Open Faced Fruited Turkey Burgers Recipe 45

Steps:

• In a large nonstick skillet, saute fennel, onion and green pepper in butter until crisp-tender. Transfer to a large bowl; cool slightly. Add the bread crumbs, 1/4 teaspoon salt and pepper. Crumble turkey over mixture and mix well. Shape into five patties. Cover and refrigerate for at least 1 hour., In a small bowl, combine the tomato, parsley, oil and remaining salt; set aside., Using long handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 6-8 minutes or until a thermometer reads 165° and juices run clear. Serve on toast with tomato mixture. Sprinkle with fennel fronds if desired.

Steps:

• In a large cast-iron or other heavy skillet, heat butter over medium heat. Add onion; cook and stir until tender, 4-5 minutes. Stir in flour, parsley and seasonings until blended; gradually whisk in broth. Bring to a boil, stirring constantly; cook and stir until slightly thickened, 1-2 minutes., Add turkey, 1 slice at a time; heat through. Serve over bread.

Steps:

• Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
• Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
• Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
• Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Steps:

• In a bowl, combine turkey, 1/4 of peaches, salt and pepper. Mix well and form into 4 burgers. Grill over medium-high heat until no longer pink, about 5 minutes per side. Top each burger with a cheese slice; cover and cook for one minute more. Meanwhile, in a large skillet over medium heat, combine remaining peaches, blueberries and chili powder. Cook, stirring occasionally, until heated through, about 5 minutes. Serve each burger on a toasted bread slice, topped with peach mixture. Garnish with fresh mint. Makes 4 servings

Steps:

• with a non stick pan, heat olive oil.
• shave garlic long ways in very thin slices. (thin as you can shave it).
• add fresh shaved garlic to hot olive oil. (separate all pieces).
• saute till garlic is golden brown. (not too brown).
• add diced onion to oil and saute.
• crush beef bullion cubes and add to 1/4 cup of beef broth and wisk.
• warm 30 sec in microwave and pour in remaining broth and wisk.
• mix dry spices in a small container first and shake well.
• add saute'd onion and stir.
• pour dry spices over turkey then mix by hand well, or with kitchen aid.
• add worcestershire, Dale's, and egg white to turkey and mix.
• mixture should be stiff enough to hold up the spatula.
• if too soupy add more turkey.
• refridgerate 30 min or more to let flavors mix and stiffen a bit.
• place a big spatula full of mixture on plastice rap.
• fold the wrap so that they make squares or rectangles. about 1/2" thick.
• put squares into a 1 gal zip lock baggie and freeze.
• Take out frozen patty.
• put in non-stick pan, cover top with more worcestershire sauce on medium.
• cover with lid about 6-8 minutes.
• turn square over and add a little more worcestershire, cover with lid 2-3 more minutes.
• cook down and when remaining sauce is thick spread sauce over patty.
• toast 2 slices of Ezekiel bread, spread Emerils horse radish mustard and catsup, pickles, thin onion,.
• put burger on top and spread a little more Dale's Steak sauce on it.
• top with fresh slice tomato and/or romaine lettuce.
• or cut burger in half to make 2 open faced burgers. (i like to do that).

Steps:

• Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.
• Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
• Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.
• Spoon mushrooms onto bread; top with patties and arugula salad.