Free Range Turkey Burger Good Stuff Spike Mendelsohn Recipes
GOOD STUFF SAUCE BY TOP CHEF SPIKE MENDELSOHN
BEST BURGER SAUCE. No pickles in the sauce. Its tangy and mmmmmmmmmmmm... I got drool on my keyboard. Oh yeah and it's pink. :D From the cookbook The Good Stuff: After reading several books and articles on Americans and the hamburgers they love, my mother found that people's favorite sauces were different takes on Thousand Island dressing (ketchup and mayo). At one of our family tastings, Mike Colletti, a chef I met Le Cirque, and I came up with our twist on it--we locked ourselves in the kitchen and added a little something to the sauce to give it a real kick.
Provided by College Girl
Categories Sauces
Time 1m
Yield 2 c, 32 serving(s)
Number Of Ingredients 5
Steps:
- Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).
FREE-RANGE TURKEY BURGER GOOD STUFF SPIKE MENDELSOHN
From the Good Stuff cookbook: I will admit to study my share of women. I mean I am a young, fun chef--how can I not? While I don't understand most of them, one thing has become perfectly clear-- the ladies love turkey burgers. They think traditional burgers result in hours at the gym (not necessarily the case), so they turn to the leaner, less-threatening alternative--turkey. Now, when it comes to women, I aim to please. This turkey burger is so good, it's almost better than e real thing. ...For a variation, try topping this burger with the Cranberry sauce or the Chunky Avocado topping. (see my recipes)
Provided by College Girl
Categories Lunch/Snacks
Time 30m
Yield 6 burgers, 6 serving(s)
Number Of Ingredients 18
Steps:
- To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, for 15 to 20 minute Remove from the heat and set aside.
- Put the chipotle peppers and chutney in a blender. Puree until smooth. Transfer to a bowl with the turkey, celery, mixture, lemon zest, lemon juice, and combine well.
- For patties, roll 6 5 oz turkey balls and form each ballinto a patty. Arrange on a tray, cover, and refrigerate.
- Butter and toast buns.
- Heat large skillet over medium-high heat. Add just enough oil to cover bottom of pan. After 2 min, reduce heat to medium and place patties in to the skillet. Season patties with salt and pepper and cook for 3 minute Flip, and cook on the other side for 1 minute Place 1 slice cheese on each patty and continue to cook 2 min more for med-rare doneness. cover with a lid or foil for last 30 seconds to melt the cheese.
- To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, tomato slice, 1 onion slice, and spoonful of your choice of sauce. Covere with bun top. Repeat with remaining -- Wrap sandwiches in wax paper. Let rest 2-3 min and serve.
Nutrition Facts : Calories 413.3, Fat 23.5, SaturatedFat 10.7, Cholesterol 134.9, Sodium 701.4, Carbohydrate 17.3, Fiber 4.2, Sugar 10.5, Protein 36
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- Make the mayonnaise: Add the eggs, mustard, vinegar, and salt to a food processor blender or blender food processor. Process for 30 seconds in the food processor or 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then after a few seconds add the oil in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
- Melt the butter in a skillet over medium heat. Add the celery, scallions, and apples. Cook, stirring occasionally, for 15 to 20 minutes. Remove from the heat and set aside.
- Add the chipotles and 1/2 tablespoon of adobo sauce from the can and the chutney to a blender. Puree until smooth. Transfer to a bowl.
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- In a nonstick skillet, heat 1 tablespoon of the canola oil. Add the sliced onion and cook over moderate heat, stirring occasionally, until golden and softened, about 25 minutes. Transfer the onion to a bowl. Wipe out the skillet.
- Heat 1 tablespoon of the canola oil in the skillet. Add the celery, apple and scallions and cook over moderate heat until softened, about 8 minutes. Transfer to a bowl and add the chipotle; let cool. Stir in the turkey, parsley, 1 teaspoon of the lemon zest, 2 teaspoons of salt and 1/4 teaspoon of pepper. Shape the mixture into four 1/2-inch-thick patties.
- In the skillet, heat the remaining 1 tablespoon of canola oil. Add the burgers and cook over moderately high heat, turning once, until no longer pink inside, 10 minutes.
- Meanwhile, in a small bowl, mix the mayonnaise with the remaining 1 teaspoon of lemon zest, the lemon juice and chopped thyme and season with salt and pepper. Spread the lemon mayonnaise on the top halves of the buns; set the burgers on the bottom halves and top with the caramelized onions, lettuce and tomato. Close the burgers and serve.
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