Sunday, June 7, 2015

Summer is HERE and So is HEB's Burger Bash 2015! #sponsored

Summer is HERE and you know what that means--burgers, dogs, and barbecue! I am so excited to be participating in HEB's Burger Bash, which will be going on at HEB stores from June 3rd to the 16th. Be sure to check out the displays at your local store!

Being in a small apartment, I'm not able to have a real charcoal grill. However, I get good use out of my Cocinaware cast iron grill pan, which I used to make these tasty burgers! Simply let the pan warm up on medium-high heat, spray with a bit of nonstick spray or a bit of oil, and you're good to go, grill marks and all.

I was assigned the Bistro Turkey Burger to show you all and I gotta say--this is one tasty burger. I love ground turkey as a healthy beef alternative, and the extra ingredients really pack the flavor. I never though to put wine in a burger, and now I'm going to be adding a splash here and there whenever I make some, it's that good! Add a bit of sharp white cheddar to the top and this is one amazing, flavorful meal.

Don't forget the Whattaburger Fries on the side, and a cold glass of HEB Texas Honey Lemonade.

All ingredients can be found at HEB. Don't miss out on this awesome event!

Bistro Turkey Burger
(Recipe from HEB)

  • 2 Lb ground turkey   
  • 1 medium shallot, grated or minced finely   
  • 3 fresh cloves of garlic   
  • 1 Tsp thyme   
  • 1/4 cup(s) white wine   
  • 1 Tbsp Dijon mustard   
  • 1 Tsp Kosher salt   
  • 1 cup(s) fresh arugula   
  • 6 H‑E‑B Pretzel Sandwich Buns (my local HEB was out, so I used some whole wheat buns I had)

Preheat grill to 350ºF or preheat broiler and adjust oven rack to be about 6 ‑ 8 inches below broiler. (OR, do it my way and heat up your grill pan!)

In a large bowl, combine turkey meat, shallot, garlic, thyme, wine, mustard and salt together. Mix by hand until all ingredients are well incorporated. Form them into patties and lay them out on sheet pan lined with parchment paper. Allow patties to come to room temperature insuring time for flavors to meld.

Spray grill with nonstick spray. Grill patties 4 ‑ 6 minutes per side, depending on thickness. If broiling, place burgers on sheet pan lined with foil and cook about 5 ‑ 6 minutes per side or until slight crust has formed. Adjust rack if patties are getting too crispy. The internal temperature should reach 165ºF for whatever cooking application is used. Note: Allowing meat to come to room temperature before cooking helps ensure proper cooking times.

Once burgers are cooked to desired preference, place on favorite bun while still hot and top with fresh arugula, it will start to wilt and add a nice peppery flavor. Serve with your favorite condiments.


  1. Ashley,
    Well done using your grill pan for a work around to get your burger fix in! I didn't get a decent grill (that gets hot enough, and is big enough) until I was 50, and let me tell you I've been making up for lost time with my new toy!
    I love the idea of wine in a burger--I bet it makes the turkey so moist!

  2. I LOVE turkey burgers! Actually better than beef - they soak up so many wonderful flavors. Your version looks fantastic and I can't argue that a pretzel bun would really make it.