Showing posts with label burgers. Show all posts
Showing posts with label burgers. Show all posts
If you are like me, you are a huge fan of Smash Burgers. (No surprise there.) A burger with beautifully brown and crispy edges does it for me every time!
You might think that it is impossible to get that using ground turkey? Think again! These delicious burgers hit the tasty burger ball right out of the park! I would even go so far as to say these are even better than traditional Beef Smash Burgers. A bold statement to make, I know!
Two secret ingredients ensure that these tasty burgers are loaded with flavor and juiciness. Melted butter in the meat mixture ensures that they are always juicy and never dry. The special seasoning I use also helps to create an exceptionally delicious burger.
Served on a toasted bun with shredded lettuce and pickles, I also include a simple to make homemade burger sauce that has bags of flavor, packing just a tiny bit of heat.
I have chosen to top them with rich and creamy herb and garlic cheddar cheese slices, which really takes them over the top to flavor-town as Guy Fieri would say. This is a turkey burger that will have everyone scrambling for seconds. You may want to double the recipe just in case! You have been warned!!
WHAT YOU NEED TO MAKE TURKEY SMASH BURGERS
Some pretty simple ingredients and three very key secret ingredients! Trust me, these three things make all the difference in the world, taking these simple burgers from delicious to over-the-top TASTY!!
For the sauce:
- 1/2 cup (110g) good-quality mayonnaise
- 1/4 cup (61g) tomato ketchup
- 1 TBS Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp green tabasco sauce
For the burgers:
- 1 pound (453g) ground turkey (a mix of dark and light is best)
- 1 TBS Kinders Buttery Garlic and Herb Seasoning
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1 TBS butter, melted
- oil for the pan
To serve:
- 4 toasted burger buns
- shredded lettuce
- 4 slices of cheddar cheese (I used Cracker Barrel Cheddar, Herb & Garlic)
- Thinly sliced sweet onion
- sliced pickles
The sauce is very simple. I used Kewpie Mayonnaise and Heinz tomato ketchup. Dijon mustard adds just a tiny bit of heat and is not as sharp or vinegary as traditional yellow mustard. Green Tabasco sauce adds a lovely flavor note and some heat to the mix.
Make sure you use garlic powder and NOT garlic salt.
These are my secret ingredients, which add a wonderful depth of flavor to the burger mixture and finished burger. In addition to a tablespoon of melted butter, which gets added to the ground turkey (this helps to keep the burgers moist), the Kinder's seasoning adds a lovely buttery and herby flavor. I love this stuff and use it a lot. Don't worry, 1 TBS is just the right amount.
This cheese is phenomenal as a burger topping. It is rich with a deep cheddar flavor with a nice hit of garlic and herbs. You can of course use regular sandwich slices or American cheese, but trust me when I tell you this cheese makes a delicious difference!
HOW TO MAKE TURKEY SMASH BURGERS
These are really very simple to make. The key thing is to use a heavy-bottomed skillet that retains heat. Don't worry, the melted butter that you add to the burger mixture helps them to stay moist and juicy!
- Crumble the ground turkey into a bowl. Add the melted butter, seasoning, salt, and black pepper. Mix together just to combine.
- Divide into 4 evenly shaped balls.
- Heat a large cast-iron skillet over medium-high heat. Add a touch of oil. (I used avocado oil spray)
- Add two balls of the turkey and immediately smash them down as thin as you can. Cook for two to three minutes.
- Flip the burgers over and add a slice of cheese to the top of each. Cook for a further two to three minutes. Remove to a plate and keep warm.
- Repeat with the remaining two burgers. They will be done when the interior temperature measures 165*F/74*C.
- While the burgers are cooking, whisk all of the sauce ingredients together until well combined.
- Toast the buns on the cut sides. (I do this under the broiler and yes, I spread them with a touch of butter first.)
- To serve, place the toasted bun bottoms on plates. Top with a portion of the spicy burger sauce and the sliced onions. Add the burgers and top with shredded lettuce, pickles, and the top of the bun.
- Serve immediately. (Note: if you are making a double burger, then top the first patty with the second before adding the remaining ingredients.)
WHY CHOOSE GROUND TURKEY INSTEAD OF BEEF?
There are many benefits to eating turkey, or ground turkey in this case, rather than beef.
- It is a high source of protein which aids in muscle growth, tissue repair, and overall body function. It also helps you to feel full faster.
- When consumed without the skin, turkey is lower in fat than beef. This helps to maintain healthy cholesterol levels and helps support heart health.
- It is rich in essential nutrients. Packed with selenium (a cancer-preventing anti-oxidant), B-Vitamins (crucial for brain health and energy metabolism), Zinc, and Phosphorus (metabolic processes and bone health).
- It is heart-healthy. Naturally low in cholesterol and saturated fat.
- Better for Diabetics. Its low glycemic index helps to regulate blood sugar levels. It is a protein-rich food that will not spike your blood sugar levels.
- It's good for the brain. Turkey contains high levels of tryptophan, which is an amino acid that plays a role in the production of serotonin, the "feel good" hormone.
CHECK OUT SOME OF MY OTHER TURKEY BURGER RECIPES!
Are you a fan of turkey burgers? If so, you might also enjoy these other tasty options!
LOW-CARB TURKEY BURGERS - Skip the bun with these delicious low-carb turkey burgers. These delicious turkey burgers turn out juicy and flavorful every single time you make them. They are also very quick to make. Seared to perfection on both sides with locked-in flavor and juiciness, they never disappoint! Served on top of an iceberg lettuce steak with a melty cheese slice on top of the burger and plenty of minced red onion. I promise you won't miss the bun!
SPICY RANCH TURKEY BURGERS - From the cool and creamy ranch slaw that gets tucked into the buttery toasted bun to the spiciness of the burger, these are a real taste sensation! You can melt a slice of Pepper Jack cheese on top for even more spice!
TURKEY DIVAN BURGERS - Juicy and moist and filled with a delicious blend of flavors. Chopped broccoli, grated cheddar, minced red onions, curry powder, and a lemon mayo all combined with ground turkey to make a really delicious patty. Grilled, topped with a slice of cheese, and served on a toasty bun with shredded lettuce and thinly sliced red onion, these always go down a real treat!
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Yield: 4 single or 2 double
Turkey Smash Burgers
Prep time: 15 MinCook time: 6 MinTotal time: 21 Min
Two delicious secret ingredients and a super creamy and delicious homemade burger sauce ensure that these are the tastiest turkey burgers ever!
Ingredients
For the sauce:
- 1/2 cup (110g) good-quality mayonnaise
- 1/4 cup (61g) tomato ketchup
- 1 TBS Dijon mustard
- 1/2 tsp garlic powder
- 1 tsp green tabasco sauce
For the burgers:
- 1 pound (453g) ground turkey (a mix of dark and light is best)
- 1 TBS Kinders Buttery Garlic and Herb Seasoning
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1 TBS butter, melted
- oil for the pan
To serve:
- 4 toasted burger buns
- shredded lettuce
- 4 slices of cheddar cheese (I used Cracker Barrel Cheddar, Herb & Garlic)
- Thinly sliced sweet onion
- sliced pickles
Instructions
- Crumble the ground turkey into a bowl. Add the melted butter, seasoning, salt, and black pepper. Mix together just to combine.
- Divide into 4 evenly shaped balls.
- Heat a large cast iron skillet over medium-high heat. Add a touch of oil. (I used avocado oil spray)
- Add two balls of the turkey and immediately smash them down as thin as you can. Cook for two to three minutes.
- Flip the burgers over and add a slice of cheese to the top of each. Cook for a further two to three minutes. Remove to a plate and keep warm.
- Repeat with the remaining two burgers. They will be done when the interior temperature measures 165*F/74*C.
- While the burgers are cooking, whisk all of the sauce ingredients together until well combined.
- Toast the buns on the cut sides. (I do this under the broiler and yes, I spread them with a touch of butter first.)
- To serve, place the toasted bun bottoms on plates. Top with a portion of the spicy burger sauce and the sliced onions. Add the burgers and top with shredded lettuce, pickles, and the top of the bun.
- Serve immediately. (Note: if you are making a double burger, then top the first patty with the second before adding the remaining ingredients.)
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This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
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I am a huge lover of the Hot Sandwich. In fact I guess you could say I am a lover of the Sandwich in general. Sandwiches, savory bakes and pies, they are a weakness of mine.
In fact I would have to say that I love savory things far more than sweet things. I could easily live without cake, it would be hard . . . . but savory things? Impossible. Don't ask me to go without them, or my sandwiches.
I really love having a sandwich for a main meal. Either lunch or supper, but to be honest, I fill up so easily these days that if I had a sandwich for lunch, I wouldn't want any supper, so for me now, a sandwich is usually a supper, and what a fabulous supper these Hot Italian Sliders made!
Sliders are great for a quick supper, or even for entertaining. People use them a lot for footie nights and other game nights. They are a popular treat for any kind of get-together.
I like them for supper. They go wonderfully with a hot cup of soup or even a salad, maybe some potato chips on the side.
I had seen a few Hot Italian Slider recipes online which caught my end. There was one here that looked promising, and another one here. In the end I just decided to go with my own thing. They ended up being very delicious. I hope that you will want to make some for yourself!
I enjoyed mine with a hot cup of tomato soup. I love any sandwich with tomato soup. It is my favorite dinnertime combination for those nights when I just can't be asked to cook!!
Just a few store cupboard ingredients. If you plan properly, you can even use one of the packages of mixed Italian meats to fill these with, rather than buying the meats separately at the deli-counter.
- 6 unsliced soft slider buns
- 1/4 cup (65g) butter softened
- 1 tsp garlic Italian seasoning
- 3 TBS Parmesan Cheese
- 6 slices Italian Salami
- 12 slices Pepperoni
- 6 slices Italian ham with herbs
- 4 slices provolone cheese
- 4 slices medium cheddar cheese
- Hot pickled peppers to taste
Most packs of slider buns come at a 12 count in the pack. Simply remove six and then freeze the remainder for another time.
I used a prepacked mix of Italian Meats when I made these this time. It had just enough meat in it to make these tasty sliders. There was two kinds of Italian Salami, (a simple one and a hot one) as well as Italian Prosciutto ham. Just the perfect size.
I used hot pickled peppers. They come in a rather large jar, so I am not sure what I will do with the remainder, perhaps use them in a pot roast of some sort.
You can use whatever kinds of cheeses you enjoy. I used a cheddar and Provolone cheese. Both have excellent melting properties, which is what You want.
My Italian Seasoning did not include any garlic in it so I added about 1/4 tsp each of garlic and onion powders (not salt) to the mix. This worked beautifully.
Not at all difficult to make, these are just a matter of layering a few simple ingredients in slider buns and then baking until the cheeses melt and the flavors meld together in perfect unison!
Preheat the oven to 180*C/350*F gas mark 4. Have ready a baking dish or baking sheet large enough to hold the buns in one layer.
Slice your slider rolls in half horizontally through the middle.
Cream together the butter, seasoning and Parmesan cheese. Spread 2/3 of this mixture on the cut sides of the rolls.
Layer the salami, pepperoni and ham on the bottom half of the sliders. Lay the hot peppers on top of the meats. Top with the cheeses. Place the top halves of the buns cut side down on top of the cheeses.
Brush the remaining butter mixture on top of the slider rolls. Cover loosely with tin foil.
Bake for 10 minutes in the heated oven, uncover and bake for a further 10 minutes until lightly crisp on top, everything has heated through, and the cheese has melted. Serve hot.
As far as hot sandwiches go, this was really delicious. The buns were crisp on the bottom and top, and yet soft in the middle with just enough filling to make them substantial.
You could of course vary the meats you use. The herb Parmesan butter was fabulous. You could also switch out the cheeses to something else if you are not fond of Provolone.
The hot peppers added a bit of heat and a bit of tang. If you wanted to you could use Italian Giardiniera pickles, homemade or otherwise. Always nice!
Are you a fan of the hot sandwich? If so you might also enjoy the following! I know I sure do!
HOT HAM & CHEESE SANDWICH with caramelized onions and bacon - sized for one, but easily multiplied to feed more. A soft poppyseed Kaiser bun, spread with a mustard butter and then filled with lots of sliced deli ham, crisp smoky bacon, Swiss cheese and caramelized onions. Altogether one very tasty mouthful!!
ULTIMATE MEATLOAF SANDWICH - Not just any old meatloaf sandwich but a delicious combination of thick slices of meatloaf, browned in a skillet and then tucked between slices of crusty bread with lettuce, cheese and homemade onion rings. Delicious! A whole mouth-load of tasty!
Yield: 3 servings
Hot Italian Sliders
Prep time: 15 MinCook time: 15 MinTotal time: 30 Min
Perfect for a quick and easy supper, and oh so delicious! All you need on the side is some salad or chips. Any leftovers can be wrapped tightly and refrigerated and then reheated in the oven when you want to eat them.
Ingredients
- 6 unsliced soft slider buns
- 1/4 cup (65g) butter softened
- 1 tsp garlic Italian seasoning
- 3 TBS Parmesan Cheese
- 6 slices Italian Salami
- 12 slices Pepperoni
- 6 slices Italian ham with herbs
- 4 slices provolone cheese
- 4 slices medium cheddar cheese
- Hot pickled peppers to taste
Instructions
- Preheat the oven to 180*C/350*F gas mark 4. Have ready a baking dish or baking sheet large enough to hold the buns in one layer.
- Slice your slider rolls in half horizontally through the middle.
- Cream together the butter, seasoning and Parmesan cheese. Spread 2/3 of this mixture on the cut sides of the rolls.
- Layer the salami, pepperoni and ham on the bottom half of the sliders. Lay the hot peppers on top of the meats. Top with the cheeses. Place the top halves of the buns cut side down on top of the cheeses.
- Brush the remaining butter mixture on top of the slider rolls. Cover loosely with tin foil.
- Bake for 10 minutes in the heated oven, uncover and bake for a further 10 minutes until lightly crisp on top, everything has heated through, and the cheese has melted. Serve hot.
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Thanks so much for visiting! Do come again!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right hand side of the screen.
I was in the mood for something light for my tea tonight. I had taken some ground pork out of the freezer and had in plenty of fresh fruit and veg and so I decided to make some delicious Pork Burgers and salad, inspired by some burgers I had seen on Hungry, Healthy, Happy.
These are not just any pork burgers. Pork burgers which are nicely seasoned and moistened with lots of grated apple. These are nicely spiced and just a bit sweet/tart from the fruit. Low in fat and carbs as well.
Pork pairs up very nicely with apples and with the cost of ground beef these days, it makes a much more affordable burger. I find that the pork nowadays is much leaner than the ground pork of days gone by.
You could of course use ground turkey in it's place. Both make for really lovely lean burgers. In fact I prefer pork and turkey over beef when it comes to burgers. I know. I am a bit strange.
I do feel I need to apologize for the quality of my photos today. It was getting a bit dark outside when I took them. There is the time change of course, with the clocks having gone back an hour, and then to top it off it decided to rain which made the skies even darker.
I always struggle with my lighting this time of year. It is hard to get it just right and I do like to use natural light as much as possible. I do not like to resort to filters either.
I want things to look real. I hate it when I see photos that have been doctored beyond belief and far too bright and unrealistic. With me, you get what the food really looks like.
In any case, I hope my bad photos don't put you off. These burgers are really lovely, moist and delicious. And that salad goes with them just perfectly!
WHAT YOU NEED TO MAKE BBQ PORK & APPLE BURGERS
It looks like a rather lengthy list but a lot of it is seasonings, and of course there is the salad and its dressing as well.
For the Pork Burgers:
- 9 ounces (250g) lean ground pork
- 1/2 sweet eating apple, grated
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme leaves
- 2 TBS pure maple syrup
- 2 TBS BBQ sauce
- 1/2 cup (42g) grated medium cheddar cheese
For the salad:
- 4 ounces (115g) mixed baby salad leaves
- 3 radishes
- 1/2 sweet eating apple, cut into cubes
- 1 TBS BBQ sauce
- 1 TBS maple syrup
- 1 TBS cider vinegar
- 1/2 TBS light olive oil
- salt and black pepper to taste
- 2 TBS dried cranberries
- 2 TBS toasted salad seeds to garnish
By a sweet eating apple I mean any apple which is meant to be eaten out of hand. Something which you enjoy and that is not too tart.
There are no bread crumbs or filler in these burgers. I find that leaving that stuff out it helps to make for a much moister burger. You get to taste the pork and the apple, plus those tasty seasonings in every bite.
You can use any mix of baby salad greens or if you are not fond of salad mixes, use romaine or even iceberg. I am really fond of the baby leaves myself. I like the variety in colors and textures.
My radishes were rather large so I cut them in half and then sliced them into thin half moons. I chose to cut one into a pretty rosette. Easy to do with a sharp knife. Just make zig zag cuts around the center of the radish along its circumference and then twist to separate. It will break in half easily and be so pretty!
Feel free to add other vegetables to your salad. Spring onions are nice as well.
The salad seeds are the mix that you can get in the salad section of the shops near the salad dressings. Mine had toasted and salted sunflower, edamame, pumpkin, etc. They add a nice crunch.
HOW TO MAKE BBQ PORK & APPLE BURGERS
This really is a doddle of a recipe. Quick and easy to make and oh so tasty when done.
First make the pork patties. Grate your apple and then squeeze all of the juice out of it and put it into a bowl along with all of the pork patty seasonings. Mix to combine and then add the pork. Mix gently together with a fork to evenly distribute the apple mixture.
Shape the pork into 4 equally sized patties, pressing them flat. Set aside on a plate.
Whisk the BBQ Sauce and Maple syrup together and set aside.
Cut the radishes in half and then slice thinly. Place the salad greens into a bowl and add the radishes and chopped apple, along with the dried cranberries.
Whisk the maple syrup, BBQ sauce, cider vinegar together with salt and black pepper to taste for the dressing. Set aside.
Heat a large nonstick skillet over medium high heat. Spray with a little bit of nonstick cooking spray. Add the pork patties.
Cook over medium high heat until golden brown on the underside. (2 to 3 minutes) Flip over and brown on the other side. (2 to 3 minutes longer)
Brush the BBQ maple sauce over top dividing it equally amongst the burgers. Top each with an equal amount of cheese.
Turn down to low, cover and cook until the cheese has melted and the pork patties are cooked through. (Pork should register 165*F/74*C inside.)
Give the dressing another whisk and drizzle half of it over the salad leaves. Toss to combine. Divide the salad between two plates and add the pork patties. Serve the additional dressing on the side.
I was really super pleased with how these turned out. The pork burgers were moist and delicious with a nice herby bite. The salad was very lovely on the side, with just enough crunch and flavors that also helped to enhance the burgers.
If you are a heartier eater you could always add some sweet potato fries, frozen or fresh on the side. They would be excellent! Simply double all of the ingredients to feed four people.
If you are a fan of the burger for supper then you might also enjoy these recipes!
LOW CARB TURKEY BURGERS - Not only are these delicious but they are also low carb, keto, gluten free and diabetic friendly. True, there is no bun, but you don't need a bun in order for a burger to be tasty! I have a secret that I use to help and keep them really moist and never dry.
PUB CHEESE OPEN FACED BURGERS -What you have here is a parmesan toasted slice of buttery sour dough bread, topped with an all beef patty, which has been topped with Pub Cheese and sauteed onions. The burger is briefly covered after you add the cheese and onions to the top so that the cheese can melt. This is a fork and knife burger of the best kind!
BBQ Pork & Apple Burgers
Yield: 2 servings
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
These delicious pork burgers are loaded with herbs, spices and plenty of grated apple to help keep them nice and moist. Once they are golden brown they are topped with a lush maple BBQ sauce and some grated cheddar. Served with a tasty autumn salad of leafy greens and apples with a maple vinaigrette dressing, this makes for a nice light meal which is fairly low in carbs.
Ingredients
For the Pork Burgers:
- 9 ounces (250g) lean ground pork
- 1/2 sweet eating apple, grated
- 1/4 tsp salt
- 1/4 tsp coarse black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme leaves
- 2 TBS pure maple syrup
- 2 TBS BBQ sauce
- 1/2 cup (42g) grated medium cheddar cheese
For the salad:
- 4 ounces (115g) mixed baby salad leaves
- 3 radishes
- 1/2 sweet eating apple, cut into cubes
- 1 TBS BBQ sauce
- 1 TBS maple syrup
- 1 TBS cider vinegar
- 1/2 TBS light olive oil
- salt and black pepper to taste
- 2 TBS dried cranberries
- 2 TBS toasted salad seeds to garnish
Instructions
- First make the pork patties. Grate your apple and then squeeze all of the juice out of it and put it into a bowl along with all of the pork patty seasonings. Mix to combine and then add the pork. Mix gently together with a fork to evenly distribute the apple mixture.
- Shape the pork into 4 equally sized patties, pressing them flat. Set aside on a plate.
- Whisk the BBQ Sauce and Maple syrup together and set aside.
- Cut the radishes in half and then slice thinly. Place the salad greens into a bowl and add the radishes and chopped apple, along with the dried cranberries.
- Whisk the maple syrup, BBQ sauce, cider vinegar together with salt and black pepper to taste for the dressing. Set aside.
- Heat a large nonstick skillet over medium high heat. Spray with a little bit of nonstick cooking spray. Add the pork patties.
- Cook over medium high heat until golden brown on the underside. (2 to 3 minutes) Flip over and brown on the other side. (2 to 3 minutes longer)
- Brush the BBQ maple sauce over top dividing it equally amongst the burgers. Top each with an equal amount of cheese.
- Turn down to low, cover and cook until the cheese has melted and the pork patties are cooked through. (Pork should register 165*F/74*C inside.)
- Give the dressing another whisk and drizzle half of it over the salad leaves. Toss to combine. Divide the salad between two plates and add the pork patties. Serve the additional dressing on the side.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
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