Turtle Burgers Recipes

RED-NECK TURTLE BURGERS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Mix ground beef, chives, salt, Worcestershire sauce, and ground mustard thoroughly in a bowl; divide in fourths and make 4 thick oval-shaped burgers. Top each burger with a slice of sharp Cheddar cheese and about 2 tablespoons of chopped sweet onion.
• Poke 2 holes in the long ends of each burger with your fingers for the heads and tails. Insert half a hot dog into the head and tail holes, letting the rounded ends of the hot dogs poke out about 1 1/2 inches. Press to secure. Poke 2 more holes on each side of the burger and insert 2 more hot dog halves on each side for legs. Cut 2 small slits, about 3/4 inch long, into the ends of the legs to make toes. Repeat with remaining ground beef, hot dogs, cheese slices, and onion to make 4 turtle burgers topped with cheese and onion. If desired, cut tails to small sharp points for more realism.
• Place 3 halved bacon slices onto a work surface, sides touching. Weave 3 more bacon slices into the first ones, facing 90 degrees to the first slices, to make a woven bacon piece; lay the woven bacon onto a burger, arranging bacon between heads, legs, and tails. Secure with toothpicks. Repeat with remaining bacon to make 3 more woven bacon pieces and cover remaining burgers with bacon.
• Place a baking rack into a large roasting pan; lay the bacon-wrapped turtle burgers onto the rack and cover lightly with foil.
• Bake in the preheated oven until the burgers are no longer pink in the middle and hot dog ends are browned, 20 to 30 minutes. An instant-read meat thermometer inserted into the thickest part of a burger should read at least 160 degrees F (70 degrees C).

TURTLE BURGERS

Steps:

• add Garlic salt, worchestire and oil to burger.
• cut hot dogs in half - make 3 slits in the ends of 4 of them for feet.
• criss cross bacon slices - 1 under, 1 over - 1 over, 1 under, etc. (weave).
• place burger patty over bacon.
• press hot dogs into burger at proper places for legs and head.
• place american cheese on top.
• stretch bacon strips over the burger and around the hot dogs to secure.
• Bake in oven on cookie pan for 30 minutes at 350f.
• finish on grill or frying pan until bacon is crispy.
• Serve on bun with top bun uncovered and all your favorite trimmings.
• (NOTE: toothpick bacon if necessary to stay in place).

TURTLE SOUP

Steps:

• In a large soup pot over medium to high heat, melt 1/2 stick butter. Add turtle meat and brown. Season, to taste, with salt and pepper. Cook for about 18 to 20 minutes or until liquid is almost dry. Add onions, celery, garlic, and peppers, constantly stirring. Add thyme, oregano, and bay leaves and saute for about 22 minutes**. Add stock, bring to a boil, and simmer for 30 minutes. Skim any fat that comes to the top.
• While stock is simmering, make the roux. In a small saucepan, melt remaining butter over medium heat. Slowly add flour, a little at a time, constantly stirring with a wooden spoon. Be careful not to burn. After all of the flour has been added, cook until roux smells nutty, is pale in color, and has a consistency of wet sand, about 3 minutes. Set aside to let cool until soup is ready (roux should be cool when adding to hot soup).
• Using a whisk, stir the roux into the stock vigorously, adding a little at a time to prevent lumping. Simmer for about 25 minutes. Stir to prevent sticking on bottom. Add sherry and bring to a boil. Add hot sauce and Worcestershire sauce. Simmer and skim any fat or foam that comes to top. Add lemon juice and tomatoes and return to a simmer. Add spinach and eggs, return to a simmer and adjust seasoning.

TURTLE BURGERS (BEEF BURGERS)

Steps:

• Handmade ground beef patties, topped with sharp cheddar cheese, wrapped in a bacon weave Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be, right?
• add hotdogs as the heads, legs with slits for toes and tail.
• Place on an oven rack, covered loosely with foil and baked for 20-30 minutes at 400 degrees. A little crispy, not too crunchy...just how a turtle should be, right?