Turkey Burger with Fried Pickles and Coleslaw

If I know one thing about the ladies, it’s that they are crazy for turkey burgers. I’m sorry. That’s a gross generalization. And an outright lie. I, for one, have never had a turkey burger. (And you know I am once, twice, three times a lady.) But all that is about to change. I mean the first thing. About the burger. I remain, yours faithfully, entirely lady. Last night I had a scathingly brilliant idea to dress up a turkey burger in the sandwich equivalent of a top hat and tails: fried dill pickle chips and colorful slaw. It’s a fancy dress party for your mouth. Here’s how I went about this most fantasic feat:

The Coleslaw

Out of sheer laziness, I bought a bag of cabbage and carrot shred, to which I added mayonnaise, apple cider vinegar, sugar, salt and pepper. Marinate.

The Turkey Burger

I bought a package of turkey meat, not merely breast meat, mind you, but mixed with some good and fatty dark meat all up in its proverbial grill. I formed this into patties with minimal man-handling, salted and peppered and griddled (grilled?) in a skillet with a little oil applied.

The Bread and Garnish

Ciabatta roll under and around the meat topped with sliced red onion, Bibb lettuce leaf, and a special sauce* I have concocted, the details of which I will not disclose.

The Piece de Resistance, Fried Dill Pickle Chips

The entire point of the exercise, I wanted to do something marvelous for the humble ground and formed turkey platform. I looked around and found I could either make a beer batter or a cornmeal crust. I decided to go with the latter, as this is more in keeping with my original vision. It’s all very metaphysical. I ended up here and liked their goods, so I set up my dipping stations and got to slicing pickle.

Ingredients

  • 6 dill pickles
  • 1 cup AP flour
  • 1/2 cup milk
  • 2 eggs, beaten
  • 2/3 cup cornmeal
  • 1/2 cup of peanut oil

Method

Put each of these ingredients in its own bowl in this order – milk, flour, eggs, cornmeal – soak and coat the pickles from one bowl to the next, before gently easing them into very hot oil in a deep sided pan or pot. They need only cook 3 minutes a side, then are drained on paper towels, and placed atop your burger, over the onion, under the slaw. Swipe bun with condiment combination of your choice, and enjoy immediately, preferably with cold beer and a side of Alex Trebek.

* I give; it’s mayo, stone ground mustard, yellow mustard, onion powder, garlic powder and paprika. You’re welcome.

Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road. She creates content on the internet, on subjects ranging from summer camps to semi-precious stones to the folklore of food. With Malcolm, Jillian was one of the original "Insiders," for the Visit Maine tourism campaign. She loves telling the stories of her adopted state, finding out-of-the-way places, and people making interesting things. Watching her daughters play in the wild woods and fields of Cushing makes her very happy.

5 Comments

  1. That looks delightful!

    Reminds me a bit of the sandwiches at Piranha’s Bar & Grill in Nashville, which ALL come with a vinegar based coleslaw and amazing fries inside the sandwich. So good.

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