YOLO burger twice as nice
QIlove theturkey burger atYOLOand have tried to re-create it at home. Would you be able to get the recipe? -- Cathy Kautz, Fort Lauderdale
A. It’s nowonder Cathy loves the turkey burger at YOLO (333 E. Las Olas Blvd., Fort Lauderdale, 954-523-1000, yolorestaurant.com). Not all turkey burgers are created the same. This recipe eliminates all preconceived notions that turkey burgers are dry and tasteless. Executive chef Peter Boulukos explained, “I came up with this recipe whenwe wanted to serve a low-fat burger option but with big satisfying flavors. Turkey burgers can have a tendency to be a little dry and bland but this one is full of flavor and you will not feel like you are on a diet eating it. And it is perfect for the grilling season.”
YOLO is part of The Restaurant People’s collection of restaurants and nightclubs. Co-founder Boulukos is the culinary director for TRP group, which also includes Boatyard, Tarpon Bend Food and Tackle, Spatch Grilled Peri-Peri Chicken, S3 and nightlife venuesOLounge and Vibe Las Olas. YOLO has been a part of the Las Olas food scene since 2008. A loyal following draws crowds for happy hour and Sunday brunch eager to feast on Chef Boulukos’ contemporary American cuisine.
Boulukos uses an ancho chili barbecue saucewith smoked vegetables for YOLO’s burgers.
You can use your own favorite homemade or jarred sauce. And if you’re pressed for time, he suggests using ground turkey meat fromthe butcher and skip the brining and grinding process. Brining adds moisture, so the resultswon’t be exactly the same, but you’ll still have a tasty turkey burger.
Claire’s tip of theweek: Recipes usually call for one or two chipotle peppers. But what to dowith the rest of the can?
First, don’t store remaining peppers in the can. Transfer peppers and adobo sauce to a glass or plastic airtight container and refrigerate. If youwon’t use the peppers up before they start to look like a science experiment, finely chop or puree in a food processor. Transfer to a re-sealable plastic bag and push contents evenly to the bottom of the bag, forming a log. Freeze and break off pieces as needed whenever youwant to add a hint of smoke and spice.
Try adding a knob to taco fillings, pasta sauces, soups, stews, salad dressings, marinades, collard greens, butter for grilled corn or even Bloody Marys.