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Post by :vvvvDave
Category :Learning Kitchen
Author :Unknown
Date :March 2012
Read :2555
Click below to download : Poultry - Turkey Grilled - Turkey Burgers With Chipotle-chili Tartar Sauce (Format : PDF)
Poultry - Turkey Grilled - Turkey Burgers With Chipotle-chili Tartar Sauce
Tartar Sauce:3/4 cup mayonnaise -- I used reduced fat
2 tbsp. extra-virgin olive oil
2 tbsp. red onion -- minced
2 tbsp. fresh dill -- chopped
1 tbsp. chipotle en adobo -- minced
1 tbsp. capers -- drained
Burgers:
1 lb. ground turkey
4 whole wheat burger buns -- split
4 red onion slices
4 plum tomato slices
2 bunches arugula -- about 1 oz.
Whisk first 6 ingredients in small bowl. Season with salt and pepper (Sauce can be made 2 days ahead. Cover and chill.)
Form turkey into burgers. Sprinkle a bit of salt and pepper on them and rub it in.
Plug in George Foreman Grill. When hot, spray with some cooking spray. Place burgers on grill and close. Cook until no pink comes out when poked, around 8 minutes (sometimes less).
Toast buns. Spread 1 tbsp. sauce on bottom half of bun. Top with a burger than 1 more tablespoon sauce. Top each with 1 onion slice, 1 tomato salice and 1/2 bunch arugula. Cover with bun tops. Serve, passing remaining chipotle chili tartar sauce.
Recipe from Bon Appetit, September 2000, p. 181
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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,
Poultry - Turkey Grilled - Two-cheese Turkey Burgers
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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!
Poultry - Turkey Grilled - Smoked Turkey By Mimi
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