Whine And Cheese All The Thyme Burger Recipes

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WHINE AND CHEESE ALL THE THYME BURGER



Whine and Cheese All the Thyme Burger image

A burger creation from the Whine and Cheese gang for ZWT3. The classic California flavors in this dish will leave you drooling and wanting more.

Provided by justcallmetoni

Categories     Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

1 1/4 lbs ground turkey breast (Mrs G 'cause she's got great ones) or 1 1/2 lbs lean ground turkey (Mrs G 'cause she's got great ones)
1/2 teaspoon kosher salt, plus more to taste
1/2-3/4 teaspoon fresh ground black pepper, plus more to taste
3 tablespoons white wine, mine was pinot grigio (NCMysteryshopper 'cause she as cool as a tall glass of)
1 tablespoon Dijon mustard (Laury 'cause she's up to snuff)
1/4 cup grated vidalia onion (Saturn 'cause she hails from Canada's onion capital and adds a little kick)
1 -2 garlic clove, minced (PanNan 'cause she is well seasoned and works with everything)
1 1/4 teaspoons thyme (Susie D 'cause she could use lots more)
1/2 teaspoon dried sage (Nimz 'cause she is wise and has a gentle soft side)
1/3 cup breadcrumbs (me 'cause I keep things together)
3 ounces monterey jack cheese (if using jack or mozzarella, grate or chop) or 3 ounces fresh mozzarella cheese (if using jack or mozzarella, grate or chop)
2 tablespoons white wine (like NCMS it's everywhere)
1 tablespoon olive oil (Leslie 'cause she's smooth and keeps all the pieces working)
1 large vidalia onion, halved and cut into thin half rings
2 cups sliced cremini mushrooms (kzbhansen 'cause she tops off our team so nicely)
1/3-1/2 cup white wine
2 teaspoons butter
4 roasted sweet red peppers, halves jarred (mama's kitchen 'cause she is sweet and fiery)
8 slices sourdough bread, cut in to thickish slices about 3/8 inch (Elmotoo 'cause she is buntabulous and it just wouldn't be the same without her)

Steps:

  • Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
  • Divide the burger mixture into 8 equal sized amounts. Pat each portion into a 5" round patty that is a little thicker in the center. Place a mound with 1/4 of the cheese at the center of 4 of the patties. Carefully, place the other 4 patties on top and seal the edges well and pat smooth. If your burgers have become quite soft from handling place back in the fridge for 10 minutes.
  • To prepare the sauce, heat olive oil in a medium skillet over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
  • Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
  • While the onions are cooking, heat a large skillet until piping hot but not smoking. Add the burgers to the skillet and cook for 2 minutes to create a good seer. Turn burgers and continue cooking another 2 minutes. Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
  • Toast 8 slices of sourdough bread (or 4 split sourdough rolls) in the toaster or broiler. Top each with sweet roasted pepper half. Place burger on top of the red pepper. Top the burger with 1/4 of the onion-mushroom wine sauce and a second piece of sourdough (or roll tops).
  • Serve with a glass of wine and extra napkins.

Nutrition Facts : Calories 788.1, Fat 16, SaturatedFat 7.2, Cholesterol 109.8, Sodium 1190.4, Carbohydrate 94.4, Fiber 7.3, Sugar 12.5, Protein 58.8

LI'L WOODY'S FARMERS MARKET BURGER



Li'l Woody's Farmers Market Burger image

L'il Woody's executive chef Cory Alfano said he was inspired by the fresh flavors of summer when he created this burger served as a weekly special at the beloved Seattle restaurant: Imagine a nice summer Pacific Northwest day and wanting to grill some burgers with friends. Super easy, just go down to your local farmers market and pick up some fresh ingredients from local purveyors to make an amazingly light but meaty late-afternoon grilled burger. Heirloom tomatoes, arugula, red onions, local cheese, and grass-fed beef make this 'Farmers Market Burger' a sure thing.

Provided by Leslie Kelly

Categories     Main Dish Recipes     Burger Recipes     Hamburgers

Time 58m

Yield 6

Number Of Ingredients 21

⅔ cup sea salt
1 ounce dried porcini mushrooms
2 teaspoons dried thyme
2 teaspoons garlic powder
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes
2 egg yolks
½ lemon, juiced
1 teaspoon finely chopped garlic
1 teaspoon finely chopped fresh dill
¾ cup canola oil
¼ cup olive oil
1 pound red onions, sliced into half moons
½ cup red wine vinegar
2 teaspoons white sugar
salt and ground black pepper to taste
6 brioche buns, halved
2 pounds ground beef
9 ounces crumbled goat cheese (chevre)
12 slices heirloom tomatoes
3 cups arugula

Steps:

  • Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
  • Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
  • Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
  • Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
  • Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
  • Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.

Nutrition Facts : Calories 1108.8 calories, Carbohydrate 52.9 g, Cholesterol 265.3 mg, Fat 79.9 g, Fiber 4.8 g, Protein 46.2 g, SaturatedFat 22.1 g, Sodium 10034.1 mg, Sugar 13.9 g

HOME-GROUND BURGERS WITH BACON, CHEESE, AND FRESH THYME



Home-Ground Burgers with Bacon, Cheese, and Fresh Thyme image

It's hard to go wrong with a bacon cheeseburger, and downright impossible with this recipe from Emeril Lagasse's book "Emeril at the Grill."

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

2 pounds boneless beef chuck, cut into 1-inch cubes
6 ounces bacon, chopped
1 cup finely chopped onion
3 tablespoons thinly sliced garlic
1 tablespoon fresh thyme leaves
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
8 slices cheddar cheese
4 sesame-seed hamburger rolls, lightly toasted
1 1/2 cups shredded iceberg lettuce
8 thin slices tomato
Mayonnaise, for serving
Ketchup, for serving
Mustard, for serving
Pickles, for serving

Steps:

  • Place the diced chuck in a large bowl.
  • Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
  • Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
  • Preheat a grill to medium, and lightly oil the grate.
  • Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

THYME PEPPER BURGERS



Thyme Pepper Burgers image

Burger patties seasoned with nutmeg and cooked in a wonderful thyme and green pepper sauce. Serve with hot cooked rice.

Provided by NORTHERNLIGHTS

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Time 30m

Yield 4

Number Of Ingredients 12

1 egg, beaten
2 tablespoons milk
¾ cup soft bread crumbs
¾ teaspoon salt
½ teaspoon ground nutmeg
1 pound ground beef
½ cup chopped onion
1 cup beef broth
1 tablespoon all-purpose flour
1 ½ teaspoons Worcestershire sauce
¾ teaspoon dried thyme
1 medium green bell pepper, cut into strips

Steps:

  • In a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add ground beef, and mix by hand until well blended. Shape into 4 patties. Place a skillet over medium heat. Add patties, and brown for 3 to 4 minutes on each side. Remove from the skillet.
  • Add onion to the skillet, and cook until tender but not browned. Drain off excess fat. Whisk together beef broth and flour. Pour into the skillet, and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the skillet, and add green peppers. Cover, and simmer until burgers are cooked through, about 5 minutes.

Nutrition Facts : Calories 275.4 calories, Carbohydrate 10.3 g, Cholesterol 116.1 mg, Fat 15.4 g, Fiber 1.3 g, Protein 22.9 g, SaturatedFat 6 g, Sodium 799.6 mg, Sugar 2.7 g

WHINE AND CHEESE ALL THE THYME BURGER DECONSTRUCTED (LIGHT)



Whine and Cheese All the Thyme Burger Deconstructed (Light) image

For the "make it healthier" game I took Toni's Recipe #231862, deconstructed it and lightened it into a wrap. Serving size depends on dinner or snack/lunch

Provided by MarraMamba

Categories     Chicken

Time 1h

Yield 4-8 serving(s)

Number Of Ingredients 20

1 1/4 lbs ground turkey breast or 1 1/2 lbs lean ground turkey
1/2 teaspoon kosher salt, plus more to taste
1/2-3/4 teaspoon fresh ground black pepper, plus more to taste
3 tablespoons white wine, mine was pinot grigio
1 tablespoon Dijon mustard
1/4 cup grated vidalia onion
1 -2 garlic clove, minced
1 1/4 teaspoons thyme
1/2 teaspoon dried sage
1/3 cup breadcrumbs
2 tablespoons white wine
onion, and mushroom sauce
1 tablespoon olive oil
1 large vidalia onion, halved and cut into thin half rings
2 cups sliced cremini mushrooms
1/3-1/2 cup white wine
2 teaspoons light butter (25% fat reduced)
1 1/2 ounces monterey jack cheese (if using jack or mozzarella ) or 1 1/2 ounces fresh mozzarella cheese (if using jack or mozzarella )
2 red peppers, quartered
8 (6 -8 inch) flour tortillas

Steps:

  • Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
  • Divide the meat mixture into 10-12 equal sized amounts. Make logs of equal size approximately 2 1/2 inches long and 1 inch wide.
  • Preheat oven to 350 degrees.
  • To prepare the sauce, spray medium skillet with cooking spray, place over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
  • Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
  • Put red pepper quarters on a greased baking sheet and place in oven until slightly charred but holding their shape a little.
  • While the onions are cooking, place the meat in an oven proof skillet sprayed with non stick cooking spray. Bake in oven for 20-30 minutes (depending on size of your logs). Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
  • Take 8 tortilla's -if you want large or small- and place a red pepper quarter on it. Place meat logs on top of the red pepper. Top with 2 tbs of the onion-mushroom wine sauce and some goat cheese. Roll tortilla's and enjoy. Any leftover sauce use as a "french dip".

Nutrition Facts : Calories 607, Fat 16.1, SaturatedFat 5.5, Cholesterol 98.9, Sodium 1000, Carbohydrate 60, Fiber 5.1, Sugar 7.5, Protein 46.7

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