Showing posts with label burgers. Show all posts
Showing posts with label burgers. Show all posts
Burgers are not something that I eat very often. I find them to be overly filling and to be honest, I am not all that found of ground beef. I did have some in the freezer however that I had broken into 1/4 pound lots.
As this is my cooking from food storage week, today I decided to cook myself a burger with some of the beef. I had seen this recipe on a page called Pear Tree Kitchen. It was for what looked to be a really delicious open-faced burger. I went with it!
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. One of my favorite kinds of burgers. I confess I don't like eating messy burgers and am much happier eating them with a fork and a knife.
At first I wasn't entirely sure what Pub Cheese was. I had to look it up here. What it is, is a spreadable sharp cheddar cheese.
I fell in love with it the first time I tasted it and I always have a tub of it in the refrigerator to enjoy with crackers or celery sticks. Its also good spread onto hot toast.
I am not sure what the equivalent is in the UK. I can tell you its not that cheese stuff in the tube. If I was in the UK I would use a beautiful strong farmhouse cheddar and just crumble it on top. My mouth is watering just thinking about it.
I miss all the beautiful cheeses that were available in the UK. When I happen to spy some in the grocery store I sometimes treat myself to a little bit. Its some good!
WHAT YOU NEED TO MAKE PUB CHEESE OPEN FACED BURGERS
Not a lot really. I have listed the quantities for one burger only. That way you can multiply the amounts to make as many burgers as you want at any given time.
- 1 tsp light olive oil
- 1 medium onion, peeled, halved and sliced
- 1/4 pound of ground beef, shaped into a flat patty (see notes)
- salt and black pepper to taste
- 1 slice of sour dough bread
- 1/2 TBS of softened butter
- 2 TBS finely grated Parmesan cheese
- 2 TBS Pub Cheese Sharp Cheddar Spread (I used McLaren's Imperial)
Don't you find that the onions at this time of year are getting really close to the end? We are waiting for new season onions. I will not buy a bag of them now unless I know I am going to use them up pronto. The go off pretty quickly.
Instead I will buy one or two largish ones and use them as I need them. Today I had two medium ones left in the little mesh bag and the first couple of layers were not useable at all, so they actually ended up being two small ones, lol You do what you have to do.
My slices of sour dough bread were rather large so I only used a half a slice for this. I also didn't flatten my patty out to quite cover it as I wanted you to be able to see the golden cheese crust of the bread.
Really all you need for seasoning is salt and pepper. The cheese and fried onions will add plenty of flavor, trust me. Cheese and onions are a brilliant combination.
HOW TO MAKE PUB CHEESE OPEN FACED BURGERS
This is a doddle really. It doesn't get much easier.
Coat the bottom of a non-stick skillet with the oil. Heat over medium high heat. Add the sliced onions. Cook, stirring occasionally until softened and just beginning to caramelize.
Remove the onions from the pan to a bowl, and set aside.
Wipe out the skillet. Season your hamburger patty and add to the pan. Cook over medium-high heat to your desired doneness. Turn out the heat.
Place the pub cheese on top of the burger patty. Place the cooked onions on top of the pub cheese. Cover with a lid and leave to sit over the residual heat of the burner to melt the cheese while you cook the bread.
Spread the bread with the softened butter. Sprinkle with the Parmesan cheese and press it into the butter to help it adhere.
Heat a separate skillet over medium heat. Once hot, place the bread, Parmesan side down, into the skillet. Toast over medium heat without turning or disturbing until the cheese has melted and turned golden brown.
To serve, carefully remove the cheese topped bread from the pan and place onto a plate, cheese side up. Top with the burger and onions and serve immediately.
This was really good and surprisingly filling. I chose to enjoy mine with some lettuce and sliced tomatoes on the side. For a really hearty meal you might want to accompany the burger with some oven chips or potato chips.
It would also be very nice with a crisp leafy salad on the side or some coleslaw. But really, this was pretty amazing just as is!
If you are a fan of the burger, you might also enjoy these lucious fork and knife burgers!
TINA'S BURGERS - My friend Tina who lives in the UK made wonderfully tasty burgers. Hearty and delicious, she had spent a number of years living in Australia where it is a habit to top burgers with a fried egg. With melted cheese, fried onions and crisp bacon, not to mention that fried egg, these were the some of the tastiest burgers I have ever eaten!
ONION PAN BURGERS - Ground steak burger patties are smashed down into a skillet with a quantity of sliced onions mashed into their surface. Once they are seared golden brown on the bottom, they are flipped so that you can fry the onions. Once the onions have softened, soft floury buns are split, the bottom halves being steamed over the onions until hot and the tops heated over a slice of cheese on top of the burgers. Put together these are quite simply lush and delicious. These are a real favorite.
Yield: 1
Pub Cheese Open Faced Burgers
Prep time: 10 MinCook time: 15 MinTotal time: 25 Min
Quantities given are for one burger. Multiply to make as many more as you like These are deliciously unique open faced burgers with an all beef patty, sitting atop a Parmesan grilled slice of sour dough bread and topped with melted Pub cheese and grilled onions.
Ingredients
- 1 tsp light olive oil
- 1 medium onion, peeled, halved and sliced
- 1/4 pound of ground beef, shaped into a flat patty (see notes)
- salt and black pepper to taste
- 1 slice of sour dough bread
- 1/2 TBS of softened butter
- 2 TBS finely grated Parmesan cheese
- 2 TBS Pub Cheese Sharp Cheddar Spread (I used McLaren's Imperial)
Instructions
- Coat the bottom of a non-stick skillet with the oil. Heat over medium high heat. Add the sliced onions. Cook, stirring occasionally until softened and just beginning to caramelize.
- Remove the onions from the pan to a bowl, and set aside.
- Wipe out the skillet. Season your hamburger patty and add to the pan. Cook over medium-high heat to your desired doneness. Turn out the heat.
- Place the pub cheese on top of the burger patty. Place the cooked onions on top of the pub cheese. Cover with a lid and leave to sit over the residual heat of the burner to melt the cheese while you cook the bread.
- Spread the bread with the softened butter. Sprinkle with the Parmesan cheese and press it into the butter to help it adhere.
- Heat a separate skillet over medium heat. Once hot, place the bread, Parmesan side down, into the skillet. Toast over medium heat without turning or disturbing until the cheese has melted and turned golden brown.
- To serve, carefully remove the cheese topped bread from the pan and place onto a plate, cheese side up. Top with the burger and onions and serve immediately.
Notes
You will want to shape your meat patty to roughly the same shape and size as your bread. In my case I used half a slice of bread as the sour dough was really large. This worked perfectly.
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!
Hello! Yes, I'm back. My internet finally started working today. It should have been up and running last Tuesday, but like for some reason there was a problem with the wiring in the house.
The earliest they could get an engineer out was late today! They do say better late than never! I took advantage of the break getting things organized in the house, etc. and cooking a few things ahead so I could hit the ground running!
One thing which I cooked was these healthy, juicy and delicious turkey burgers! Yes, you CAN have a turkey burger that is moist and tender as well as being healthy and incredibly tasty!
I have never been a huge fan of beef burgers, but have always loved turkey burgers. All too often, however, turkey burgers can end up being a bit dry and flavorless.
Its a shame really because Turkey is such a healthy protein, and very good for you. Its actually considered to be one of the superfoods. Not only is a rich source of protein, but it is loaded with nutrients and vitamins.
It is also known to contain anti-cancer properties. You can be sure that when you choose a healthy source of protein such a turkey over beef, you are doing something good for your body and your health!
It is especially rich in selenium, which is known to help prevent certain kinds of cancer, including bladder, breast, lung and stomach cancers!
And if that alone is not enough to get you to switch from beef to turkey, if you happen to be a Diabetic (like myself) it is also a low Glycemic Index food. That means it won't cause the blood sugar spike that you would get from more sugar-rich and carb-rich foods!
If you are a Diabetic, including some turkey in your diet can help you to keep your blood sugars under control!!
Low GI foods such as turkey can also help to promote heart health! Being low GI eating turkey helps to increase the levels of "good" HDL cholesterol in your body, and helps to remove "bad" LDL cholesterol.
LDL cholesterol is the kind of cholesterol that lines and furs up the walls of your arteries, increasing your risk of heart attack or stroke. Including turkey in your diet as much as you can actually can boost your HDL cholesterol and increase your resistance to these diseases.
Turkey and poultry are also a part of the MIND diet. Scientists developed the MIND diet to help to slow the progression of Alzheimer's and other causes of dementia.
By eating turkey and other types of poultry at least twice a week, as a part of the MIND diet, older adults can preserve their memory and thinking skills. As an older adult, I am all for that!!
These turkey burgers are a healthy twist on your regular beef burgers, and I can guarantee that they are so delicious you won't miss red meat at all. In fact I am positive you are going to love them.
The recipe is perfectly sized for just two people, and in face I actually cut the recipe down even further, cooking only one for myself. It is only ever going to be very rare from now on that I am cooking for more than that.
Do be careful not to use regular ground turkey in these, not ground turkey breast (which is usually labelled 99% fat free). You do need a little bit of fat to help to keep these flavor filled and moist.
I used a healthy mix of both light and dark turkey meat. Not only does it help to boost the flavor but it also keeps them nice and lush.
A tiny bit of bread and milk are mashed together to form what is called a panade, a paste of bread and milk. This is so easy to do.
You simply tear the bread into small pieces and mash it with the milk. Make sure you discard the crusts. I used a rustic whole wheat bread myself to up the fiber and the protein.
It also helps to keep them beautifully moist and tender. Additional flavor comes from the addition of a good Dijon mustard and some Worcestershire sauce.
Those are pantry staples in my house. I use them in a lot of things. They are real flavor boosters!
Other than that there is a small amount of salt and pepper. Easy peasy and not too hard on the budget without any fancy add-ins!
Initially they are seared in a hot skillet in a small amount of oil. This initial searing helps to create a lovely golden brown crust on both sides of the burger. Ideally this will only take about four minutes maximum per side.
Once you have done that, you can turn the heat of your burner down to a slow simmer, and half cover the pan with a lid. Cooking them for a few more minutes at this lower temperature is the secret to keeping them from drying out.
This last bit of cook time helps them to gently cook through, without drying them out in the least.
You want to only cook them just until the juices run clear and the interior temperature of the burger is a safe 160*F/ 72*C.
I did add a slice of cheese to my burger for the last minute of the cook time. As you can see my burger is incredibly moist, despite being perfectly cooked through.
This was one incredibly delicious and juicy burger! Feel free to serve these with your favorite burger toppings and buns. I like to toast the inside cut surfaces of my buns. This helps to hold the buns together.
I also spread the bun with a bit of mayonnaise made with olive oil and added a healthy layer of mixed spring lettuces and sliced ripe tomatoes.
With a tossed salad on the side, this made for a very healthy and delicious meal for one or two if you follow the recipe exactly. These are quite large burgers, each one using six ounces of turkey. If you are not up for that, you can cut the amount from 12 ounces (for two burgers) down to about 10 and still have a really delicious burger!
Enjoy!!
Juicy Turkey Burgers
Yield: 2
Prep time: 5 MinCook time: 18 MinTotal time: 23 Min
This simple turkey burger recipe yields two perfectly juicy and delicious burgers. No fuss, no muss.
Ingredients
- 1/2 slice of rustic whole wheat bread, crusts removed, and torn into bits
- 1 TBS whole milk
- 10 ounces ground turkey (use a mix of breast and thigh meat for the juiciest burgers)
- 1 tsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/4 tsp fine sea salt
- 1/8 tsp freshly ground black pepper
- 1 TBS light olive oil
- 2 toasted hamburger buns
- your favorite toppings, etc.
Instructions
- Place your torn bread and the milk into a bowl large enough to hold all of your burger ingredients. Mash the two together until you get a paste.
- Add the ground turkey, Worcestershire sauce, Dijon mustard, salt and pepper. Mix together thoroughly with your hands, using a light touch.
- Shape into two lightly packed balls and then shape each ball into a 1-inch thick patty.
- Heat the oil in a 10-inch non-stick skillet over medium heat. Add the burgers and cook until golden brown and lightly crusted on both sides, about 4 minutes per side.
- Reduce the heat to low and partially cover the pan with a lid. Cook until the juices run clear, about 8 to 10 minutes longer, flipping them over after 4 minutes. If you want a cheeseburger, add a slice of cheese to each for the last minute or so of cooking.
- Serve hot on toasted buns with your favorite burger toppings.
With this past weekend being the Canadian Thanksgiving, I did want to have some turkey to enjoy. It is impossible to buy a turkey here in the UK at this time of year without it costing an arm and a leg. Actually it costs an arm and a leg at Christmas also, but at Christmas they let you keep a portion of your arm and let if that makes sense. Turkey is expensive.
I decided instead to cook Turkey Burgers. I like turkey burgers. I would rather have a turkey burger than a regular burger, but that is just me. I know most people prefer beef burgers.
I have cooked quite a few turkey burgers on here. They are my favourites after all, but every now and again I like to try a new recipe. I found and adapted this recipe from one I found on Simply Recipes.
I cut the recipe in half basically. I did not need 8 burgers. I did not really need four either, but I figured I could freeze two of them for another time. Its nice to have burgers in the freezer ready to cook. You do need to thaw them first, but once you have done that it is a quick and easy proposition!
I used basically the same herb mixture. Parsley, sage, rosemary and thyme. Those herbs are beautiful partners and all go very well with turkey. There is also some sauteed red onion and garlic in the mix.
I also chose to use half breast and half thigh meat. In the past I have used only breast meat, but the thigh meat ends up being a lot moister.
Another trick that I use to keep the burgers moist is to insert a small pat of butter into the centre of each patty. A juicy lucy technique, which many use on their beef burgers. It works just as well on turkey burgers.
One thing when shaping burgers is you need to bear in mind that the meat will shrink as it cooks. This usually means that it will shrink in from the edges.
The most common result of this is a burger that is super thick when it is done. I don't like super thick burgers. A certain amount of thickness is to be expected, but I like to be able to get my mouth around what I am eating.
One way to prevent this is to make sure that the middle of your patties is much thinner than the edges when you are shaping them. You can even make a little divit in the middle about the size of a North American quarter or a one pound coin.
This usually works really well. Just be careful that you leave enough turkey covering the butter so that it doesn't all melt out and disappear. You want that butter inside flavouring and moistening the meat.
You can use whatever buns you like. I am a fan of the brioche bun myself. Toasted. I just pop them under the grill until they are golden. I don't like using untoasted buns as they fall apart.
Toasting them helps to hold them together at least until you are halfway through eating. It is a tad bit less messy!
I don't remember burger buns falling apart when I was a child, do you? Even at McDonald's these days the buns don't last out the burger. Its strange that.
Once your buns are toasted and your burgers are cooked all you have to do is to decide what it is you want to garnish your burger with.
I like to have a slice of cheese melted on the top of mine, glutton that I am. Today I used a Swiss type of cheese. Swiss melts wonderfully and I find burger slices over here have a funny, almost powdery taste that I don't like at all.
I like lettuce and tomato with my burger. I prefer the darker green lettuce, so I use a few leaves of romaine. I, personally, think the flavour of iceberg gets lost in a burger, although I know that is what most people use.
Today I had a yellow beef-steak tomato which I sliced up to put into the burger. I am not sure it tasted as good as a red tomato would taste, but it is all that I had.
Usually I will add mayonnaise of some sort or ranch dressing on the bottom half of the bun as well. If I am using just mayo I might also add some cranberry sauce. Today I had none. *sniff *sniff*
Finally I like to add a bit of onion. The sharpness of raw onion goes well with all burgers. I like fried onions too, but I think on a burger I like raw onion more. I use red onions so that the flavour is not quite as sharp as it could be.
Altogether these were really delicious burgers. Moist and filled with lots of lovely favours! I highly recommend. Not quite as tasty as a Roast Turkey Dinner, but a person does what they need to do and has to be content with that.
Herbed Turkey Burger
Yield: 4
prep time: 15 Mincook time: 15 Mintotal time: 30 Min
Deliciously moist and filled with flavour. If you like turkey burgers, you will love these.
Ingredients
- 1 TBS extra virgin olive oil
- 1 small red onion, peeled and minced
- 2 cloves of garlic, peeled and minced
- 1/2 pound ground turkey breast meat
- 1/2 pound ground turkey thigh meat
- 1/4 tsp salt
- 1/2 tsp ground black pepper
- 3 TBS chopped fresh flat leaf parsley
- 1/2 TBS minced fresh rosemary leaves
- 1/2 TBS minced fresh sage leaves
- 1 tsp chopped fresh thyme leaves
- 2 TBS butter, divided into 4 flat pieces
- 4 slices of swiss cheese
You will also need: (all are optional)
- toasted burger buns
- sliced tomatoes, onions, lettuce
- mayonnaise
- ranch dressing
- Dijon mustard
- relish and or pickles
- ketchup
- cranberry sauce
- crisp bacon
Instructions
- Heat the olive oil in a skillet. Add the onions and saute until softened. Add the garlic and cook until the mixture becomes fragrant. Set aside and allow to cool.
- Crumble both ground turkey meats into a bowl. Mix together. Add the onion mixture and all of the fresh herbs and seasoning. Gently mix everything together until all are evenly distributed.
- Divide into four equally sized balls. Place 1/2 TBS butter in the centre of each ball and flatten into a patty around the butter. Try to get as flat a patty as possible. As the meat cooks it will shrink up and you don't want them to end up being too thick.
- Heat lightly greased grill or skillet. Cook the burgers for 5 to 6 minutes per side until cooked through. The internal temperature will read 74*C/165*F. Lay a slice of cheese on top of each and allow it to melt.
- Serve hot on toasted buns with your favourite burger toppings/condiments.
So what are your favourite kinds of burgers? Do you prefer Beef or Turkey? Maybe you can't stand either one? What are your favourite toppings on any burger??? I really want to know!
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!
There is no doubt about it, if push comes to shove I will choose a turkey burger over a beef burger any day of the week, and this Spicy Ranch Turkey Burger Recipe is one of my favourite ways to make them.
Its filled with lovely flavours and always goes down a real treat!
From the cool and creamy ranch slaw that gets tucked into it to the spiciness of the burger it is a real taste sensation!
You might be thinking that is a mighty odd looking burger bun and you would be right. Its not a burger bun, its a finger/hot dog bun.
That's what you get when hubby makes a trip to the shops.
Beggars can't be choosers and it tastes exactly like a round burger except it is torpedo shaped. Why quibble about a shape when something tastes this good, right?
One reason I really like turkey burgers is because I love the flavour of turkey and the consistency. There is something about ground beef that puts me off more often than not.
And yet . . . in a chili or a sauce, or a meatball, I prefer beef. There's naught so queer as folk they say here in the UK. We like what we like . . .
I like to melt a slice of Jack cheese over my burgers. If you want it really spicy use Mexi-Jack cheese, which packs a wallop.
Me, I like it just normal, ordinary, not spicy. There's enough spice in the burgers for me, with jalapeno pepper, red onions, green tabasco . . . I want to bite my burger. I don't want it to be biting me!!
That creamy ranch slaw helps to cool down the spice a bit and goes so well with the flavour of the turkey. It doesn't make the bun soggy either, so long as you don't leave it sitting for too long . . .
And any extras go very well on the side.
I served these with skin on oven chips . . . and altogether this was a fairly lowish fat supper for us.
If you are low-carbing it, just eat the burgers with the cheese on top and the slaw. No need for the bun or chips. Unless you have a way of doing low carb chips! (And I haven't figured out how to that yet!)
Spicy Ranch Turkey Burgers
Yield: 4
prep time: 40 Mcook time: 15 Mtotal time: 55 M
This low fat burger is filled with lovely flavours. A spicy fresh lean turkey patty tucked into a toasted roll with ranch coleslaw. Delicious!
Ingredients:
- 1 pound lean ground turkey
- 1 medium carrot, peeled and grated
- 2 TBS soft whole wheat bread crumbs
- 2 TBS minced red onion
- 1 TBS chopped fresh coriander
- 1 fresh jalapeno chili, trimmed, deseeded and minced
- 1 clove garlic, peeled and minced
- 1 TBS green Tabasco sauce
- 1 large free range egg white, lightly beaten
- salt and black pepper to taste
- some spray oil to grill
For the slaw:
- 1 1/2 cups hand shredded red and green cabbage
- 1 small carrot, peeled and grated
- 2 TBS minced red onion
- 1/2 cup your favourite ranch dressing
- seasoning as desired
You will also need:
- 4 toasted burger buns
- 4 slices Monterey Jack Cheese
Instructions:
- Combine all of the burger ingredients until well blended. Shape into 4 equal sized pattys. Place in the refrigerator to chill for about half an hour to set up.
- While the burgers are chilling make the coleslaw. Combine all of the ingredients in a bowl, tossing together to combine well. Taste and adjust seasoning as desired.
- Heat a grill pan, electric grill or skillet. Spritz with some oil. Add the turkey burgers and grill them on both sides until cooked through. (180*F or 80*C should be the internal temperature.) Slap a slice of cheese on top of each and let it melt while you toast the buns.
- Top each toasted bun with some of the slaw , slap on a turkey burger and serve immediately.
Just looking at these photos is making me hungry for these all over again. What's your favourite burger fix? I really want to know!
Subscribe to:
Posts (Atom)
Social Icons