Scallionsesameturkeyburger Recipes

ASIAN TURKEY BARBECUE ON SESAME SCALLION TOASTS

Steps:

• Preheat the broiler.
• In a large saucepan over medium heat, whisk together hoisin sauce, barbeque sauce, ginger and 1 tablespoon sesame oil. Mix in turkey, salt, pepper and green onions, gently tossing until all ingredients are well blended. Cook approximately 10 minutes.
• In a small bowl, mix the remaining sesame oil and remaining green onions. Brush the cut sides of the English muffins lightly with the mixture. Place the muffin halves face up on a medium baking sheet.
• Broil English muffins 2 minutes, or until lightly toasted. Remove from heat and top with turkey mixture. Serve warm.

OUR FAVORITE TURKEY BURGER

Steps:

• Heat grill to high. In a medium bowl, use a fork to gently combine ground turkey with Gruyere, scallions, breadcrumbs, mustard, and garlic; season generously with salt and pepper. Gently form mixture into four 1-inch-thick patties.
• Lightly oil grill. Place patties on hottest part of grill; sear until browned, 1 to 2 minutes per side. Move patties to cooler part of grill; continue grilling until cooked through, 5 to 10 minutes per side.

JUICY TURKEY BURGERS WITH ONION JAM

Steps:

• Prepare the onion jam: Heat a large saute pan. Toss in the onion slices with the oil and a generous pinch of salt. Add the sugar and cook over medium heat until the onions are caramelized and tender, 20 to 25 minutes. Stir in the vinegar and if a splash of juice from the cornichon jar, if using, and cook 1 to 2 minutes. Set aside.
• For the burgers: Break up the meat in a medium bowl, spreading it up the sides of the bowl so that the seasoning really permeates the meat. Sprinkle with the Worcestershire and salt. Mix with your hands, but do not overmix. (The more you work the meat, the tougher the burger.) Gingerly form the meat into four round 1-inch-thick patties. Refrigerate for at least 20 minutes and up to 1 hour.
• Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, arrange the patties in a single layer at a distance from one another. Let cook, undisturbed, until the bottoms brown, 3 to 5 minutes. Turn the patties and let the bottoms brown again, 3 to 5 minutes. Lower the heat to medium-low, then add the stock to the skillet and cover. Simmer until the patties are cooked through and the internal temperature reaches 165 degrees F, 7 to 10 minutes. Remove the lid, shut off the heat under the skillet and place a slice of cheese on each patty. Let the patties rest with the heat off until the cheese is melted, about 2 minutes. Transfers the patties to a plate or cutting board and let rest for 1 to 2 minutes.
• Reduce the remaining liquid in the skillet by half, about 5 minutes, and serve it on the side of the burgers. People can spoon this liquid over the burgers instead of or in addition to ketchup. You can also just add this reduced liquid to the onion jam to enrich the flavor.
• Assemble the burgers: Arrange the bun bottoms on a work surface. Spoon some of the onion jam on each and top with one of the patties. Top with more jam and a few slices of cornichon. Top with the bun tops.

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!

TURKEY BURGERS WITH CARAMELIZED ONIONS

Steps:

• In a large nonstick skillet over low heat, cook onions in oil and butter for 1 hour or until tender, stirring occasionally. Sprinkle with the sugar, salt and pepper; cook over medium-low heat for 45-60 minutes or until golden brown, stirring occasionally. Sprinkle with thyme; keep warm. , In a large bowl, combine the green onions, Worcestershire sauce and pepper sauce; crumble turkey over mixture and mix well. Shape into six patties. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium-hot heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 165° and juices run clear. Serve on buns with caramelized onions.

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!

SEASONED TURKEY BURGERS

Steps:

• In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties.
• Preheat the grill for medium-high heat.
• Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.

MONTREAL STEAK TURKEY BURGER

Steps:

• Mix steak seasoning and soy sauce with Ground Turkey (don't over-handle the meat or it will be tough) form into patties.
• Refrigerate for 30 minutes, they will hold together better on the grill.
• Brush burgers with olive oil and Grill on high heat, 4 minutes first side, 3 minutes second side.

SCALLION SESAME TURKEY BURGER

Steps:

• Mix togeter, gently. the turkey, sesame seeds, soy, scallions, cilantro, garlic, sesame oil, 1 teaspoon of salt, and bread crumbs.
• Form into patties.
• I usually mix all this together and make patties in the morning and leave in the refrigerator till I'm ready for them.
• Sometimes that is the next day.
• Brush with a little oil before grilling if desired.
• Grill on the George Foreman, in a grill pan.
• If you're using the outside grill increase the breadcrumbs a bit to insure they don't fall apart.