WHINE AND CHEESE ALL THE THYME BURGER
A burger creation from the Whine and Cheese gang for ZWT3. The classic California flavors in this dish will leave you drooling and wanting more.
Provided by justcallmetoni
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
- Divide the burger mixture into 8 equal sized amounts. Pat each portion into a 5" round patty that is a little thicker in the center. Place a mound with 1/4 of the cheese at the center of 4 of the patties. Carefully, place the other 4 patties on top and seal the edges well and pat smooth. If your burgers have become quite soft from handling place back in the fridge for 10 minutes.
- To prepare the sauce, heat olive oil in a medium skillet over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
- Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
- While the onions are cooking, heat a large skillet until piping hot but not smoking. Add the burgers to the skillet and cook for 2 minutes to create a good seer. Turn burgers and continue cooking another 2 minutes. Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
- Toast 8 slices of sourdough bread (or 4 split sourdough rolls) in the toaster or broiler. Top each with sweet roasted pepper half. Place burger on top of the red pepper. Top the burger with 1/4 of the onion-mushroom wine sauce and a second piece of sourdough (or roll tops).
- Serve with a glass of wine and extra napkins.
Nutrition Facts : Calories 788.1, Fat 16, SaturatedFat 7.2, Cholesterol 109.8, Sodium 1190.4, Carbohydrate 94.4, Fiber 7.3, Sugar 12.5, Protein 58.8
PORK AND CHEESE BURGERS
Something a little different for your next BBQ. I think the same recipe would also be good with minced lamb.
Provided by Peter J
Categories Lunch/Snacks
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Combine all ingredients in a bowl and mix well, it is probably easiest to add pork last.
- Form into 6 burgers, squeezing tightly to remove any excess moisture.
- Cook on medium to hot barbecue plate until well done, turning once during cooking.
Nutrition Facts : Calories 419.6, Fat 31.6, SaturatedFat 12.5, Cholesterol 149.8, Sodium 300.4, Carbohydrate 5.3, Fiber 0.4, Sugar 1.9, Protein 27.2
WHINE AND CHEESE ALL THE THYME BURGER DECONSTRUCTED (LIGHT)
For the "make it healthier" game I took Toni's Recipe #231862, deconstructed it and lightened it into a wrap. Serving size depends on dinner or snack/lunch
Provided by MarraMamba
Categories Chicken
Time 1h
Yield 4-8 serving(s)
Number Of Ingredients 20
Steps:
- Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
- Divide the meat mixture into 10-12 equal sized amounts. Make logs of equal size approximately 2 1/2 inches long and 1 inch wide.
- Preheat oven to 350 degrees.
- To prepare the sauce, spray medium skillet with cooking spray, place over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
- Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
- Put red pepper quarters on a greased baking sheet and place in oven until slightly charred but holding their shape a little.
- While the onions are cooking, place the meat in an oven proof skillet sprayed with non stick cooking spray. Bake in oven for 20-30 minutes (depending on size of your logs). Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
- Take 8 tortilla's -if you want large or small- and place a red pepper quarter on it. Place meat logs on top of the red pepper. Top with 2 tbs of the onion-mushroom wine sauce and some goat cheese. Roll tortilla's and enjoy. Any leftover sauce use as a "french dip".
Nutrition Facts : Calories 607, Fat 16.1, SaturatedFat 5.5, Cholesterol 98.9, Sodium 1000, Carbohydrate 60, Fiber 5.1, Sugar 7.5, Protein 46.7
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