Terrific Turkey Burgers Food

TERRIFIC TURKEY BURGERS

Steps:

• Heat gas or charcoal grill. In large bowl, mix all ingredients except buns and lettuce until well blended. Shape mixture into 8 patties, 1/2 inch thick.
• Lightly oil grill rack. Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 165° F.
• Meanwhile, place buns cut sides down on grill. Cook 1 to 2 minutes or until lightly toasted. Place patties in lettuce-lined buns. If desired, serve with additional ketchup and pickle slices.

PERFECT TURKEY BURGERS

Steps:

• Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
• Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
• Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
• Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

MARTHA'S SECRET TURKEY BURGER

Steps:

• Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
• Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.
• Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.

TERRIFIC TURKEY BURGERS

Steps:

• Heat grill. In large bowl, combine all ingredients except buns; mix well. Shape mixture into 4 patties, 1/2 inch thick.
• When ready to grill, lightly oil grill rack. Place patties on gas grill over medium heat or on charcoal grill 4 to 6 inches from medium coals. Cook 10 to 12 minutes or until patties are no longer pink in center, turning once.
• Meanwhile, place buns, cut side down, on grill. Cook 1 to 2 minutes or until lightly toasted. Place patties in buns.

TERRIFIC TURKEY BURGER

Steps:

• Place the chives in the pitcher of a blender with the olive oil. Blend until smooth.
• In a medium bowl, add the chive puree, turkey, shallots, mustard, salt and bell peppers. Using clean hands, blend the mixture together until incorporated. Portion the turkey into 4 large burger patties and place on a tray and refrigerate.
• On a hot grill or in a hot saute pan, sear the burgers on each side and then reduce the heat or move the burgers to a cooler spot on the grill, and continue to cook for 10 to 12 minutes. To test for doneness, poke the burgers with a skewer and press down to see if the juices run clear, or a meat thermometer inserted in the center reads 150 degrees F.
• Split and toast the buns, and then top each with a burger, a piece of roasted tomato, some watercress and some ranch dressing. Top each with the other half of the buns, then place a large skewer through the burgers and serve!

TERRIFIC TOFU BURGERS

Steps:

• Preheat your oven to 400 degrees F.
• Generously oil baking sheet.
• Place tofu between two plates, and rest heavy weight on top plate.
• Press for about 15 minutes.
• Drain off liquid from bottom plate.
• Meanwhile, heat oil in skillet, and sauté onions, carrots, peppers, oregano, basil and dill for about 7 minutes, or until vegetables are just tender.
• Crumble pressed tofu into large bowl.
• Stir in walnuts, bread crumbs, tahini, miso, soy sauce and mustard, if using.
• Add sautéed vegetables, and mix well.
• Using about 3/4 cup burger mix per burger, form 8 patties by hand, and place on baking sheet about 2 inches apart.
• Bake for about 30 minutes, or until burgers are firm and browned.
• Serve hot.
• Enjoy!

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.

EASY TURKEY BURGERS

Steps:

• Heat 1 tbsp oil in a pan and gently fry the onion for 5 mins until soft. Add the garlic and cook for 1 min. Add the oats and fry for 2 mins more. Tip into a bowl and set aside to cool.
• Add the rest of the ingredients to the cooled mixture and mix well with your hands. Season to taste and shape into 8 patties.
• Heat oven to 200C/fan 180C/gas 6. Heat the remaining olive oil in a large, non-stick frying pan and sear the burgers on each side until well coloured (3-4 mins). Transfer to a baking sheet and cook in the oven for 10-15 mins. Serve in rolls with Tangy tomato chutney (see 'goes well with') and cucumber slices.
• For the chutney heat 1 tbsp of olive oil in a pan and add 1 finely chopped onion. Cook for 5 mins until softened. Stir in 1 crushed garlic clove and cook for a further min. Add 1 tbsp sundried tomato paste, a 400g can good-quality chopped tomatoes and a pinch of sugar. Gently cook for 20-25 mins until rich and thick. Season to taste, then leave to cool before serving.