HOW 'BOUT THEM APPLES? RACH'S TURKEY BURGER HITS A SAVORY SWEET SPOT
A delish combo of sautéed apples and sharp cheddar make this burger the perfect marriage of sweet and savory.
Provided by Rachael Ray
Number Of Ingredients 32
Steps:
- Heat a skillet over medium heat with 1 tablespoon olive oil, 1 turn of the pan
- Add a pat of butter to oil and when it foams, add the onions, season with salt, and cook to caramel in color, 25-30 minutes, stirring occasionally
- Add a bit of water if they begin to brown
- Stir in light brown sugar and balsamic vinegar, let them dissolve and absorb, then remove from heat
- Core one apple and thinly slice or use a mandoline
- Heat a saute pan or skillet over medium heat with a couple pats of butter, and when butter foams, add the sliced apples and cook about 2 minutes on each side
- Season apples with a little nutmeg, a few grates, and 1 tablespoon lemon juice, then remove from heat and reserve
- Peel and quarter, then core and grate remaining apple, and add about 1 teaspoon lemon juice
- For burgers, in a bowl, combine turkey with Worcestershire, salt, black pepper, white pepper, grated apple, granulated onion, sage and Dijon mustard
- Form 4 large thin patties, thinner at center for even cooking
- Heat a large cast iron skillet or griddle over medium-high heat
- Add oil, 1 turn of the pan, and cook patties 10 minutes, turning occasionally
- Top with sliced apples and cheddar and/or blue cheeses, then lightly cover pan with foil or lid and melt cheese
- Build burgers: bun bottom, pickles, lettuce, cheeseburgers, apples, onions, bun top
NIMAN RANCH BURGERS
Steps:
- Build a charcoal fire or heat a gas grill.
- Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
- When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
- Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
- Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
APPLE MAPLE TURKEY BURGERS WITH MAPLE-DIJON SAUCE
Provided by Sandra Lee
Time 25m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
- For Maple-Dijon Sauce: In a small bowl, stir to combine mayonnaise, Dijon mustard, and 2 tablespoons maple syrup; set aside.
- For Turkey Burgers: In a medium bowl, mix together all ingredients for burgers. Wet hands to prevent sticking and shape into 4 patties.
- Place burgers on hot oiled grill for 5 to 6 minutes per side or until done.
- Serve on buns with traditional burger condiments and a dollop of maple-Dijon sauce.
Nutrition Facts : Calories 491 calorie, Fat 18 grams, SaturatedFat 3 grams, Cholesterol 1156 milligrams, Sodium 950 milligrams, Carbohydrate 39 grams, Fiber 1 grams, Protein 45 grams, Sugar 18 grams
BURGERS WITH HONEY DIJON SAUCE
Steps:
- Gather the ingredients.
- Combine the sauce ingredients in a small bowl.
- Cover and place in the refrigerator until ready to serve.
- Preheat the grill to medium-high heat or a cast iron pan or grill pan over medium-high heat. Form the ground beef into 4 or 5 equal-sized burger patties.
- Season each with salt and black pepper.
- Place the patties on the grill or pan and cook, flipping once, until they reach your desired doneness . For medium-rare, cook about 7 minutes total, for medium cook about 8 minutes total, and cook for 9 to 10 minutes for medium-well or well-done, or until internal temperature reaches 165 F.
- Place on the hamburger buns. Top with tomato and onion slices, and a generous helping of honey-Dijon sauce.
Nutrition Facts : Calories 684 kcal, Carbohydrate 42 g, Cholesterol 127 mg, Fiber 3 g, Protein 44 g, SaturatedFat 11 g, Sodium 1247 mg, Sugar 15 g, Fat 37 g, ServingSize 4-5 servings, UnsaturatedFat 0 g
DIJON MUSTARD
An easy-to-make, balanced coarse-ground Dijon mustard recipe to use for all of your sandwich, grilled burger, hot dog, and potato salad needs.
Provided by Bryce Coulton
Categories Condiment
Time P2DT15m
Number Of Ingredients 5
Steps:
- Soak and refrigerate mustard seeds: In a small plastic container or glass bowl (do not use metal), soak the mustard seeds in 5 1/2 ounces of the distilled white vinegar. Cover and set in the refrigerator for 12-24 hours. Soaking allows the mustard seeds to soften and plump up, which will make them break down easier during the blending process.
- Strain the mustard seeds: Using a sieve, strain the mustard seeds, and discard any vinegar. The liquid will be too bitter to use.
- Blend the mustard seeds: Place the strained mustard seeds in a blender. Add the remaining 1 1/2 ounces of distilled white vinegar, white wine, sugar, and salt into the blender as well. Blend at a low setting for 20 seconds, then slowly increase to a high setting and blend for 15 seconds. Scrape down the sides of the blender. The consistency of the mustard will have thickened slightly. Blend at low setting for 15 seconds, slowly increasing to a high setting and blend for 20 to 30 seconds. The consistency will be similar to a thick cake batter. If you prefer a smoother texture, blend for another 20 to 30 seconds at a medium to high setting.
- Chilling and storing the mustard: Transfer the mustard to a glass jar or plastic container and cover and refrigerate for 24 hours. The mustard is quite bitter immediately after blending and needs time for the bitterness to diminish. It will keep for up to 6 months in the refrigerator.
Nutrition Facts : Calories 16 kcal, Carbohydrate 1 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 744 mg, Sugar 1 g, Fat 0 g, UnsaturatedFat 0 g
DIJON BURGERS
Make and share this Dijon Burgers recipe from Food.com.
Provided by skat5762
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients and gently work into beef (easiest using wet hands).
- Gently shape beef into patties.
- Bake on stovetop or grill to desired degree of doneness.
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- Combine the ground sirloin, ¼ teaspoon each salt and pepper, the chopped shallots, and 1 tablespoon of the mustard in a bowl. Form into 4 patties and set aside.
- Heat 2 tablespoons of the oil in a large nonstick skillet over medium-high. Add the potatoes in a single layer and cook undisturbed, 4 to 5 minutes. Add the green beans and the remaining salt and pepper. Cook for another 10 minutes, stirring occasionally, until the potatoes are soft and the green beans are crisp-tender.
- Meanwhile, heat another skillet over medium-high. Add the burgers and cook for 4 to 5 minutes per side for medium-rare. Divide the remaining mustard evenly among the rolls. Toss the herbs and sliced shallots with the remaining oil and the lemon juice. Serve on top of the burgers with the vegetables on the side.
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- Melt the butter in a frying pan over medium-low heat and add in the onions. Season with the salt and cook until lightly caramelized, about eight minutes. Add in the maple syrup and continue cooking until the onions are jammy and well caramelized, about 10 to 15 minutes. Remove from the heat and set aside.
- Meanwhile, in a large bowl, combine 1/4 cup of the cooled maple caramelized onions, the beef, egg, bread crumbs, parsley, thyme, summer savory, pepper, and mustard. Using your hands, mix just until combined. Divide the beef into four evenly sized pieces and press into rounds about 2.5 centimeters thick. Sprinkle the outsides of the patties with more salt to season.
- Cook the burgers to your desired doneness. I typically do four minutes on the first side and three minutes on the second, and then I top the burgers with cheese and cook them for an additional one to two minutes.
JOSH CAPON'S BASH BURGER RECIPE | PEOPLE.COM
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Estimated Reading Time 4 mins
- Cut bacon into ¼ inch lardons, and render over low heat with a ¼ cup of water for 20-25 minutes, or until bacon is crispy. Remove the bacon and place on a paper towel lined plate to absorb any excess grease.
- Cut onions into ½ inch dice, and sweat over low heat in a medium saucepan with 2 tablespoons bacon fat and 1 tablespoon canola oil for 20-25 minutes, until onions are translucent and lightly caramelized.
- In a food processor, pulse bacon lardons until they reach a course consistency. Fold chopped bacon into caramelized onions, add white wine vinegar and steep 1 sprig of thyme in bacon jam.
- Season patties generously with salt and pepper. Put burgers on the grill and add one teaspoon Dijon mustard on patty while grilling. Grill burgers to desired temperature.
- While burgers are cooking, toast brioche buns. Dress both sides of bun with 1 tablespoon special sauce.
- Melt American cheese on top of burgers. Dollop warm bacon jam on top of burgers. Slice in half and serve.
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5/5 (6)Total Time 25 minsServings 4Calories 734 per serving
- 2. In a food processor, add all the mushroom burger patty ingredients and process until it's the consistency of a paste, does not have to be smooth. Divide mushroom mixture and shape into 4 mushroom burger patties.
- 3. I prefer to use a cast iron on the grill, but you can also grill straight on the grate. Lightly grease the grate or cast iron with a little olive oil or canola oil.
- 4. Cook the mushroom burger patties for about 3 - 4 minutes on each side. If topping with cheese, add during the last minute of cooking.
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