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Good afternoon and welcome to The Good Plate's kitchen.
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Today we are making Rosemarie burgers.
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Now I know you've never heard of that, but I'm making these burgers in honor of
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the good friend of mine's grandmother.
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And believe it or not,
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one day I was making something that I had never made before,
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and this little voice said to me, put these ingredients in.
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I'm like, okay, well, it turned out really, really good.
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These burgers basically have the same ingredients, so I decided to name them...
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Now you saw me put them up, so you saw them,
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what's in them, and they got put into the freezer.
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So first thing we're gonna do is we're gonna check on the temperature of this pan.
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This is a cast iron skillet.
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Let's check for 50 for 60, that's perfect. Okay.
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We're gonna spray a little bit of olive oil... normally,
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if this were beef, I wouldn't even bother.
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But since it's turkey, we need to put a little tiny bit of something in there.
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Now, I have a fish spatula, because it does a really good job.
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This is really good shot, this is
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carrying... some length I used to do another.
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Now, since these are not beef, they're turkey.
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They have to cook to a full 165F or 73.8C.
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As you can see, I have a thermometer that helped me do that.
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I'm gonna turn the heat down to medium.
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You can sort of roast a little bit or back.
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And it's time to check the temperature on these.
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It's time to turn these
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Now, while these were cooking, I thought you might want to know.
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mayonnaise or anything else like thats to put on the buns;
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we're using something called toum, which is usually a mixture of olive oil
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But... because they're a little... trying to be a little bit more health conscious.
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We're using low fat yogurt and garlic base,
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And this is what we're going to be putting on the buns.
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And the buns, speaking buns.
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We're using whole grain buns.
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These are... these are Dave's Killer buns.
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We're using whole grain buns because turkey burgers have a tendency to be...
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not extremely flavorful, unlike beef.
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So we're having to compensate a little bit.
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So we're going to put some of this... lovely sauce on here, first.
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And somebody challenged me and said that... burgers should not have cucumbers.
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And I said, oh, wait.
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Cucumbers... are what pickles are made out of.
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So on these, we're actually going to put...
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We're going to add a little bit of this lovely cucumber.
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Now, you know, some of you are saying, well, wait.
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What about the cheese?
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Of course there's cheese.
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A little bit of that on there.
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Don't need very much.
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And there... you have a truly wonderful burger.
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And I can't wait to eat it.
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Thank you for watching.
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We'll see you next time on The Good Plate.
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And remember, forever forward, forever flavorful.
