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.

Sliders

07
Ina Garten 
Barefoot Contessa: Back to Basics

These aren’t your backyard barbecue burgers. Fresh thyme, grated Gruyère and baby arugula make these bite-sized burgers an elegant hors d'oeuvre.

• 2 lb(s) premium ground beef (80% lean and 20% fat)
• 1 Tbsp good Dijon mustard
• 3 Tbsp good olive oil, plus extra for brushing the grill
• 1 tsp thyme leaves, chopped
• 3 tsp garlic, chopped
• 1 tsp kosher salt
• 1 tsp black pepper, freshly ground
• 6 oz Gruyère, grated
• 12 Brioche buns
• 4 oz baby arugula
• 3 tomatoes, sliced in 1/8-inch-thick rounds
• 2 red onions, sliced in 1/8-inch-thick rounds
• Ketchup, for serving

To Make

1. Build a charcoal fire or heat a gas grill.

2. Place the ground beef in a large bowl and add the mustard, olive oil, thyme, garlic, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 12 (2-inch) patties of equal size and thickness.

3. When the grill is medium-hot, brush the grill grate with oil to keep the sliders from sticking. Place the sliders on the grill and cook for 4 minutes. Turn the sliders over with a spatula and cook for another 4 to 6 minutes, until medium-rare, or cook longer if you prefer the sliders more well done. For the last 2 minutes of cooking time, place 1/2-ounce Gruyère on the top of each burger and close the grill lid. Remove the sliders to a platter and cover with foil.

4. Slice the buns in half crosswise and toast the halves cut side down on the grill.

5. Divide the baby arugula among the 12 bottom buns, top each with a slider, and finish with a slice of tomato and red onion. Cover with the top of the bun and serve hot with ketchup.

Beef and Lamb Sliders

48
Beef Burgers
2 lb(s) ground medium beef
1 tsp Ancho chili powder
Salt and pepper to taste
½ cup Gorgonzola cheese
12 mini hamburger buns
Olive oil for brushing
Garnish with onion and sprouts (optional)

Lamb Burgers
2 lb(s) ground lamb
Zest of two lemons
1 tsp ground cumin
2 Tbsp chopped parsley stems removed
1 Tbsp chopped oil soaked sun dried tomatoes, roughly chopped
2 tsp minced garlic
1 cup goat cheese crumbled
Pepper to taste
12 mini hamburger buns
Olive oil for brushing
Garnish with olive tapenade and fresh Arugula leaves (optional).

To Make:

Beef Burgers

1. To prepare the beef burgers, combine beef, Ancho powder, salt and pepper in a medium bowl. Mix until ingredients are evenly distributed.

2. Using a light touch, make 24 ¼ inch patties. Try to make the rounds equal in diameter and thickness. Divide the cheese into 12 portions and place in the center of 12 of the beef patties.

3. Top the cheese covered patties with the remaining 12 beef patties. Seal the patties together using your fingertips.

4. Drizzle oil on both sides of the patties and season salt and pepper.

5. Cook with lamb burgers - see below.

Lamb Burgers

1. To prepare the lamb burgers, mix together the ground lamb, lemon zest, cumin, parsley, chopped sun dried tomatoes and garlic.

2. Repeat the above procedure for making the patties, but substitute with goat cheese.

3. Season to taste with pepper. Do not add salt, as the sun-dried tomatoes are slightly salty.

4. Drizzle patties with oil.

5. Preheat barbeque to medium high heat 375°F (190°C). Oil the grill to prevent sticking.

6. Place burgers on direct heat and cook for 3-4 minutes per side or until desired doneness.

7. Remove burgers from grill.

8. Serve the lamb burgers on mini buns with black olive tapenade, and fresh Arugula, if desired.

9. Serve the beef burgers on mini burger buns with red onion and mixed lettuce or sprouts if desired

Read more at http://www.foodnetwork.ca/recipe/beef-and-lamb-sliders/9270/#071uUtElE8P3LIA9.99

Juicy Butter Burger Sliders with Sweet Russian Sauce and Arugula Pesto

41

Daphne Brogdon

Thick and juicy (but still lean) beef patties are the star of the show in these fun comfort food sliders.

Sliders

3 Tbsp olive oil

1 medium yellow onion, finely diced

Salt and fresh ground pepper

1 tsp five-spice powder

3 Tbsp balsamic vinegar

2 lb(s) ground beef (80% lean)

3 Tbsp cold butter, each tablespoon cut into 6 cubes

9 slices sharp Cheddar (from deli), cut into quarters

18 slider buns, mini brioche rolls or Hawaiian rolls

Sweet Russian Sauce

½ cup mayonnaise

2 Tbsp chopped cornichons

2 Tbsp ketchup

2 Tbsp balsamic vinegar

1 Tbsp chopped capers

Arugula Pesto

2 cloves garlic

¼ cup olive oil

3 Tbsp walnuts, toasted

2 cups baby arugula

1 tsp fresh lemon juice

1 pinch salt

To Make:

Sliders
1. For the sliders: Heat the olive oil in a medium skillet over medium heat. Add the onions, season with a bit of salt and pepper, and cook until softened and translucent, about 5 minutes. Let cool.

2. In a large bowl, combine the sauteed onions, five-spice powder and 1 tablespoon of the balsamic vinegar, and season with a generous pinch of salt and of pepper. Add about one-quarter of the ground beef, and gently mix together until combined. Add the remaining ground beef and gently mix, making sure not to overmix.

3. Divide the meat into approximately 2-oz portions, and form each into a ball. Insert a cube of butter into the center of each ball, then lightly press into patties about 3/4-inch thick and 2 inches in diameter. Place the patties on a baking sheet, cover with plastic, and refrigerate until ready to cook.

4. Fire up the grill or grill pan to medium-high. Cook the sliders about 2 to 3 minutes per side for medium doneness. After flipping, drizzle each slider with a bit of the remaining balsamic. Set two pieces of cheddar on each slider about 2 minutes before it is done cooking. Place the sliders on buns, and serve with sauces on the side.

Sweet Russian Sauce
1. For the sweet Russian sauce: Combine the mayonnaise, cornichons, ketchup, balsamic and capers in a small bowl; mix until blended.

Arugula Pesto
1. For the arugula pesto: Combine the garlic and 2 tablespoons of the olive oil in a mini chopper or food processor, and pulse until the garlic is chopped. Add the toasted walnuts and pulse until finely chopped. Add the arugula, the remaining 2 tablespoons olive oil and the lemon juice, and season with salt. Pulse just until everything is finely chopped, not pureed.

WHITE CASTLE–STYLE SLIDERS

1 onion, finely chopped
10 ounces ground beef chuck (80% lean)
1 teaspoon onion powder
Kosher salt and freshly ground pepper
1 tablespoon unsalted butter,
cut into pieces
8 slider buns, split
8 thin dill pickle chips

To Make:

1. Put the onion in a medium bowl and cover with ½ cup water. Set aside 30 minutes.

2. Meanwhile, puree the beef with 2 teaspoons water, the onion powder, ¾ teaspoon salt
and a few grinds of pepper in a food processor until smooth. Draw a 6-by-12-inch rectangle on
a piece of parchment paper; flip over the paper so the pencil side is down (you should still
be able to see the rectangle). Press the beef into the rectangle; cover with another piece of
parchment and press until the beef is very thin and fills the rectangle completely. Uncover
and score the beef into eight 3-inch-square patties. Poke 5 holes into each patty with a
chopstick (one in the center and one near each corner). Slide the beef on the parchment
onto a baking sheet, loosely cover with plastic wrap and freeze until firm, 10 to 15 minutes.

3. Trim the edges of the rectangle to make it even; cut patties along the scored lines. Heat an
extra-large skillet over medium-high heat. Add the onion and liquid; bring to a boil. Stir in the
butter and arrange the patties over the onion. Cook until the meat is no longer pink around
the edges, 3 to 4 minutes. Put a bun bottom upside down on each patty. To steam the bun
tops, rest each across 2 bun bottoms (like a bridge). Continue cooking until the patties are
completely cooked through, about 2 more minutes, adding 1 to 2 tablespoons water if the
skillet is too dry or if the onion starts browning.

4. Remove the bun tops from the skillet. Slide a spatula under each patty, picking up
the onions and bun bottoms along with the meat; flip over onto a plate. Top each with
a pickle and a bun top.