TURKEY BURGERS WITH ORANGE MUSTARD GLAZE
Steps:
- Prep the burgers: Combine the salt, paprika, pepper and granulated garlic in a small bowl. Form 6 turkey patties and sprinkle on both sides with the seasoning mixture.
- Make the glaze: Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic and jalapenos and saute until the onion is translucent, about 10 minutes. Add the marmalade, mustard, black pepper and chili powder and cook about 2 minutes, until fully combined. Reserve until ready to use.
- Preheat a grill to high. Grill the patties until nice markings are shown, about 5 minutes per side, then reduce the flame to medium and cook until well done, 12 more minutes, flipping after 5 minutes. At the same time, toast the buns on the grill.
- Serve the burgers on the buns; top with the glaze, lettuce, tomato and red onion. Serve with pickles.
SEASONED TURKEY BURGERS
These burgers are great on the 'que' or indoors. Dress them up as you like, even on a whole wheat bun. Baked garlic home fries go great with it! Serve with the 'works': lettuce, tomato, avocado, sprouts, onion, mayonnaise, mustard, ketchup, etc.
Provided by Kym 22
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 40m
Yield 6
Number Of Ingredients 7
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.
Nutrition Facts : Calories 314.5 calories, Carbohydrate 24.8 g, Cholesterol 114.8 mg, Fat 11.3 g, Fiber 1.3 g, Protein 28.2 g, SaturatedFat 2.9 g, Sodium 919.7 mg, Sugar 3.1 g
KICKIN' TURKEY BURGER WITH CARAMELIZED ONIONS AND SPICY SWEET MAYO
A spicy, flavorful, and moist turkey burger. This is my husband's favorite. It tastes delicious and I make it with extra lean ground turkey breast. The grated onion adds moisture as well as flavor to the turkey.
Provided by Occasional Cooker
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 35m
Yield 5
Number Of Ingredients 17
Steps:
- Combine mayonnaise, mustard, honey, horseradish, hot pepper sauce, and cayenne pepper in a bowl. Cover and refrigerate.
- Mix ground turkey, grated onion, jalapeno, barbeque sauce, Worcestershire sauce, liquid smoke, steak seasoning, and mesquite seasoning in a large bowl. Form into 5 patties.
- Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more.
- Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C), about 6 minutes per side. Serve on buns topped with spicy sweet mayo and caramelized onions.
Nutrition Facts : Calories 459.3 calories, Carbohydrate 58.7 g, Cholesterol 81.8 mg, Fat 9.3 g, Fiber 2.1 g, Protein 33.9 g, SaturatedFat 1.2 g, Sodium 1769.5 mg, Sugar 27.5 g
TURKEY YAKITORI BURGERS WITH SWEET-SOY GLAZE
A delicious, juicy turkey burger; the glaze adds a wonderful sweet & salty flavour and a beautiful shine. This recipe is originally from Real Foods Magazine and I found it on a blog called "A Good Appetite".
Provided by blucoat
Categories Lunch/Snacks
Time 35m
Yield 2 burgers
Number Of Ingredients 20
Steps:
- GLAZE: In a small saucepan bring the Mirin, soy sauce, maple syrup, brown sugar, ginger & lemon juice to a boil. Mix the cornstarch & water together to dissolve the cornstarch. Stir into the boiling mixture. Let boil for about 15 minutes, until thickened. Set aside to cool. Once cooled mix 1 tabelspoon of the glaze into the mayonnaise & set aside to top the burgers.
- BURGERS: Mix all the burger ingredients together with your hands & form into two patties. Grill over medium-high heat for 3 minutes per side. Brush with glaze & flip. Grill 2 more minutes. Brush with glaze & flip again cooking 2 more minutes.
- When the burgers have about 5 minutes left put the onions on the grill & brush them with the glaze. Grill until they are soft.
- Brush both the burgers & onions with glaze once more before serving.
- Serve the burgers on rolls topped with the mayonnaise & lettuce. The onions can be eaten on the side or on the burgers.
Nutrition Facts : Calories 432.7, Fat 20.1, SaturatedFat 4.2, Cholesterol 140.2, Sodium 3332.7, Carbohydrate 34.1, Fiber 1.8, Sugar 18.8, Protein 29.9
TIOLI'S CRAZEE BURGER - TURKEY BURGER WITH ORANGE MUSTARD GLAZE
Provided by Food Network
Categories main-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 18
Steps:
- Form turkey patties approximately 8 ounces each and season on both sides with the seasoning mixture.
- Heat vegetable oil in frying pan, saute onions, garlic and jalapenos until translucent. Add orange marmalade mustard powder, white pepper, chili powder and cook for approximately 2 minutes.
- Grill turkey patties first on very high heat until nice markings are shown, and then reduce flame to approximately medium. Cook patties until well done (165 degrees F) but not overly done. At the same time, grill hamburger buns on both sides.
- Serve hamburger as open-faced patty with glaze on one side and garnishes on the other.
- (Guten appetit)
TAMARIND-GLAZED TURKEY BURGERS
As culinary director for Balducci's, Katy Sparks brought take-out food to a whole new level. Instead of the typical fried chicken and heavy potato salad, the market offers horseradish-crusted salmon and grilled fingerling potatoes with lemon. In this recipe she's taken the often-bland turkey burger to a higher plane, with the addition of tamarind.
Provided by Katy Sparks
Yield Makes 8
Number Of Ingredients 17
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add ginger and sauté 2 minutes. Add tamarind concentrate, honey, and water and bring to boil. Reduce heat; simmer until thick enough to coat spoon and reduced to 1¼ cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools); mix in lime juice. Do ahead: Can be made 2 days ahead. Cover and chill.
- Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend; mix in green onions. Add ground turkey; blend gently (do not pack tightly). Shape mixture into eight ½-inch-thick patties. Arrange patties on small baking sheet. Do ahead: Can be made 8 hours ahead. Cover and chill.
- Prepare barbecue (medium heat). Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Grill burgers until cooked through and thermometer inserted into center registers 160°F, about 8 minutes per side. Brush each burger with glaze. Place 1 burger, glazed side down, on each roll bottom; brush each burger with more glaze. Top each with onion, tomato, lettuce, and roll top. Serve, passing remaining glaze separately.
ASIAN TURKEY BURGERS
Jeanette Saskowski uses garlic, ginger and soy sauce to turn ground turkey into moist tender patties. "They're winners at my house," says the Antioch, Tennessee cook. Plus, the flavorful fare is frugal as well at only 45¢ a burger.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the first seven ingredients. Crumble turkey over mixture and mix just until combined. Shape into four patties. In a nonstick skillet coated with cooking spray, cook turkey over medium heat for 6-8 minutes on each side or until a thermometer reaches 165°.
Nutrition Facts : Calories 233 calories, Fat 13g fat (4g saturated fat), Cholesterol 58mg cholesterol, Sodium 448mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 0 fiber), Protein 17g protein.
SOY-GLAZED BEEF BURGER
Provided by Elizabeth Andoh
Categories Beef Egg Onion Sauté Lunch Summer Soy Sauce Gourmet Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 patties
Number Of Ingredients 10
Steps:
- Heat 1 teaspoon of the oil in a skillet over medium-low heat. Add the onion and sauté for about 2 minutes, or until wilted and slightly aromatic but not browned. Add 1 tablespoon of the saké and deglaze the pan, scraping up any browned bits. Remove the pan from the heat and allow the onion to cool to room temperature.
- In a bowl, combine the beef, panko, and egg. Add the miso and the cooled onion and knead with your hands to ensure even distribution. The Japanese will often gather the meat mixture, lift it, and throw it back with force into the bowl, repeating this action 4 or 5 times - a bit like baseball practice. Although the mixture will be fairly soft, the pitching ensures the meat mass will hold together. Divide the meat mixture into 4 equal portions, and shape each portion into an oval patty about 4 inches long, 2 1/2 inches wide, and 3/4 inch thick.
- Add the remaining 1 teaspoon oil to the same skillet you used to sauté the onion and place over medium heat. When hot, add the patties and sear on the first side until browned, about 1 minute. Flip and sear the second side, pressing to flatten. The surface may crack a bit, but this is of no concern. Lower the heat, add the remaining 1 tablespoon saké, cover, and cook for 5 to 6 minutes for medium-rare. To check for doneness, press the meat with your fingertip or the back of a spoon. It should feel fairly firm. Then, poke a patty with a toothpick. The juices should run slightly pink. For a well-done burger, cook, covered, for 8 to 10 minutes. When pressed, the meat will feel very firm and juices will run clear.
- In a small bowl, combine the sugar and hot water and stir to dissolve the sugar. Add the soy sauce and stir again to mix thoroughly. Return the skillet to high heat and pour the soy mixture into it, scraping the bowl with a rubber spatula to make sure all the sugar is added. Shake the skillet to coat the beef patties, and flip them once after a minute to make sure they are evenly glazed.
- Serve the burgers hot, spooning any extra sauce on top.
TURKEY YAKITORI
Make and share this Turkey Yakitori recipe from Food.com.
Provided by Norbest
Categories Japanese
Time 5h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In small bowl dissolve bouillon in boiling water. In gallon size, self closing plastic bag, combine bouillon, soy sauce, sherry, ginger, garlic, and turkey strips. Close bag and shake mixture to coat. Refrigerate 4 hours or overnight. Drain marinade; discard. On skewers weave turkey strips around mushrooms and red and green pepper cubes. Preheat charcoal grill for direct heat cooking. Grill skewers 4-5 minutes or until turkey is no longer pink. If desired, prepare another recipe of marinade by combining first six ingredients to use for brushing on grilled skewers and as dipping sauce. DO NOT use any of original marinade as a dipping sauce when serving.
Nutrition Facts : Calories 393.8, Fat 16.3, SaturatedFat 4.4, Cholesterol 147.4, Sodium 701.4, Carbohydrate 5.3, Fiber 1.5, Sugar 2.8, Protein 52.9
TERIYAKI-GLAZED TURKEY BURGERS
Make and share this Teriyaki-Glazed Turkey Burgers recipe from Food.com.
Provided by ratherbeswimmin
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- To make the glaze: add the honey, soy sauce, ginger, and garlic to a small bowl; stir until blended; set aside.
- In another bowl, combine the turkey, celery, and green onions.
- Add in 3 tablespoons of the Teriyaki Glaze; stir to combine.
- Shape mixture into 4 patties, 3/4 inch thick.
- Place patties on a well-greased grill over high heat.
- Grill, turning 2-3 times and brushing liberally with the glaze until the patties are browned and cooked through.
- Serve on toasted buns with lettuce and any other accompaniments you desire.
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