Turkey Burgers With Sweet Onion Relish Food

JUICY TURKEY BURGERS WITH ONION JAM

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.

TURKEY BURGERS

Steps:

• Mix together: To a mixing bowl add turkey, garlic powder, onion powder, ketchup, mustard, Worcestershire sauce, salt and pepper, egg and breadcrumbs. Using a fork, mix together-try not to mix it too much.
• Shape into 4 patties about ½ inch thick- they will be really moist.
• Use your thumb to make a depression in the center of each patty. If grilling, place the patties on a parchment lined plate and freeze for 20 minutes.

ACTUALLY DELICIOUS TURKEY BURGERS

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).

HG HOT COUPLE: ONION GOODNESS BURGERS

Steps:

• In a large bowl, combine turkey with onion soup/dip mix. Mix thoroughly with your hands. (Don't be squeamish-it's the easiest way!) Evenly and firmly form the mixture into 5 patties.
• Bring a grill pan sprayed with nonstick spray to medium-high heat. Place the burgers in the pan, working in batches as needed. Cover and cook until cooked through, about 6 minutes per side. Serve and enjoy!

TURKEY BURGER SLIDERS WITH VIDALIA ONION-TOMATO JAM

Steps:

• Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
• Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
• Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
• Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
• To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.

TURKEY BURGERS WITH BEETROOT RELISH

Steps:

• Tip turkey into a bowl with the thyme. Finely grate in the zest from the lemon and add a little seasoning. Use your hands to mix the ingredients well, then shape into 4 patties. Chill until ready to cook. Can be frozen for up to 1 month.
• Mix the beetroot with the juice from ½ the lemon, onion, parsley, oil and mustard. Grill, griddle or barbecue the burgers for about 6 mins each side and serve with the beetroot relish, lettuce and pitta breads.

SWEET AND SPICY TURKEY BURGER

Steps:

• Mix everything together and pat turkey into small, flat, burger-sized balls. Chill in the fridge about 1 hours.
• Heat the pan with oil and place turkey balls in pan when hot. Cook each side until brown; add 1 small pat of butter to each side. Cook until medium pink and juicy; melt 1 slice of cheese over each burger.
• Heat 2 burger buns on both sides in the oven at 350°F.
• Dress the burgers with cranberry relish, Walla Walla sweet onion, and iceberg lettuce.
• Serve piping hot.

KICKIN' TURKEY BURGER WITH CARAMELIZED ONIONS AND SPICY SWEET MAYO

Steps:

• Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
• Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
• Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.

SWEET ONION BBQ BURGERS

Steps:

• In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours. , In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm. , Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping.

TURKEY BURGERS WITH RED ONION RELISH

Steps:

• Prepare grill (or broiler).
• Place scallions in a food processor; pulse until chopped, about 10 pulses.
• Add mushrooms and pulse until chopped; about 10 pulses.
• Add turkey, egg, mustard, Worcestershire sauce, pepper, and 2/3 of the salt; pulse until combined; about 30 seconds.
• Divide mixture into equal parts.
• Shape into burgers.
• Combine red onions with sugar, vinegar, and remaining salt in a medium-sized mixing bowl.
• Toss thoroughly to combine.
• Set aside to marinate for a minimum of 15 minutes.
• Place burgers on grill or under broiler until golden-brown, about 5 minutes on each side.
• Serve burgers with washed lettuce, marinated red onions, and mayonnaise on a toasted bakery roll.
• If desired, stir some pesto into your favorite mayonnaise to create a pesto mayonnaise spread.

GOAT CHEESE-STUFFED TURKEY BURGERS WITH ROASTED RED PEPPER RELISH

Steps:

• For Burgers:
• Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.
• For Relish:
• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.