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Dinner This Week

Dinner This Week: Turkey Burgers

This week’s menus include Skillet Turkey Burgers, Caldo Verde, and Braised Halibut with Leeks and Mustard for dinner in about an hour.
By Published Feb. 28, 2020

Every week, Executive Food Editor Keith Dresser pairs each main dish with a side to give you a complete, satisfying dinner without the guesswork. Look for the game plan section to learn tips on how to streamline your kitchen work so dinner comes together quicker.

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Dinner 1: Turkey Burgers and Roasted Potatoes

Game Plan: Put the potatoes (covered with foil) in the oven to roast, then prep the burger ingredients. After uncovering the potatoes, start cooking the burgers. Add the rosemary to the potatoes while the burgers rest.

For juicy Skillet Turkey Burgers, we start by adding baking soda and gelatin to help keep the meat moist as it cooks. A bit of melted butter adds richness while soy sauce and Parmesan contribute savoriness. For a nicely browned exterior and evenly cooked interior, we start cooking the patties in a cold skillet so the exteriors can slowly start to brown while the interiors have time to reach the 160-degree serving temperature. Roasted Potatoes with Garlic and Rosemary are crisp and deep golden brown on the exterior, with moist, velvety, dense interiors. To achieve this, we start with waxy red potatoes and cover them with foil for part of the roasting time to help keep them moist.

Printable Shopping Lists: Turkey Burgers and Roasted Potatoes

Dinner 2: Caldo Verde and Southern-Style Cornbread

Game Plan: Heat the oven and prep the ingredients for the soup. While the soup simmers in step 1, mix the cornbread batter. Bake the cornbread as the soup simmers in step 2. Finish the soup while the cornbread cools.

Caldo Verde is a traditional Portuguese soup of potatoes, greens (we like collards) and garlicky chorizo sausage. For a silky smooth, thick consistency,  we puree a portion of the potatoes with olive oil and stir the mixture into the broth. A couple of teaspoons of white vinegar balances the richness of the rustic soup.  Southern-Style Cornbread starts with making a cornmeal mush (moistening some of the cornmeal with some water) to produce a savory quick bread with a fine, moist crumb. Baking the cornbread in a cast-iron skillet produces a crisp, golden crust.

Printable Shopping Lists: Caldo Verde and Southern-Style Cornbread

Dinner 3: Braised Halibut and Rice Pilaf

Game Plan: Start by prepping the ingredients for the halibut. As soon as the rice is gently simmering, braise the fish. When the fish is finished, the rice will be ready to serve.

Braised Halibut with Leeks and Mustard features moist, succulent fish; tender pieces of leeks; and a sauce with balanced flavor and just the right amount of brightness. We like halibut for its sweet, delicate taste and firm texture. Because the bottom of the fillets are submerged in liquid and will cook more quickly than the upper halves that cook via steam, we start by sautéing the fillets for a few minutes on just one side and then braise the fillets parcooked side up to even out the cooking. For Rice Pilaf with fluffy, separate grains, we use a ratio of 1 cup of rice to 1½ cups of water. Sautéeing the rice in 3 tablespoons of butter for just one minute gives the pilaf a rich, buttery flavor.

Printable Shopping Lists: Braised Halibut and Rice Pilaf


View more weeknight dinner ideas below, or check out all of the Dinner This Week menus.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.