I don’t like to toot my own horn but over the years I’ve learned to make a pretty mean turkey burger.
And so on my weekly (ok maybe more than weekly) Target trip I bought a pound of ground turkey with plans of making burgers.
But then I saw this recipe from Little Leopard Book using Turkey in a way I had never tried before and thought.
I have turkey.
I like hot sauce.
And so our turkey burgers turned in to turkey flatbreads and the rest is history. I think I may just start mixing buffalo sauce with all of my dishes because well, I like hot sauce. You should too. All too often everything buffalo is with chicken. Using turkey gives you a richer flavor and is a nice change of pace.
Buffalo Turkey Flatbread
- 1 TBL olive oil
- 1/2 C chopped onion
- 1/2 C chopped celery
- 3 cloves minced garlic
- 1 lb lean ground turkey
- 1/4 tsp salt
- 1/4 tsp pepper
- 1/2 C Frank’s Red Hot Buffalo sauce
- 2-3 TBL light blue cheese dressing
- 2 pieces Naan or other flatbread
- blue cheese crumbles
- parsley or cilantro
In a dutch oven, heat olive oil.
Add celery and onion and cook for until onions are no longer opaque. Add garlic and cook another 2 minutes.
Add ground turkey. Cook until turkey is no longer pink. Add buffalo sauce.
Reduce heat and simmer.
While sauce is simmering, heat grill to medium.
Cook one side of naan pieces until browned.
Depending on the size of your flatbread, lightly dress the grilled side of naan with blue cheese dressing. Add turkey mixture on top of dressing. Add a few blue cheese crumbles then return the flatbread to the grill. Cook until cheese is bubbly and bottom crispy.
Garnish with parsley or cilantro, slice and serve it up with your favorite summer beer!
Thanks to Little Leopard Book for the inspiration. Otherwise we would have been stuck with turkey burgers again. Not that there’s anything wrong with my turkey burgers.