Homemade Turkey Burgers (& buns!)

So between pizza, and burgers, I know you're thinking the gluten free train has long departed our lives. And you'd be right. I'm not knocking the idea, but it just didn't work for us. (Plus after trying these homemade burger buns, I know I can't ever give gluten up completely!)

But what's a good bun if the burger is dry, or flavorless, right? Well I have the answer there too. I have fallen in love with one turkey burger recipe. It's probably one of 2 recipes that has ever been repeated since our marriage. It's from Cooking Yourself Thin and it is amazing! Full of great chile flavor, and the perfect amount of structure & moisture. (I know "moisture" isn't normally an appetizing word, but I don't have a better word to describe the opposite of dry-ness in a burger)

It's also super simple. 

Just mix 1 lb. lean ground turkey and 1 small can of diced green chiles and 1 egg in a bowl.

(They'll seem super mushy, but they'll cook up great!) 

Divide the mixture into 4 rounds, and cook on an open lean machine, until the bottom edge turns grey. 

Then slowly close the grill (these will lose their shape quickly if you smash them in the grill too early).

They will flatten out some, but that's okay. 

Then put them on your homemade burger buns, with a slice of Muenster cheese, and voila! 

Here is the homemade bun recipe (adapted from Smitten Kitchen)

Makes 4 buns!

1 large egg (divided)
1 2/3 cups wheat flour
3/4 teaspoons salt
1 1/4 tablespoons unsalted butter, softened

In a glass measuring cup, combine:
1 cup warm water 
1 1/2 tablespoons warm milk 
1 teaspoons active dry yeast
1 1/4 tablespoons sugar
Let stand until foamy, about five minutes.
Meanwhile, beat one egg.

In a large bowl, whisk together:
1 2/3 cups wheat flour
3/4 teaspoons salt


Add 1 1/4 tablespoons softened unsalted butter and rub into flour between your fingers, making crumbs.

Stir in yeast mixture and half the beaten egg until a dough forms.

Scrape dough onto clean, well-floured counter and knead until smooth and elastic, 8 to 10 minutes.

Add flour if too sticky, but allow it to remain somewhat sticky.

Shape dough into a ball and return it to bowl.

Cover bowl with plastic wrap and let rise in a warm place until doubled in bulk, one to two hours.

Line a baking sheet with wax or parchment paper. 

Divide dough into 4 equal parts.

Gently roll each into a ball and arrange two to three inches apart on baking sheet.

Cover loosely with a towel and let buns rise in a warm place for another half hour.

Set a large shallow pan of water on oven floor.

Preheat oven to 400 degrees with rack in center.

Beat remaining egg with 1/2 tablespoon water and brush some on top of buns.

Bake, turning sheet halfway through baking, until tops are golden brown, about 15 minutes.

Transfer to a rack to cool completely.

We ate these burgers with these teriyaki sweet potatoes from Budget Bytes.

Goodness, I'm getting hungry again just thinking about them!!