Teriyaki Burger With Caesar Salad And Shoestring Potatoes Food

TERIYAKI BURGERS WITH GRILLED PINEAPPLE

Steps:

• Prepare the teriyaki sauce: In a small saucepan over medium heat, combine the reserved 1/4 cup pineapple juice, soy sauce, rice vinegar, honey, garlic, and ginger. Cover and bring to a boil. Once boiling, remove the lid and cook for 1 minute, stirring constantly. While you wait for the sauce to boil, whisk the cornstarch and 1 tablespoon water together in a small bowl to create a slurry. Once the sauce is boiling, add the slurry, then stir to combine. Cook for 1 additional minute, until the sauce begins to thicken. Remove from heat.
• In a large mixing bowl, combine the ground turkey, panko, garlic, ginger, black pepper, cilantro, and 3 tablespoons teriyaki sauce. Mix just until combined, and be careful not to compact the meat. Shape into four 3/4-inch-thick patties. Place in the refrigerator for 30 minutes.
• Set aside some of the remaining teriyaki sauce for serving, reserving the rest for grilling. Preheat the grill to medium high and lightly oil the grates. Grill the rings of pineapple and red onion slices until caramelized and tender, about 3 minutes per side for the pineapple and 4 minutes for the red onion. Grill the burgers for 4 minutes on the first side, flip, then brush with sauce. Grill 4 minutes, then flip again and brush the other side with sauce. Continue cooking until the burgers are cooked through and reach an internal temperature of 160 to 165 degrees F, about 10 minutes total. Remove to a plate, cover, and let rest 5 minutes. If desired, grill the buns.
• Serve the burgers inside of the buns, brushed with reserved sauce and topped with grilled pineapple and red onion.

TERIYAKI BURGERS RECIPE

Steps:

• Form beef into 4 patties, about 1/2 inch wider than the burger buns, with a slight depression in the center to account for bulging as they cook. Season generously with salt and togarashi and refrigerate until ready to cook. Sprinkle scallions evenly over a large plate or a cutting board.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place burgers directly over hot coals, cover with vents open, and cook, turning occasionally, until burgers are well charred and burgers' centers register 110°F on an instant-read thermometer for medium rare or 120°F for medium, 5 to 7 minutes total.
• Brush burgers on both sides with teriyaki sauce and continue cooking, flipping and brushing occasionally, until they register 120°F for medium rare or 130°F for medium. Remove from grill and transfer to scallion-covered plate or cutting board. Brush with more sauce and flip burgers, brushing with sauce until well glazed and coated in scallions.
• Toast burger buns over grill until well browned and crisp. Spread bottom and top buns with mayonnaise. Divide half of cabbage over bottom buns. Top with cooked burgers. Brush with more teriyaki sauce. Top with remaining cabbage, close buns, and serve.

CAESAR SALAD TURKEY BURGERS

Steps:

• Preheat a grill to medium high. Gently mix the turkey, 1 tablespoon mayonnaise, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard, the red onion, lemon zest, 3/4 teaspoon salt and a few grinds of pepper in a large bowl. Form into four 1/2-inch-thick patties and place on a plate. Freeze until slightly firmer, 10 to 15 minutes.
• Meanwhile, combine the lemon juice and grated garlic in a small bowl; let sit 5 minutes. Whisk in the remaining 1/3 cup mayonnaise, 1 teaspoon Worcestershire sauce, 1 teaspoon mustard, the grated parmesan, a pinch of salt and 1/4 teaspoon pepper.
• Lightly oil the grill grates. Grill the turkey patties until cooked through but still juicy, about 4 minutes per side. Toast the buns on the grill, about 1 minute.
• Toss 3 tablespoons of the dressing with the romaine and shaved parmesan; season with salt and pepper. Serve the burgers on the buns and top with mustard, the salad and the remaining dressing. Serve with watermelon and potato chips.

SHOESTRING POTATOES WITH GARLIC MAYO

Steps:

• In a large heavy-bottomed saucepan, pour enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 365 degrees F. Line a sheet tray with paper towels.
• Cut the potatoes using the thin julienne attachment of a mandolin. Rinse the potatoes in water, then spin dry in a salad spinner. Make sure the potatoes are dry so they don't spatter in the hot oil. Fry in batches until crisp, 4 to 5 minutes. Remove the cooked fries with a slotted spoon and drain on the prepared sheet tray. Season with salt immediately. Make sure the oil heats back to 365 degrees F between batches of fries. Repeat for the remaining potatoes.
• In a bowl, mix the mayonnaise, garlic and lemon juice. Season with salt and pepper. Serve with the fries.

SALMON BURGERS WITH CAESAR SLAW

Steps:

• To flaked salmon, add egg whites, parsley, the zest and juice of 1 lemon, 2/3 of the total amount of chopped garlic, the bread crumbs and lots of black pepper and a little salt. Mix together and form 4 large patties or 8 mini patties.
• To a salad bowl add the remaining zest and lemon juice, remaining garlic, chopped anchovies, Dijon mustard, and Worcestershire. Whisk in about 1/4 cup extra-virgin olive oil and cheese. Add lots of black pepper, no salt. Add shredded lettuces to the bowl and toss to coat evenly. Now, season the slaw with salt to taste, if necessary.
• Preheat 2 tablespoons, of extra-virgin olive oil, 2 turns of the pan, in a nonstick skillet over medium to medium high heat. Cook salmon patties 2 to 3 minutes on each side for mini patties, 4 minutes on each side for large patties.
• Serve salmon patties atop Caesar Slaw.

CHICKEN SHOESTRING SALAD

Steps:

• 1. Mix all ingredients together, except shoestring potatoes. Season with garlic salt and pepper to taste. Refrigerate overnight, or for at least 4 hours.
• 2. Add shoestring potatoes just before serving, and mix well. If you mix it beforehand, they will get soggy.

TERRIFIC TERIYAKI BURGERS

Steps:

• In a small bowl, combine the ketchup, soy sauce, brown sugar, pineapple, ginger, garlic and sesame oil; set aside., In a large bowl, combine the egg white, bread crumbs, onions, crushed pineapple and 3 tablespoons ketchup mixture. Crumble beef and turkey over mixture and mix well. Shape into six burgers., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear, brushing occasionally with remaining ketchup mixture., Grill or broil pineapple slices for 2-3 minutes on each side or until heated through. Serve burgers and pineapple on buns with lettuce and tomato.

TERIYAKI BURGERS

Steps:

• In a large skillet, saute onions in teriyaki sauce until tender. Shape ground beef into four patties; place on top of onions and cook for 4-6 minutes on each side or until a thermometer reads 160° and juices run clear. , Top each burger with cheese and onions. Serve on rolls.

TUNA-SHOESTRING POTATO SALAD

Steps:

• Combine carrots, celery, onion and tuna in a bowl. In a separate bowl, combine dressings and sugar. Add dressing to salad mixture; stir until moistened. Add shoestring potatoes just before serving.