Turkey Brunch Burgers

The slow roasted tomatoes here are the star of the show on these wonderful brunch burgers!  From Food and Drink Autumn 2016.

SLOW-ROASTED TOMATOES
1 clove garlic, minced
1 tsp (5 mL) fresh thyme leaves
1 tbsp (15 mL) extra virgin olive oil
1 tsp (5 mL) balsamic vinegar
8 large plum tomatoes
Salt and freshly ground pepper to taste

TURKEY PATTIES
1 tbsp (15 mL) vegetable oil
1 small onion, finely chopped
1 Granny Smith apple, peeled, cored, grated
4 tsp (20 mL) chopped sage
1 lb (500 g) ground turkey
4 slices smoked bacon, finely chopped
½ tsp (2 mL) salt
¼ tsp (1 mL) freshly ground pepper
Large pinch freshly grated nutmeg

6 English muffins
6 slices mild cheddar cheese
Grainy mustard to taste
1 cup (250 mL) baby arugula

1 For the slow-roasted tomatoes, preheat oven to 275°F (140°F).

2 In a large mixing bowl, whisk garlic, thyme, olive oil and vinegar. Halve tomatoes lengthwise. Scoop out and discard seeds. Place tomatoes in bowl. Season with salt and pepper. Mix thoroughly. Place tomatoes cut-side up on a parchment-lined baking sheet. Bake 2 hours. Reduce oven to 250°F (120°F). Bake until tomatoes are shrivelled but still moist, 1½ to 2 hours. Remove from oven and cool completely. (Tomatoes will keep, covered and refrigerated, for 5 days. Bring to room temperature before serving.)

3 For the turkey patties, heat oil in a medium frying pan over medium heat. Add onion. Cook, stirring, 3 minutes. Add apple and sage. Cook, stirring, until moisture has evaporated and apples are al dente, 5 minutes. Transfer to plate to cool.

4 In a mixing bowl, combine turkey, bacon, cooled apple mixture, salt, pepper and nutmeg. Mix thoroughly. Divide into 6 even balls. Form balls into patties that are 4 inch (10 cm) diameter. (Patties will keep, covered and refrigerated for 2 days.)

5 Preheat barbecue to medium-high. Split muffins in half. Trim cheese slices to 3-inch (8‑cm) squares and set aside.

6 Clean and oil barbecue grate. Grill patties until cooked through, 5 minutes per side. During last minute of cooking, place cheese on top of patties to melt. Grill muffins on cut side until lightly toasted, 20 to 30 seconds.

7 Smear muffin bottoms with mustard. Top with a few arugula leaves. Layer with patties, 2 tomato halves each and muffin tops. Serve immediately. Refrigerate any leftover tomatoes for another use.

Turducken Burgers

The Cajun holiday roast—a chicken stuffed inside a duck, stuffed inside a turkey—gets a summery burger twist (and no deboning of birds is required). Buy good-quality ground turkey and chicken and packages of the sliced, smoked and dried duck at a butcher shop or specialty food stores. If you can’t find the smoked and dried duck, you can use a smoked duck breast with the skin and most of the fat trimmed off and chopped fine for the burger patties. You may want to use grilled prosciutto slices for the topping instead of the duck breast, as duck breast won’t crisp up. For ease, if you prefer not to stuff and layer the patties, you can combine the ground turkey and chicken and chopped duck all together with the egg mixture and form mixed patties instead. The Cherry Barbecue Sauce is worth making from scratch as it sets off the burgers just perfectly. Sweet potato fries are a most suitable side dish, along with some grilled sweet peppers.  

Black Bean Sweet Potato Walnut Burgers

I really enjoyed these Veg Burgers and so did my 13 year old son!!  That was unexpected.  The recipe cooks these on a BBQ but I pan fried them in my cast iron pan as I was worried about them breaking up.  The patties crisp up nicely on the outside but stay moist inside.  From Food and Drink Summer 2015.

1 large sweet potato, about 1 lb (500g)
2 tbsp olive oil
3 cloves garlic, minced
3/4 cup vegetable broth
1 1/2 cups walnut halves
1 can (540ml) black beans, drained and rinsed
1 egg
1 tsp grated lime zest
1 tsp salt
1/2 tsp freshly ground pepper
3/4 cup quick cooking rolled oats or quinoa flakes
Oil fro frying
6 soft hamburger buns, split
Guacamole
Romaine lettuce leaves
Sliced tomatoes

• Preheat oven to 375F.
• Peel sweet potato and coarsely shred on the large holes of a box grater or with a shredding blade in a food processor.  You should have about 3 cups lightly packed.
• Heat oil in a large skillet over medium high heat.  Sauté shredded sweet potato and garlic for 2 minutes or until potatoes are wilted.  Add vegetable broth and bring to a boil.  Reduce heat, cover and boil gently, stirring occasionally for about 10 minutes or until soft.  Uncover and boil for about 1 minute or until any excess liquid has evaporated.  Transfer to a large bowl and let cool completely.
• Meanwhile, spread walnuts on a baking sheet and toast for about 8 minutes or until golden and fragrant.  Transfer to a bowl and let cool completely.  Chop walnuts in a food processor until fairly finely chopped.  Transfer half to a shallow dish for coating and set aside.
• Add half of the black beans, egg, lime zest, salt and pepper to remaining walnuts in food processor and puree until smooth.  Add to bowl with sweet potatoes.  Add remaining black beans and rolled oats and stir until combined.  Cover and refrigerate for at least 1 hour, until mixture is chilled and set or for up to 12 hours.
• Shape chilled mixture into 6 equal sized patties, making them about 3/4 inch thick.  Place on a baking sheet and cover and refrigerate until cooking up to 8 hours.
• To grill, preheat BBQ to medium heat.
• Press each patty into reserved ground walnuts to lightly coat each side.
• Place patties on oiled grill.  Grill for about 4 minutes or until bottoms are browned and crisp.  Carefully flip over and grill for 3 to 4 minutes or until browned and hot in the centre.  Alternatively to fry patties, heat a thin layer of oil in a large skillet over medium heat.  Fry patties in batches, turning once for 3 to 4 minutes per side or until crisp on the outside and hot in the centre, adjusting heat and oiling pan between batches.  Meanwhile, toast cut sides of buns.
• Spread Guacamole on bottom half of buns and top with lettuce and tomato slices, then burger patty.  Top with move guacamole and replace bun tops

Open-Face Hamburger with Kimchee Mayonnaise

This is a really different take on hamburgers.  I loved the slaw!  From Food and Drink Early Summer 2011.

BURGERS
2 lbs (1kg) coarsely ground chuck
1 tsp Asian chili sauce
2 tbsp soy sauce
2 tsp chopped garlic
Salt and freshly ground pepper

KIMCHEE MAYONNAISE
1/2 cup chopped kimchee
1/2 cup mayonnaise
1 tbsp lemon juice

SLAW
2 cups shredded lettuce
1 cup julienned snow peas
1 cup julienned cucumber
1/2 cup julienned green onions
1/4 cup slivered mint
1 tbsp rice vinegar
1 tbsp vegetable oil
1 tsp soy sauce
1 tsp sesame oil
1/4 tsp grated ginger

1. Preheat grill on high heat.
2. Combine burger ingredients.  Form 6 burgers, making them about 1 inch thick.
3. Combine kimchee, mayonnaise and lemon juice in a small bowl.  Set aside.
4. Combine lettuce, snow peas, cucumber, green onions and mint in a large bowl.  Whisk together rice vinegar, vegetable oil, soy sauce, sesame oil and grated ginger, and toss with salad ingredients just before serving.
5. Grill burgers for 4 minutes per side or until medium or longer for desired degree of doneness.  Serve burgers on an open face bun with Kimchee mayonnaise and slaw.

Sensational Burgers Three Ways

A family favourite!  It is nice to change up the regular burger now and again.

Burger Ingredients:
1 egg, beaten
2 tbsp grated onion
2 tbsp Worcestershire Sauce
1 clove garlic, minced
1/2 tsp each salt and pepper
500g lean ground beef or turkey
Cheese
Hamburger buns (I like the thin ones)

Glaze Ingredients below

1. Whisk the egg with the onion, Worcestershire sauce, garlic, salt and pepper.  Crumble in the beef (or turkey if making the Mango Tango Turkey Burger). Mix gently.  Chill the mixture for 15 minutes; then divide into 4 equal sized patties.  Preheat the grill to medium high and grease the grate.  Set the patties on the preheated grill and cook, covered for 6 minutes.
2. Flip the burgers and reduce the heat to medium.  Choose a glaze below and mix ingredients.  Brush with some of the glaze.  Grill turning and brushing with glaze for 6 to 8 minutes or until 90C inside. Brush with any remaining glaze and top with cheese (if using) before removing from the grill.  Serve on buns with traditional garnishes.

*reduce Worcestershire Sauce to 1 tbsp if using turkey.

Glazes

Swinging Sweet and Sour

Stir together 2/3 cup ketchup, 1 tbsp each brown sugar and cider vinegar, 2 tsp Dijon Mustard.  Works on beef - use mozzarella cheese 

Smokehouse Shuffle

Stir together 2/3 cup Ketchup, 1 tbsp brown sugar, 2 tbsp cider vinegar, 2 tsp hot sauce.  Works on beef - use crumbled blue cheese

Mango Tango Turkey

Stir together 1/3 cup each HP Sauce and Mango chutney, 1 tbsp each brown sugar and cider vinegar, 2 tsp Dijon mustard.  Works on Turkey - use cheddar cheese

The West Coast Burger

A fabulous burger, my husband and myself really enjoyed these.  Not a really kid friendly recipe, but grill up a regular hamburger for them :)  from Food and Drink 2011.

Roasted Tomatoes
4 small ripe plum tomatoes
1/4 tsp each kosher salt, black pepper and granulated sugar

Burgers
625 g boneless skinless salmon fillets, cut into chunks
125 g smoked salmon, coarsely chopped
3 tbsp dry bread crumbs
2 tbsp finely chopped fresh chives
2 tbsp mayonnaise
1 tbsp finely chopped fresh dill
2 tsp prepared horseradish
1 tsp finely grated lemon zest
1 clove garlic, minced
1/4 tsp cayenne
4 thin multi grain burger buns
1/3 cup tartar sauce
1 1/2 cups lightly packed washed and dried watercress (or use baby spinach)
Half small red onion, thinly sliced
1/2 cup crumbled soft goat cheese

1. Preheat oven to 250F
2. Line a baking sheet with parchment paper.  Cut tomatoes in half lengthwise and arrange cut side up on baking sheet.  Sprinkle evenly with salt, pepper and sugar.  Roast for 3 hours or until tomatoes are shrivelled slightly but still moist.  Let tomatoes cool to room temperature.
3. In a food processor, (I only have a blender) pulse fresh and smoked salmon 8 to 10 times or until chopped but not pureed.  Scrape out salmon mixture into a large bowl.  Add bread crumbs, chives mayonnaise, dill horseradish, lemon zest garlic and cayenne and mix gently but thoroughly.
4. Form salmon mixture into 4 even size patties about 1 inch thick.  Arrange patties in a single layer on a large plate.  Cover and refrigerate for at least 1 hour.
5. Preheat barbecue to medium high.  Cook patties on well oiled grill for 8 to 10 minutes, turning once until browned on both sides but still coral coloured in the centre.  Just before burgers are ready, split buns horizontally and toast, cut side down, until golden.
6. Spread bottom halves of buns with tartar sauce.  Top with watercress, red onion and 2 roasted tomato halves.  Add a burger to each bun and top with goat cheese.  Replace tops of buns.

Falafel Cheeseburgers with Tzatziki

I am a confirmed carnivore, but this recipe could almost make me vegetarian!  A nice change to a regular hamburger with lots of flavour.  Even the kids ate it (although I didn't tell them it was chickpeas)  From Food and Drink 2011

1 can (540ml) chickpeas, rinsed and drained
1/4 cup coarsely chopped fresh coriander leaves
3 tbsp olive oil
2 tbsp lemon juice
1 clove garlic, coarsely chopped
1 tsp ground coriander
1 tsp ground cumin
Generous pinch cayenne
Salt to taste
4 oz (125g) Halloumi cheese thinly sliced (or your favourite cheese)
4 burger buns
1/2 cup tzatziki
4 boston lettuce leaves
Sliced tomato, red onion and/or cucumber

1. Spread chickpeas out on a kitchen towel lined, rimmed baking sheet.  Blot with another towel until very dry.
2. In a food processor (I only have a blender so that is what I use), combine chickpeas, coriander leaves, 1 tbsp olive oil, lemon juice, garlic, coriander, cumin and cayenne.  Pulse until mixture forms a crumbly paste that holds together.  Taste and add a little salt and more cayenne if necessary.   Pulse again to combine.
3. Form mixture into 4 even sized patties, about 1/2 inch thick.  In a large nonstick skillet (I use my cast iron), heat remaining oil over medium heat.  Add burgers and cook for 3 to 4 minutes or until golden brown on the undersides.  Using an egg lifter, carefully turn burgers over.  Top each with halloumi.  Cook for 3 to 4 minutes or until burgers are golden brown and hot throughout, and cheese is starting to melt.
4. Meanwhile, split buns in half and toast until golden brown.  Spread bottom half of each bun with tzatziki.  Top with lettuce, and tomato, onion and/or cucumber.  Place a falafel burger on each bun.  Replace tops of buns and serve at once.

The Ooh-La-La Burger

This is fantastic, anytime you add sauteed onions and mushrooms to a hamburger you make magic.  But add some red wine to the onions and ooh-la-la!  The French Bread is fun...but experiment with what you like.  I would stay away from an Onion Bun though - I think it would overpower the onions and mushrooms.

RED WINE CARMELIZED ONIONS
1 tbsp olive oil
1 sweet onion, thinly sliced
1/4 tsp each kosher salt and black pepper
1/4 cup red wine
1 tbsp packed brown sugar

SAUTEED MUSHROOMS
2 tbsp olive
250 g button mushrooms, thinly sliced
1/4 tsp each kosher salt and black pepper
1 clove garlic, minced
1/2 tsp finely chopped fresh thyme

BURGERS
750g medium ground beef (I used lean)
1/4 cup finely chopped shallot
3 tbsp finely chopped fresh tarragon
2 tbsp grainy Dijon mustard
2 cloves garlic, minced
1/2 tsp each kosher salt and black pepper
125 g brie cheese, thinly sliced
8 slices French Bread (not baguette)
Grainy Dijon mustard to taste
2 cups lightly packed washed and dried mache (lambs lettuce) (or baby spinach if you prefer)

Burgers!

How about a nice change from turkey?  Brush the leaves off the BBQ, don a raincoat and get grilling!  I usually BBQ until the snow is so high outside that I just can't get to it anymore - so here is a great, simple burger recipe. This recipe came out of Todays Parent July 2008

1 1/2 lb (750 g) Lean ground beef
1/2 cup water
2 tbsp soy sauce
1/4 tsp pepper

In a bowl, stir together the ground beef, water, soy sauce and pepper.  By hand, very gently form into 4 to 6 patties, handling the meat as lightly as possible.  Arrange on a waxed paper lined platter and refrigerate for at least 30 minutes to allow the meat to firm up.  Cold meat will hold together better on the grill.

At grilling time, preheat the barbecue on high for 5 minutes.  Place the burgers on the grill, turn the heat down to medium and grill for 4 to 5 minutes per side (flipping once) or until the meat is no longer pink inside.

Remove from the grill and serve on buns with the usual accompaniments.

** Goat cheese or feta makes for a wonderful adult hamburger accompaniment.