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Volume 93

Dinner This Week: Skillet Turkey Burgers

By Keith Dresser Published

This week’s menus include Skillet Turkey Burgers, Herb-Crusted Salmon, and Beijing-Style Meat Sauce and Noodles (Zha Jiang Mian) for dinner in about an hour.

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.

Dinner 1: Turkey Burgers and Sweet Potato Fries

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. For easy, no-splatter Sweet Potato Oven Fries, we cut unpeeled sweet potatoes into wedges and cook them on an oiled, preheated baking sheet until they are crisp on both sides.

Printable Shopping Lists: Turkey Burgers with Sweet Potato Fries

Equipment Review The Best Rimmed Baking Sheets of 2021

A rimmed baking sheet is essential for sheet cakes and handy for cookies. But if yours is flimsy or you use it only for baking, you’re not getting your money’s worth.

Dinner 2: Herb-Crusted Salmon and Boiled Carrots

For Herb-Crusted Salmon, we layer delicate tarragon under a toasted panko crust to protect the fresh herb flavor that can be driven away while the fish cooks in the oven. The crust is bound with a couple of tablespoons of beaten egg to help it stay in place. A quick brine keeps the salmon fillets moist and ensures that they are perfectly seasoned. We cook Boiled Carrots with Fennel Seeds and Citrus in just 2 cups of well-salted water, which not only adds seasoning but the small amount of liquid also helps the carrots retain some of their natural sugars as well as helps them cook faster. 

Printable Shopping Lists: Herb-Crusted Salmon with Boiled Carrots

Equipment Review Large Saucepans

Most of us use a large saucepan daily, so it’s important to own one that performs flawlessly and will last for years. But how much does high quality have to cost?

Dinner 3: Beijing-Style Meat Sauce and Noodles with Steamed Broccolini

Beijing-Style Meat Sauce and Noodles is an easy-to-make one-dish meal based on a popular dish from northern China, zha jiang mian. Our version calls for red miso paste and soy sauce in place of ground bean sauce and a combination of hoisin, molasses, and soy sauce as a substitute for sweet bean sauce. Shiitake mushrooms and a small amount of ground pork added even more meaty depth. We spoon the sauce over chewy lo mein noodles and finished the dish with bean sprouts, cucumber matchsticks, and scallion greens for a crisp, fresh contrast to the rich sauce. Broccolini can be tricky to cook because its tender florets are quicker to soften than its stems. For Pan-Steamed Broccolini with Ginger, we split the thicker stems so that they are the same size as the thinner ones in the bunch, allowing for even cooking.

Printable Shopping Lists: Beijing-Style Meat Sauce and Noodles and Pan-Steamed Broccolini


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.