Saturday, August 1, 2009

Recipe: Turkey Chicken Burgers!!!!!!

turkey chicken burgerYou really cannot do summer without burgers and considering the summer is half over, it is time to get "a" burger recipe up. These burgers are actually turkey chicken burgers and not beef burgers, because burgers are a family meal and the whole family cant do beef. This being said, firstly you don't miss the beef with these burgers and secondly you can easily replace the ground poultry with with ground beef, pork, veal or combination of. Enjoy

Recipe: Turkey and Chicken Burgers stuffed with Cheese
Patties:
1 pd ground Turkey
1 pd ground Chicken
1 tbsp roasted paprika
1 tbsp dried oregano
2 tsp sea salt
15 peppercorns
1/2 tsp cayenne
2 tbsp Worcestershire sauce
1 egg
1/4 cup of flour
8 slices of Gouda (about 1x1x1/8 inch)

Other:
French artisan buns
Bacon
Gouda
Ketchup
Lettuce
Tomatoes (very thinly sliced)
Mortar & pestle: paprika, oregano, sea salt, pepper & cayenne


Mixing together burger meat, worcestershire sauce, spices, flour and an egg


Extra flavour:  Add chunks of gouda cheese to the middle of the burger patty


Grilling burgers


Finishing touches: bacon, lettuce & tomato

With a mortar and pestle grind peppercorns, sea salt, paprika (roasted really makes a difference), cayenne and oregano to a powder. In a bowl combine, egg, chicken, turkey, flour Worcestershire and spices. Mix with you hands because they are the best tools until consistent. The flour doesn't add any flavour, but is needed to hold the burgers together. Lots of people will add bread crumbs, oats or something to that extent and although they really help in holding the shape of the burger, they do not help the flavour and actually make the meal really heavy when you add on the bun. Make the mixture into about 8 equal size patties, they will probably be a little sticky and not the prettiest patties, but they do the trick. Lay the patties on a lightly floured cookie sheet and take your cheese slices an insert them into the middle of the burger. Careful you make sure the cheese is completed surrounded by the meat or it will melt out while on the grill. Put the cookie sheet in the freezer for about 20-30 minutes. This lets the burgers firm up a bit so they are easier to place on the grill and do not fall apart.

At this point you can fire up you grill to high heat on one side only, get your bacon cook, lettuce cleaned and tomatoes slice (I like to do them very thin so they incorporate better and they burger stays together when eating). I use an indirect heat when grilling these burgers as poultry blackens quite easily (and not in a good way). This simply means putting the meat on the side of the grill that does not have the flame below. Make sure the grill is over 400F or the burgers will take a long time to cook. Flip and rotate the burger after about 10 minutes, rotate by moving the burger furthest from the heat side closest and vice versa. If you are doing a smaller recipe keep all the burgers as close to the heat side with out being over the flame for the best cooking results. After about 10 more minutes they should be ready, but since it is poultry you can cut into a sacrificial burger (as you may loose some cheese) to make sure it is cooked through or simply use a meat thermometer. I take my off a bit before 180F, as they continue to cook a bit once they sit. Toast the buns on the grill and add the chees to the burgers a couple minutes before the they are ready are ready. I like to cut a center section out of the buns so I do not have to much bun for my burgers. IN other words cut the bun in three pieces, in stead of half. Pile on the toppings and enjoy!!