SEARED CHICKEN BURGERS WITH ORANGE BRUSCHETTA

SEARED CHICKEN BURGERS WITH ORANGE BRUSCHETTA

   Recipe by Sapudo

INGREDIENTS

FOR THE ORANGE BRUSCHETTA

3 medium-sized tomatoes, cored, seeded, and diced

3 oranges, peeled, seeded, and diced

60 mL (1/4 cup) minced red onion

30 mL (2 tbsp) extra-virgin olive oil

30 mL (2 tbsp) minced fresh basil leaves

5 mL (1 tsp) white wine vinegar

1 minced garlic clove

2 mL (1/2 tsp) chili pepper flakes

2 mL (1/2 tsp) sea salt

Freshly ground black pepper

FOR THE BURGERS

4 chicken breast cutlets (about 150 g each)

Sea salt and freshly ground black pepper

15 mL (1 tbsp) extra-virgin olive oil 

4 ciabatta or hamburger buns

Mayo (optional)

4 slices Saputo sliced Provolone cheese

2 handfuls baby spinach

DIRECTIONS

In a large bowl, combine all the bruschetta ingredients. Set aside.

Season the chicken with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Add the chicken and sear 2 to 3 minutes on each side, or until cooked through.

Toast or heat the buns, then garnish each one with mayo (if desired), sliced Provolone cheese, baby spinach, seared chicken, and orange bruschetta.  

GROUND TURKEY AND CHEDDAR MINI-CHEESEBURGERS

Recipe by Saluto

INGREDIENTS

BURGERS:

400 g ground turkey

1 egg

125 mL (1/2 cup) breadcrumbs

10 mL (2 tsp.) ground sage

5 mL (1 tsp.) ground ginger

1 shallot, minced

7.5 mL (1 ½ tsp.) salt

2.5 mL (1/2 tsp.) black pepper

GARNISHES:

8 mini burger buns

16 basil leaves

8 mini pickles

125 mL (½ cup) roasted peppers, diced

125 mL (½ cup) mayonnaise

4 slices of Saputo Cheddar cheese, each cut into 4 squares

15 mL (1 tbsp.) oil

To Make

DIRECTIONS

In a bowl, combine all the ingredients for the burgers and mix together very well. Form 8 small patties and set aside on a plate.

Mix together the mayonnaise and the roasted peppers and season with salt.

Cook the burgers in a cast iron frying pan with the oil until the internal temperature reaches 70ºC/165ºF, approximately 4 minutes per side on medium heat.

Remove from heat, top each patty with 2 squares of cheese and cover the pan.

Divide the mayonnaise between the bottom halves of the 8 buns and then top each with 2 leaves of basil and followed by the patty. Add the top of the bun and a pickle on a pick to hold it together.

Middle Eastern Chicken Burgers

These easy Middle Eastern chicken burgers are brushed with pomegranate molasses and served with ''all the fixings" for an awesome, quick dinner. 

INGREDIENTS

Burgers

2 tsp extra-virgin olive oil

1 large onion, finely chopped

1 tsp ground cinnamon

1 tsp ground coriander

¼ tsp red pepper flakes

1 ½ tsp kosher salt

Freshly ground black  pepper

2 cloves garlic, minced

¼ cup chopped flat-leaf parsley

1 lb(s) ground lean chicken

¼ cup plain yogurt

3 Tbsp pomegranate molasses, for brushing

Fixings

4 whole wheat buns, toasted

1 tomato, sliced

1 English cucumber, thinly sliced

1 small red onion, sliced

Lettuce

DIRECTIONS

Burgers

1. Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.

2. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170ºF. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes.

Fixings

1. Serve on toasted buns with fixings.

SOURCE AND CREDITS

Copyright (c) 2004 Television Food Network, G.P., All Rights Reserved.

Courtesy of Food Network Kitchen

Read more at http://www.foodnetwork.ca/recipe/middle-eastern-chicken-burgers/18430/#HyA1ZOzxOKVDkMMj.99

Meatloaf Burger

Recipe courtesy of

Food Network Kitchen

Ingredients

1 small onion (1/2 sliced into rings, 1/2 diced)

1 pound meatloaf mix (ground pork, beef, veal, turkey

1/4 cup fresh parsley, chopped

1/2 cup breadcrumbs (preferably panko)

1 large egg

1 teaspoon sweet or smoked paprika

1/3 cup ketchup

1/3 cup duck sauce

Kosher salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

4 potato buns or other rolls, split

Lettuce, sliced tomato and pickle slices, for topping

Sweet potato chips, for serving (optional)

To Make

Directions

Preheat a grill to medium high. Soak the onion rings in a bowl of cold water. Meanwhile, combine the meatloaf mix with the diced onion, parsley, breadcrumbs, egg, paprika, 1 tablespoon each ketchup and duck sauce, 1 teaspoon salt and 1/2 teaspoon pepper. Gently form into four 1-inch-thick patties; make an indentation in the center of each.

Brush the patties with the olive oil and grill until marked on the bottom, about 6 minutes. Meanwhile, mix the remaining ketchup and duck sauce in a small bowl for brushing; set aside a few tablespoons. Turn the patties, brush with the ketchup mixture and continue grilling until cooked through, about 5 more minutes. Toast the buns, if desired.

Spread the buns with the reserved ketchup mixture. Drain the onion rings. Serve the patties on the buns; top with the onion, lettuce, tomato and pickles. Serve with sweet potato chips, if desired.

Photograph by Antonis Achilleos

Courtesy of Food Network Magazine

From: Food Network Magazine

Veggie-Turkey Burgers

Not only are these turkey burgers topped with plenty of fresh veggies, but they have a few hidden inside, too! To make this burgers so veggie-ful, add shredded carrot and green onion to the ground turkey patties.

• 1/2 cup finely shredded carrot
• 1/4 cup soft whole wheat bread crumbs
• 1/4 cup thinly sliced green onions
• 2 tablespoons milk
• 1/4 teaspoon dried Italian seasoning, crushed
• 1/4 teaspoon garlic salt
• Dash cayenne pepper
• 12 ounces lean ground turkey or chicken
• Nonstick cooking spray
• 1/4 cup Dijon-style mustard
• 1/2 teaspoon curry powder
• 4 whole wheat or white hamburger buns, split and toasted
• Lettuce leaves (optional)
• Shredded or thinly sliced zucchini (optional)
• Sliced tomato (optional)

To Make

In a medium bowl combine first seven ingredients (through cayenne pepper). Add ground turkey; mix well. Shape mixture into four 1/2-inch-thick patties.

Coat a grill pan with cooking spray; heat over medium heat. Add patties; cook 10 to 13 minutes or until no longer pink (165 degrees F), turning once.

Meanwhile, stir together mustard and curry powder.
Fill buns with burgers and, if desired, lettuce, zucchini, tomato, and mustard mixture.

Beef and Chicken Fajita Burgers

15

Rachael Ray30 Minute Meals

This scrumptious dinner consists of two different types of burgers for those nights when you're trying to please everyone in the family!

Beef Fajita Burgers

• 1 ⅓ lb(s) ground sirloin
• 2 Tbsp Worcestershire sauce, eyeball it
• 1 Tbsp chili powder, a palm full
• 1 ½ tsp ground cumin, half a palm full
• 3 Tbsp thyme leaves, picked several sprigs
• Several drops of hot sauce
• 1 Tbsp grill seasoning (recommended: Montreal Steak Seasoning by McCormick)
• extra-virgin olive oil, for drizzling

Chicken Fajita Burgers

• 1 ⅓ lb(s) ground chicken
• 1 Tbsp ground chipotle, (smoky flavor) chili powder, a palm full
• 2 - 3 Tbsp fresh cilantro leaves, chopped
• Several drops of hot sauce
• 1 Tbsp grill seasoning, (recommended: Montreal Steak Seasoning by McCormick)
• Extra-virgin olive oil, for drizzling

Seared Peppers and Onions

• 1 Tbsp extra-virgin olive oil, 1 turn of the pan
• 2 red or green bell peppers, seeded and thinly sliced lengthwise
• 1 medium yellow skinned onion, thinly sliced lengthwise, reserve 1/4 of a piece, uncut
• 1 jalapeño or serrano, seeded and chopped
• 2 cups tomatillo,green chili salsa or chipotle-tomato salsa, your choice
• 8 crusty rolls, split

Bacon and Black Bean Smash

• 1 Tbsp extra-virgin olive oil, 1 turn of the pan
• 3 slices bacon, chopped
• 1 onion, finely chopped
• 2 cloves garlic, chopped
• 1 jalapeño, seeded and chopped
• 2 cans black beans, drained
• Salt and pepper
• 1 Tbsp ground cumin
• 1 - 2 tsp hot sauce
• 2 - 3 Tbsp cilantro leaves or scallions, chopped (optional garnish)
• Sour cream (optional garnish)

To Make

Beef Fajita Burgers

1. Heat a grill pan or large skillet over medium high heat. Combine sirloin, Worcestershire, spices, thyme, hot sauce and grill seasoning. Mark meat into 4 sections and make 4 patties, 1-inch thick. Using the reserved 1/4 onion piece, grate half of it on the burgers. Drizzle extra-virgin olive oil on the patties. Cook patties 4 minutes on each side for medium or, until desired doneness.

Chicken Fajita Burgers

Combine chicken, chipotle powder, cilantro, hot sauce and grill seasoning. Score and divide meat into 4 sections and form big patties, 1-inch thick. Using the rest of the 1/4 reserved onion piece, grate the other half of it on the burgers. Drizzle patties with extra-virgin olive oil and cook 6 minutes on each side or until meat is firm and cooked through.

Seared Peppers and Onions

Heat a medium skillet over high heat. Add extra-virgin olive oil and peppers and onions. Stir-fry the veggies tossing them with tongs to sear them at edges. Add the jalapeno or serrano pepper. Toss and turn the mixture about 3 minutes, then add salsa of choice and toss a minute longer. Place burgers on each bun bottom and top with 1/4 of the pepper and onion mixture and bun top. Serve Bacon and Bean Smash on the side.

Bacon and Black Bean Smash

Heat a medium skillet over medium high heat. Add extra-virgin olive oil and bacon. Render fat 2 minutes then add onion and garlic, cook 5 minutes. Add 1 can of beans to the pan and season them with salt, pepper and cumin then smash them with a potato masher, combining them with bacon and onions. When they are combined, add remaining can of beans and combine with smashed beans. Add hot sauce to your taste and serve. Chopped cilantro or scallions and sour cream are optional garnishes to this smash.

Tur-Chicken Club Burgers

12

Rachael Ray30 Minute Meals

Can't decide if you want chicken or turkey? This hearty sandwich, topped with bacon, lettuce, tomatoes, avocado and a buttermilk dressing, lets you have both!

• 8 slices bacon, good quality
• 1 lb(s) ground turkey breast
• 1 lb(s) ground chicken
• 1 tsp paprika or smoked sweet paprika
• 2 tsp poultry seasoning, 2/3 palm full
• 1 Tbsp grill seasoning, a palm full
• 1 handful flat-leaf parsley, chopped
• 1 large shallot, finely chopped
• 2 Tbsp extra-virgin olive oil
• 1 cup buttermilk
• ¼ cup sour cream
• 1 clove garlic, grated or minced
• 1 Tbsp lemon juice
• 1 tsp hot sauce
• 3 Tbsp chives, finely chopped
• 1 Tbsp dill, finely chopped
• Salt and pepper
• 4 crusty whole wheat Keiser rolls
• 12 pieces green leaf lettuce
• 8 slices ripe tomato
• 8 slices avocado

To Make

1. Preheat oven to 375ºF.

2. Bake bacon on slotted broiler pan until crisp 15 to 20 minutes.

3. Combine meat with paprika, poultry seasoning, grill seasoning, parsley and shallots. Mix well and form into 4 (1/2 pound) patties. Heat the extra-virgin olive oil in a large skillet over medium to medium-high heat. Cook meat patties 14 to 15 minutes, turning once.

4. Mix buttermilk with the sour cream, garlic, lemon juice, hot sauce, chives, dill, salt and pepper, to taste.

5. Split and toast rolls. Place burgers on bun bottoms and top with 2 slices bacon, lettuce, season tomatoes and set in place, arrange avocado on top of tomatoes. Top bun tops with buttermilk dressing and set in place.

Tandoori Chicken Burgers

Anna Olson

Bring the flavours of India to your next burger cookout. The kick of tandoori flavours these chicken burgers; garnishing with cucumbers, peaches or mango really makes a colourful and tasty contrast.Photo by Michael Olson.

• 1 lb(s) ground chicken
• ½ cup dry breadcrumbs
• 2 Tbsp prepared Tandoori paste
• 1 large egg
• 1 Tbsp lemon juice
• 1 tsp finely grated lemon zest
• ¾ tsp salt
• ½ tsp ground black pepper
• ½ tsp ground cumin
• 1 dash hot sauce (optional)
• whole grain hamburger buns
• sliced cucumbers and peaches or mango
• yogurt or creamy dressing of your choosing

To Make

1. Toss the chicken with the breadcrumbs, Tandoori paste, egg, lemon juice, lemon zest, salt & pepper and cumin (and hot sauce, if using). Shape the burgers into 6 patties and chill until ready to grill.

2. Preheat the grill to medium. Grill the burgers for 10 to 12 minutes on each side, or until cooked all the way through, and rotating the burgers 90 degrees halfway through cooking on each side. Serve the burgers on buns and top with sliced cucumbers and peaches (or mango, and serve with the yogurt or creamy dressing.

Read more at http://www.foodnetwork.ca/recipe/tandoori-chicken-burgers/12554/#MPBBcAyha8uJKcSM.99

Chicken Cordon Bleu Burgers

Rachael Ray30 Minute Meals

Chicken patties topped with salty Canadian bacon and melted Swiss cheese.

• 2 tsp vegetable oil, plus more for drizzling
• 4 slices Canadian bacon
• 2 lb(s) ground chicken breast
• 2 tsp sweet paprika, eyeball it in your palm
• 2 tsp poultry seasoning
• 2 tsp grill seasoning blend (recommended: Montreal Steak Seasoning)
• 1 shallot, finely chopped
• 4 slices Swiss cheese
• ⅔ cup mayonnaise or reduced fat mayonnaise, eyeball it
• 3 Tbsp Dijon mustard, rounded
• 2 Tbsp (about 4 sprigs) tarragon leaves, freshly chopped
• 4 kaiser rolls or sandwich size sour dough English muffins, split and toasted
• 8 leaves leaf lettuce
• 1 vine ripe tomato, thinly sliced

To Make

1. Preheat grill pan, nonstick griddle, large nonstick skillet or table top electric grill to medium high heat.

2. Add 2 tablespoons of oil and Canadian bacon. Warm bacon and caramelize it at edges, 1 to 2 minutes on each side. Remove to a piece of foil. Fold foil over loosely to keep warm.

3. Combine chicken, paprika, poultry seasoning, grill seasoning, shallot. Score meat with the side of your hand to separate into 4 equal amounts. Make 4 large patties, 3/4 to 1 inch thick. Drizzle patties with oil and place on hot grill pan, griddle or in skillet. Cook 5 minutes on each side, until chicken is cooked through.

4. Top patties with reserved cooked Canadian bacon and Swiss cheese. Fold each slice of cheese in half to fit the burger. Cover loosely with tin foil. Turn off pan and let cheese melt, 2 minutes.

5. Combine mayonnaise, mustard, tarragon. Slather bun tops or English tops with sauce. Place Cordon Bleu burgers on bun bottoms and top with lettuce and tomato. Put bun or muffin tops in place. Serve with oven fries.

Asian Chicken Burgers

59

Matt DuniganRoad Grill

Marinated in a mixture of lemon grass, green chillies, lime, ginger, fish sauce and a medley of spices, these flavorful chicken burgers are topped with a spicy mango salsa for a burst of freshness.

Asian Chicken Burgers

6 skinless, boneless chicken breasts
Vegetable oil for brushing
Salt and pepper to taste
6 mini crusty baguette loafs
2 cup mescaline greens

Marinade

2 lemon grass stalks
3 fresh green chillies, seeded and chopped
3 green onions chopped
½ tsp cumin
½ tsp ground turmeric
1 tsp ground coriander
Zest of one lime
3 Tbsp fresh limejuice
2 tsp grated fresh ginger
1 Tbsp fish sauce

2 tsp sugar

To Make

Asian Chicken Burgers

1. Vegetable oil for brushing

2. Remove and discard the tough outer skin from the lemon grass stalks and roughly chop.

3. Using a food processor, mix all the marinade ingredients and process until smooth.

4. Place the chicken in a large plastic sealable bag.

5. Pour the marinade over the chicken. Ensure that the chicken in evenly coated.

6. Place the bag in the refrigerator for 1 hour.

7. Preheat the barbeque to medium high (375°F/190°C).

8. Oil the grill to prevent sticking.

9. Remove the chicken from the marinade and wipe off excess moisture. Place the chicken on a tray, drizzle with vegetable oil and season with salt and pepper.

10. Place chicken on the grill and cook for 3-4 minutes per side with the lid of the barbeque open. Chicken is cooked when the flesh is opaque and the juices run clear.

11. Serve on a toasted baguette with mescaline greens and spicy mango salsa.

Chicken Cobb Burger

57

Bobby Flay
Boy Meets Grill

Juicy homemade chicken burgers topped with bacon, blue cheese, lettuce, tomato and a delicious vinaigrette. It's a salad in a burger!

Burgers

8 strips (1/2-inch thick) strips bacon
1 ½ lb(s) ground chicken (90% lean)
2 Tbsp canola oil
Salt
Freshly ground black pepper
½ cup crumbled blue cheese
4 burger buns, split
1 large ripe beefsteak tomato, cut into 4 slices
1 ripe avocado, peeled, pitted and cut into 8 slices

Vinaigrette

2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 clove garlic, finely chopped
¼ tsp sugar
¼ tsp kosher salt
¼ tsp freshly ground black pepper
3 Tbsp olive oil

1 cup finely shredded romaine lettuce.

To Make

Burgers

1. Heat the grill to medium.

2. Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

3. Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

4. Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

Vinaigrette

1. Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

2. Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.

Turkey Burger with Feta

56

Forget classic cheeseburgers; try a healthier spin with turkey and feta!

Recipe courtesy of Krinos Foods Canada

1 ½ lb(s) ground turkey
2 clove garlic, minced
1 egg
½ cup breadcrumbs
1 cup crumbled Krinos Feta Cheese
¼ cup drained, chopped Krinos sun-dried tomatoes in oil
¼ cup diced onions
2 Tbsp chopped flat leaf parsley
2 tsp Krinos dried oregano
salt and fresh ground pepper, to taste

Topping
2 Tbsp butter
1 cup sliced mushrooms
2 Tbsp drained Krinos capers
1 tsp each lemon zest and juice
6 burger buns
Lettuce and sliced tomatoes

½ cup Krinos tzatziki sauce

To Make

1. Pre-heat barbecue grill to high for 10 minutes.

2. In a large bowl, combine burger ingredients and mix to combine, being careful not to over mix. Shape into 6 patties, each 1/2–inch (1 cm) thick.

3. Reduce heat to medium and place burgers on lightly greased grill, cover and cook for about 8 minutes on each side or until an instant-read thermometer inserted sideways into the centre reads 165F (74C).

4. Meanwhile, in a skillet melt butter over medium heat and sauté mushrooms until golden. Stir in capers, lemon zest and juice and sauté for 5 minutes.

5. Place burger patties on buns. Top with lettuce, tomato and mushroom mixture. Serve with tzatziki. Enjoy!

Middle Eastern Chicken Burgers

54

These easy Middle Eastern chicken burgers are brushed with pomegranate molasses and served with ''all the fixings" for an awesome, quick dinner.

Burgers
2 tsp extra-virgin olive oil
1 large onion, finely chopped
1 tsp ground cinnamon
1 tsp ground coriander
¼ tsp red pepper flakes
1 ½ tsp kosher salt
Freshly ground black pepper
2 cloves garlic, minced
¼ cup chopped flat-leaf parsley
1 lb(s) ground lean chicken
¼ cup plain yogurt
3 Tbsp pomegranate molasses, for brushing

Fixings
4 whole wheat buns, toasted
1 tomato, sliced
1 English cucumber, thinly sliced
1 small red onion, sliced

Lettuce

To Make

Burgers
1. Heat the olive oil in a skillet, add the onion, cinnamon, coriander, pepper flakes, and season with salt and pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with salt and pepper. Shape into 4 1/2-inch thick patties.

2. Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170ºF. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes.

Fixings

1. Serve on toasted buns with fixings.

Chicken Burgers with Garlic-Rosemary Mayonnaise

53

Giada De LaurentiisGiada at Home

Mayonnaise

1 cup mayonnaise

¼ cup chopped fresh rosemary leaves

1 clove minced garlic

Burgers

1 lb(s) ground chicken

½ tsp kosher salt

¼ tsp freshly ground black pepper

4 sandwich rolls

¼ cup olive oil

1 cup arugula, divided

To Make

Mayonnaise

1. In a small bowl, mix together mayonnaise, garlic, and rosemary. Set aside.

Burgers

1. Preheat a gas or charcoal grill or place a grill pan over medium-high heat. In a large bowl, add the ground chicken, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 of the mayonnaise mixture. Using clean hands, gently combine the ingredients and form the chicken mixture into 4 patties. Place the burgers on the grill and cook for about 7 minutes on each side. Transfer to paper towels and let rest for a few minutes.

2. Brush the cut side of each roll with the olive oil and 1 teaspoon of the mayonnaise mixture. Grill for 1 to 2 minutes until slightly golden.

3. To assemble the burgers, spread a dollop of the remaining mayonnaise mixture on the tops and bottoms of the toasted buns. Place the chicken burgers on the bottom halves of the buns. Top each with 1/4 cup of arugula and finish with the top half of the bun.

Rachel Ray's BBQ Chicken Burgers with Slaw

50

Rachael Ray30 Minute Meals

1 Tbsp butter, cut into pieces
1 small red onion, 1/2 finely chopped, 1/2 thinly sliced
2 cloves garlic, finely chopped
2 Tbsp tomato paste
1 tsp sugar
1 Tbsp Worcestershire sauce (eyeball it)
1 Tbsp hot sauce (eyeball it)
1 ¼ lb(s) ground chicken
1 Tbsp grill seasoning (recommended: McCormick brand) a palm full
3 Tbsp extra-virgin olive oil, divided
2 Tbsp honey (eyeball it)
1 lemon, juiced
3 heaping Tbsp sweet pickle relish
2 cups shredded cabbage mix
Salt and pepper
4 cornmeal Kaiser rolls, split

To Make

1. In a small skillet over medium heat, melt butter. Add chopped onions, garlic and tomato paste and sweat them for 5 minutes to soften and sweeten. Sprinkle in sugar and remove from heat. Cool in a bowl, 5 minutes. Add tomato paste mixture, Worcestershire, hot sauce to bowl and combine. Add chicken to the bowl then grill seasoning and combine the burgers well to evenly distribute the flavors and form 4 patties. Wash up.

2. Heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a nonstick skillet over medium-high heat. Cook patties 6 minutes on each side.

3. Combine the honey, lemon juice, and remaining extra-virgin olive oil in a bowl. Add relish, cabbage mix and sliced onions and season with salt and pepper. Toss the slaw to coat and reserve.

4. Serve burgers on bun bottoms topped with slaw and bun tops.

Giada De Laurentiis' Cranberry BBQ Sauce Turkey Sliders

47

Giada De LaurentiisGiada at Home

Celery Apple Slaw
2 Tbsp apple cider vinegar
1 tsp Dijon mustard
1 tsp olive oil
¼ tsp kosher salt
¼ tsp freshly ground black pepper
2 celery ribs, thinly sliced
1 Granny Smith apple, cored but not peeled, cut into 2-inch matchsticks

Cranberry BBQ Sliders
1 Tbsp extra virgin olive oil
1 large shallot, diced
1 clove garlic, minced
½ cup Cranberry Sauce, recipe follows
¼ cup ketchup
2 Tbsp apple cider vinegar
2 tsp Dijon mustard
2 tsp Worcestershire sauce
1 tsp kosher salt
¼ tsp freshly ground black pepper
3 cups shredded turkey
12 sweet dinner rolls

Cranberry Sauce
1 (1-lb) bag fresh or frozen cranberries
½ cup maple syrup
1 stick cinnamon
1 orange, zested and juiced

To Make:

Celery Apple Slaw
1. Whisk together the vinegar, mustard, oil, celery, apples, salt and pepper in a large bowl. Set aside while you make the sliders.

Cranberry BBQ Sliders
1. Heat the oil in a medium saucepan over medium-high heat. Add the shallots and cook until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Stir in the cranberry sauce, ketchup, vinegar, Dijon, Worcestershire, salt and pepper. Bring to a boil, then reduce the heat to low and simmer until the sauce has thickened, about 5 minutes. Turn off the heat and carefully pour the sauce into a food processor or blender and process until smooth.

2. Place the turkey into a large bowl and pour the sauce over the turkey, stirring to coat evenly with the sauce. To serve, spoon a 1/4 cup of the turkey onto the bottom half of the rolls, garnish with 2 tablespoons of the slaw and top with the top half of the roll.

Cranberry Sauce
1. Combine the cranberries, maple syrup cinnamon, orange zest and orange juice in a medium saucepan. Bring the mixture to a boil. Lower the heat and simmer for 10 minutes, stirring occasionally with a wooden spoon. Turn the burner off. Using the back of your spoon, lightly mash the cranberries to desired consistency. Chill until ready to serve.

Guy Fieri's Turkey Burger Patty Melts

43

Guy Fieri

Toasted rye bread is topped with a slice of Gruyère, juicy turkey burgers and piled with caramelized onions and mushrooms. Serve with mustard and hot cherry peppers for a nice kick.

1 lb(s) ground turkey

1 cups panko bread crumbs

⅓ cup milk

1 egg

1 Tbsp sage

1 Tbsp fresh thyme

1 tsp salt

1 tsp pepper, freshly cracked

1 cup cremini mushrooms, sliced

1 Tbsp olive oil

½ cup butter, unsalted

3 Tbsp canola oil

1 red onion, sliced

1 yellow onion, sliced

8 pieces rye bread

8 pieces Gruyere

To  Make:

1. In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.

2. While burgers are resting, in a large sauté pan, heat 1/4 cup of the butter and 1 Tbsp canola oil. Add onions and sauté 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.

3. In the same pan as the sautéed onions, add 3 Tbsp canola oil and the mushrooms and sauté 6-8 minutes over medium high heat until softened. Set aside, but keep warm.

4. Heat a griddle or cast iron skillet to medium high heat, add 1 Tbsp canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.

5. Butter the rye bread and add to the pan, place the Gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

Read more at http://www.foodnetwork.ca/recipe/turkey-burger-patty-melts/16141/#X4ky12pfSdD08VmY.99

Turkey Bacon Double Cheese Burgers with Fire Roasted Tomato Sauce

42

Rachael Ray

 30 Minute Meals

Turkey burgers served on a English muffin with spicy roasted tomato sauce.

1 Tbsp extra-virgin olive oil, for drizzling

8 slices turkey bacon

2 ½ lb(s) ground turkey breast

2 green onions, finely chopped

1 handful cilantro, leaves finely chopped

1 Tbsp chipotle chili powder

1 ½ tsp smoked sweet paprika

Salt and freshly ground black pepper

2 teaspoons zest and the juice of 2 limes

1 red onion, chopped

1 Tbsp Worcestershire sauce

2 Tbsp brown sugar

1 (15-ounce) can fire-roasted diced tomatoes, lightly drained

2 Tbsp grainy mustard, rounded

8 slices pepper jack cheese, from the deli counter

4 sandwich size English muffins, lightly toasted

To Make:

1. Heat a drizzle of olive oil in a large nonstick skillet over medium to medium-high heat and add the turkey bacon. Cook until crisp, 3 minutes on each side, remove to plate.

2. While the bacon cooks, combine the turkey breast, green onions, cilantro, chipotle, paprika, salt and pepper, lime zest and juice. Mix the turkey breast with seasonings and form 4 sections, from each, 2 patties. Place the first 4 patties in the pan; cook 3 to 4 minutes on each side. Remove from the skillet and place onto a plate and loosely cover with foil to keep warm

3. While the first batch of burgers cook heat 1 tablespoon oil in a sauce pot over medium-high heat. Add onions and soften 3 to 4 minutes, season with salt and pepper and then add Worcestershire, brown sugar, tomatoes, and mustard. Let the sauce cook on low.

4. Add the second batch of burgers to the skillet and cook 3 to 4 minutes on each side. Top with a slice of cheese and 2 pieces bacon. Tent skillet with foil and cook on low to moderate heat to melt cheese, about 1 minute.

5. Place burgers on muffin bottoms. Top with bacon double cheese burgers, fire roasted tomato sauce and English muffin top.

Aloha Chicken Burgers

 
Recipe by: Chris McDaniel
 

"This tasty sandwich is like a luau on a bun!" 

 

    2 skinless, boneless chicken breast halves
    1/4 cup soy sauce
    3 slices thick cut bacon
    2 large hamburger buns, split
    1 tablespoon softened butter
    1/4 cup teriyaki sauce
    2 slices Swiss cheese
    2 tablespoons mayonnaise
    2 slices pineapple
    2 slices tomato
    2 slices of iceberg lettuce

To Make:

1. Place chicken breasts into a plastic zipper bag with soy sauce, seal the bag, and marinate in refrigerator for 30 minutes. While chicken is marinating, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, and set aside. Spread cut sides of hamburger buns with butter.
2. Preheat an outdoor grill for medium heat, and lightly oil the grate.
3. Remove the chicken from the soy sauce, and discard the excess soy sauce. Place the chicken breasts onto the preheated grill, and grill until chicken shows good grill marks, is no longer pink inside, and the juices run clear, 4 to 5 minutes per side. When chicken is almost done, brush each piece generously on both sides with teriyaki sauce to finish grilling. Place a slice of Swiss cheese on each chicken breast, and cover with a lid to help the cheese melt onto the chicken.
4. While chicken is grilling, spread the buns open on the grill and cook until toasted and showing grill lines, about 2 minutes. Set the buns aside.
5. To assemble, spread the grilled sides of each bun with mayonnaise, and top each bottom bun with a cooked chicken breast, 1 1/2 slices of bacon, a slice of pineapple, a slice from a head of lettuce, a slice of tomato, and the top bun.

GREEK TURKEY BURGERS WITH TOMATO SALAD

ACTIVE: 35 min l TOTAL: 35 min l SERVES: 4

¼ cup mayonnaise
2 tablespoons chopped pickled pepperoncini (2 to 3 peppers),
plus 3 tablespoons brine
1 pint assorted grape or cherry tomatoes, halved
3 tablespoons extra-virgin olive oil
4 scallions, chopped
¼ cup fresh mint, chopped
Kosher salt and freshly ground pepper
1¼ pounds ground turkey
1 medium zucchini (half grated, half cut into matchsticks)
½ cup finely crumbled feta cheese
1 teaspoon dried oregano
4 pitas, warmed

To Make:

1. Combine the mayonnaise and 2 tablespoons pepperoncini brine
in a small bowl. Toss the tomatoes with the chopped pepperoncini,
the remaining 1 tablespoon brine, 2 tablespoons olive oil, half
of the scallions and half of the mint in a medium bowl. Season
with ¼ teaspoon salt and a few grinds of pepper. Refrigerate the
mayonnaise and the tomato salad while you make the burgers.

2. Combine the turkey, grated zucchini, feta, oregano, the
remaining scallions and mint, ½ teaspoon salt and a few grinds
of pepper in a large bowl and mix well with your hands. Form into
4 oblong patties, about 4 inches wide and ½ inch thick.

3. Heat the remaining 1 tablespoon olive oil in a large nonstick
skillet over medium heat. Add the patties and cook until
browned and cooked through, 4 to 5 minutes per side. Cut off a
piece of each pita to open. Serve the burgers and zucchini sticks
in the pitas and drizzle with the mayonnaise sauce. Serve with
the tomato salad.

Per serving: Calories 640; Fat 36 g (Saturated 9 g); Cholesterol 117 mg;
Sodium 1,287 mg; Carbohydrate 41 g; Fiber 4 g; Sugars 5 g; Protein 38 g