There’s something fundamentally satisfying about the textural contrast of biting through a crisp savory shell into a juicy turkey burger. It’s not like burgers needed to be reinvented, but I’m all about trying new things to see if there’s something novel and delicious to be discovered.
Breakfast can be many things to many people. Hash browns come in many shapes and sizes. They can be prepared in various ways. Some consider it the ultimate breakfast food that needs to be served with eggs.
Brion has always enjoyed hashbrowns, not the diced, fried to a crisp in a deep fryer kind, but the nice shredded, golden kind. My inventions for new culinary techniques that revolutionize the way we eat usually happen in the middle of the night during a bout of insomnia. But all it takes is a quick Internet search to reveal that I’m far from the first person to have invented the cookery method, and hundreds of recipes already exist. Nevertheless, this idea for an interesting breakfast is a good example of that.
I crusted the turkey burgers with some shredded potatoes, so when they cook and get crispy, they act as a barrier that locks in all the juices. The roasted tomatoes add a nice little garnish to the burgers. I topped the burgers with poached eggs, because when you cut into it, the velvety, creamy yolk pours out onto the burger and acts as a sauce…and what goes better with potatoes than eggs, right? So, there you have it …. crispy, golden hashbrowns, meat, eggs & tomatoes …. what a breakfast!
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- 454 gm frozen, shredded hashbrowns, thawed
- 1/4 cup flour
- 60 gm mozzarella cheese, grated
- 1 egg, beaten
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1 tsp coriander
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 Tbsp olive oil for frying
- 454 gm lean ground turkey
- 1/2 tsp thyme leaves
- 1 clove garlic, minced
- 1/4 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp pepper
- 1 Tbsp EACH butter & olive oil
Ingredients
Spicy Hashbrowns
Turkey Burgers
Other Ingredients
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- Thaw shredded hashbrowns on paper towel. In a bowl, place the flour, cheese, egg, onion, garlic, coriander, smoked paprika, salt & pepper. Add 'dried' shredded hashbrowns. Using a fork, mix everything until combined being careful not to break up the hashbrowns. Set aside until burgers are ready to be coated with the mixture.
- In a bowl, combine burger ingredients & divide into 4 equal portions. Form into burger patties. Coat burgers with hashbrown mixture, gently pressing coating down to make sure it adheres well.
- In a small bowl, place cherry tomatoes & add some Italian dressing to coat. Place on a foil lined baking dish.
- Preheat oven to 375 F.
- In a skillet, heat 1 Tbsp EACH butter & olive oil. Carefully place hashbrown burgers in skillet & cook burgers on each side only until they are a golden brown. Remove to a baking pan & place in the oven to continue the cooking process until the meat is fully cooked. Roast the cherry tomatoes at the same time.
- While the burgers are in the oven, prepare the poached eggs. Heat a small pot of water until it is almost at a boil. Add 1 Tbsp vinegar to help the eggs to congeal. Crack the eggs gently right above the surface of the water. Turn off the heat & cover the pot for about 3-4 minutes or until the whites of the eggs are fully cooked but the yolks are still runny. Remove the eggs with a slotted spoon.
- When the burgers & tomatoes are cooked, remove them from the oven. Place them on serving plates & top each burger with a poached egg. Garnish with sprigs of fresh thyme if you wish.
