Turkey burgers have long since been fairly popular, particularly as a lower fat alternative to the much more widely employed beef or pork. Just like beefburgers and hamburgers, these burgers are normally made from ground (minced) meat, often incorporating a variety of herbs, spices or other flavorings. By using a whole piece of meat in your creation, you make preparation quicker and easier. You also cut down on the number of required additions such as eggs and breadcrumbs for binding, thereby knowing you truly are going to enjoy a one hundred percent meat element in your meal. It is worth noting also that a chicken breast fillet would work equally well prepared and served in this way.
Fajitas spiced turkey breast steak with cheese and sauteed peppers and a side of wedges
Ingredients (Serves 1)
- 1 medium sized baking potato
- 6 ounce turkey breast steak
- 1 tablespoon fajitas spice mix, plus a little extra for frying peppers
- Vegetable oil for frying
- Slices of red. yellow and green bell peppers (approximately ¼ of each type of pepper)
- 1 red chili pepper
- 6 slices or as required Red Leicester or similar hard cheese
- Chili powder for seasoning wedges
Wash and if necessary scrub the potato. Cut out any eyes or blemishes but leave it unpeeled. Cut it in half along its length and cut each half in to four wedges. Steep in cold water for ten to fifteen minutes and drain through a colander. Add to a pot of fresh cold water and season with salt. Put the pot on to a high heat until the water starts to simmer, before reducing the heat to maintain the simmer for five minutes.
While the wedges are simmering, start the turkey steak dry marinating. The fajitas spice used in this instance was from a foil pack purchased in the supermarket but you can use any similar spice mix of your choice.
Start by laying the turkey steak on a large dinner plate.
Scatter the spice mix over the turkey steak. Use your fingers to carefully rub it in to the meat on both sides as evenly as possible. Cover with a plastic food cover and leave it to marinate for an hour or so.
Drain the potato wedges at your sink. Lay them in a plastic dish in a single layer and allow them to steam off and partly cool. When the wedges have stopped visibly steaming, place the dish in your fridge for a minimum of half an hour.
Bring your deep fryer or a deep frying pan of oil up to a medium to high heat. Take the wedges from the fridge and fry for three or four minutes until they are only just beginning to take on some color.
Allow the wedges to drain and cool off on a plate covered with kitchen paper for a few minutes. Dry off the plastic dish and return the wedges to it and the fridge for a second half hour period.
Start a cast iron ridged grill pan coming up to a very high, smoking hot heat. This will take a few minutes. Pour some oil on to the marinated turkey steak and turn it around to evenly coat.
Carefully lay the turkey steak in the hot grill pan and leave it to fry for an initial three minutes.
Slice the cheese to a thickness of around quarter of an inch. Make sure you have enough slices to cover the turkey steak.
Turn the turkey steak in the grill pan with cooking tongs and cook for three further minutes on the second side.
Lift the turkey steak to a heated plate and cover the plate with foil. Leave it to rest while you quickly fry up the bell peppers and chili. At this stage, you should also put your broiler (kitchen grill) on to preheat.
The chili could simply be sliced in to discs if you wish with the seeds left intact but in this instance, it was seeded and sliced in to small strips. Put a couple of tablespoons of vegetable oil in to a small frying pan and bring it up to a fairly high heat. Add the chili, peppers slices and some salt and fajitas spice. Stir fry for two or three minutes until the bell pepper slices are just starting to soften.
Bring your deep fryer back up to heat and start the wedges frying for a second time. On this occasion, you should have the oil pretty hot and the wedges should be fried for a few minutes until they are a nice golden color, at which time they should also be beautifully crisp.
Cut the bread roll in half and lightly toast the cut side of the bottom half under your broiler. Lay the turkey breast on the roll followed by the cheese slices. Try to make sure the cheese slices overlap slightly to prevent gaps being left after it has been melted.
Lift the potato wedges to a plate covered with some fresh kitchen paper. Season with salt and chili pepper and leave them for a couple of minutes to let the oil drain off.
Put the turkey and cheese assembly under the broiler until the cheese is melted and bubbling. At the same time, you should toast the cut side of the top half of the roll.
A spatula is best used to carefully lift the burger to a serving plate. Remove the peppers from the frying pan with tongs or a slotted spoon and sit on top of the cheeseburger. The spicy wedges can then be plated alongside and the dish is ready for service.