ALASKA SALMON BURGERS WITH RHUBARB CHUTNEY
Steps:
- Dice half the salmon into 1/8-inch cubes; set aside in a medium bowl. Process the other half in a food processor until slightly chunky; add to the diced salmon.
- In a separate bowl, combine the cilantro, green onion, soy sauce, sesame oil, smoked paprika, garlic and lime juice. Add the cilantro mixture to the salmon and stir gently until just combined. Season with salt and pepper. Shape the salmon mixture into 4 patties and chill, covered, in the refrigerator for 15 minutes.
- Heat a grill to medium-high heat or heat a nonstick skillet with the grapeseed oil over medium-high heat. Cook the salmon patties until browned on the first side, 3 to 4 minutes; flip and cook until browned on the second side, about 3 minutes more. Place on the buns and top each with a dollop of Rhubarb Chutney. Garnish with some lettuce, red onion and pickles, as desired.
- Combine the rhubarb, cherries, brown sugar, blueberries, cherry juice, red pepper flakes, red onion, ginger and garlic in a large saucepan. Bring the mixture to a boil, reduce the heat to medium-low and simmer, stirring occasionally, until the onions are translucent, about 20 minutes. Stir in the honey and vinegar and continue to cook over medium-low heat until it coats the back of a spoon, about 15 minutes more. Cool and store in the refrigerator for up to 2 weeks.
JUICY TURKEY BURGERS WITH ONION JAM
Provided by Alex Guarnaschelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Prepare the onion jam: Heat a large saute pan. Toss in the onion slices with the oil and a generous pinch of salt. Add the sugar and cook over medium heat until the onions are caramelized and tender, 20 to 25 minutes. Stir in the vinegar and if a splash of juice from the cornichon jar, if using, and cook 1 to 2 minutes. Set aside.
- For the burgers: Break up the meat in a medium bowl, spreading it up the sides of the bowl so that the seasoning really permeates the meat. Sprinkle with the Worcestershire and salt. Mix with your hands, but do not overmix. (The more you work the meat, the tougher the burger.) Gingerly form the meat into four round 1-inch-thick patties. Refrigerate for at least 20 minutes and up to 1 hour.
- Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, arrange the patties in a single layer at a distance from one another. Let cook, undisturbed, until the bottoms brown, 3 to 5 minutes. Turn the patties and let the bottoms brown again, 3 to 5 minutes. Lower the heat to medium-low, then add the stock to the skillet and cover. Simmer until the patties are cooked through and the internal temperature reaches 165 degrees F, 7 to 10 minutes. Remove the lid, shut off the heat under the skillet and place a slice of cheese on each patty. Let the patties rest with the heat off until the cheese is melted, about 2 minutes. Transfers the patties to a plate or cutting board and let rest for 1 to 2 minutes.
- Reduce the remaining liquid in the skillet by half, about 5 minutes, and serve it on the side of the burgers. People can spoon this liquid over the burgers instead of or in addition to ketchup. You can also just add this reduced liquid to the onion jam to enrich the flavor.
- Assemble the burgers: Arrange the bun bottoms on a work surface. Spoon some of the onion jam on each and top with one of the patties. Top with more jam and a few slices of cornichon. Top with the bun tops.
CHERRY TURKEY BURGERS
This recipe sounded a bit different, but it turned out really nice. Even DH, who was skeptical, enjoyed it. I got the recipe from a local market called Westborn. These were very easy to prepare.
Provided by Dr. Jenny
Categories Poultry
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl mix all ingredients up to salt and pepper and form into four patties.
- Grill and serve on buns with lettuce and tomato.
Nutrition Facts : Calories 288.6, Fat 15, SaturatedFat 5.3, Cholesterol 182.3, Sodium 324.1, Carbohydrate 7.1, Fiber 0.9, Sugar 2.2, Protein 31.3
ACTUALLY DELICIOUS TURKEY BURGERS
This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 30m
Yield 12
Number Of Ingredients 8
Steps:
- In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
- Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
Nutrition Facts : Calories 183.5 calories, Carbohydrate 2.3 g, Cholesterol 89.6 mg, Fat 9.5 g, Fiber 0.2 g, Protein 20.9 g, SaturatedFat 2.6 g, Sodium 354.5 mg, Sugar 0.3 g
RHUBARB-CHERRY CHUTNEY
I love surprising recipes like this chutney with rhubarb, apple and cherries. Try it with cream cheese and crackers or as a condiment for grilled chicken. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Time 55m
Yield 6 cups.
Number Of Ingredients 12
Steps:
- In a 6-qt. stockpot, combine all ingredients; bring to a boil. Reduce heat; simmer, uncovered, 25-30 minutes or until mixture has thickened., Transfer to covered containers. (If freezing, use freezer-safe containers and fill to within 1/2 in. of tops.) Refrigerate up to 3 weeks or freeze up to 12 months. Thaw frozen chutney in refrigerator before serving.
Nutrition Facts :
CHUTNEY TURKEY BURGERS
The secret to these burgers is the tangy mango chutney, but the arugula adds a special wow to the plate. I get lots of compliments when I serve these at summer or fall cookouts. - Jeanne Lueders, Waterloo, Iowa
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 419 calories, Fat 10g fat (3g saturated fat), Cholesterol 78mg cholesterol, Sodium 1012mg sodium, Carbohydrate 51g carbohydrate (21g sugars, Fiber 1g fiber), Protein 27g protein.
CURRY TURKEY BURGERS
Looking for something a bit different from your ordinary beef burger? Give lean ground turkey burgers a pop of flavor by adding curry powder and mango chutney. We enjoy ours on a sesame seed bun with leaf lettuce, Sriracha mayo, and occasionally, a slice of onion.
Provided by lutzflcat
Categories Turkey Burgers
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Combine ground turkey, mango chutney, bread crumbs, dried onion, curry powder, ginger, garlic powder, and salt in a bowl; mix well. Quarter the mixture, and shape into patties about 1/2-inch thick.
- Move patties to the freezer for 20 minutes to help them hold their shape better on the grill and not fall apart.
- Prepare an outdoor grill for medium-high heat, and lightly oil the grate.
- Cook turkey burgers on the preheated grill over direct heat until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve immediately.
Nutrition Facts : Calories 228.1 calories, Carbohydrate 12.1 g, Cholesterol 83.6 mg, Fat 10.5 g, Fiber 0.9 g, Protein 23.3 g, SaturatedFat 2.3 g, Sodium 533.7 mg, Sugar 0.5 g
RHUBARB CHUTNEY
Provided by Florence Fabricant
Categories condiments, side dish
Time 45m
Yield 4 half-pints
Number Of Ingredients 9
Steps:
- Place the rhubarb, sugar and lemon juice in a heavy saucepan. Bring to a simmer and add the remaining ingredients.
- Continue to simmer 20 minutes or so, until the rhubarb is tender but still holds its shape.
- The chutney will keep for many months in the refrigerator. For pantry storage, transfer the mixture to sterilized jars, seal with sterilized lids and process five minutes in a boiling water bath, or alternatively, place the hot mixture in freshly sterilized jars, seal the jars with sterilized lids and invert the jars on the countertop for five minutes. (This is a new method that has proved safe.)
TURKEY BURGERS WITH RHUBARB AND CHERRY CHUTNEY
In the summer we like grilled turkey burgers and this tangy chutney pairs up perfectly with them. Who can resist a tasty grilled burger topped with grilled onions and this delicious relish!
Provided by MarieRynr
Categories Poultry
Time 1h12m
Yield 4 serving(s)
Number Of Ingredients 27
Steps:
- Make the chutney earlier in the day or the day before.
- Place the rhubarb in a colander over a bowl and sprinkle with the sugar.
- let the rhubarb macerate and drain for 1/2 hour.
- In a skillet cook the honey, cherries, vinegar, wine, mustard seeds, salt and spices over medium heat until syrupy.
- Stir in the onion and cook for 2 minutes to soften.
- Add the rhubarb and cook over medium heat for 10 minutes, stirring occasionally to cook evenly.
- when done it should be tender, but still have some texture.
- Don't over cook.
- Add the orange zest and jalapeno pepper, and cook for 1 minute longer.
- Stir in the lime juice, remove from the pan and let cool.
- Serve either at room temperature or chilled.
- To grill the onions, cut the onion into 4 1/2 inch thick slices.
- Brush with oil and season with salt and paprika.
- Grill over direct medium heat until tender, 8 to 12 minutes, turning once halfway through grilling time.
- Remove from grill and keep warm.
- For the burgers, in a medium bowl, combine all burger ingredients and mix well.
- Form into four patties, each about 3/4 inch thick.
- Grill over direct medium heat until juices run clear and the internal temperature reaches 170*F, 10 to 12 minutes, turning once halfway through grilling time.
- Place burgers on buns (we like the buns toasted), top with the grilled onions and the Rhubarb and Cherry Chutney.
- Enjoy!
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