TURKEY BURGERS
Steps:
- For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions, stirring occasionally, until they are soft and very aromatic, 7 to 8 minutes. Add the scallions, garlic and ginger and cook until fragrant, 1 to 2 minutes. Turn off the heat and let cool.
- In a large bowl, combine the turkey, water chestnuts, cilantro, soy sauce, 1 tablespoon of the sambal oelek and the onion mixture. (Reserve the onion pan to cook the burgers in later.) Using your hands, squish everything together until really well combined.
- Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.
- When the burger mix is seasoned appropriately, shape it into 4 equal patties.
- Coat the saute pan with olive oil and heat over medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side.
- Preheat the oven to high broil.
- Transfer the burgers to a baking sheet lined with a wire rack. Place the buns, cut side up, on the same rack. Transfer to a low rack in the oven and broil until the burgers are cooked through and the buns are toasted, 2 to 3 minutes. Remove the buns from the rack and top the burgers with cheese. Return to the oven and broil until the cheese melts, about 1 minute.
- Stir to combine the mayonnaise and remaining 1 tablespoon sambal oelek in a small bowl. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with a slice of tomato and onion and a piece of lettuce. Close up each burger, give each one a little squish and eat em' up!
KILLER TURKEY BURGERS
Steps:
- For the turkey burgers: Coat a large saute pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Turn off the heat and let cool.
- In a large mixing bowl, combine the turkey, water chestnuts, soy sauce, cilantro, ginger, sambal if using and the cooked onions and garlic. (NOTE: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined.
- Make, cook and eat a little tester patty to be sure the turkey is really delicious. If the seasoning isn't just right, add a little more soy or a sprinkey-dink of salt. When you're confident the burger mix is perfectly seasoned, form it into 4 equal patties.
- With a paper towel, wipe out the saute pan you used to cook the onion, coat the pan with fresh olive oil and bring it to medium-high heat. Add the burgers, being sure not to crowd the pan--if you need to work in batches, knock yourself out. Cook the burgers for 5 to 6 minutes on each side. The burgers should be browned and cooked through when done. (If working in batches, keep the first batch warm in the oven at 200 degrees F while cooking the second batch.)
- For the toppings: Mix together the mayo and sambal oelek in a small bowl. Toast the burger buns and top with the burgers. Garnish as desired with the cheese, tomato, red onion, lettuce and spicy mayo.
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
NEW ENGLAND ROAST TURKEY
This adaptation of an old Yankee Magazine recipe for classic New England roast turkey is solid and unfancy, the sort that has adorned tables from Portsmouth north for generations. Old-line New Englanders may be tempted to soak an old cotton button-down dress shirt in butter and drape it over the bird for the first two hours. But this is not necessary.
Provided by Sam Sifton
Categories dinner, roasts, main course
Time 4h30m
Yield 12 or more servings
Number Of Ingredients 9
Steps:
- Rinse turkey under cold water and place on a rack in its roasting pan while you make the brine.
- For the brine, combine salt, sugar, bay leaves, pepper and herbs with 2 1/2 gallons water in a pot or cooler large enough to hold turkey comfortably. Stir until salt and sugar dissolve. Put turkey in brine and refrigerate or ice overnight, at least 12 hours.
- When ready to cook, heat oven to 425 degrees. Remove bird from brine, drain well and pat very dry with paper towels. Discard brine. Set turkey, breast side up, on a roasting rack set into a large roasting pan. Season with salt and pepper, then fill the cavity with onion, celery and carrots. Fold wings under the bird and tie its legs together with butcher's twine. Roast for 30 minutes.
- Reduce heat to 350 degrees and roast approximately 3 hours more, basting bird every 30 minutes with drippings and tenting it with foil if skin is turning too dark, until an instant-read thermometer inserted into the thickest part of the thigh without touching bone registers 165 degrees. Transfer to a cutting board or platter and allow to rest at least 30 minutes before carving.
Nutrition Facts : @context http, Calories 584, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 20 grams, Fiber 2 grams, Protein 76 grams, SaturatedFat 5 grams, Sodium 1261 milligrams, Sugar 18 grams, TransFat 0 grams
TURKEY BURGERS
Turkey burgers are much leaner than hamburgers, but they can be dry and dull. Moisten them by adding ketchup and a bit of grated onion to the ground turkey - or mayonnaise and a bit of mustard. The idea is to emphasize condiments, and keep the turkey moist.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, quick, appetizer, main course
Time 30m
Yield 4 burgers
Number Of Ingredients 14
Steps:
- Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
- Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.
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- Place the burgers on the buttered English muffin bottoms, and top with the lettuce, lots of cranberry relish and the buttered tops.
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- Heat a large skillet over medium heat. Add oil; swirl. Add onion; cook 7 minutes or until tender, stirring occasionally. Add beer; bring to a boil over medium-high heat. Reduce heat. Simmer 20 minutes or until onion is golden and liquid almost evaporates; stir occasionally. Cool.
- Remove 1/4 cup onion mixture from pan; finely chop. Combine chopped onion mixture and turkey. Divide mixture into 4 equal portions; gently shape each into a 1/2-inch-thick patty. Press a nickel-sized indentation in center of each patty. Sprinkle with salt and pepper. Place patties on grill rack coated with cooking spray; grill 5 minutes. Turn patties; grill 3 minutes. Top with cheese; grill 1 minute or until cheese melts and turkey is done.
- Combine mayonnaise and mustard. Spread 1 1/2 teaspoons mayonnaise mixture on bottom half of each bun; top each with 1 lettuce leaf, 1 tomato slice, and 1 patty. Divide onion mixture evenly among servings; top with top halves of buns.
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