or, Embracing the 21st Century.
It might seem odd to admit this, being that I’ve been cooking for about 40 years, but I’ve never owned a Kitchen Aid stand mixer.
Why? Well for one thing, I’m more a cook than a baker. For another reason, I have a really old house. My countertop surface area is limited, as well as the vertical space from countertop to the above cupboards. So I haven’t been interested in a giant appliance that would monopolize my kitchen work space.
Well, here we are in 2017. I just received my first Kitchen Aid stand mixer, Artisanal Series. I purchased it at an incredible post-Christmas sale price of $278.00.
What prompted me to finally give in was that my sister-in-law sent me a Kitchen Aid spiralizer attachment for Christmas. She, of course, assumed I already owned a stand mixer, like most people do.
I called her to say “thank you” but “no thank you.” But that’s when I got chided into embracing the 21st Century kitchen. I thought long and hard, but finally gave in. So now I own a Kitchen Aid stand mixer, and a spiralizer attachment.
When considering how to christen my spiralizer, I immediately thought of zoodles, which are zucchini noodles. And then I saw this photo online.
I’d love to give somebody credit, but the photo was on Pinterest with no information associated with it. I just knew I had to test out my new spiralizer in order to make these burgers!
I opened the spiralizer box and it looked like something that an assassin would have. I took a big breath and read the directions.
Here’s how I created my electric-powered zoodles, in order to make turkey zoodle burgers.
Turkey Zoodle Burgers
1 pound lean ground turkey
2 eggs
1/4 cup finely chopped onion
1/4 cup finely chopped orange bell pepper
Garlic pepper
Salt
Bread crumbs, about 1/2 cup
Zoodles, made from 1 medium zucchini
Olive oil
Place the turkey, eggs, onion, bell pepper, and seasonings in a medium bowl. Stir until combined.
Stir in the bread crumbs. Use enough to stiffen the burger mixture but not so much as to dry it up.
Chill the burger mixture in the refrigerator and proceed with the zoodles.
To make the raw zoodles for these burgers I used the extra-fine spiralizer blade. The spiralizer plus the two other parts were easy to put together. Relief!
Simply turn on the mixer and watch the noodles form!
I placed the zoodles on paper towels to release some of their water for about 45 minutes.
When you’re ready to make the burgers, remove the burger mixture from the refrigerator.
Place the zoodles on a jelly-roll pan drizzled with olive oil.
Using some of the oil on your hands, form four even-sized burgers. Then press them gently into the zoodles on both sides.
Pour some olive oil in a flat skillet over high heat. Add the burgers and cook them for about 4-5 minutes.
Turn them over gently and reduce the heat to medium. Continue to lower the heat as you cook the burgers through, without having to flip them over any more. Total time varies on the burger thickness; you can always use a meat thermometer to check the doneness.
I served these burgers with a mayonnaise mixed with some paprika creme. It was a wonderful combination.
You could also make a Sriracha mayonnaise, or use Dijonnaise as a condiment.
I wasn’t tempted in the least to wrap burger buns around these burgers. They are just too tender, delicious, and pretty as is!
So, first off, I learned that with half a brain one can easily use the spiralizer attachment on a Kitchen Aid stand mixer. And now I’m intrigued and excited about other attachments….
The burgers came out great, by the way.
