Kens Open Face Frozen Turkey Burgers Recipes

OPEN-FACED TURKEY BURGERS

Steps:

• Place garlic on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside. In another small bowl, combine Italian seasoning and remaining oil; brush over bread. Set aside., Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Grill bread for 1-2 minutes on each side or until toasted. Top each slice of bread with lettuce, burger, tomato, onion and 1 tablespoon mayonnaise mixture.

OPEN-FACED TEXAS BURGERS

Steps:

• In a large bowl, combine the onion, garlic, thyme and 1/2 cup cheese. Crumble beef over mixture and mix well. Shape into two oval patties., In a large skillet, cook burgers over medium heat for 5-6 minutes on each side or until meat is no longer pink. Meanwhile, prepare Texas toast according to package directions., Drain burgers; set aside and keep warm. Add the tomato sauce, brown sugar, Worcestershire sauce and steak sauce to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until slightly thickened. Return burgers to skillet; turn to coat. Sprinkle with remaining cheese. Serve burgers on toast.

HOW TO ROAST A FROZEN TURKEY

Steps:

• Preheat the oven to 325°F about 6 hours before you want to serve. Line a rimmed cookie sheet (NOT a roasting pan) with foil and place a rack on it. Unwrap the turkey and place it on the rack. (Don't worry about the bag of giblets; you'll remove it later.).
• Place the turkey into the oven for 2 1/2 hours. By this time, the thighs should be about 100°F, but the breast should still be icy, around 25°F If you have an insert-and-leave-it type of thermometer (dial, or digital probe), insert it into the thickest part of the breast at this time. If not, start checking the temperature of the breast every 30-45 minutes.
• By 3 1/2 hours, the thighs should be around 150°F and the breast around 50°F Remove the giblets bag at this time (and make stock from it, if desired). If you wish to stuff the turkey, do so at this point; use silicone gloves to protect your hands, as the bottom of the bird will be hot, and preheat the stuffing if possible before spooning it into the cavity. Do not overpack.
• Between 4 1/2 and 5 hours, the thighs should be done at 175-180°F, the breast should be done (but still moist) at 160-165°F and the skin should be nicely browned. If the bird was stuffed, the temperature in the center of the stuffing must reach 165° for safety.

HEALTHY CHICKEN/TURKEY BURGERS

Steps:

• Combine all ingredients and shape into patties.
• Grill, broil or saute about 4 to 5 minutes per side.

KEN'S OPEN FACE FROZEN TURKEY BURGERS

Steps:

• with a non stick pan, heat olive oil.
• shave garlic long ways in very thin slices. (thin as you can shave it).
• add fresh shaved garlic to hot olive oil. (separate all pieces).
• saute till garlic is golden brown. (not too brown).
• add diced onion to oil and saute.
• crush beef bullion cubes and add to 1/4 cup of beef broth and wisk.
• warm 30 sec in microwave and pour in remaining broth and wisk.
• mix dry spices in a small container first and shake well.
• add saute'd onion and stir.
• pour dry spices over turkey then mix by hand well, or with kitchen aid.
• add worcestershire, Dale's, and egg white to turkey and mix.
• mixture should be stiff enough to hold up the spatula.
• if too soupy add more turkey.
• refridgerate 30 min or more to let flavors mix and stiffen a bit.
• place a big spatula full of mixture on plastice rap.
• fold the wrap so that they make squares or rectangles. about 1/2" thick.
• put squares into a 1 gal zip lock baggie and freeze.
• Take out frozen patty.
• put in non-stick pan, cover top with more worcestershire sauce on medium.
• cover with lid about 6-8 minutes.
• turn square over and add a little more worcestershire, cover with lid 2-3 more minutes.
• cook down and when remaining sauce is thick spread sauce over patty.
• toast 2 slices of Ezekiel bread, spread Emerils horse radish mustard and catsup, pickles, thin onion,.
• put burger on top and spread a little more Dale's Steak sauce on it.
• top with fresh slice tomato and/or romaine lettuce.
• or cut burger in half to make 2 open faced burgers. (i like to do that).