Deen Burger Food

SHRIMP BURGER

Steps:

• Saute the celery, carrots, onions, herbs, garlic, bay leaf, paprika and salt, pepper and sugar to taste (this is called a sofrito) in a medium saute pan, 5 to 7 minutes. Remove from the pan and cool until ready to use.
• Pulse the shrimp in a food processor, leaving some larger shrimp pieces. Mix with the sofrito and sprinkle with salt.
• Form the shrimp mixture into 4 to 6 burger patties. Sprinkle both sides of the burgers with salt and pepper.
• Heat a large saute pan with the butter over medium-high heat. Cook the burgers until golden brown, about 3 minutes on each side. Pull the burgers from the pan and toast the buns in the butter (you may need to add a little more butter at this step, depending on how much is left in the pan).
• To serve, top the burger with Aioli and Cabbage-Apple Slaw.
• Place the egg yolks, lemon juice and hot sauce in a food processor and pulse to combine.
• While the food processor is running, slowly add the oil to form an emulsion. Once the egg yolks and oil have emulsified, thin out with water (about 1/4 cup) and season with salt and pepper. Fold in the herbs. Store in an airtight container in the refrigerator for up to 1 week.
• Mix together the cabbage and apples in a large bowl and season with salt.
• Combine the lemon juice, olive oil and thyme in a small bowl. Season with salt, pepper and sugar. Mix the slaw with the dressing.

WISCONSIN BUTTER-BASTED BURGERS

Steps:

• Sprinkle ground beef with seasoned salt and pepper. Pulse mushrooms in a food processor until finely chopped. Add to seasoned beef, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties., In a large skillet, heat 2 tablespoons butter over medium heat. Add burgers; cook 6-8 minutes on each side, basting with butter, until a thermometer reads 160°. Remove from heat; keep warm. Add bun tops to skillet; toast until golden brown., Transfer burgers to bun bottoms. Top each with 1 teaspoon butter. Replace bun tops. Serve with toppings.

PAULA DEEN'S TUNA BURGERS

Steps:

• Preheat the oven to 350 degrees F.
• In a large bowl, combine the tuna, bread crumbs, and egg, and stir lightly.
• Add the onion, celery, pimento (if using), lemon juice, horseradish, garlic, and pepper, and mix again.
• Form the mixture into 4 patties. Heat the oil in a nonstick skillet over medium heat and cook the patties, covered, until golden brown. (We began cooking on the grill and finished in the oven). Carefully flip the patties and cook the other side for 5 minutes.
• Finish baking in the oven until golden brown.

DEEN BURGER

Steps:

• Preheat the oven to 350 degrees F.
• Place the bacon on a baking sheet and bake until crisp, 12 to 15 minutes.
• In a bowl, mix together the ground beef, white onions and some salt and pepper until just combined. Don't overwork it. Form the beef into four 1-inch-thick patties and use your thumb to create an indent in the center of each burger. Place on a plate and refrigerate until ready to grill.
• Preheat the grill to medium-high heat and brush the grill grates with the oil.
• Place the burgers on the grill and cook, 3 to 5 minutes per side. Add the cheese slices to the burgers the last minute of grilling, covering the grill to help the cheese to melt. Remove the burgers from the grill to rest. Toast the buns cut-side down for 1 minute when the burgers are resting.
• Sandwich the burgers with the Vidalia onions, bacon, shredded lettuce, tomatoes, avocado and Jamie's Special Sauce.
• Mix together the mayonnaise, ketchup, and mustard.

PAULA DEEN'S SALMON BURGERS

Steps:

• In a medium bowl, combine peppers, panko, garlic, and salmon.
• In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to pepper mixture, tossing gently to combine. Form mixture into 8 patties.
• Lightly coat a grill pan or skillet with cooking spray. Heat over medium-high heat until hot. Grill or cook patties, 5 minutes per side, or until desired degree of doneness.