The Burger Fiend Strikes Again: Back on the Hunt
Tuesday, August 18, 2009
When it comes to preparing ground turkey, I find time and time again that restaurants and home cooks continually try to overcompensate for the very simple and lean nature of the meat.
Since turkey is such a light protein in terms of taste, more and more it seems chefs feel compelled to mix some spice or seasoning within the patty. Many times I believe this is a mask because the meat is so susceptible to heat and can easily dry, and other times I think people just feel it is too bland and needs additional flavors.
I, however, personally enjoy the taste of the meat when cooked perfectly throughout, peaking at 165° in the middle. Just leave it alone and embrace the lean, light and juicy taste for crying out loud!
And this is exactly what you will find from the turkey burger at Rockit. Already one of my favorite venues in the city in terms of culinary creations, trendy nightlife and an attractive wait staff (girls and guys, mind you…), when dining I’m always torn on whether to go with the turkey or the signature Rockit Burger – by far one of the best beef burgers I’ve ever tasted.
Cooked to near perfection, Rockit chef James Gottwald’s turkey burg comes without a trace of sage, rosemary, celery or any other aforementioned additives – just a plain ol’ hunk of lean and tenderly hand-packed ground turk. The taste is crisp, clean and juicy, and the homemade chipotle mayo complements the meat by giving it the little extra zest that makes your head nod with each bite.
The burger is served on a wonderful pretzel bun too, which definitely adds another salty-sweet dimension to the experience, and sliced avocado, though I declined the latter as I always feel too many layers begin to interrupt the experience.
This lean, naked approach to preparing turkey is exactly what I would like to see other venues strive to replicate, because I do really think it provides a means for another level of appreciation. An abundance of seasoning isn’t always bad, but simply isn’t always necessary.
In addition, I dined at the new Wrigleyville location directly across from the Friendly Confines on Clark/Waveland. The ambiance is on par with the River North establishment, but I would suggest NOT going before/after/during a Cubbies home game if you're looking for a quiet eating experience. Nothing against the Cubs by any means…but you could imagine the scene.
All things aside, the food and the venue will always come highly recommended.
Rockit Bar & Grill
22 W Hubbard St
Chicago, IL 60654-4606
(312) 645-6000
www.rockitbarandgrill.comLabels: burger fiend, cubs, dc crenshaw, efete.net, fete select tv, mike shriner, rockit bar and grill, rockit burger, Turkey Burger, wrigleyville
Aria Chef de Cuisine Shares Secret Turkey Burger Recipe
Tuesday, July 28, 2009
Ronnie Rios Aleman shared his turkey burger recipe with a mexican flair. He's Mexican American and made these burgers for his family. They're pretty spicy, but very flavorful and delicious. He calims that you don't even know that you're eating turkey, because they are that good!!!!
Chipotle Turkey Cheese Burgers with Lime-Cilantro Ranch dressing
Serves 8
1 T vegetable oil
3 cloves garlic
1 small red onion
2# Lean Ground Turkey meat
4oz can of chipotle peppers in adobo sauce, chopped
1 egg
1 sleeve Saltine Crackers, finely chopped
Half bunch cilantro, minced
8 slices pepper jack cheese
Salt and black pepper to taste
Lime-Cilantro Ranch dressing
2 cups Ranch dressing (homemade, or your favorite store-brand)
Half bunch cilantro, minced
Juice of 1 lime
Procedure:
Light your grill.
Heat a small sauté pan over medium heat. Mince the garlic and small dice the red onion. Add oil to the pan and gently sauté the garlic and onion for approximately 3 minutes or until translucent. Add a touch of salt and freshly ground black pepper. Immediately transfer to a plate and cool in the refrigerator.
In a large bowl, add the ground turkey, chipotle peppers, egg, crackers and cilantro. Add the cooled onions and garlic. Gently combine all ingredients until evenly incorporated.
Divide meat evenly into 8 portions and shape into patties.
Combine the Ranch dressing, cilantro and lime juice. Taste and, if necessary, add a touch of salt.
The grill should be hot and very clean to ensure that the turkey burgers do not stick. Season with salt and freshly cracked black pepper. Grill for approximately 5 minutes, then flip them and grill for another 4 minutes or until the meat is fully cooked. Top each burger with a slice of pepper jack cheese for the last 60 seconds of the grilling process.
Transfer burgers to your favorite sesame seed bun (toasted on the grill, of course!) and top with the Lime-Cilantro Ranch dressing.
Guacamole or Pico de Gallo also make a great accompaniment to these spicy Mexican style burgers. Enjoy!Labels: aria, grilling, mexican, recipes, ronnie aleman, spicy food, summertime, Turkey Burger
The Burger Fiend Strikes Again: The Turkey Hunt Begins
Wednesday, July 15, 2009
The quest for the perfect burger isn’t an easy task these days, with a wonderful variation seemingly around each and every corner. This is especially true when it comes to searching for a turkey burger…a very lean and flavorful meat that one could argue that at time tastes better when made from scratch at home.
As a burger aficionado, I’ve always found it somewhat hard to find a really great turkey burger at restaurants. In my experience it’s typically a frozen, flimsy square that is about as tasteful as the box it came packaged in. However this time around The Burger Fiend and efete.net are looking forward to finding that next great gobbler on a bun. Mission: Accepted.
The first stop on the road is a newer Wrigleyville locale, The Stretch, which is owned by the same group that first brought you Goodbar and Cortland’s Garage. The interior is a little less inconspicuous than the somewhat obvious marquee off Clark and features multiple flatscreens and seating in both the front and the back – perfect for packed game days or if you just want to escape the evening food rush.
As a Northsider, I first noticed the turkey burger one evening when walking by and saw the crafty menu names that incorporate the regional sights and places, such as the Clark Street, South Paw and the Wrigleyville.
However on this night, the Addison Street burger would be the delight of my fiendish desire.
If you know me well then you know I’m a very plain and simple eater, however this offering – in a clever little twist – came with some favorite Thanksgiving fixings: lettuce, tomato, white cheddar, a splash of a delicious cranberry-apple relish and all nestled within a bed of sweet potato fries.
While I typically would forgo any additional sort of condiments beyond a splash of ketchup or BBQ sauce, the relish complemented the meat with a sweet and tangy kick.
The taste of the turkey itself was seasoned very well both inside and out, evident by the visible ground celery and sage, which gave it both an extremely rich and savory taste. Likewise the meat was also cooked fairly well in the middle, not so much on the juicy side but definitely not dry, which is the especially tricky part of cooking with turkey due to its naturally lean composition.
The only real complaint about the taste, which my cohort also pointed out, was that there was a pinch or so too much salt. Though don’t let that deter you: the sodium dusting wasn’t enough to ruin the meat by any means, but was noticeable.
So the next time you are in the area – perhaps looking for a place to kill some time before, after or even during a Cubs game – think about The Stretch as a great alternative to kick back, relax and enjoy a bite. Or if you’re just looking to celebrate Turkey Day on one of the other 364 days of the year too, let someone else take care of the feast this time around.
The Stretch Bar & Grill
3485 N. Clark
Wrigleyville
773.755.3980
http://www.thestretchchicago.com/Labels: The Stretch Bar and Grill, Turkey Burger
When it comes to preparing ground turkey, I find time and time again that restaurants and home cooks continually try to overcompensate for the very simple and lean nature of the meat. 
Ronnie Rios Aleman shared his turkey burger recipe with a mexican flair. He's Mexican American and made these burgers for his family. They're pretty spicy, but very flavorful and delicious. He calims that you don't even know that you're eating turkey, because they are that good!!!!
Milo said...
The quest for the perfect burger isn’t an easy task these days, with a wonderful variation seemingly around each and every corner. This is especially true when it comes to searching for a turkey burger…a very lean and flavorful meat that one could argue that at time tastes better when made from scratch at home.
said...
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