Turkey Burgers With Horseradish And Cheddar Cheese Recipes

TURKEY BURGERS WITH HORSERADISH AND CHEDDAR CHEESE

Steps:

• Heat a nonstick skillet over medium-high heat.
• In a medium bowl, mix together the meat, horseradish, Cheddar pieces, scallions, and grill seasoning. Form 4 patties and drizzle them with EVOO. Cook the burgers for 5 to 6 minutes on each side. Spread mustard on the bun bottoms and cranberry sauce on the bun tops. Place the burgers on the bun bottoms, top with romaine leaves, and set the bun tops in place. Serve fancy chips alongside.

TURKEY-CHEDDAR BURGERS

Steps:

• In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard, and parsley. Gently mix until combined and form into 8 thin patties.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper, then brush with oil. Grill, covered, until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with desired toppings.

TURKEY CHEDDAR BURGERS

Steps:

• Make burgers:
• Put oven rack in middle position and preheat oven to 350°F.
• Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.
• Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.
• Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.
• While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.
• Make mayonnaise and assemble burgers:
• Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
• Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.

CHEDDAR-STUFFED TURKEY BURGER WITH AVOCADO

Steps:

• Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
• Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
• Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
• Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.