No Slivers Here

May 13, 2009

Thai Peanut Turkey Burgers

Filed under: Main Dish, Thai, Turkey — Tags: , , — bettylou79 @ 8:58 pm

Oh my goodness!  I have just found a new favorite recipe for ground turkey!  I’m so glad I tried this recipe.  When this popped up in my Google Reader I had to try it soon.  This recipe came from Cara’s Cravings.  I strongly suggest you head over there and check out her yummy treats!  My local grocery store has had several sales on ground turkey.  I just can’t resist the buy one get one free sale, especially when it comes to meat!  Needless to say, there are a few pounds of ground turkey waiting in my freezer again! I loved the taste of the peanut butter and the chili garlic sauce.  The shredded carrots added a nice touch and flavor.

My husband and I enjoy Thai food so I knew this recipe would be right up our alley.  I made these burgers a few weekends ago when we had company for the weekend.  They enjoyed them too.  These burgers worked well in my fabulous grill pan.  As you can tell from the pictures I served them with sweet potato fries from Trader Joe’s.  I should have bought 2 packages, we loved them so much!

Enjoy!

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Thai Peanut Turkey Burgers

Source:  Cara’s Cravings

Serves 2

Ingredients
8oz ground turkey
1 medium carrot, shredded
1 large scallion, minced
1/4 tsp sesame oil
1 tsp chili garlic sauce
2 tbsp natural peanut butter
freshly ground salt & pepper
1/2 tsp ground ginger

2 tbsp light mayonnaise
handful of cilantro, finely minced
1-2 tsp chili garlic sauce

hamburger buns of your choice
mixed greens

Combine burger ingredients a mixing bowl and combine thoroughly. Heat a skillet over medium-high heat. Form the turkey mixture into two patties. Cook for about 7-10 minutes per side, until cooked through. Serve on buns with cilantro-chili mayo and greens.

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August 18, 2008

Dinner Divas: Chicken Cobb Burger

Filed under: Main Dish, Turkey — Tags: , , — bettylou79 @ 9:43 am

Well, I finally joined a cooking group, called Dinner Divas. There are so many groups out there and this one seemed the safest and didn’t have restrictions that seemed crazy! The first recipe that was chosen was Chicken Cobb Burgers. Well, part of Dinner Diva’s motto is to see how many different ways people will cook the same recipe. I did just that and didn’t follow the recipe to a T! The recipe calls for ground chicken but ground Turkey is taking over my freezer (darn that Safeway and their “buy one get one” special). I also didn’t top the burgers with the blue cheese like the recipe directs you to do. Instead, I put the blue cheese inside the burger. Another change, was that I didn’t use the lettuce called for, and instead used Iceberg because thats what I had on hand. The final part that I changed was the way the bacon was cooked. Cook it on the stove! My husband, the Grill Master, will vouch for that!

Chicken Cobb Burgers

source: Food Network, Bobby Flay

For the burgers:8 (1/2- thick) strips bacon
1 1/2 pounds ground chicken, 90 percent lean (I used Turkey instead)
2 tablespoons canola oil
Salt
Freshly ground black pepper
1/2 cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:

2 tablespoons red wine vinegar
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 clove garlic, finely chopped
1/4 teaspoon sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons olive oil
1 cup finely shredded romaine lettuce

For the burgers:

Heat the grill to medium.Place the strips of bacon on the grill (lay them across the grate so they don’t fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high. (Fry the bacon on the stove. You’ll thank me!)

Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

For the vinaigrette:

Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

June 29, 2008

Tex-Mex Turkey Burgers

Filed under: Main Dish, Turkey — Tags: , — bettylou79 @ 2:07 pm

Thankfully it has been blazing hot around here in the Pacific Northwest. The only reason I say thankfully is because we were starting to doubt that the sun would ever come back. It was hot for a few days in May and then we were back to rain and cold! So of course when it is nice and hot, no one wants to stand over the hot stove. Fire up the barbecue!! I saw this recipe in my July/August edition of Everyday Food and decided that I could put the ground turkey in my freezer to some good use!

The recipe recommends pairing the burgers with a zucchini salad but my grocery store was out of zucchini and I didn’t want to go on a hunt. I’m sure the salad would be good with the burgers. We decided to cheat and use the frozen fries we had in the freezer.

These burgers were delicious and we will be eating the leftovers tonight.

Tex-Mex Turkey Burgers with Zucchini Salad

source: Everyday Food

Ingredients

Serves 4

  • 2 tablespoons vegetable oil, such as safflower, plus more for grates
  • 3 medium zucchini or yellow squash, halved lengthwise and thinly sliced crosswise
  • 1/2 medium red onion, finely chopped
  • 3 tablespoons fresh lime juice
  • Coarse salt and ground pepper
  • 1 1/2 pounds ground turkey (93 percent lean)
  • 2 teaspoons chili powder
  • 4 ounces pepper Jack cheese, thinly sliced
  • 4 thick slices country bread, halved
  • 1 avocado, halved, pitted, peeled, and thinly sliced
  • Store-bought salsa, for topping (optional)

Directions

  1. Heat grill to medium-high; lightly oil grates. In a medium bowl, combine zucchini, onion, lime juice, and oil; season with salt and pepper. Let zucchini salad marinate at room temperature, 15 minutes (or refrigerate, up to 1 day).
  2. Form turkey into 4 patties (4 inches each). Using thumb, make an indentation in center to prevent burgers from rounding on top. Sprinkle with chili powder; season with salt and pepper. Cover and grill until an instant-read thermometer inserted in center of a burger reads 155 degrees, 4 to 5 minutes per side.
  3. Top burgers with cheese. Cover and continue to grill until cheese has melted and internal temperature reaches 165, 2 to 4 minutes more. Meanwhile, grill bread until lightly charred. Place each burger on a piece of bread; top with avocado slices, salsa, if using, and remaining bread. Serve burgers with zucchini salad.

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