This burger makes me so happy.
It’s based on the steak I made for the Food Fight Write competition in Kissimmee, Florida earlier this month. The flavors are addictive. Ginger, sesame and soy. I used a combination of ground turkey and ground Italian sausage.
I did add pomegranate arils – which was totally not planned but I did it at the last minute and OMG it’s so good. Unexpected, but it works. Leave it to me to straight up trash a burger. In a good way, that is.
I topped them with microgreens that were given to me in Florida, but feel free to use sprouts or lettuce if you can’t find any.
Burgers shouldn’t always be the same – Here’s some of my favorites!
Buffalo Blue Burger
California Roll Burger
Muenster Burger with Balsamic Caramelized Onions and Fried Jalapenos
French Onion Fontina Burger
The “Ultimate” Cheeseburger
Here’s your printable-
Ingredients
- This Sauce
- 1/2 yellow onion, diced
- 1/2 stick butter
- 1/2 pound ground turkey
- 1/2 pound ground Italian sausage
- 1/2 cup pomegranate arils
- 4 Burger buns
- Microgreens or sprouts
Instructions
- Make the sauce; remove from heat and set aside.
- Melt butter over medium heat and saute onions until caramelized.
- Combine the turkey, sausage, onions, pomegranate arils and 3 tablespoons of the sauce together; form into 4 burgers.
- Assemble by topping burgers with sauce and microgreens.
- Â [xyz-ihs snippet="Swoop"]
Author
-
Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch
This Post Has 4 Comments
Only you can make a turkey burger even SEEM appetizing. (Turkey is for the birds, but I would so eat this shit!) Hope all is well, Shea.
Thanks Adam 🙂
I sooo want this burger Right now! Wow it sounds crazy delicious. I love the addition of pom seeds. Genius 😉
Thank you, Kathleen! The pom seeds are amazing in this.