Turkey Burgers With Beet Slaw Recipes

THAI TURKEY BURGERS WITH CRUNCHY ASIAN SLAW

Steps:

• Preheat grill to medium-high. ( see notes to pan-sear)
• Combine all the burger ingredients in a medium bowl and mix well using hands. With wet hands, shape into 3 burgers, 1-inch thick. Place on a plate in the fridge.
• Toss the slaw ingredients together in a medium bowl.
• Mix the spicy aioli ingredients together in a small bowl.
• Grill patties on a well-greased, pre-heated grill 4-5 minutes each side until golden and cooked through.
• Toast or grill the buns.
• Spread aioli on the bottom bun, top with the patty, then the slaw, cucumber ribbons (optional) , more aioli, then the top bun. Enjoy!!

ASIAN TURKEY BURGER WITH APPLE SLAW

Steps:

• In a large bowl, mix green onions, hoisin sauce, ginger, garlic, salt and pepper. Add turkey; mix lightly but thoroughly. Shape into four 3/4-in.-thick patties., In a large cast-iron or other heavy skillet, heat oil over medium heat. Cook burgers until a thermometer reads 165°, 7-9 minutes on each side., Meanwhile, for slaw, in a large bowl, whisk oil, vinegar, mustard, salt and pepper. Add apples and green onions; toss to coat., To assemble, spread bun bottoms with hoisin sauce. Top with burgers and slaw; replace tops. Freeze option: Place patties on a plastic wrap-lined baking sheet; wrap and freeze until firm. Remove from pan and transfer to a freezer container; return to freezer. To use, cook frozen patties as directed, increasing time as necessary for a thermometer to read 165°.

ACTUALLY DELICIOUS TURKEY BURGERS

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).

BEET BURGER WITH CITRUS-CAPER AIOLI

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.

PERFECT TURKEY BURGERS

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.