Curry Turkey Burgers

Cook Time: 12 min

Level: Intermediate

Yield: 5 servings

Ingredients

1 1/3 pounds ground turkey breast, the average weight of 1 package

2 scallions, thinly sliced

A handful cilantro, chopped very fine, about 2 tablespoons, optional

1 inch piece fresh ginger, grated or minced

2 cloves garlic, minced

1/2 red bell pepper, finely chopped

Coarse salt

2 tablespoons mild curry paste or a handful of curry powder (Preferred brand: Patak's Mild Curry Paste)

Drizzle extra-virgin olive oil

5 crusty rolls, split

Toppings:

Bib or leaf lettuce

Sliced vine-ripe tomatoes

Mango chutney (preferred brands: Major Grey's or Patak's Mango Chutney)

Serving Suggestions: Thai Slaw Salad, recipe follows and root vegetable chips (preferred brands: Terra Chips)

Directions

Combine first 8 ingredients and form into 5 patties.

Brush or drizzle patties with extra-virgin olive oil. Grill patties 6 minutes on each side on indoor electric grill or pan fry for same amount of time in a large nonstick skillet over medium high heat.

Pile patties on split crusty rolls with lettuce, tomato, and chutney spread liberally on roll tops as a condiment. Serve curry turkey burgers with Thai Slaw and root vegetable chips.

Thai Slaw Salad:

1 (16 ounces) prepared shredded cabbage (coleslaw mix) from produce department

1/4 European seedless cucumber, sliced into thin sticks

1 small red bell pepper, seeded and thinly sliced

3 scallions, thinly sliced on bias

20 leaves fresh basil, shredded

Dressing:

1/2 teaspoon crushed red pepper flakes

1 clove garlic, minced

1/4 cup white distilled or rice wine vinegar

2 teaspoons sugar or 2 tablespoons honey

1 tablespoon soy sauce

2 tablespoons vegetable or canola oil

1 teaspoon toasted sesame oil

Garnish:

Toasted sesame seeds

Combine vegetables in a bowl. Combine dressing ingredients in a small plastic container and shake vigorously for 1 minute. Drizzle sauce over vegetables and toss to coat evenly. Let stand 10 minutes and re-toss before serving and garnish with toasted sesame seeds.

Yield: 5 to 6 servings

From: foodnetwork.com

Southwest Turkey Burgers

Cook Time: 15 min
Level: Easy
Yield: 4 servings


Ingredients

8 slices turkey bacon or turkey bacon with black pepper or applewood smoked bacon
1 1/3 pounds ground turkey breast, the average weight of 1 package
2 cloves garlic, finely chopped
1 large shallot or 1/4 red onion, finely chopped
2 tablespoons chopped fresh thyme leaves or 1 teaspoon dried thyme leaves
2 tablespoons chopped fresh cilantro leaves, optional - parsley may be substituted
1/2 small bell pepper, green, red or yellow, seeded and finely chopped
1 serrano or jalapeno pepper, seeded and finely chopped
2 teaspoons, 2/3 palm full, ground cumin
1 to 2 teaspoons cayenne hot sauce, several drops (recommended: Tabasco)
2 teaspoons grill seasoning blend (recommended: Montreal Steak Seasoning by McCormick)
Vegetable oil or olive oil, for drizzling
1/2 pound deli sliced pepper jack cheese
4 crusty kaiser rolls, split
1 cup sweet red pepper relish, found on condiment aisle - pepper jelly may be substituted
Red leaf lettuce



Directions

Chop your garlic and veggies.


Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.


While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.


Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

From: foodnetwork.com

Texas Hold-Ums Mini chipotle beef burgers with warm fire roasted garlic ketchup

Cook Time: 6 min
Level: Easy
Yield: 6 servings, 2 burgers each

Ingredients

* 2 pounds ground sirloin
* 1 medium onion, peeled and cut in 1/2
* 2 tablespoons Worcestershire sauce, eyeball it
* 2 chipotles in adobo and 2 tablespoons of adobo sauce
* 2 tablespoons grill seasoning, a couple of palm fulls,
(recommended: Montreal Steak Seasoning by McCormick)
* 1 tablespoon extra-virgin olive oil, plus some for drizzling
* 3 cloves garlic, finely chopped
* 3 tablespoons brown sugar
* 1/4 cup vinegar
* 1 (15-ounce) can crushed fire roasted tomatoes, about 2 cups
* Salt and pepper
* 12 slices, 1/2-inch thick, brick-cut smoked Cheddar or sharp
Cheddar, (recommended: Cabot), optional
* 12 small round rolls, split
* (Many markets sell mini Keiser rolls or use dinner rolls in any
flavor you like)

Directions

Preheat grill pan to high.

Place the meat in a bowl. Cut the onion in half. Grate half the onion
into the meat using the small grate on a box grater. Chop and reserve
the other half onion. Add Worcestershire, chipotles and sauce and
grill seasoning to burgers. Drizzle a little extra-virgin olive oil
over the bowl and mix meat. Score the meat into 4 sections. Make 3
mini-burgers, each 3 inches wide, 1-inch thick, from each half-pound
of meat.

Heat a small sauce pot over medium heat. Add extra-virgin olive oil
and garlic. Cook garlic 2 to 3 minutes then add sugar and vinegar,
cook 2 minutes more and stir in tomatoes. Season sauce with salt and
pepper and allow it to reduce 5 to 6 minutes more.

Grill meat 2 to 3 minutes on each side and top with cheese, if you like.

Place burgers on buns and top with raw chopped onions and warm fire
roasted ketchup and serve.

From: foodnetwork.com

Tuna Burgers with Ginger and Soy

Cook Time: 12 min
Level: Easy
Yield: 4 servings

Ingredients

* 1 1/2 pounds fresh tuna steak
* 2 cloves garlic, chopped
* 2 inches fresh ginger root, minced or grated
* 3 tablespoons tamari dark soy sauce
* 2 scallions, chopped
* 1/2 small red bell pepper, finely chopped
* 2 teaspoons sesame oil -- eyeball the amount
* 2 teaspoons grill seasoning blend (recommened: Montreal Steak
Seasoning by McCormick) or 1 teaspoon black pepper and 1/2 teaspoon
coarse salt -- eyeball it
* 1 tablespoon light-in-color oil, such as canola, safflower or peanut oil
* 1/2 pound shiitake mushrooms, coarsely chopped
* Coarse salt
* 4 sesame kaiser rolls, split
* 1 jar, 8 ounces, mango chutney
* 4 leaves red leaf lettuce
* 1 jar, 8 ounces, wasabi mustard (recommended: Stonewall Kitchen
brand) -- Asian sweet-hot mustard, available on the condiment aisle as
well as in Asian foods section of larger markets, may be substituted
* Exotic root vegetable chips (recommended: Terra brand), to pass
at table, optional
* pickled ginger, optional plate garnish

Directions

Preheat a nonstick griddle or a grill pan to high heat.

Cube tuna into bite size pieces and place in a food processor. Pulse
the processor to coarse-grind the tuna; it should take on the
consistency of ground beef or turkey. Transfer tuna to a bowl. Combine
ground tuna with garlic, ginger, dark soy sauce, scallions, red bell
pepper, sesame oil, seasoning blend and black pepper. Form 4 large
patties, 1 1/2 inches thick. Drizzle patties on both sides with
light-in-color oil, such as canola, safflower or peanut oil.

Cook tuna burgers 3 minutes on each side for rare, up to 6 minutes
each side for well done. Preheat broiler.

In a medium nonstick skillet over high heat, saute fresh shiitakes for
2 or 3 minutes in 1 tablespoon light oil -- 1 turn of the pan in a
slow stream. Season mushrooms with salt and pepper.

Open up the rolls and lightly toast them under the broiler. Spread
mango chutney on the bottom of each bun. Top with tuna burger,
shiitakes, red leaf lettuce. Spread wasabi mustard or sweet hot
mustard on bun tops and set them in place. Serve with exotic chips and
pickled ginger, if desired.

Smoky Beer Burgers with Creamy Mustard Sauce

Cook Time: 15 min
Level: Easy
Yield: 4 servings

Ingredients

* 2 pounds lean ground sirloin
* 1/3 pound smoked Gouda cheese, diced into 1/4 to 1/2-inch cubes
* 1 medium onion or 1/2 large onion
* 2 teaspoons smoked sweet paprika, 2/3 palm full
* 1 teaspoon ground cumin, 1/3 palm full
* Grill seasoning (recommended: Montreal Steak Seasoning)
* Coarse salt and freshly ground black pepper
* 2 cloves garlic, grated or finely chopped
* Generous handful finely chopped fresh flat-leaf parsley
* 1 tablespoon Worcestershire sauce
* 1/2 (12-ounce) bottle beer
* Extra-virgin olive oil, for drizzling
* 1/2 cup spicy brown mustard
* 1/4 to 1/3 cup sour cream
* 2 to 3 tablespoons chopped fresh dill or 1 teaspoon dried dill
* 4 crusty Kaiser rolls, split and lightly toasted
* Green or red leaf lettuce, for topping
* Sliced sweet bread and butter pickles, for topping

Directions

Preheat grill over medium-high heat.

Place the meat in a bowl and add the cheese. Peel the onion and halve
it, if using the medium onion. Grate about 3 to 4 tablespoons of onion
directly over the meat into the bowl. Finely chop the remaining onion
and reserve for topping. Add spices to meat: paprika, cumin and about
1 tablespoon of grill seasoning and/or some salt and pepper. Add
garlic, parsley and Worcestershire and beer then form 4 large patties
making them a little thinner at the center than at edges. Burgers
plump when you cook them so this will prevent burger bulge. Drizzle a
little olive oil over the burgers then grill about 4 minutes on each
side for medium rare, 5 minutes on each side for medium and 6 to 7
minutes on each side for well done.

Mix mustard and sour cream with dill.

Serve patties on bun bottoms and top with lettuce, pickles, chopped
raw onion. Slather bun tops with sauce and serve.

From: foodnetwork.com

Sloppy Joe Di Maggios - Serves a whole team of 9 little leaguers!

Prep: 10 min
Cook: 20 min
Level: Easy
Yield: 8 servings

Ingredients

* 1 tablespoon extra-virgin olive oil
* 2 pounds lean ground sirloin or ground turkey
* 1 packages beef or pork hot dogs, sliced 1/2-inch thick
* 1 onion, chopped
* 1 tablespoon steak seasoning (recommended: Montreal Steak
Seasoning by McCormick)
* 1 tablespoon chili powder
* 3 tablespoons dark brown sugar
* 3 tablespoons Worcestershire sauce
* 1 (14.5-ounce) can tomato sauce
* 9 soft burger rolls - like at the ballpark

Directions

Heat the extra-virgin olive oil, a turn of the pan, in a deep skillet
over medium-high heat. Add meat and crumble as it browns. Add chopped
hot dogs after 3 to 4 minutes then cook 3 to 4 minutes more. Add the
onions to the pan and cook to soften, 5 to 6 minutes more. In a bowl
mix the spices, sugar, Worcestershire and tomato sauce. Pour sauce
over the meat and simmer a few minutes to combine flavors. Slop onto
buns and serve.

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

Extra-virgin olive oil, for drizzling plus 1 tablespoon
8 slices bacon
2 1/2 pounds ground turkey breast
2 green onions, finely chopped
A handful cilantro, leaves finely chopped
1 tablespoon chipotle chili powder
1 1/2 teaspoons smoked sweet paprika
Salt and freshly ground black pepper
2 teaspoons zest and the juice of 2 limes
1 red onion, chopped
1 tablespoon Worcestershire sauce
2 tablespoons brown sugar
1 (15-ounce) can fire-roasted diced tomatoes, lightly drained
2 rounded tablespoon grainy mustard
8 slices pepper jack cheese, from the deli counter
4 large sandwich size English muffins, lightly toasted

Heat a drizzle of olive oil in a large nonstick skillet over medium to
medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes
on each side, remove to plate.

While the bacon cooks, combine the turkey breast, green onions,
cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix
the turkey breast with seasonings and form 4 sections, from each, 2
patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on
each side. Remove from the skillet and place onto a plate and loosely
cover with foil to keep warm

While the first batch of burgers cook heat 1 tablespoon oil in a sauce
pot over medium-high heat. Add onions and soften 3 to 4 minutes,
season with salt and pepper and then add Worcestershire, brown sugar,
tomatoes, and mustard. Let the sauce cook on low.

Add the second batch of burgers to the skillet and cook 3 to 4 minutes
on each side. Top with a slice of cheese and 2 pieces bacon. Tent
skillet with foil and cook on low to moderate heat to melt cheese,
about 1 minute.

Place burgers on muffin bottoms. Top with bacon double cheese burgers,
fire roasted tomato sauce and English muffin top.

From: food network