Turkey Gorgonzola Burgers With Cranberry Mustard Recipes

GORGONZOLA BURGERS

Steps:

• Combine the ground chuck, 1 1/2 teaspoons of the salt, and the pepper in a medium bowl and shape into six 1/2-inch-thick patties.
• Slice the tomatoes into 1/3-inch-thick rounds and place on a baking sheet. Sprinkle with the paprika and the remaining 1/2 teaspoon salt. Rub with the olive oil.
• Preheat a grill or grill pan to medium-high heat. Grill the burgers until cooked to the desired doneness, about 3 minutes per side for medium-rare. On a clean, well-oiled area of the grill, grill the tomatoes until just charred, about 2 minutes per side. Grill the ciabatta rolls, cut-side down, until lightly toasted, about 2 minutes.
• Place the burgers on the bottom halves of the rolls. Top each with 1 to 2 tablespoons of the gorgonzola, a tomato slice and some arugula. Cover with the roll tops and serve.

CRANBERRY TURKEY BURGERS

Steps:

• In a large bowl, combine the first six ingredients. 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 patties, covered, over medium heat or broil 4 in. from the heat for 10 minutes on each side or until a thermometer reads 165° and juices run clear. , Spread mayonnaise over muffin halves. Place the lettuce, turkey burgers and cranberry sauce on muffin bottoms; replace tops.

GRILLED TURKEY BURGERS WITH CRANBERRY HORSERADISH DRESSING

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Stir the cranberry sauce, horseradish, lemon juice, and cumin together in a bowl. Season to taste with salt and pepper, and set aside.
• Mix the egg, celery, and onion in a bowl with your hand until the egg is smooth. Add the turkey, thyme, poultry seasoning, parsley, and bread crumbs; mix until evenly combined. Form the turkey mixture into 8 patties.
• Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place onto the hamburger buns, and top with cranberry sauce to serve.

TURKEY GORGONZOLA BURGERS WITH CRANBERRY MUSTARD

Steps:

• Make cranberry mustard sauce first by mixing together all ingredients. Makes about 3/4 cup.
• Wrap buns in foil.
• Place pecans on a baking sheet.
• Bake the buns and pecans for 8 minutes at 350 degrees F. Remove pecans from the oven but leave the buns inches.
• In a large bowl, combine the ground turkey with the next 4 ingredients. Blend well. Shape into 6, 3/4" thick patties.
• Cook patties in a large skillet coated with cooking spray over medium heat, 6 minute per side or until done.
• Remove buns from the oven and spread the cranbery mustard sauce on the buns to your liking.
• Arrange half of spinach leaves on evenly on the bottom halves of the buns, top with turkey patties, toasted pecans and remaining spinach.
• Top with with remaining bun halves.
• Serve with remaining cranberry mustard.

GORGONZOLA BURGERS

Steps:

• Mix ground chuck and Cajun hot sauce together in a large bowl. Form mixture into 4 burgers of equal size. Cover and refrigerate for 1 hour.
• Preheat charcoal grill to medium-high heat. When coals are white hot, scatter soaked chips over. When chips have ashed over, grill burgers, turning once, to desired doneness.
• Meanwhile, toast muffaletta buns on grill. Place finished burgers on buns, top with maple bacon and Gorgonzola Cheese Sauce. Spear burgers with skewers or long toothpicks and quarter each. Serve Barbecue Sauce on the side.
• In small saucepan over medium-low heat, melt butter. Whisk in flour to make a roux. Cook until flour loses its raw smell, about 2 minutes.
• Whisk in cream, stock and wine. Simmer over low heat until smooth and thickened, about 5 minutes. Whisk in cheese, bring just to a simmer, then serve immediately.
• Combine all ingredients in a medium sauce pan, whisking until combined. Bring to a simmer and cook over low heat until slightly thickened, about 5 to 10 minutes.

MUSTARD TURKEY BURGERS

Steps:

• In a bowl, combine turkey, Dijon, onion, and salt. Form mixture into four patties and chill 30 minutes.
• Drizzle patties with oil and grill over medium-high heat until cooked through, 4 to 5 minutes per side.
• Serve on buns with avocado, Peppadews, arugula, and Parmesan.

TURKEY MUSTARD BURGERS

Steps:

• Mix ground turkey, minced red onion, Dijon mustard, and coarse salt in a bowl; form into 4 patties and refrigerate 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Drizzle olive oil over the burgers.
• Cook burgers on the preheated grill until no longer pink in the center and the juices run clear, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Serve on whole wheat hamburger buns topped with baby arugula, avocado, green bell pepper, and Parmesan cheese.

CRANBERRY TURKEY BURGERS WITH ARUGULA SALAD

Steps:

• Preheat oven to 375°. Combine first 10 ingredients, mixing lightly but thoroughly. Shape into four 1/2-in.-thick patties; transfer to a greased baking sheet. Bake for 12 minutes. Heat broiler; broil until a thermometer inserted in burgers reads 165°, about 5 minutes. , Meanwhile, toss arugula with oil. Drizzle with honey; toss to combine. Top salad with turkey burgers.

TURKEY, GORGONZOLA, & CRANBERRY SANDWICH

Steps:

• Toast the bread.
• Spread 1 tablespoon of fat-free cream cheese on each slice.
• On the bottom slice, sprinkle 1 tablespoon of Gorgonzola cheese over the cream cheese.
• Mash lightly with the back of a spoon.
• Spread alfalfa sprouts over the cheeses.
• Layer the deli-sliced smoked turkey.
• Add the cucumber slices and tomato.
• On the top slice of bread, sprinkle the dried cranberries over the cream cheese and gently push them into the bread.