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A Burger a Day in May: A Turkey Burger Tip from Bourbon Steak's Adam Sobel
Take a break from the meat sweats with a patty made of poultry.
By Mary Yarrison
Comments () | Published May 10, 2012
A lot of cheese never hurts. Photograph courtesy of Bourbon Steak.

The Prime Steak burger at Bourbon Steak commands a lot of attention, and for good reason--it's outrageously delicious. But if you haven't tried the turkey burger--topped with a generous heap of guacamole, along with pepper jack cheese and harissa aïoli--you are seriously missing out. It's juicy, packed with flavor, and just way better than any turkey 'wich has a right to be.

How does executive chef Adam Sobel create a patty with such winning juiciness and flavor? " We sauté dried apricots with onions and sage and then grind the mixture in with the turkey." Another tip: "Just don't overcook it. You know it's perfectly cooked when a meat thermometer reads around 155 degrees. Then if you let the burger rest, it'll be perfectly juicy." He suggests topping the patty with avocado or guac, just like they do at Bourbon Steak. "I don't know what it is about it, but it just works." The restaurant uses a whole wheat bun, but Sobel says, "Personally, I'm a sesame fan."

Related:

See the other entries in our monthlong A Burger a Day in May series.


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Posted at 02:58 PM/ET, 05/10/2012 RSS | Print | Permalink | Comments () | Washingtonian.com Blogs