Open Face Turkey Burgers Recipes

OPEN-FACED FENNEL TURKEY BURGERS

Steps:

• In a large nonstick skillet, saute fennel, onion and green pepper in butter until crisp-tender. Transfer to a large bowl; cool slightly. Add the bread crumbs, 1/4 teaspoon salt and pepper. Crumble turkey over mixture and mix well. Shape into five patties. Cover and refrigerate for at least 1 hour., In a small bowl, combine the tomato, parsley, oil and remaining salt; set aside., Using long handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until a thermometer reads 165° and juices run clear. Serve on toast with tomato mixture. Sprinkle with fennel fronds if desired.

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.

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).

OPEN-FACED HOT TURKEY SANDWICHES

Steps:

• Remove turkey and butter from the refrigerator an hour or so before cooking, so that they are approaching room temperature when the turkey goes into the oven.
• Heat oven to 400. Rub turkey with butter, using your fingers to slide butter under the skin. Season the turkey with salt, pepper, sage and lemon zest.
• Place turkey thighs, skin-side down, into a cast-iron skillet or medium-size oven-safe gratin pan, and roast in the oven for 30 minutes. Turn turkey thighs over, add the wine to the pan or skillet and continue roasting for another 30 minutes or so, basting occasionally, until the turkey is cooked through, golden and crisp, and an instant-read thermometer inserted in the turkey's thickest part reads in the neighborhood of 165 degrees. Remove turkey thighs from the pan, and allow to rest on a cutting board while you make the gravy.
• Heat the stock in a small pot. Drain off all but four tablespoons of the fat in the pan or gratin dish. Place pan or dish over low heat on the stove, and whisk the flour into it to make a roux. Stir the roux for 3 to 4 minutes, and then slowly start to add the stock to it, whisking as you do, until the mixture is smooth. Cook, continuing to stir, until the gravy has thickened, approximately 8 to 10 minutes. Add the cream, milk or half-and-half, stir and allow the gravy to thicken again, 2 to 3 minutes more. Season to taste with salt and pepper.
• To make the sandwiches, carve meat and skin from the turkey thighs, and assemble two separate piles. Toast the bread, and lay one slice on each plate. Put a pile of the meat on each piece of toast, spreading it across the surface of the bread. Absolutely drench each sandwich with the gravy, and serve alongside buttered peas, mashed potatoes and a dollop of cranberry sauce. For this application, canned cranberry sauce is, by etiquette, required.

OPEN-FACED FRUITED TURKEY BURGERS RECIPE - (4/5)

Steps:

• In a bowl, combine turkey, 1/4 of peaches, salt and pepper. Mix well and form into 4 burgers. Grill over medium-high heat until no longer pink, about 5 minutes per side. Top each burger with a cheese slice; cover and cook for one minute more. Meanwhile, in a large skillet over medium heat, combine remaining peaches, blueberries and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Serve each burger on a toasted bread slice, topped with peach mixture. Garnish with fresh mint. Makes 4 servings

OPEN-FACE TURKEY BURGERS WITH GRUYèRE, MUSHROOMS, AND ARUGULA SALAD

Steps:

• Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
• Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.
• Spoon mushrooms onto bread; top with patties and arugula salad.

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).

OPEN-FACE TURKEY BURGERS WITH POTPIE GRAVY

Steps:

• Combine the turkey with the fresh herbs, mustard, and salt and pepper and form 4 large patties.
• Heat a nonstick skillet with the oil over med-high heat and cook the burgers for 12-14 minutes, turning once, until firm and cooked through.
• Meanwhile, for the potpie gravy, heat a small saucepan over medium heat with the butter.
• When the butter melts, add the shallots, carrots, celery, and salt and pepper.
• Saute for 7-8 minutes, then sprinkle with the flour.
• Stir for 1 minutes, then whisk in the stock.
• Cook to thicken for 3-4 minutes, then stir in the peas and heat through.
• Toast the English muffins.
• Top each muffin half with a burger and potpie gravy and serve.