Tag Archives: onions

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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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

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