juicy meat hopefully illustrates, it worked wonderfully, and really did capture the magic of both methods.

By the way, be sure you’re buying “Loin Chops” and not “Rib Chops.” Loin chops look like thick, little t-bone steaks, while the rib chops have a single eye of meat and a long bone. The Loin chops are not only meatier, but work way better on the grill. They cost about the same, so be sure to ask the butcher.

Of course, some people don’t eat/like lamb (poor bastards), so feel free to use this “Inditalian” marinade on any other grillable meat. I’m going to try it on some half chickens next, and I’m predicting it’s going to rock. I hope you give this a try soon. Enjoy!

Ingredients:

8-10 lamb loin chops

1/2 cup plain yogurt

zest and juice from 1 large or 2 smaller lemons

1 rounded tablespoon ground hot chili sauce, like Sambal or Calabrian chilies

4 cloves garlic, crushed fine

1/4 teaspoon cinnamon

1 tsp dried oregano

2 tablespoons minced fresh rosemary

1 tsp salt

1/2 tsp freshly ground black pepper
*Marinate for 4 to 10 hours for best results

*Optional: season chops before grilling with salt and pepper to taste

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If it isn’t, it should be! This incredibly delicious sandwich, invented in central New York by an Italian immigrant named Camillo Iacovelli, breaks all the accepted rules regarding marinating meats, and not only does it work, it’s amazing!

You’ve heard me say on many occasions to be careful when soaking chicken in an acid marinade.  Usually an hour or two is the maximum I recommend, otherwise the meat will actually “cook” in the liquid, much like fish in a ceviche. Here, that’s exactly the idea.

You could almost call this twiced-cooked chicken, except that the food nerds would come out of the woodwork to remind us the meat doesn’t “cook” in the marinade, it becomes “denatured.” Whatever, nerds. All I know is when you grill that "over-marinaded" chicken over a hot, charcoal fire, some serious magic happens.

The term "spiedie" (SPEE-dee) comes from “spiedo,” the Italian word for spit, and simply refers to meat grilled on a skewer. The original protein was lamb, which explains all the mint and garlic in the marinade, which Iacovelli called, “zuzu.”

As I hope you find out, “zuzu” is also wonderful with chicken, and there are hundreds of credible reports of it being fantastic on pork, beef, and venison also. Yes, one taste and I think you’ll understand why this is so incredibly popular in and around Binghamton, NY.

The only mystery is why hasn’t this spread across the country? Seems like a natural. It’s got a great back story, catchy name, lots of room for local adaptations, and a marinade called “zuzu.” Come on, what more do you need? Anyway, every new sandwich trend begins with a single bun, or something like that, so I hope you give this a try soon. Enjoy!

Ingredients for about 6 skewers:

3 pounds boneless skinless chicken thighs (or any boneless meat!)

1/2 cup olive oil

1/4 cup freshly-squeezed lemon juice

3/4 cup wine wine vinegar

1 rounded tablespoon sugar

6-8 cloves garlic

1/2 teaspoon red pepper flakes

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/2 cup picked mint leaves

View the complete recipe

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This “burger dog” is far more than a hot dog shaped cheeseburger. It’s a testament to American ingenuity and being close to the right place at the right time. While I’m posting this as a fun, 4th of July grilling idea, my real motivation is to tell this “only in America” story of food stand stardom.

As the story goes, Bill “Burger Bill” Parrish didn’t want to buy two different kinds of buns for his tiny snack stand, which he operated on Lake Merced, near the Olympic Club in San Francisco. Since there’s no such thing as flat, round hot dogs, Bill decided to shape his burgers to fit the hot dog bun, and The City’s most storied cheeseburger was born.

The irresistible and geometrically superior burgers became so popular that golfers at the Olympic Club would send their caddies over to grab as many burger dogs as they could carry. Eventually the very exclusive club offered to let Bill set up his trailer on the course, near the 11th hole, where they’ve been a fixture ever since.

The course is only open to members, so the only way to taste one of these rare beauties is if you’re invited to play as a guest. I’ve had the pleasure twice, and both times the burger experience was just as memorable as the golf. They really are brilliant.

Above and beyond fitting the uni-bun, Burger Bill’s rectangular meat ended up being culinarily superior for all the reasons I brag about in the video. The shape insures a great crust of grill marks, and a perfect meat-to-bun ratio as you eat your way down the length.

With all deference to Mr. Parrish, I’ve added an extra bonus technique of seasoning the inside of the burger before it’s formed. When you add this to the aforementioned attributes, you’re talking about a great, and uniquely American burger experience. I hope you give these a try soon. Enjoy!

Ingredients per burger dog:

8 oz ground beef (80/20 grind)

1 large hot dog bun

1 slice cheese

salt and pepper to taste

View the complete recipe

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This succulent grilled skirt steak recipe would be perfect for your 4th of July cookout, and what better way to celebrate America’s birthday than with an ingredient from Japan. 

Our nation has lots to be proud of; and one thing I take special pride in is our willingness to integrate any and all culinary influences into our cuisine. We don’t much care where it comes from, as long as it’s delicious, we will assimilate.

There was a time, not that long ago, when only a lucky few “gourmands” living near big cities had access to imported ingredients like miso, balsamic vinegar, truffle oil, etc. Nowadays, these items are found in virtually every large grocery store, from sea to shining sea. When I hear the words, “immigrants built this country,” I don’t think of railroads, bridges, and roads; I think pizza, sushi, and foie gras torchon.

I’ll admit to knowing very little about miso, or why it’s so effective in this simple glaze, but that’s okay. There is nothing wrong with a little mystery in your cooking (think burlesque vs. full-frontal). How and why it makes the beef so juicy and flavorful is not nearly as important as the fact it does.

I’ve done countless variations of this glaze, and oddly enough I prefer a red wine vinegar in this, over more obvious choices like rice vinegar. Maybe it’s just because I associate red wine with red meat, but I really think there’s something else going on. What? No idea (see paragraph 4).

You’ll notice the ingredient list is relatively short, and it should probably stay that way, but of course I expect you to tweak this to your personal tastes. Not doing so would be downright un-American. I hope you give this great grilled miso glazed skirt steak a try soon. Enjoy!

Ingredients for 2 large or 4 smaller portions:

1 whole skirt steak (about 1 1/2 pounds)

2 tbsp yellow miso

3 tbsp red wine vinegar

1 packed tbsp brown sugar

1/8 tsp cayenne

2 cloves finely crushed garlic

freshly ground black pepper to taste
*Glaze should be spread over both sides of meat, and left out for 30 minutes.
**I think skirt steak has the best texture if cooked between medium-rare and medium. I'd remove at an internal temp of 130-135 F.

View the complete recipe

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When I first came up, dishes had cool names, but that eventually went out of fashion, and chefs just started listing all the ingredients on the menu instead. That’s all well and good, but the problem for recipes like this “Rusty Chicken,” is that if I called it “Grilled Chicken Thighs marinated with Garlic, Soy, Maple Syrup, Chilies and Rice Vinegar,” you’d be thinking about all those parts and not the sum (of the yum?).

Since no one flavor dominates this beautifully balanced, all-purpose grilled chicken marinade, I’d prefer it just be called “rusty chicken” – celebrating the color of the marinade and meat, instead of the individual ingredients. I guess what I’m getting at is this doesn’t necessarily taste like the ingredients sound.

Besides, I think recipes with unique names take on their own personality, and it only takes a few tall tales to build a mythology around it. One reason Buffalo chicken wings taste so good is because they’re called “Buffalo wings,” and not “hot sauce & margarine-glazed wings.” Anyway, call this what you want, just make sure you give it a try soon. Enjoy!

Ingredients:

2 pounds boneless skinless chicken thighs

1 or 2 cloves garlic sliced

2 tsp to 2 tbsp hot chili sauce or paste, or to taste

1 1/2 tbsp maple syrup

2 tbsp soy sauce

3 tbsp rice vinegar

2 tbsp mayonnaise

salt and pepper to taste

*Of course you should taste and adjust this marinade before pouring over the chicken!

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This very masculine Tuscan-style flank steak would be a great way to show the big guy you love him, and that you respect his grilling skills so much that you’re going to go ahead let him do the cooking himself. Of course, the grill needs to be cleaned, but he can do that after he mows the lawn.

I’ve only been to Tuscany once, about 25 years ago, but I do remember a grilled steak coming off a charcoal fire, which was then sliced and splashed with olive oil, lemon and rosemary. While I’m sure my version is far from traditional, it’s really tasty and the very user-friendly flank steak is the perfect cut.

I get a little sad when I see people buying those lemon-pepper-herb steak marinades, since they're ridiculously easy to make, and you can actually pronounce all the ingredients in it. Just to hedge our bets, we’re also going to do an equally simple, but flavor-amplifying dressing to drizzle over the juicy sliced beef.

No matter what you serve, don’t do it too late. If your father is as big a golf fan as my father-in-law Al is, the best gift you can give is to plan the day so they get to relax and watch the US Open Championship. What better way to reward your father than with a few hours on the couch, belly full of flank steak, watching their favorite sports? Enjoy!

Ingredients for 4 servings:

1 trimmed flank steak (1 1/2 to 2 lbs)

salt and pepper to taste

For the marinade:

6 garlic cloves

1/2 cup rosemary leaves

1/4 cup lemon juice

1/3 cup olive oil

1 tsp coarsely ground black pepper

1/2 tsp red pepper flakes

1/2 tsp salt

For the dressing:

3 tbsp lemon juice

1/3 cup extra virgin olive oil

2 tsp lemon zest

1 tsp minced rosemary leaves

1/8 tsp red pepper flakes

pinch salt

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This quick and very dirty recipe for black onion relish was quite delicious on grilled salmon, but with every bite I became more and more agitated, thinking about how utterly perfect this would have been on a grilled hot dog.

If you’re one of these enlightened souls that enjoy grilled onions on their ballpark franks, you will love this sweet and smoky condiment. 

There’s something about how the onion roasts in its own charred skin, buried in the white-hot coals, which brings a goodness not achievable in a pan. Believe me when I say, my next hot hog WILL be wearing this relish.

As usual, I played it straight with the seasonings, but if I had a dollar for every way you could adapt this relish recipe, I’d have enough money to pay someone to think of a real ending for this post. Enjoy!

Ingredients for about 1 1/2 cups:
2 yellow onions

1 red pepper

chopped parsley, to taste

cayenne, salt and pepper to taste

*Dress with oil and vinegar to taste - I used about 3 tbsp olive oil and 3 tbsp vinegar

Taste and adjust!

View the complete recipe

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Whenever I make this incredibly flavorful jerk spice marinade for chicken, I think to myself, “Man, I bet this would be great on pork tenderloin. I’ll have to try that next time.” Well, a few dozen summers have come and gone, and since I still hadn’t experienced that “next time,” I decided to finally try it, and it was great!

As expected, the spicy, aromatic marinade worked wonderfully with the lean, mild pork, and as long as you heed my warnings not to overcook the meat, you and your guests will be very happy with this. Of course your guests' happiness should be the most important thing to you, but let’s face it, it’s not.

No, a stunningly successful grilled recipe like this is all about you standing next to that platter of perfectly cooked pork – beer in one hand, tongs in the other – soaking in waves of compliments and adulation. Does that make you a Jerk jerk? Yeah, a little bit. Anyway, I hope you give this very easy recipe a try. Enjoy!

Ingredients for 6 portions:
2 (1 1/2-pound) pork tenderloins, trimmed, cut in 3 pieces each

1/2 bunch fresh thyme, about 1/3 cup picked leaves

1/2 chopped onion

1 to 4 Scotch Bonnet or Habanero peppers, seeded

4 garlic cloves

2 tbsp minced fresh ginger

1/4 cup white vinegar

2-3 tablespoons soy sauce

2 tablespoon vegetable oil

1 tbsp brown sugar

1 tsp fine salt

1/2 teaspoon black pepper

1/4 teaspoon cayenne

1/4 teaspoon ground nutmeg

2 teaspoon ground allspice

1/4 teaspoon ground cinnamon
*cook until at least 145 F. internal temp

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Usually when I post a recipe, I want it to be fantastic, awesome, incredible, inspiring, and/or mind-blowing. With this turkey shish kaburger, I was only shooting for not horrible. Happily, we achieved that and much more.

I’ve received countless food wishes for turkey burgers over the years, but just the mere thought of that dull, pale, insipid lump of meat (aka “the Mitt Romney of meat”), had me reaching for the delete button. Even when I’m out for a cheeseburger, and I see someone in front of me begrudgingly order the turkey burger (hold the mayo), I think to myself, “that poor bastard.”

So, how do you turn the dreaded t-burg into something that would cause envy instead of pity? When in doubt, go ethnic! I figured if we borrowed from the famously flavorful shish kabob, but used turkey instead of lamb or beef, we just may be able to pull this off. I know I lot of you think chunks of meat when you hear “shish kabob,” but ground meat is also used, and I’ve always preferred that version anyway.

As I mention in the clip, I used the “rising juice method” to test for doneness, but since ground poultry isn’t something you want to take a chance with, I suggest you use a thermometer to ensure an internal temperature of 165 degrees F. Just keep in mind, since turkey is so low in fat, no matter how incredibly well you season the meat, if you overcook these, even a little, they will be dry.

But, the good news is if you don’t, and remove them with most of their precious moisture intact, you’ll be enjoying a turkey burger that’s not only not horrible, but is actually delicious. Enjoy!

Ingredients for 4 turkey burgers:

1 1/2 lb ground turkey

1 1/2  tablespoons plain breadcrumbs

1 1/2  tablespoons ground almonds

1 or 2 tsp hot chili paste, or minced fresh hot peppers

2 cloves crushed garlic

1 1/2 teaspoon finely grated fresh ginger

1 1/2 teaspoons salt

1 1/2 teaspoons garam masala

1 tablespoon lemon juice

2 tablespoons yogurt

2 tablespoons chopped fresh cilantro
*I garnished mine with mayo, topped with red onions and tomatoes I tossed in lemon juice, and more cilantro leaves.

View the complete recipe

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