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Full Online Book HomeLearning KitchenOutdoor_cooking - Turkey - Turkey Burgers By Jaida
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Outdoor_cooking - Turkey -  Turkey Burgers By Jaida Post by :kevghas Category :Learning Kitchen Author :Unknown Date :March 2012 Read :699

Click below to download : Outdoor_cooking - Turkey - Turkey Burgers By Jaida (Format : PDF)

Outdoor_cooking - Turkey - Turkey Burgers By Jaida

1 1/2 lbs lean ground turkey
1 (1 ounce) package dry onion soup mix
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 1/2 tablespoons soy sauce
1 small egg, lightly beaten
5 hamburger buns

In a large bowl combine ground turkey, soup mix, pepper, garlic powder, soy sauce and egg. Put mixture in the refrigerator for 5 to 10 minutes. Then take it out and shape into patties.

Cook on medium high heat on the barbecue for 20 to 40 minutes. Cook until the inside whitish in color. Add the "works"; lettuce, tomato, avocado, sprouts, onions, mayonaise, mustard and catchup.
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Outdoor_cooking - Two-cheese Turkey Burgers Outdoor_cooking - Two-cheese Turkey Burgers

Outdoor_cooking - Two-cheese Turkey Burgers
1 3/4 lb. ground turkey 1/4 cup sun-dried tomato bits 1/4 cup cold water 2 tbsp. Parmesan cheese -- freshly grated 2 tbsp. fresh basil or parsley -- snipped 4 slices part-skim mozzarella cheese -- thin slices 4 rolls -- split Place the turkey, sun-dried tomatoes, water, grated cheese and basil or parsley, if using, in a large bowl. Gently mix with a fork or your fingertips until blended; do not overmix. Shape the mixture into 4 patties about 1/2' thick. Preheat the George Foreman Grill (or something similar). When hot, place patties on. Cook for 4 minutes. If not done,

Outdoor_cooking - Smoked Turkey Outdoor_cooking - Smoked Turkey

Outdoor_cooking - Smoked Turkey
12 cups water, divided 1 cup salt 2 cups brown sugar 1 tablespoon black peppercorns Combine 4 cups of water with salt, brown sugar and peppercorns and bring to boil. Stir until salt and sugar are dissolved. Remove from heat; cool. Add the remaining 8 cups of water and refrigerate until cold. Submerge turkey (or whatever you are brining) in the brine mixture and allow to soak 12 hours or overnight. Before smoking, remove bird from brine (discard brine solution), rinse well and pat dry. Follow directions for your smoker. It's sweet, slightly salty and absolutely delicious.