Grilled Turkey Arugula Burgers With Apricot Dijon And Homemade Pickles Food

GRILLED TURKEY, BRIE, AND APPLE BUTTER SANDWICH WITH ARUGULA

Steps:

• Spread each of 4 slices of bread with 1/2 tablespoon of butter. Now spread each with 1 tablespoon of the apple butter. Top each slice of bread with a couple of slices of turkey, cover that with 2 to 3 slices of brie (enough to cover the turkey), and finally, arrange 2 to 3 arugula leaves on top. Spread the remaining 4 bread slices with 1/2 tablespoon of butter and lay them, buttered sides down, over the cheese; press gently.
• Heat a large cast-iron or other heavy skillet over medium-low heat. Add the remaining 1 tablespoon butter and let it melt to evenly coat the bottom of the pan. Add as many sandwiches as will comfortably fit (either 2 or 4) and cook 2 to 3 minutes until the bread is golden brown and the cheese begins to melt. Flip and cook 2 to 3 more minutes to brown the bread. (Add another tablespoon of butter and cook the remaining sandwiches, if you need to.) Cut the sandwiches in half and serve hot.

DELICIOUS GRILLED TURKEY BURGERS

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine turkey, red onion, sour cream, mustard, and steak seasoning in a bowl until well mixed. Form into four 3/4-inch thick patties. Drizzle with olive oil on both sides and season with salt.
• Cook on the preheated grill until cooked through, about 5 minutes per side, laying Swiss cheese over burgers just before removing from the grill. An instant-read thermometer inserted into the center of the burgers should read at least 165 degrees F (74 degrees C).
• Place burgers on buns and serve.

APRICOT TURKEY BURGERS

Steps:

• Prepare grill.
• Place chickpeas in a food processor; pulse 3 times or until chopped. Combine chickpeas, apricots, and next 7 ingredients (through turkey). Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick patty.
• Place patties on a grill rack coated with cooking spray; grill 6 minutes on each side or until a meat thermometer registers 165°. Remove from grill; let stand 5 minutes.
• Place buns, cut sides down, on grill rack; grill 1 minute or until toasted. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon tzatziki sauce and top half of bun.

GRILLED TURKEY & ARUGULA BURGERS WITH APRICOT DIJON AND HOMEMADE PICKLES

Steps:

• 1. Make Pickle: Mix vinegar (1 cup) & Kosher Salt (1/2 cup). Stir until salt is dissolved. Slice cucumbers and let soak in vinegar solution for about 1 hour. 2. Make Apricot Dijon: Apricot Jam (8 oz) Grey Poupon (8 oz). Best if done in blender but not necessary. 3. Make Burgers: mix Ground Turkey (1 lb) Arugula (4 cups chopped) Garlic (4 cloves Minced) Olive Oil (2 Tbls) Montreal Steak Seasoning (dash). Form into 5-6 patties. 4. Grill or bake burgers until fully cooked, melt Cheese on burger. 5. Serve on hamburger rolls, top with homemade pickle and apricot dijon

HERBED HAMBURGERS WITH ARUGULA

Steps:

• In a bowl gently combine beef and thyme and form into two 3/4-inch-thick patties. In a heavy skillet (preferably cast iron) heat oil over moderately high heat until hot but not smoking and reduce heat to moderate. Cook patties 3 1/2 minutes on each side for medium-rare meat and drain on paper towels.
• Spread mayonnaise on insides of rolls and buns and make sandwiches with onion, arugula, and patties.

CHUTNEY TURKEY BURGERS

Steps:

• For sauce, mix 1/4 cup chutney, mustard and lime juice. In a large bowl, combine parsley, green onions, salt, pepper and remaining chutney. Add turkey; mix lightly but thoroughly. Shape into four 1/2-in.-thick patties., Place burgers on a lightly oiled grill rack over medium heat or in a greased 15x10x1-in. pan. Grill, covered, or broil 3-4 in. from heat until a thermometer reads 165°, 5-7 minutes per side. Serve on buns with arugula, onion and sauce.

GRILLED PORTOBELLO AND ARUGULA BURGERS

Steps:

• Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
• Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
• Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.

GRILLED TURKEY BURGERS

Steps:

• Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate 1/4 cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
• Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
• When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about 1/2 teaspoon per patty).
• Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
• Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.

CRANBERRY TURKEY BURGERS WITH ARUGULA SALAD

Steps:

• Preheat oven to 375°. Combine first 10 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties; transfer to a greased baking sheet. Bake for 12 minutes. Heat broiler; broil until a thermometer inserted in burgers reads 165°, about 5 minutes. , Meanwhile, toss arugula with oil. Drizzle with honey; toss to combine. Top salad with turkey burgers.

GRILLED TURKEY BURGERS WTIH MONTEREY JACK, POBLANO PICKLE RELISH

Steps:

• Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
• Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
• Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
• Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
• Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.

GRILLED PORTABELLA AND ARUGULA BURGERS

Steps:

• Mix mayonnaise, mustard, 2 teaspoons rosemary and garlic in small bowl.
• Spray grill rack with nonstick spray, then prepare barbecue (medium heat). Brush mushrooms all over with olive oil. Sprinkle each with 1 teaspoon rosemary, then salt and pepper. Grill until tender, about 10 minutes per side.
• Spread mayonnaise mixture over buns. Place mushrooms and arugula on bun bottoms. Cover with bun tops.

GRILLED TURKEY BURGERS WITH SWEET PICKLES & SPICY COLE SLAW

Steps:

• Prepare a hot fire in a charcoal or gas grill. (Or just before you're ready to cook the burgers, heat a grill pan or cast-iron skillet over medium-high heat until hot.).
• Combine the turkey, bread crumbs, mayonnaise, chives, Worcestershire sauce, hot sauce, scallions, basil, salt, and pepper in a large bowl and work the mixture with your hands just to mix. (Do not overmix or the burgers will be tough.)
• Form the meat mixture into four 1-inch-thick patties.
• Season both sides of the patties with salt and pepper and grill them for 5 to 6 minutes per side, or until they're just done.
• Remove the patties to a platter, cover them loosely with foil to keep warm, and set them aside to rest for about 5 minutes.
• To assemble the burgers, lay a few pickle slices and one tomato slice on the bottom of each bun and place the burgers on top.
• Serve with mustard mayonnaise & the Spicy Cole Slaw, on the side.
• SPICY COLE SLAW.
• Combine the cabbage, arugula, and basil in a large bowl, and refrigerate.
• Whisk mayonnaise, vinegar, mustard, sugar, and red pepper flakes together in a small bowl.
• Just before serving, pour the dressing over cabbage, season to taste with salt and pepper, and toss gently to coat.