Laura Dern reacts to Courteney Cox's homemade poblano turkey burgers
It's almost grilling season, and two A-list celebrities had a spicy exchange while taste testing a new burger recipe.
Courteney Cox was hoping to hear Laura Dern's honest opinion about her cooking, but she received something else instead.
The hilarious exchange was part of the "Friends" alum's Instagram video where she made a recipe from chef Jen OToole, showing off how to make what she hailed "the BEST turkey burgers!"
In the video set to Lil Nas X's "Montero (Call Me By Your Name)," the 56-year-old showed the step-by-step process of the recipe, from charring peppers on the grill to the plated dish. She handed a finished creation to her pal who took a big bite.
When asked how the burger tasted, the Oscar winner replied, "It's a little dry."
Blinking, Cox let out a dumbfounded "OK" and slowly walked away as the camera panned back to a devilish looking Dern.
The Jurassic Park star amended, "It's insane," and silently laughed before the video ends.
Here is the full turkey burger recipe from Cox's video caption, credited to OToole.
Ingredients
2 1 pound packages of Jennie O ground turkey
1 onion diced
1 tablespoon of cumin
2 large or 3 small poblano peppers
2 whole eggs
Salt
Directions
Dice a whole onion and sauté in a pan until translucent and caramelized.Fully blister the poblano peppers in the oven, stovetop or on the grill. Put into a sealed container or plastic bag until the steam has helped the skin sweat. Remove the skin and seeds under cool running tap water and finely chop.
Combine the turkey, eggs, salt, cumin, onion and peppers in a large bowl. Roll the mixture into balls and form patties.
Cook on the grill or flattop, searing on both sides until fully cooked through. Use a meat thermometer to check that the meat is done to at least 165 F.
Cox said in the caption with the directions that she makes a small test burger to check the amount of salt and adjusts as needed.
If you like cheese, add a slice of sharp cheddar at the end of grilling.
