Hawaiian Turkey Burgers

We’ve had a major breakthrough in the house!  I have now gotten my son to eat….hamburgers!  Cue the trumpets.  I’ve been working for several months to broaden his food horizons.  Seems like he’s finally starting to grow out of that picky toddler phase.  Lately, he’s eaten mostly the same food we have for dinner – or some variation of it that doesn’t require me to cook a separate meal.  What a relief!  He doesn’t quite love burgers; more like he tolerates them.  For him it’s just the burger and the bun – no ketchup, mustard, or cheese. And he’s such a carbaholic that I still catch him trying to eat the bread out from around the meat.

It’s too bad that Tyler won’t eat other toppings along with a burger, because everything on this one makes for a tasty mouthful.  The meat is seasoned with soy sauce, ginger, and sesame, and topped with grilled spam, pineapple, and red onions.  All that is drizzled with a creamy hoisin.  So, while I wolfed down this towering sandwich, my son sat next to me eating…just the turkey burger.

original recipe

Hawaiian Turkey Burgers

Hawaiian Turkey Burgers

Ingredients

Burgers
1 ¼ lbs. ground turkey
2 Tbs soy sauce
1 ½ Tbs sesame oil
1” chunk of ginger, peeled and minced
2 green onions, light green and half the dark green, finely chopped
Black pepper
Sandwich
Half a cored pineapple, cut into thick rings
1 can Spam, cut into ¼” slices
Few slices of red onion
Four hamburger buns
Lettuce
Sauce
3 Tbs hoisin sauce
2 Tbs mayonnaise

Instructions

  1. Combine ground turkey, soy sauce, sesame oil, and ginger, and green onion in a bowl. Divide dough into four equal patties, making them wider than the hamburger bun and pressing the center a little thinner than the edges. Season the top of the patties with black pepper.
  2. Heat a grill to high. Cook burgers, pineapple, Spam, and red onion slices on the grill, flipping once. The burgers will take 4-5 minutes per side; the other items will take between 3-4 minutes per side.
  3. To assemble the burgers, slice the hamburger buns in half. Layer with lettuce, burger, 2 slices of spam, a pineapple ring, and a few onion rings.
  4. For the sauce, whisk the hoisin and mayonnaise together in a small bowl. Drizzle sauce over the burger and top with remaining half of the bun.
http://kokocooks.com/2014/08/hawaiian-turkey-burgers/

Read More:

Share

Souvlaki Burger Wraps


Lamb burgers are one of our favorites. The meat lends itself very well to grilling. Usually, we will buy a whole leg of lamb, grind the meat ourselves, and divide it into dinner-sized portions. We then freeze the extra portions for later. This way, we always have ground lamb on hand, since it can sometimes be difficult to find in stores.

I loved the meatball-size nuggets of these burgers. They cooked super-fast, and got a wonderful char on the outside. And I have a cooking confession: when I’m pressed for time, I will stop by a local Mediterranean restaurant and buy some of their tzatziki sauce. It’s something I don’t mind buying pre-made.

Adapted from Burgers

By Paul Gayler

Souvlaki Burger Wraps

Souvlaki Burger Wraps

Ingredients

Burgers
1 ½ lbs coarsely ground lamb
½ c crumbled feta cheese
½ c finely chopped onion
2 garlic cloves, minced
2 Tbs fresh flat leaf parsley, chopped
1 Tbs fresh mint, chopped
2 tsp fresh oregano, chopped
½ tsp ground cumin
Salt and pepper
Wraps
4 flatbreads
Lettuce leaves
Sliced red onion
Chopped fresh flat leaf parsley
Tzatziki sauce

Instructions

  1. Mix all the burger ingredients together in a bowl, seasoning with salt and pepper. Chill for 1 hour.
  2. Shape meat into 3-inch sized patties. Heat a grill until hot, and spray grate lightly with non-stick spray. Cook burgers for about 4-5 minutes until cooked through and lightly charred on the outside, turning burgers regularly. Remove from heat to a plate.
  3. Place flatbreads on the grill and warm for about 30 seconds on each side. Place flatbreads on a plate. To assemble the wraps, sprinkle lettuce, red onion, and parsley on each flatbread. Place 3-4 burgers on top. Spoon tzatziki sauce over the meat. Roll up flatbread and eat.
http://kokocooks.com/2011/07/souvlaki-burger-wraps/

Mix all the burger ingredients together in a bowl, seasoning with salt and pepper. Chill for 1 hour.

Shape meat into 3-inch sized patties. Heat a grill until hot, and spray grate lightly with non-stick spray. Cook burgers for about 4-5 minutes until cooked through and lightly charred on the outside, turning burgers regularly. Remove from heat to a plate.

Place flatbreads on the grill and warm for about 30 seconds on each side. Place flatbreads on a plate. To assemble the wraps, sprinkle lettuce, red onion, and parsley on each flatbread. Place 3-4 burgers on top. Spoon tzatziki sauce over the meat. Roll up flatbread and eat.

Read More:

Share

Miso Turkey Burger


It’s regularly over 90 degrees, so it’s officially grilling time! As the heat of summer kicks in we mostly cook on the grill. Now that we have an outdoor wok, I’m sure we’ll use that even more.

I love burgers, but hate cooking them. I’m always afraid of overcooking the meat. I’ve made a deal with Hubs: if I put the burgers together, he’ll grill them. It works out pretty well. These burgers came out super moist. The miso sauce, along with the mango and cucumber, added sweetness but not too much. I’ll definitely make these again. I’m sure my mom would love to try them as well.


Adapted from Burgers
By Paul Gayler

Miso Turkey Burger

Miso Turkey Burger

Ingredients

Glaze
½ Tbs miso paste
2 Tbs maple syrup
1 tsp soy sauce
Burgers
1 Tbs olive oil
¼ c finely chopped onion
1 Tbs finely chopped fresh ginger
1 ¼ lbs. ground turkey
1 Tbs miso paste
2 green onions, white and light green part finely sliced
1 Tbs soy sauce
1 tsp sesame oil
Other
5 hamburger buns
Bibb lettuce leaves
Mango cucumber salsa (recipe follows)

Instructions

  1. In a small bowl, mix together the ingredients for the glaze.
  2. In a skillet, heat the oil over medium-high heat. Saute the onion and ginger until
  3. softened, about 5 minutes. Place onion and ginger in a medium bowl. Add the ground
  4. turkey, miso paste, green onion, soy sauce, and sesame oil. Combine well and shape
  5. into 5 patties. Pat them so they are about ½-inch thick (burgers will shrink a little during cooking.) Cook in a skillet or on the grill until browned on both sides and cooked through, about 3-4 minutes on each side.
  6. To assemble burgers, split hamburger buns. Stack lettuce, burger, glaze, and salsa on the bottom bun.
http://kokocooks.com/2011/06/miso-turkey-burger/

 

Mango Cucumber Salsa

Ingredients

1 mango, stone removed and thinly sliced
½ cucumber, cut into thin strips with a vegetable peeler
1 tsp sugar
2 Tbs lime juice
Pinch Salt
¼ tsp dried chili flakes

Instructions

  1. Place ingredients in a bowl and carefully toss until well combined.
http://kokocooks.com/2011/06/miso-turkey-burger/

Place ingredients in a bowl and carefully toss until well combined.

Read More:

Share

Restaurant Review: Flip

This past weekend, we went to Atlanta to see the Killers in concert. They weren’t coming anywhere in the state where I live, and Atlanta was the closest. The show was amazing – white tiger backdrops and all. Whoever co-ordinated their lighting for the show deserves an award.
As devout Top Chef fans, we wanted to go to a Richard Blais restaurant. HOME was a little out of our price range, so we went to Flip, the new upscale burger joint. The menu is pretty basic – burgers of all kinds (beef and otherwise), some sides, shakes, and a full bar. Reservations are not accepted, and I had read that the wait to be seated can be extensive. We arrived at 11:02 on Saturday morning and within half an hour, the place was full. Good thing we got there early.
The restaurant’s claim to fame is the milkshakes made with liquid nitrogen. We ordered a nutella and burnt marshmallow milkshake to share. It arrived at the table still emitting smoke. The shake was fantastic, and the toasted hazelnuts that accompanied the marshmallows was a nice surprise.

We also ordered the Turf ‘n’ Earth (a mushroom burger with goat cheese, argula, and white truffle butter), the Bacon and Cheese (self-explanatory), sweet potato tots, and the vodka-battered onion rings. My bacon and cheese burger was hands down the best burger I’ve ever eaten. The bun was fresh and springy. With every bite I was murmuring, “this is soooo good…” Hubs’ mushroom burger was tasty – very earthy, although the patty fell apart a bit during eating. The sides were crunchy without being too greasy.

I asked the server which burgers were the most ordered. She thought for a second and replied, ‘The Butcher Cut, the Pate Melt, and the Shrimp Po-boyger.” They all sounded delicious. We topped the meal with a coffee to go, so as to not to occupy the table any longer. The line was almost out the door by then.
For the rest of the afternoon, we reminisced about the meal. We were very close to going back for dinner and trying another burger, but the line was probably around the block by then, and we had a plane to catch.

Read More:

Share