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.
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.
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.”