Grilled Turkey Burgers With Sweet Pickles Spicy Cole Slaw Food

SESAME PORK BURGERS WITH SWEET AND SPICY SLAW

Steps:

• Make the Slaw:
• Whisk mayonnaise, vinegar, Sriracha, sugar, and 1 tsp. salt in a large bowl. Transfer about 1/4 cup dressing to a small bowl; set aside.
• Add cabbage and scallions to remaining dressing and toss to evenly coat. Season with remaining 1/2 tsp. salt. Cover and chill both the salad and dressing until ready to serve.
• Do Ahead: Dressing and slaw can be made 8 hours ahead. Keep chilled.
• Make the Burgers:
• Using your hands or a wooden spoon, mix pork, garlic, Sriracha (if using), sesame oil, fish sauce, 1/4 cup cilantro, and 1/2 tsp. salt in a large bowl until well combined.
• Shape pork mixture into 4 patties, slightly larger in diameter than English muffins (about 4").
• Heat olive oil in a large skillet over medium. Working in batches if necessary, fry patties until browned on both sides and cooked through, 6-8 minutes.
• Spread reserved dressing on muffins. Place a patty on bottom halves. Season with salt and pepper. Pile on some slaw, pickles, and cilantro, then close muffins. Serve with remaining slaw alongside.
• Do Ahead: Patties can be made 1 day ahead. Separate with parchment if stacking. Cover and chill, or freeze up to 1 month.

BEST-EVER GRILLED TURKEY BURGERS

Steps:

• or large plate with parchment paper, wax paper, or aluminum foil. Set aside.
• Arrange a few paper towels out on a cutting board, set a box mixer on top. Run the onion along the sides of the box mixer to grate it into fine, shredded pieces. Once grated, use the paper towel to soak up excess moisture from the onion. Too much moisture will make the turkey burger mixture very difficult to handle, so do not skip the extra 30 seconds it takes to blot the moisture from the grated onion. If your onion seems very wet, you can also wrap it in paper towels & wring out the moisture over the sink.
• Add the ground turkey, grated onion, garlic, mayonnaise, Worcestershire sauce, kosher salt & ground black pepper to a large bowl. Using your hands, mix until just combined. Overworking the turkey burger mixture will lead to tough burgers; take care not to overmix.
• Divide the turkey burger mixture into 4 even portions, about 1/3 pound (5.3 ounces) each. Lightly coat your hands in oil (or mist with nonstick cooking spray) & form each portion into a 1-inch thick patty. The mixture will be very wet at this point, so there's no need to fuss over making your burgers look perfect - just aim for forming them into the general shape & size you're after. Set them on the prepared baking sheet.
• the turkey burgers: Transfer the baking sheet with the turkey burger patties to the freezer. Chill for at least 20 minutes.
• Meanwhile, as the turkey burgers chill, preheat the grill for medium-high direct heat grilling, about 450 degrees F. Just before placing the burgers on the grill, generously oil a wad of paper towel. Use grilling tongs to run the oiled paper towel over the grill grates, generously oiling the grates.
• Remove the turkey burgers from the freezer. At this point they should be quite a bit easier to handle; finish forming them into 1-inch thick patties, using your thumb to create an indent in the center of each patty. Firmly press each turkey burger patty down onto the prepared grill grates. Grill the turkey burgers for 6 minutes per side, or until a thermometer inserted in the center of the turkey burgers registers 160 degrees F. If you'd like to add cheese to your turkey burgers, do so when there are 2 minutes left of grilling time.
• Allow the turkey burgers to rest for a few minutes (residual heat will increase the internal temperature to 165 degrees F) before serving as desired. Enjoy!

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.

GRILLED TURKEY BURGERS WITH CRANBERRY SPREAD

Steps:

• Make cranberry spread: in a small bowl, mix the ingredients together until blended; set aside.
• In a big bowl, combine the turkey, onion, mustard, Worcestershire sauce, poultry seasoning, salt, and pepper; cover and refrigerate for 30 minutes.
• Preheat grill; form turkey into 4 patties; brush both sides with oil.
• Grill over medium heat, turning once, until pink is no longer showing in the center, about 5-6 minutes on each side.
• Warm the buns on the grill until lightly toasted; spread cut sides of buns with Cranberry Spread.
• Add patty, lettuce, and pickles; serve immediately.

SPICY GRILLED TURKEY BURGERS

Steps:

• Preheat the grill.
• Mix together, but don't overmix, the burger ingredients and brush with oil.
• Place on the grill when hot and grill until the center is no longer pink.
• Place on warmed buns and top with any burger fixin's. I tried mayo and dill pickles and that was pretty good.

ITALIAN SAUSAGE TURKEY BURGERS AND FENNEL SLAW

Steps:

• In a heavy skillet over medium heat warm about 1 to 2 teaspoons olive oil. When hot add in chopped onions and cook until wilted. Stir in minced garlic, basil and oregano. Cook for 1 to 2 minutes. Remove from heat and allow to cool.
• In a large mixing bowl combine the ground turkey, sausage and cooled onion mixture. Add fennel fronds and chili sauce to meat. Season with salt and black pepper. Mix only to combine and shape into 4 patties. Allow to rest at room temperature while preparing slaw.
• In a medium bowl toss together together the fennel, cabbage and green onions. In a small bowl whisk together the olive oil, vinegar and sugar. Pour over salad ingredients tossing to coat. Season with salt and pepper to taste.
• Preheat a heavy skillet or flat griddle over medium high heat. Drizzle the burgers with olive oil and place oiled side down on preheated pan. Cook turning once until cooked through, approximately 5 minutes per side for 3/4 inch patties. When turning drizzle top with olive oil before turning.
• When burgers are cooked through turn off heat, top with a slice of cheese. Tent with foil and let stand for 2 minutes. Place burgers on individual serving plates with the slaw, garnish with fennel fronds and enjoy.

THE GREATEST GRILLED TURKEY

Steps:

• Prepare an outdoor grill for indirect medium-high heat.
• Rinse turkey and pat dry. Turn wings back to hold neck skin in place. Return legs to tucked position. Brush turkey with oil. Season inside and out with Italian seasonings, salt, and pepper.
• Place turkey, breast side up, on a metal grate inside a large roasting pan. Arrange pan on the prepared grill. Grill 2 to 3 hours, to an internal thigh temperature of 180 degrees F (85 degrees C). Remove turkey from grill and let stand 15 minutes before carving.