Turkey Burgers on Iceberg Cheeks with Ranch Dressing

(from castro15’s recipe box)

Categories: Burgers

Ingredients

  • 1 cup sour cream or Greek yogurt
  • 1/3 cup buttermilk
  • 1/4 cup mixed finely chopped dill, chives and parsley
  • 1/2 lemon, juiced
  • 2 tbsp. superfine sugar
  • 2 tbsp. white wine vinegar or apple cider vinegar
  • Salt and pepper
  • 2 lbs. ground turkey
  • 2 scallions, finely chopped
  • 2 tbsp. Worcestershire
  • 1 tbsp. Dijon
  • 1 tbsp. olive oil
  • 2 small, firm heads iceberg lettuce
  • Sliced dill or bread-and-butter pickles
  • 4 slices beefsteak tomato
  • 4 thin slices white onion

Directions

  1. In a small bowl, whisk the sour cream, buttermilk, herbs, lemon juice, sugar and vinegar. Season the ranch dressing with salt and pepper.

  2. In a medium bowl, add the turkey, scallions, Worcestershire, and mustard; season and mix to combine. Form into 4 patties.

  3. Heat a large cast0iron skillet over medium high. Add the oil. Add the patties and cook 8-10 minutes, turning occasionally.

  4. Cut each lettuce head in half along either side of the core, for 4 cheeks. Place 1 iceberg cheek, cut side up, on each dinner plate. Top with the burgers, pickles, tomato and onion. Pour the dressing on top.

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