I very much love concord grapes and we so happy when I saw them at the store. Being the only one int he house that likes them I was lucky enough not to have to share so I had a little bunch with every meal until they were gone.
This meal was concord grapes with a turkey burger topped with cabbage and of course catchup mustard and relish on a toasted this bun.
Turkey Burgers
1/2 large onion chopped
2 sprays cooking spray
salt
1/4 cup worcheshire sauce
Salt the onions and caramelize in a pan sprayed with cooking spray over low heat. this can take a while but it is well worth it. if the onions get too dry a little water can be added to cook them down and then for the last few moments of browning spray with another spray of cooking spray to help the browning. Once the onions are browned add the worcheshire sauce and let it cook down for about 30 to 60 seconds. Turn off heat and set aside.
1/3 cup panko bread crumbs
1/2 cup milk
place the panko in a small bowl and add the milk, let it set so that the bread sucks up the milk.
1 package ground turkey - about 1.5 pounds
salt
pepper
the panko
the onions
In a large bowl add ground turkey. squeeze any extra milk out of the panko and crumble into the bowl with the turkey. mix in the rest of the ingredients.
with a kitchen scale measure out 4 oz patties of turkey mixture. Place the patties into a hot pan over medium heat that had been sprayed with cooking spray. Do not mess with the patties as they cook or they will start to fall apart, just let them cook until you see that the bottom edges are brown and with a good spatula flip the patties with good aim because once they hip the pan you can not move them until they are done.
Cut some cabbage very thin to top the burgers.
If you are wondering why I added milk soaked panko bread crumbs I can tell you. Panko crumbles up evenly into the turkey better then regular and the milk keeps the burger moist. If you were to try to soak regular bread crumbs in mild it would turn into a dough ball and never evenly distribute into the turkey.
