Tag Archives: burgers

New England Turkey Burger

This summer has been a struggle for me to a keep up with my blog. If I’m not traveling for work, I’m working from home and sometimes just can’t stand to be in front of my computer any longer. So, thank you for those of you who are hanging on and checking in here for my periodic posts. The thing is, I still cook and still take pictures. I’m just bad and getting the blogs written up. Every time I think maybe I should just give this whole thing up, I remember why I did it in the first place. Because I enjoy cooking, I enjoy writing and I have to eat anyway, right? Well, my typical diet this summer has basically been burgers and pizza so here is yet another burger I made: this New England Turkey Burger.

This turkey burger is flavored with beer-infused caramelized onions which help to keep the meat juicy and vibrant. I used the seasonal beer Sam Adams Porch Rocker instead of Summer Ale but any beer can be used. A mayonnaise-mustard spread, cheese, tomato and lettuce top this burger – oh and another big dollop of caramelized onions. For someone who absolutely hated onions as a kid, I’ve found a newfound respect for this veggie, especially when it’s softened up with some beer! So, it’s summer and it’s another burger. But isn’t that what summer is for?

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Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.

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Preheat grill or pan to medium-high heat. Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey.

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Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack or pan coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes.

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Top with cheese; grill 1 minute or until cheese melts and turkey is done.

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Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.

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Additions: None

Omissions: None

Substitutions:

  • Sharp cheddar
  • Seasonal beer
  • Spinach

Overall Rating: Love It

Source: Cooking Light magazine

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Cajun Turkey Sliders with Spicy Remoulade

So the big game is this weekend. May you care. Maybe you don’t. I care only because I love football and hate to see the season end but don’t care because I could care less who wins. I won’t be attending any parties this weekend but if you are (or are hosting, you crazy person!), these Cajun Turkey Sliders with Spicy Remoulade are mighty tasty and who doesn’t love a slider for the big game?

Ground turkey is mixed with scallions and hot sauce and also spiced up with a little Cajun seasoning. After being sprinkled with even more seasoning before cooking, these sliders are cooked and topped with sautéed peppers and onion adding yet even more flavor. The remoulade, which is slathered onto the bun, packs its own punch with flavors from pickle relish, spicy mustard, parsley, hot sauce, and lemon. I used leftover remoulade on anything I could, that was how much I loved it. These sliders are packed with flavor and whether you make them for the game or not, they are sure to be a hit.

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In a very large skillet, heat 1 tablespoon of the oil over medium-low heat. Add sweet peppers and onion; cook about 10 minutes or until very soft and tender. Remove from skillet; keep warm.

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In a large bowl, combine turkey, green onions, Cajun seasoning, bottled hot pepper sauce, salt, and black pepper; mix well. Form into 12 patties slightly larger than the buns. Sprinkle both sides of each patty generously with Old Bay® seasoning. In the same skillet, heat the remaining 1 tablespoon oil over medium heat. Add patties; cook about 8 minutes or until done (165 degrees F), turning once halfway through cooking time.

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For the remoulade, combine mayonnaise, pickle relish, capers, mustard, parsley, bottled hot pepper sauce, and lemon juice in a medium bowl.

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Serve in buns with sweet pepper mixture and Spicy Remoulade. Makes 12 sliders.

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Additions: None

Omissions:

  • Onion
  • Capers

Substitutions: None

Overall Rating: Love It

Source: Better Homes & Garden magazine

SoCal Guacamole Burger

Happy 4th! I hope everyone is relaxing and enjoying the day today whether you are somewhere near water, at a barbecue, or just hanging out at home. It seems only fitting to me that we all have burgers and dogs so I decided to make these SoCal Guacamole Burgers.

Basic burgers (which I made with 93% lean ground turkey) are topped with a creamy guacamole made with avocado, sour cream, mayonaisse, tomato, and jalapeño. Alfalfa sprouts add a fresh flavor and crunch and bring a healthy twist. Served with whole wheat buns, these burgers might be a little different than what you are used to but if you like guacamole, these should be right up your alley. No matter what kind of burger you are having today, enjoy the day and have a safe and Happy 4th of July!

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 The ingredients:

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  Preheat grill to medium-high heat.  Place half of avocado in a bowl; mash with a fork until almost smooth. Add sour cream, mayonaisse, lime juice and cumin to bowl; stir to combine. Dice remaining half of avocado.

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 Add diced avocado, tomato, jalapeño, and 1/8 teaspoon salt to bowl; stir gently to combine.

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 Divide meat into 4 equal portions. Gently shape each portion into a (1/2-inch-thick) patty. Press a nickel-sized indentation in center of each patty. Sprinkle evenly with remaining 3/8 teaspoon salt and pepper. Place burgers on a grill rack coated with cooking spray. Grill 3 minutes on each side or until desired degree of doneness. Lightly coat cut sides of buns with cooking spray. Place buns, cut sides down, on grill rack; grill 1 minute or until toasted.

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 Place 1/4 cup sprouts on bottom half of each bun; top each with 1 patty, about 3 tablespoons guacamole, and top half of bun.

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 Additions:  None

Omissions:  None

Substitutions:

  • Ground turkey
  • Broccoli sprouts

Overall Rating:  Love It

Source:  Cooking Light Magazine

Chicken Burgers with Caramelized Onions

Sorry I’ve been M.I.A. for over a week now.  This is what happens when I get uber-busy at work and then take off for Tampa for 4 days and come home only to spend the next couple of days in bed due to the flu/cold.  Please, forgive.  I haven’t had much of an appetite but luckily I made these Chicken Burgers with Caramelized Onions before my trip so I can now share them with you.

Ground chicken is mixed with dijon mustard and ricotta cheese, giving the blah meet some zing and moisture.  Vidalia onions are cooked low and slow until caramelized and golden brown which adds a sweet textural topping to these burgers.  The simplicity of these burgers are appealing but feel free to add any of your favorite flavors, like soy sauce, horseradish or Sriracha, to the mixture before cooking.  The real star are the onions which, as I’ve mentioned before, were not only one of my least favorite foods as a kid but a food in general which I don’t think ever went down my throat until I was in my 30s.  I swear.  Who knew that one day I’d be eating a burger, not with ketchup or mustard or pickles, but with a pile of onions.  I would have called you a liar if you accused me.

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The ingredients:

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Melt butter in a large skillet over medium-high heat.  Add onion and cook 15 minutes or until well browned; set aside.

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In a large bowl, combine chicken, ricotta, Worcestershire sauce, mustard, salt and pepper. Stir until well combined. Form into 4 equal-size patties and flatten.

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Heat oil in a large nonstick skillet over medium heat (I used my Cuisinart Griddler). Cook burgers about 5 minutes per side. Partially cover, reduce heat to medium and cook another 5 minutes or until instant-read thermometer registers 165 degrees  F.

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Place burgers on buns and top each with some of the onions.

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Additions:  None

Omissions:

  • lettuce

Substitutions:  None

Overall Rating:  Like It

Source:  Family Circle Magazine

Club Burgers with Avocado-Ranch Dressing

I love a good turkey burger but I admit that I like restaurant turkey burgers much better than I like homemade ones.  Probably because when I make turkey burgers, I use the leanest turkey meat I can find while restaurant turkey burgers probably have as much fat and calories (i.e. flavor) than any beef burger.  They just always taste better.  But I do like to experiment with homemade turkey burgers from time to time and if you know me, I’m no stranger to using ground turkey in place of ground beef in any recipe.  This recipe for Club Burgers with Avocado-Ranch Dressing already used ground turkey so I didn’t worry about my burgers being dry.  At least I didn’t hope so.

Ground turkey (I used 93% fat free as opposed to 99% fat free which can be so dry as burgers) is simply mixed with grated onion, poultry seasoning and hot sauce to create a spicy, flavorful burger which is topped with a creamy, avocado sauce.  Fresh dill, parsley and chives give the sauce a real bright punch of flavor which quietly balances out the heat from the hot sauce in the burger.  I think I was supposed to add bacon to the turkey burgers before cooking them but I didn’t and used it as a topping.  Oops.  Maybe that’s why these aren’t the best turkey burgers I’ve ever had but topped with a tomato slice, baby spinach and turkey bacon, they satisfied my burger craving and got me in the mood for the 4th.  I hope everyone is out enjoying their holiday, hopefully with a burger in one hand and beer in the other, watching or anticipating the fireworks.  Happy Independence Day!

Tired of the heat?  Tomorrow, I’ll have a yummy, cold milkshake for you!

The ingredients:

Prepare bacon.  Meanwhile, in a large bowl, combine the ground turkey, grated onion, hot sauce, poultry seasoning, salt and pepper.  Add the cooked bacon, and mix to form 4 burgers or 8 sliders. 

Cook on the grill or griddle, turning once, until cooked through, 8 to 10 minutes.

While the burgers cook, combine avocado, sour cream, lemon juice, garlic, chives, dill and parsley with a fork or process in a food processor.  Season with salt and pepper. 

Toast your preferred bread or bun in a toaster or broiler and top with burgers, lettuce, tomatoes and avocado-ranch dressing.

Additions:  None

Omissions:  None

Substitutions:

  • Turkey bacon
  • Baby spinach
  • Fat-free sour cream
  • Whole-wheat buns

Overall Rating:  Like It

Source:  Everyday with Rachael Ray Magazine

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