Turkey Burgers With Beet Slaw Recipes

Steps:

• Tip turkey into a bowl with the thyme. Finely grate in the zest from the lemon and add a little seasoning. Use your hands to mix the ingredients well, then shape into 4 patties. Chill until ready to cook. Can be frozen for up to 1 month.
• Mix the beetroot with the juice from ½ the lemon, onion, parsley, oil and mustard. Grill, griddle or barbecue the burgers for about 6 mins each side and serve with the beetroot relish, lettuce and pitta breads.

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:

• Heat a skillet over medium heat and add 2 tablespoons of the oil. Add the onions, season with salt and pepper and saute until slightly golden, about 10 minutes. Set aside to cool.
• Add the brown rice, beets, walnuts, yellow raisins, granulated garlic and cooled onions to a food processor and pulse about 10 times, until the mixture is ground similar to ground beef. Transfer to a bowl and add the eggs, 1 teaspoon salt and some pepper. Mix by hand until uniform, then tightly form into 4 patties.
• Heat a nonstick skillet over medium-high heat and add the remaining 2 tablespoons oil. Season both sides of the patties with salt and pepper. Gently add the patties to the oil and sear on each side until crisp and browned, about 10 minutes a side.
• Place the patties on 2 to 3 Bibb lettuce leaves. Dollop a bit of Citrus-Caper Aioli on top and serve.
• Mix the mayonnaise, capers, honey mustard and orange zest and juice in a bowl. Adjust the seasoning if necessary with salt and pepper.

Steps:

• Preheat a grill to medium. Put the pickling spice and 2 teaspoons salt in a spice grinder and pulse to coarsely grind. (Or pile on a cutting board and crush with the bottom of a small skillet.) Put the turkey in a large bowl and rub all over with the spice mixture. Add the Worcestershire sauce and olive oil and turn the meat to coat on all sides. Let sit 10 minutes at room temperature.
• Meanwhile, whisk the mayonnaise and ketchup in another large bowl. Add the coleslaw mix and toss to coat.
• Put the turkey on the grill, cover and cook until marked, about 5 minutes per side. Uncover, turn the meat and continue grilling until cooked through, about 5 more minutes per side. (A thermometer inserted into the thickest part should register 155 degrees F.)
• Remove the turkey from the grill and let rest 5 minutes before slicing. Serve with the slaw and rolls.
• Per serving: Calories: 460; Total Fat: 20 grams; Saturated Fat: 3 grams; Protein: 47 grams; Total carbohydrates: 23 grams; Sugar: 0 grams; Fiber: 6 grams; Cholesterol: 74 milligrams; Sodium: 1626 milligrams

Steps:

• Make burgers:
• In a small bowl stir together Worcestershire sauce, ketchup, soy sauce, garlic paste, chili powder, cumin, Tabasco, and salt and pepper to taste until sauce is smooth. In a large bowl stir together turkey, onion, bread crumbs, and 1/4 cup sauce until combined well and form into six 3/4-inch-thick patties. Burgers may be prepared up to this point 1 day ahead and chilled, covered. Divide remaining sauce in half and put in separate bowls, half for brushing burgers on the grill and half for drizzling on cooked burgers. Chill sauce, covered.
• Make cole slaw:
• In a large bowl whisk together mayonnaise, vinegar, sugar, and mustard. Add remaining cole slaw ingredients and salt and pepper to taste and toss to combine well. Cole slaw may be made 4 hours ahead and chilled, covered.
• Prepare grill.
• Grill burgers on an oiled rack set 5 to 6 inches over glowing coals, brushing frequently with barbecue sauce, 6 minutes on each side, or until cooked through. Drizzle burgers with remaining barbecue sauce and serve with cole slaw in pita pockets.

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).

Steps:

• Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well. Shape into four patties - the mixture will be quite moist - and press the patties into ½-inch thick rounds.
• Heat the canola oil in a nonstick griddle or large nonstick frying pan over medium-high heat. (Alternately, spray the griddle or pan with pan spray.) When you can feel the heat while holding your hand just above griddle or pan, cook the patties for five minutes on each side. Serve on buns, with the condiments of your choice.