Showing posts with label burgers. Show all posts
Showing posts with label burgers. Show all posts
Every now and again Todd and I like to treat ourselves to a good burger. I am not fond of store made burgers. I find them too fatty and since the horsemeat scare a few years ago, I have become very suspicious of anything that is pre-pared like that. I know it is silly and they are probably as safe now as they are ever going to be, but they are also ultra fatty. UGH. I hate overly fatty meat.
I watched the Pioneer Woman doing something like this on the television one day and it looked dead simple and delicious and decided to try to replicate it for us here at home.
I am not a person who eats burgers very often and when I do, more often than not they are a turkey burger. When I saw her making these though, they just seemed impossible to resist!
I knew that I had to try them! They turned out great and were something we both really enjoyed. Simple to make and oh so delicious.
No seasonings needed except for salt and black pepper.
When I was growing up my mom used to make burgers for us sometimes. I never liked them. She used cheap beef and they were full of fat and gristle. They were over cooked as well. We never had buns, only bread and to this day the taste of bread and mustard reminds me of those terrible burgers.
They were really not very nice at all. Not like these burgers!
For a good burger, you want to use a good butchers beef if possible, not the stuff from the shops which is pumped full of red dyes and water.
The secret to these tasty burgers lies in searing them on a very hot pan quickly and pressing them down as flat as you can so that they cook quickly and brown nicely.
I had always been told not to press a burger when cooking it because you press out all the juices. I had my reservations, but I went with it anyways. I mean, why not trust the Pioneer Woman? Her husband grows beef!
Because they cooked rather quickly all of the juices stay inside and you get a really tasty burger. Who knew!
The heat from the burgers melts the cheese. That combination served on a toasted bun with your favorite garnishes results in a burger that is very delicious indeed.
If you do enjoy a good turkey burger, you might be interested in these:
SPICY RANCH TURKEY BURGERS - These are 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!
HERBED TURKEY BURGERS - Parsley, sage, rosemary and thyme. Those herbs are beautiful partners and all go very well with turkey. There is also some sautéed red onion and garlic in the mix also. Served with a delicious ranch slaw and topped with cheese, these always go down a real treat!
*Smash Burgers*
Serves 4
Delicious
burgers, nicely browned on the outsides and filled with cheese. I
like to serve them on toasted soft buns with lots of pickles, onions,
tomatoes, lettuce, etc. But you can pick your own garnishes. Whatever
you choose, your family will love these.
(Not too lean but not too fatty)
salt and black pepper
Once is is nice and
heated, place the balls of beef onto the griddle pan one at a time and
using a non slotted spatula, or the bottom of a cup to press down very
heavily on the meat to flatten it out as thin and flat as you can.
Season to taste with salt and black pepper. Cook for about 2 minutes,
until nicely browned. You will know when this has happened as the sides
of the patties will start to colour. Flip over. Cook for about 1
minute.
Top half of the patties with 1 slice of cheese and then with
the other patties. Give it half a minute or so to melt the cheese and
then place on the toasted buns and serve.
Bon Appetit! Enjoy!
We had the Sister Missionaries over for supper one night last week. I cooked turkey burgers for them and they were just thrilled. These are the simplest and juiciest turkey burgers ever! Why are they so juicy? Because of the secret ingredient . . . and to find out what it is read on . . .
I've always been very fond of turkey burgers. They are one of my favourite things. In fact I would rather have a turkey burger than one made with ground beef, and that's the truth. I recently made some for our supper and tried to incorporate some vegetables into the mix so that I could get in both extra fiber and vitamins, notably iron as I am iron deficient. They were delicious!
I added some whole wheat bread crumbs to help bind them together and I confess . . . a bit of cheese for extra flavour. (In my defense I did use the low fat variety. and I ate my burger without a bun.)
On the side we had roasted sweet potatoes, which I had cut into slices, spritzed with low fat cooking spray and some garlic and onion powder, plus pepper and then roasted in a hot oven . . . and a green vegetable mix.
Todd had his on a bun with a slice of cheese melted on top. He really enjoyed it. I made him eat some tomato and lettuce with it. He's not a salad nut, but if I give it to him he will eat it.
He also had some mayo on the bottom roll, plus he had all the veg that I had as well. He can't afford to lose weight. We were both happy with what we had. No complaints. ☺I do love sweet potatoes and spinach too.
*Spinach Turkey Burgers*
Makes 4 servings
60g of low fat strong cheddar cheese, grated (1/2 cup)
1 pound lean ground turkey
sugars: 3.9g (without bun 1.2g)
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I do so love the autumn when it rolls around. The air is filled with the smell of the harvest . . . blackberries, apples, pears. When we lived down south our cottage was surrounded by orchards and so the air was also filled with the sounds of the laughter and conversation of the apple pickers as they went about their work. It's one of my favourite times of year. And this is one of my favourite salads that I love to make at this time of year. I call it Apple Harvest Salad and it is chock full of apples, celery, lettuce, cheese, toasted walnuts, and a punchy honey mustard dressing!
I really love turkey burgers. I love the fact that they are supposed to be healthier for you than regular burgers and I love that they are made from turkey. I love turkey. It's flavourful and it's lean and it makes great burgers Turkey is also supposed to be a super food. So all round, it's a favourite with me.
Spicy Garlic Sirloin Burgers and a lovely Corn and Bean Salad for the World Cup Celebrations
Friday, 13 June 2014
I was excited to recently be challenged by the people at the Unilever Kitchen to create a new recipe and inject some Brazilian passion into my al fresco cooking in honour of the World Cup! They sent me a lovely hamper to help me out.
It was filled with all sorts of goodies, even some Barbecue Tools to help me on my quest.
When I was in America a couple of years back we went to a lovely Brazilian Grill Restaurant where they served up beautiful grilled food. Some a bit spicy and some not. My favourite thing there was the Garlic Sirloin and so I wanted to create something along those lines and this is what I came up with . . .
Juicy cheese stuffed Spicy Garlic Sirloin Burgers! Each burger consisting of two flavourful ground sirloin patties with a nice chunk of cheese sandwiched in the centre, wrapped with bacon and then grilled on the Barbecue until they are golden brown . . . brushing them with some of that tasty Fiery BBQ Chili sauce as I was grilling them.
I used one each of their garlic and mixed chili flavour pots with the meat for lots of flavour, as well as some grated cheese for moisture. Sirloin can be a bit lean so I thought the cheese would help with that. Served on toasted buns spread with some of that delicious Hellman's caramelized onion mayo and topped with sliced red onions and tomatoes.
Just look at that juicy burger, with all of that cheese oozing from the middle. They went down a real treat! We both really enjoyed these. Lots of flavour, a bit of a bite, moist and juicy, they were fabulous! I was going to try to name these after one of the England's team players, but I don't really know enough about them to do that with any sincerity. So they are just Spicy Garlic Sirloin Burgers. Go England!
*Spicy Garlic Sirloin Burgers*
Makes 4
In honour of this years World Cup in Brazil! Nice and garlicky with a hit of spice!
1 Knorr Garlic Flavour Pot
1 Knorr Mixed chillis Flavour Pot
1 pound of ground sirloin
130g of grated cheddar or Jack cheese (1 cup)
1/2 tsp fine sea salt
1/2 tsp cracked black pepper
4 chunks of cheese
4 slices of streaky bacon
Coleman's Fiery BBQ Chilli Sauce
4 toasted burger buns
Hellman's Caramelized Onion mayonnaise
4 thick slices of tomato
4 red onion slices
Crumble the sirloin into a bowl. Add the flavour pots, grated cheese and some seasoning to taste. Mash all together well. Divide the mixture in half. Shape each half into 4 equal sized flat patties. Place a chunk of cheese into the centre of four of them and then cover with the remaining patties. Seal the edges. Wrap the bacon around the outer edge of each, securing with a toothpick.
Preheat the grill. Grill the burgers for five minutes per side, brushing with some of the barbecue sauce as you go along. Once done, spread the bottom halves of four toasted buns with some mayonnaise, and top with the tomato and onion. Place a burger on each and top with the toasted bun tops. Serve immediately.
Note - If you can't get the flavour pots, feel free to use 2 or 3 peeled cloves of garlic finely minced and one small red or green chili minced.
And on the side I served a delicious corn and bean salad, which was also very delicious!
It's a delicious, tangy and crunchy salad! Chock full of good things like beans and tomatoes, chickpeas and corn, with a tangy and spicy yogurt dressing.
Note - If you can't get the flavour pots, feel free to use 2 or 3 peeled cloves of garlic finely minced and one small red or green chili minced.
And on the side I served a delicious corn and bean salad, which was also very delicious!
It's a delicious, tangy and crunchy salad! Chock full of good things like beans and tomatoes, chickpeas and corn, with a tangy and spicy yogurt dressing.
*Corn and Bean Salad*
Serves 6
Printable Recipe
Beautiful and colourful, this is one very tasty, and healthy salad! Try it out at your next barbeque!
For the dressing:
the juice of 3 limes
170g tub of Greek Yoghurt
(about 1 cup)
2 ounces olive oil (1/4 cup)
1 clove of garlic, peeled and minced
1 tsp sea salt
1/8 tsp cayenne pepper
a large handful of fresh coriander, chopped (cilantro)
For the salad:
1 (415g or 15 ounce) tin of cannellini beans, drained and rinsed well
1 (415g or 15 ounce) tin of chickpeas, drained and rinsed well
1 1/2 cups fresh corn kernels, uncooked (can use one tin of niblets corn, drained)
1 medium courgette, washed, trimmed and cut into small cubes
1 red bell pepper, trimmed and cut into small cubes
4 medium ripe tomatoes, cut into cubes
6 spring onions, thinly sliced
Make the dressing by whisking together the lime juice, yoghurt, olive oil, garlic, salt and cayenne pepper. Fold in the chopped coriander.
In a large salad bowl, combine the beans, corn, chickpeas, red pepper, courgettes and spring onions. Pour the yoghurt lime dressing over top and toss to combine. Serve at room temperature.
Many thanks to the people at the Unilever Kitchens and Arielle from Clarion Communications for challenging me to do something new!
I just love a good tuna burger. I can remember cooking "Italian Tuna Burgers" in home economics when I was at school.
They were lovely and filled with what I thought were exotic ingredients at the time . . . olives, mushroom soup and mozzarella cheese . . . actually they were more like Tuna Melts, but whatever, they were mighty tasty!
I can remember an old Italian woman in a grocery store one time telling me that the only tuna which was worth buying was Albacore Tuna. It was rather expensive compared to the other tuna, but she really looked like she knew what she was talking about.
She said the other stuff was garbage. So I did buy a tin of albacore tuna that time and that was when I learned that she was right. Albacore is the best. That is all I have bought since then. It means we don't have Tuna quite as often as I would like to have it, but it also means that when we do have it, we really enjoy it.
Albacore Tuna is a white tuna, milder in flavour than the other varieties. It doesn't have that metallic or "fishy" flavour that you can find in the cheaper skipjack or yellow fin tunas.
It's slightly higher in calories and fat, but it's a good omega-3 fat which helps protect us against heart disease and cancer, so in my opinion . . . it's more than worth that little bit of extra money.
This Tuna burger is quite simple to throw together. There is nothing fancy in them, unless you consider Albacore Tuna to be fancy.
This Tuna burger is quite simple to throw together. There is nothing fancy in them, unless you consider Albacore Tuna to be fancy.
There is no mayonnaise . . . just some bread crumbs, grated onion, horseradish, lemon juice, beaten egg, garlic and some seasoning.
You could also add finely chopped celery if you wanted to for added colour and crunch.
As you can see it's a lovely meaty tuna burger . . . delicious. I like to melt a slice of cheese over top and serve them in a toasted bun with some mayo (I like the lemon but wasabi would also be great!) sliced tomato and shredded lettuce.
One of these makes a nice hearty lunch, or with the addition of some oven chips or pasta or potato salad, a nice and simple supper! This is a deliciously different way of getting your Fish for Friday!
*Tuna Burgers*
Makes 4
Quite simply delicious. I can say no more.
2 (225g) jars of solid albacore tuna in spring water, drained (2 (5 oz) tins) and flaked
60g of fine dry seasoned bread crumbs (1/2 cup)
2 large free range eggs, beaten
1 clove fresh garlic, peeled and finely minced
1 small onion, peeled and grated
1 TBS fresh lemon juice
1 tsp celery salt
1 1/2 tsp prepared horseradish
1/4 tsp black pepper
4 slices of your favourite cheese
olive oil for frying
To serve:
4 toasted sesame seed buns, split butter and toast under the grill
4 TBS lemon mayonnaise
2 tomatoes thinly sliced
a handful of finely shredded lettuce
Drain the tuna really well and flake it into a bowl. Add the bread crumbs, beaten egg, garlic, onion, lemon juice, celery salt, horseradish and black pepper. Shape into 4 nice flat patties, about 1/2 inch thick.
Heat some olive oil in a large skillet. (About once around the skillet) Once it is hot add the tuna burgers. Cook over medium heat for about 5 minutes, until nicely browned. Carefully flip over and
toast on the second side in like manner, again for five minutes.
Place a slice of your favourite cheese on top of each. (I used onion and chive double Gloucester) Pop on a lid and remove from the
burner. Let the cheese melt.
Top the bottoms of each toasted bun with some mayonnaise, the shredded lettuce and a couple slices of tomato. Place the tuna burger, cheese side up on top. Cover with the toasted top
half of the bun and serve. Delicious!
Note: The cheese slices I used on these were a delicious Double Gloucester with Onion and Chives. A Pepper Jack would be pretty tasty too!
Note: The cheese slices I used on these were a delicious Double Gloucester with Onion and Chives. A Pepper Jack would be pretty tasty too!
In the quest to use up some of those lovely sauces and mayonnaises I received in my recent sandwich hamper, I decided to make us some delicious turkey burgers the other day. We love turkey burgers almost more than we love regular burgers. No word of a lie.
I have created quite a few turkey burgers in the past . . . with Thai flavours, Mexican flavours, Spiced Chipotle, Buffalo Wing Flavours, etc. This time I wanted to do something completely different. I put my thinking cap on . . . and here is what happened next.
One of our favourite casseroles to make here, after we have enjoyed a roast turkey, is my turkey divan casserole (or chicken, you can make it with both). You know the casserole I mean, it incorporates the delicious flavours of sour cream, mayonnaise, lemon, curry, onions and broccoli cuts. Oh, and cheese, lets not forget the cheese!
I used fresh lean ground turkey and incorporated all of those flavours into a burger, but not just any burger . . . a Turkey Divan Burger!! By using some of the Hellman's Twist of Lemon Mayonnaise, chopped cooked broccoli, chopped red onions, some salt and pepper, curry powder and some grated strong cheddar (I used the dyed one this time for colour) I was able to come up with a delicious burger with all of the flavours of a Divan casserole.
It was moist and delicious . . . with a tiny bit of crunch and loads of colour from the broccoli, red onions and cheddar . . . flavours from the lemon mayonnaise and the curry powder. It was sooooo good. I topped them with an additional slice of that same rich cheddar cheese, let it melt down over that juicy burger and then I served them on toasted ciabatta buns, spread with some more of that gorgeous Twist of Lemon Mayonnaise and some shredded baby gems along with more thinly sliced red onions. These were fabulous to say the least. I hope you will give them a go!
*Divan Turkey Burgers*
Serves 4
A new take on our favourite Turkey Divan Casserole, created especially for
picnic and barbecue season! They are nice and moist and filled with a lovely blend
of delicious flavours.
1 pound of lean ground turkey
about 6 frozen broccoli florets, thawed and chopped,
and then well drained
180g of grated strong cheddar cheese (1 1/2 cups)
(I used the dyed one this time for colour)
1 small red onion, peeled and finely chopped
4 TBS Hellman's mayonnaise (if possible use the one with lemon
in it. If you can't get that, then add a teaspoon of finely grated
lemon zest)
1 tsp medium curry powder
fine sea salt and coarsely ground black pepper to taste
4 slices of strong cheddar cheese to melt over top
To serve:
4 ciabatta buns
Hellman's Mayonnaise (Lemon or toasted onion are good)
shredded lettuce
finely sliced red onions
Mix the turkey, broccoli, grated cheese, chopped red onion, mayonnaise, curry powder, salt and pepper together in a bowl to combine. Shape into 4 evenly sized patties, each about 1/2 inch thick. Heat the outdoor grill, if
using, or a large non-stick skillet. You may want to lightly grease it
so that the cheese doesn't stick.
Once hot, add the turkey patties. Cook for five minutes on one side, until golden brown and then flip over and cook for a further five minutes on the other side until golden and cooked through. The juices should run clear. Place a slice of cheese over top of each and allow it to melt.
Heat the buns in a hot oven and cut in half through the centre. Spread the bottoms with some mayonnaise and top with the shredded lettuce and red onions. Place a burger pattie on each and top with the bun tops. Serve immediately.
Deliciously different!
Every Friday night for the whole of my childhood my mom served hot dogs for supper. She made fabulous hot dogs. We loved them. She had a waffle iron/grill which she never ever used for waffles. It only ever got used for hotdogs. She would split the weiners and fold them open like a book. The buttered buns got grilled first, next the frankfurters . . . until they were golden brown and crisp on the edges. Soooo good. Everyone we knew clambered to be invited to our house for Hot Dog Night!!
You always knew what day of the week it was by what my mother was cooking for our tea. Friday's hotdogs, Saturdays baked beans, Sunday was a roast or some sort or steak, Monday leftovers from Sunday, and so it went on through the week . . . until hotdog night rolled around again.
I hate, Hate, HATED burger night! Yuck. My mom could not cook burgers. She always bought really cheap mince and so they were full of gristle and even sometimes bits of bone. If any of that touched my teeth that was it, I was gagging. She also over-cooked them, so that they were more like hocky pucks than burgers and they were largely unflavoured. Sorry mom, but it's true. Your burgers were blah . . . (it's ok, you can't be good at everything!)
It was years before I could go near a burger with anything closely resembling anticipation and positivity! Happily I can do them now . . . but with a few rules in place. Never cheap mince. Only good quality meat is used. Hereford beef is great. Always with a bit of something added for flavouring. Never over-cooked.
Burgers don't have to be boring and dull. They can actually be quite exciting. I can promise you nobody will be turning their noses up at these tasty bun enhancers! Meaty, moist, stogged full of cheese, onion and garlic . . . delightfully barbeque sauced and serves up on crisp buttery garlic toast. What's not to like about that??? This be knife and fork food, family and man pleasing to the hilt.
*Open Faced Barbeque Sauced Burgers*
Serves 6I serve these with some salad and oven chips for a complete meal.
1 medium onion, peeled and grated
salt and pepper to taste
1/4 tsp dried thyme leaves
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