Jalapeno Turkey Burgers

The burgers we have been eating are positively delicious and if there is a topping such as sauteed mushrooms or guacamole, we don't even miss the bun.  This turkey burger turned out very flavorful and moist with the addition of onions, cilantro, garlic, jalapeno pepper and spices.  Gerry grilled them perfectly and we topped them with homemade guacamole.

Jalapeno Turkey Burgers
Makes 8-10 burgers

3 pounds ground turkey
1 1/4 cups white onion, diced
1/2 cup fresh cilantro, chopped
4 cloves garlic, minced
1 jalapeno pepper, diced
2 teaspoons ground cumin
2 teaspoons paprika
2 teaspoons red pepper flakes

Guacamole

Using clean hands, mix together ground turkey, onion, cilantro, garlic, jalapeno, ground cumin, paprika, and red pepper flakes in a large bowl.  Divide mixture and form into 5 ounce patties.  Grill over medium-high heat until burger is cooked through.  Flip when bottom side of burger no longer sticks to the grill grates.  Top with guacamole if desired.

I made a full recipe of these and followed these directions for freezing:
Using whatever raw burgers you are not planning on eating immediately, alternate patties with squares of parchment/wax paper.  Place on a sheet pan and place in freezer for a couple of hours until just barely frozen.  Place in a freezer bag, label and freeze.  Thaw before grilling according to directions above.

 Slightly adapted from Once A Month Mom

Our rating:

Paleo Guacamole Burgers

Since Gerry and I both have been feeling so energized without gluten in our lives, it means looking at some simple foods differently, such as a burger.  We grilled some hamburger patties, topped them with a fried egg, and crowned it with my favorite guacamole (recipe to be posted tomorrow).  This is definitely a fork and knife burger.  I served these with Sweet Potato Fries.

Paleo Guacamole Burger
Makes 2 servings

1 burger
1 egg
1/4 cup guacamole

Cook the burger by method of choice (we grilled ours).
Fry an egg (preferably in coconut oil or grass-fed butter).
Place the fried egg on top of the burger and top with the guacamole.


Recipe from Ancestral Chef

Our rating:

Ultimate Burger

I planned these burgers for dinner tonight since I played golf this afternoon.  The afternoon temperatures were in the mid-60's with blue skies, the perfect golf weather as far as I'm concerned.  It was a fun afternoon spent outside and I'm looking forward to playing again.

I prepped these burgers this morning, so it would be easy to fire up the grill and get these cooked.  These are really great burgers with the secret to keeping them moist, (shhh) bacon fat.  I have not yet made bread in our motor home, so I bought whole wheat hamburger buns.  These would be fabulous on homemade buns.  I'll try that next time.

Ultimate Steakhouse Burger
Makes 4 servings
6 strips of bacon
1 to 2 slices of white sandwich bread, crust removed and torn into 1/2-inch pieces  (about 1 cup)
1/4 cup milk
1 1/2 pounds ground beef, 85-90% lean
1 teaspooon kosher salt
1/2 teaspoon black pepper
2 large garlic cloves, grated on a microplane

In a large skillet over medium heat, cook the bacon until it is browned and crisp, about 8 minutes.  Transfer the bacon to a paper towel lined plate to drain; set aside.  Spoon 2 tablespoons of the bacon fat into a bowl; set aside to cool.

Place the bread in a small brown, add milk, and let the mixture sit until saturated, about 5 mintues.  Using a fork, mash the mixture until it forms a smooth paste.  Break the beef up into small pieces in a medium bowl.  Season with salt and pepper, then add the garlic, bread paste, and reserved bacon fat.  Using a fork or hands, lightly knead the mixture until it is well incorporated and forms a cohesive mass.  Divide the mixture into 4 equal portions and form in 3/4-inch thick patties.  Using a finger, make several dimples onto one side of each patty.  This prevents the patty from doming once cooked.

Prepare a charcoal or gas grill with a hot fire.  Grill the burgers (without pressing down!) until they are well seared on each side, about 7-10 minutes total.  Served topped with previously cooked bacon, if desired.  Enjoy!

From The Galley Gourmet

Our rating:

Turkey Burgers with Smoky Aioli

Since I had half of a package of ground turkey left from dinner last night, I decided these turkey burgers sounded perfect. I started with making the smoky aioli by combining homemade mayonnaise with ground cumin, ground coriander, olive oil, lemon juice, smoked paprika, and a minced clove of garlic. I added some of the aoili in to the ground turkey and combined everything really well before making two patties. I covered the burgers and let them hang out in the refrigerator for a couple of hours. I also made another batch of hamburger buns which really are perfect. It's hard to describe how tender they are and yet still hold up to a burger.

Gerry grilled the burgers outside as well as a couple of red onion slices which were both brushed with olive oil and seasoned with salt and pepper before going on the grill.

He also toasted the hamburger buns for the last minute or so that the burgers and buns were grilling. Once done, they were topped with the grilled onion slices and a good spoonful of the smoky aioli sauce. These were fabulous burgers! I actually made a half recipe and it worked out great.

Adapted from Cook Like a Champion; originally adapted from Bon Apetit, Augusut 2009

Turkey Burgers with Smoky Aioli



1/2 cup mayonnaise
2 tablespoons extra virgin olive oil, plus more for brushing
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 teaspoons fresh lemon juice
1 1/2 teaspoons smoked paprika
1 garlic clove minced
1 pound ground turkey
1 small red onion, sliced into 4 1/3-inch slices
4 hamburger buns
Salad Greens

Directions:
Whisk mayonnaise, olive oil, lemon juice, garlic and spices together in a small bowl. Add salt and pepper to taste.

Place turkey in a medium bowl and gently mix in 2 tablespoons aioli. Form into 4 equal patties and use your thumb to form a small indention into the center of the burger.

Preheat the grill or a grill pan to medium-high.

Brush onions and turkey burgers with olive oil and sprinkle with salt and pepper. Grill for 5 minutes per side for each.

Place the burger on the bun and top with aioli, grilled red onion and greens.

My rating:

Tuesday's Marsala Burgers

Time to tally our food costs for this past week. I have tracked costs from Wednesday's menu through Tuesday night's dinner. In the total I have included any ingredient that I needed to buy to complete that meal, for example if I needed 2 eggs and I was out of eggs, I included the cost of a dozen eggs. My total for week was $102.33 and let me recap what the dinner menu was every night.

Wednesday - Weekday Cassoulet, Blueberry Lemon Crepes (with leftovers)
Thursday - Spicy Linguine with Clams and Mussels
Friday - Mustard-Herb Crusted Pork Tenderloin, Mashed Potatoes, Salad (with leftovers)
Saturday - East Meets West Salmon with Mango Masala, Rice (with leftovers)
Sunday - Crusted Chicken, Squash and Parsnip Hash, Forest Berry Bread Pudding (with leftovers)
Monday - Chana Masala, Potatoes and Cauliflower (with leftovers)
Tuesday - Marsala Burgers (with leftovers)

Last night's dinner was a simple but delicious burger. I decided to make something simple since I was leaving at 6:15 for an author visit. Richardson, which is the next town over, does a program every year called Richardson Reads One Book and they then sponsor the author for a visit. This year the book was The Hotel on the Corner of Bitter and Sweet by Jamie Ford. It is also the book that my book club has chosen for October. The book is wonderful, set in Seattle around the time of Pearl Harbor and focuses on the American treatment of the Japanese and relations between the Chinese and the Japanese. Mr. Ford's quick take on his book - it's a love story. We all really enjoyed his visit - he is a great storyteller and graciously handled the Q&A time.

Hence the reason for the quick and easy dinner. I seasoned some ground sirloin, shaped them into patties which went on the grill. I meanwhile cooked up some bacon and then used the rendered fat to cook mushrooms, shallots and garlic. Once everything was cooked the pan was deglazed with Marsala wine and allowed to cook down. The saucy mushrooms were finished with a squeeze of lemon juice and some butter. I had 4 leftover hamburger buns stashed in my freezer from the last time I made some and they were just as good as the day I made them. The burgers got a slice of provolone cheese in the last minute or two of grilling and then they were topped with the Marsala mushrooms.


This was a really flavorful burger!



Adapted from Annie's Eats website
Marsala Burgers - serves 4
For the burgers:
1 lb. ground sirloin
2 tbsp. finely chopped yellow onion
1 clove garlic, minced
1 tsp. salt
½ tsp. pepper
1-2 dashes Worcestershire sauce

For the topping:
4 slices of bacon or pancetta, chopped (I used bacon)
2 cups white or cremini mushrooms
2 large garlic cloves, minced
1 tbsp. minced shallot
1 tbsp. tomato paste
1 ½ cups Marsala wine (sweet)
1 ½ tbsp. fresh lemon juice (1 small lemon)
2 tbsp. unsalted butter, cut into pieces, at room temperature

Sliced provolone cheese, for serving
Hamburger buns, for serving

Directions:
Heat the grill to medium-high. To prepare the burger patties, combine the ground sirloin, onion, garlic, salt, pepper and Worcestershire sauce in a medium bowl. Mix together until well combined. Form into 4 equal sized patties. Refrigerate until ready to use.

To make the topping, place a skillet over medium heat. Add the pancetta or bacon to the pan; sauté, stirring occasionally until pancetta is brown and crisp, about 4 minutes. With a slotted spoon, transfer the pancetta to a paper-towel lined plate. Add mushrooms and increase heat to medium-high; sauté, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes. Add garlic and shallot; sauté for 1 minute.

Return the cooked pancetta to the pan and add the tomato paste. Stir while sautéing, until tomato paste begins to brown, about 1 minute. Off heat, add Marsala; return pan to high heat and simmer vigorously, scraping browned bits from pan bottom until sauce is slightly syrupy and reduced to about 1/4 cup, about 5 minutes. Stir in the lemon juice. Whisk in the butter until completely melted. Keep the sauce warm over low heat while grilling the burgers.

Grill the burgers, 3-5 minutes per side, until cooked through and no longer pink (160˚ F on an instant read thermometer). Place a slice of provolone on top of each patty during the last few minutes of cooking. Toast the burger buns on the grill until light golden. Assemble the burgers on the buns and spoon the Marsala topping over the patties. Serve immediately.


My rating:

The Perfect Burger on the Perfect Bun with the almost Perfect Fries

This week, I have been all about making at home what I normally buy at the grocery store. I made the perfect burger, which Gerry grilled perfectly on the charcoal grill, served on the perfect bun, which I made and baked this afternoon.

I started with the light brioche burger buns which I found a recipe for on Annie's Eats and they sounded fabulous. I then made her recipe for The Perfect Burger and the two recipes combined, do make the Perfect Burger.

I have been thinking about making French Fries at home as well, so what goes better with the Perfect Burger than French Fries? After doing some research online, I decided to try the classic double-fry method and while these were perfect right out of the oil, they did turn soft and soggy within a couple of minutes. My search for the perfect fry will continue.

From Annie's Eats - the Perfect Burger Bun

3 tablespoons warm milk
1 cup warm water
2 teaspoons instant yeast
2 1/2 tablespoons sugar
1 1/2 teaspoons salt
1 large egg
3 cups bread flour
1/3 cup all-purpose flour
21/2 tablespoons unsalted butter, softened

For topping:
1 large egg, beaten with 1 tablespoon water for egg wash
Sesame Seeds


Directions:
In the bowl of a stand mixer fitted with the paddle attachment, combine the milk, water, yeast, sugar, salt and egg. Mix briefly to combine. Add the flours to the bowl, and mix until incorporated. Mix in the butter. Switch to the dough hook and knead on low speed for about 6-8 minutes. The dough will be somewhat tacky, but you want to avoid adding too much extra flour which will create tough buns.

Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in bulk, 1-2 hours.

Line a baking sheet with parchment paper or a silicone baking mat. Using a dough scraper, divide the dough into 8 equal parts. Gently roll each portion of dough into a ball and place on the baking sheet, 2-3 inches apart. Cover loosely with lightly oiled plastic wrap and let rise again, 1-2 hours, until puffed up and nearly doubled.

Set a large metal pan of water on the lowest rack of the oven. Preheat the oven to 400˚ F with a rack in the center. Brush the tops of the buns lightly with the egg wash and sprinkle with sesame seeds. Bake the buns about 15 minutes rotating halfway through baking, until the tops are golden brown. Transfer to a rack to cool completely.


The Perfect Hamburger
1 lb. ground round
2 Tbs. finely chopped yellow onion
1 tsp. minced garlic
1 tsp. salt
1/2 tsp. freshly ground pepper
1 or 2 dashes of Worcestershire sauce
4 slices cheddar or Swiss cheese (optional)
4 hamburger buns, split

Prepare a charcoal or gas grill for direct grilling over medium-high heat.

In a large bowl, mix together the beef, yellow onion, garlic, salt, pepper and Worcestershire sauce. Form the mixture into 4 patties, each 3⁄4 inch thick.

Directions:
Grill the hamburgers directly over medium-high heat, turning once, 3 to 5 minutes per side. Check for doneness by cutting into a hamburger near the center or testing with an instant-read thermometer. No pink should show on the inside, and the internal temperature should register at least 160°F on an instant-read thermometer. If making cheeseburgers, place a slice of cheese on top of each hamburger during the last 3 minutes of cooking.

During the last 2 to 3 minutes of cooking, toast the hamburger buns, cut side down, on the grill. Serve the hamburgers on the buns with tomato, white onion, lettuce, dill pickle and condiments. Serves 4.

The almost Perfect Fries

I sliced two russet potatoes into 1/4 x 1/4-inch batons (picture McDonald's size fries). I rinsed the potatoes in cold water until the water ran clear. I then put the potatoes in a bowl and covered them with cold water by an inch. I added a layer of ice and put the bowl in the refrigerator for an hour and a half. I then heated some vegetable oil in a deep pot until heated to 325 degrees. Meanwhile, I drained the potatoes and dried them in a kitchen towel until completely dry. I added the fries a handful at a time into oil that was heated to 325 degrees and fried them just until they started to change colors, about 3 minutes. The fries were removed from the oil with a Chinese skimmer and placed on a rack over a baking sheet to drain.

All the fries were pre-cooked in this method. The oil was then heated to 375 degrees and the pre-cooked fries were added back in to the hot oil a handful at a time again, and allowed to cook for another minute or two until golden brown. The fries were removed to a paper towel lined plate and seasoned with salt while still hot. This procedure did produce perfectly crisp French fries, but they did turn soggy by the time we ate them. I will have to continue my research on this one.