Deconstructed A1 California Turkey Burger A1 Recipes

Steps:

• Heat a grill pan over medium-high heat.
• Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
• Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
• Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
• Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.

Steps:

• Mix all ingredients together in a large bowl.
• Form into 6 patties.
• Cook patties in a frying pan on medium heat until fully cooked, flipping as needed. I usually do 3 patties in the frying pan at a time.
• Be careful when flipping the patty, meat is very moist.
• Serve on a bun & top with your favorite condiments.

Steps:

• Slice onions and sauté in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer.
• Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist - don't worry.
• Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side.
• While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat.
• Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again.
• Assemble burgers (on buns or no) by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.

Steps:

• Mix first 3 ingredients in a bowl
• Form into 4-5 pattys on a plate.
• Cover with suran wrap and refridgerate for at least 2 hours.
• (this will keep the burgers from breaking apart on the grill).
• Grill it.
• Eat it.

Steps:

• Place a 6 quart pot of water on the stove on high heat to boil the noodles, In a mixing bowl moisten your 12 slices of white bread with 1/8 cup of water and break into small pieces. Add your ground turkey, egg, prepared mustard, 1/4 cup A-1 sauce, 1 tbsp of garlic powder, 1 tsp onion powder, 1/2 tsp salt, 1/2 tsp black pepper, 1 tbsp dry mustard 1/8 cup of mayonaise and mix with hands until well incorporated. Divide mixture into 16 meatballs.
• Heat 1/4 cup of oil in a skillet over mediun heat. once oil is heated add your meatballs and brown on all sides. (spproximately 10-15 minutes). White your meatballs are cooking grab a sauce pot and add your 3 cups of beef broth remaining 1/4 cup of A-1 sauce, 1/2 tbsp of garlic powder, 1/2 tsp onion powder, 1/2 tsp salt. 1/2 tsp black pepper, 1 tsp cumin and bring to a boil. In a small cup add 3 tbsp of corn starch with 3 tbsp of cold water and mix well. grab a whisk and slowly add the cornstarch mixture stirring constantly to thicken the gravy. At this point your meatballs should be browned. Add meatballs with the oil drippings to the gravy and simmer 20 minutes to finish the cooking process. Drop your noodles into boiling water and cook for 10 minutes while your meatballs are simmering.
• Strain your pasta. place a bed of noodles on a plate and top with 4 meatballs and gravy and serve.

Steps:

• A1 Bacon Meatballs:.
• Cook and chop all bacon (Save grease).
• Mix 8 tbsp A1, ground turkey and 1/2 of the chopped bacon in a bowl.
• Roll into 16 even balls.
• Preheat oven to 350.
• Fry meatballs in bacon grease at medium high until all sides are browned.
• Set meatballs evenly distributed upon baking sheet.
• Bake for 25 minutes.
• A1 Bacon Relish:.
• Dice tomato and avocado.
• Add tomatoes and avocado to remaining chopped bacon and 3 tbsp of A1, then mix in bowl.
• A1 Spinach Salad:.
• Chop cherries and walnuts
• Mix cherries and walnuts with spinach in salad bowl.
• A1 Vinaigrette:.
• Blend 1.5 tbsp olive oil, 2 tbsp A1 and 2 tbsp red wine vinegar.
• A1 Aioli:.
• Whisk 1 tbsp olive oil, 4 tbsp A1 and mayonnaise till completely blended.
• Hamburger bun chips:.
• Toast hamburger buns,
• Flatten and cut into quarters.
• Plating:.
• Dish relish and salad on opposite sides of plate.
• Place meatballs on top of relish.
• Drizzle aioli over meatballs.
• Dress salad with Vinaigrette.
• Plate chips on side.
• ENJOY.

Steps:

• For the Gravy:
• 2 to 3 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• cup all-purpose flour
• Kosher salt and freshly ground pepper
• Brine the turkey:
• Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot). Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
• Remove the turkey parts from the brine and pat dry with paper towels. Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate). Pour 1 cup water into each pan. Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs. Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
• Lower the oven temperature to 400. Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes. Transfer the turkey parts to a platter and tent with foil.
• Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits. Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
• Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
• Carve the turkey pieces and garnish with sage. Serve with the gravy.

Steps:

• Bake puff pastry shells at 425 degrees F. for 18 minutes according to package directions. Use a fork to remove the top halves and soft pastry underneath. Allow to cool.
• Bring 1 cup heavy cream to a simmer in a small saucepan over medium heat. Remove from heat. Stir in A.1. Origianal Sauce and chocolate chips. Stir until well blended and smooth. Set aside.
• To make the filling, place remaining 1/2 cup heavy cream in a medium bowl. Beat on high speed. Once cream begins to thicken, add cherry juice, vanilla and sugar. Continue to whip until cream is thick and stiff. Fold in Maraschino cherries.
• To assemble, spoon cream mixture onto pastry shell bottoms. Place pastry tops over cream. Drizzle with the A.1. ganache. Sprinkle with chopped walnuts. Serve immediately and enjoy!

Steps:

• Im a medium bowl, lightly combine all ingredients. Form 6 patties and broil or grill.

Steps:

• Cook bacon as desired.
• Separate burger into 4 patties. Grill sirloin burger until done.
• When just about done place a slice of american cheese on each burger.
• Meanwhile, roast on the bbq slices of red pepper.
• Rinse all vegetables and slice into rounds. Choose your condiments.
• Build your burger!
• Salt and pepper to taste.
• Enjoy!

Steps:

• In a large bowl combine ground turkey, soup mix, pepper, garlic powder, soy sauce and egg.
• Put mixture in the refrigerator for 5 to 10 minutes, then take it out and shape into patties.
• Cook on medium-high heat on the barbecue for 20 to 40 minutes.
• Cook until the inside of the burger is whitish in color.
• Add the"works"; lettuce, tomato, avocado, mayonnaise, mustard, ketchup.

Steps:

• • Heat enough oil over medium high and fry tortillas in batches until golden crisp about 3 to 5 minutes per side. Drain on paper towels and set aside.
• • In the meantime heat 1 tablespoon of oil in a large skillet over medium and add turkey. Cook until browned about 8 to 10 minutes, drain and set aside. To same skillet add onion and cook until just tender about 5 minutes. Return turkey to skillet along with A1 Original Sauce and water and cook another 10 minutes until liquid is almost gone.
• • In a medium bowl combine beans, corn, Mexican oregano, garlic powder and onion powder; mix well.
• • Build tostadas by evenly smearing tortillas with beans and sour cream, then top with meat, cheese, avocado, tomato and cilantro.

Steps:

• Partially freeze the bacon and pulse in small batches in the food processor until ground or tiny.
• Mix in bowl with other ingredients until well mixed.
• Shape into four patties.
• Preheat the oven to 350 degrees.
• Place in skillet sprayed with cooking spray over medium stove burner.
• Cook on medium for 5 minutes a side or until brown.
• Finish in over for 20 minutes or until internal temperature reaches 180 degrees.

Steps:

• MIX ground turkey, green onions and Seasoning Mix until well blended. Shape into 4 patties.
• GRILL over medium heat 4 to 6 minutes per side or until burgers are cooked through (internal temperature of 165°F). Add cheese to burgers 1 minute before cooking is completed.
• SERVE burgers on rolls topped with tomato and avocado slices.