Tanyas Fabulous Burgers Recipes
TANYA'S FABULOUS BURGERS
I'm surprised this isn't already in the system... I originally clipped it from a Sunday Parade Magazine insert (the "People Magazine" type supplement to nationwide Sunday papers and it was called "All-American Burger". These are excellent burgers. Whenever I serve them to company, people rave and ask for the recipe. We don't eat burgers often, but these are fabulous and won't disappoint.
Provided by Chef TanyaW
Categories Meat
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine ingredients and mix well.
- Form into 4 quarter pound patties (or smaller for children).
- Cook on preheated grill or broil to desired done-ness (recommended to internal temp of 160 F).
- Top buns with desired condiments and toppings (we top with tomato slices, lettuce, red onion slices, pickles, and condiments).
- Enjoy!
Nutrition Facts : Calories 252.9, Fat 17, SaturatedFat 6.7, Cholesterol 77.1, Sodium 514, Carbohydrate 1.8, Fiber 0.2, Sugar 0.6, Protein 21.7
TAMARIND-GLAZED TURKEY BURGERS
As culinary director for Balducci's, Katy Sparks brought take-out food to a whole new level. Instead of the typical fried chicken and heavy potato salad, the market offers horseradish-crusted salmon and grilled fingerling potatoes with lemon. In this recipe she's taken the often-bland turkey burger to a higher plane, with the addition of tamarind.
Provided by Katy Sparks
Yield Makes 8
Number Of Ingredients 17
Steps:
- Heat oil in heavy medium saucepan over medium-high heat. Add ginger and sauté 2 minutes. Add tamarind concentrate, honey, and water and bring to boil. Reduce heat; simmer until thick enough to coat spoon and reduced to 1¼ cups, stirring often, about 8 minutes. Cool completely (volume will reduce as glaze cools); mix in lime juice. Do ahead: Can be made 2 days ahead. Cover and chill.
- Stir mayonnaise, ginger, salt, jalapeño, black pepper, and 4 teaspoons glaze in large bowl to blend; mix in green onions. Add ground turkey; blend gently (do not pack tightly). Shape mixture into eight ½-inch-thick patties. Arrange patties on small baking sheet. Do ahead: Can be made 8 hours ahead. Cover and chill.
- Prepare barbecue (medium heat). Grill rolls, cut side down, until golden, about 2 minutes; transfer to work surface. Grill burgers until cooked through and thermometer inserted into center registers 160°F, about 8 minutes per side. Brush each burger with glaze. Place 1 burger, glazed side down, on each roll bottom; brush each burger with more glaze. Top each with onion, tomato, lettuce, and roll top. Serve, passing remaining glaze separately.
THE FAMOUS POOL ROOM COLESLAW BURGERS
In the little southern town of Fayetteville, Tennessee, people come from all around to have these burgers. People who have grown up in the area but have moved away make special trips to get them. There are two different pool rooms on the square (Bill's Pool Room and Honey's). However, you can find these burgers at any greasy spoon in the Lincoln County area.
Provided by Elizabeth Fullerton
Categories Lunch/Snacks
Time 35m
Yield 1 gallon of slaw
Number Of Ingredients 9
Steps:
- Put all ingredients in a large pan and just bring to a boil.
- Put slaw and burger on bun.
- The traditional way of eating this is without any other condiments.
- Put the rest of the slaw in jars and seal.
- It does not have to be refrigerated until opened.
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