Open Faced Fruited Turkey Burgers Recipe 45

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 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

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-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.

TURKEY BURGERS RECIPE BY TASTY

Steps:

• In a large bowl, combine the turkey, panko, mayonnaise, Worcestershire sauce, salt, and pepper, and mix with your hands until just evenly incorporated.
• Divide the turkey mixture into 4 equal portions and shape into 4 patties.
• Heat the canola oil in a large nonstick pan over medium-high heat. Once the oil begins to shimmer, add the patties and cook, without moving, until browned, 3-4 minutes. Carefully flip the patties and continue cooking until the burgers are cooked through and golden brown, or until the internal temperature reaches 165°F (75°C), 3-4 minutes more.
• Serve the burgers on buns with ketchup, tomato, red onion, lettuce, and pickles, if desired.
• Enjoy!

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.