A1 Turkey Burgers Recipes

Steps:

• Slice onions and sauté in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer.
• Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist - don't worry.
• Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side.
• While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat.
• Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again.
• Assemble burgers (on buns or no) by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.

Steps:

• Mix first 3 ingredients in a bowl
• Form into 4-5 pattys on a plate.
• Cover with suran wrap and refridgerate for at least 2 hours.
• (this will keep the burgers from breaking apart on the grill).
• Grill it.
• Eat it.

Steps:

• Use a spoon to scrape out the gills from the underside of the mushroom cap. Cut the cap into 1-inch pieces and transfer to a food processor. Add the shallot and parsley and pulse until chopped.
• Transfer the mushroom mixture to a large bowl. Add the turkey, olive oil, Worcestershire sauce, 1 teaspoon salt, and pepper to taste; gently mix with your hands until just combined. Divide into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Put on a large plate, cover and refrigerate until firm, about 30 minutes.
• Preheat a grill to medium. Brush the grates with olive oil. Grill the patties, undisturbed, until marked on the bottom, 4 to 5 minutes. Give the patties a quarter turn and cook until marked again, 4 to 5 more minutes. Flip the patties and grill until cooked through, 6 to 7 more minutes; top each with 2 slices cheese during the last 3 minutes of cooking and cover with a disposable aluminum pan to melt.
• Toast the English muffins on the grill, then spread with mustard and mayonnaise. Serve the patties on the English muffins; top with avocado.

Steps:

• A1 Bacon Meatballs:.
• Cook and chop all bacon (Save grease).
• Mix 8 tbsp A1, ground turkey and 1/2 of the chopped bacon in a bowl.
• Roll into 16 even balls.
• Preheat oven to 350.
• Fry meatballs in bacon grease at medium high until all sides are browned.
• Set meatballs evenly distributed upon baking sheet.
• Bake for 25 minutes.
• A1 Bacon Relish:.
• Dice tomato and avocado.
• Add tomatoes and avocado to remaining chopped bacon and 3 tbsp of A1, then mix in bowl.
• A1 Spinach Salad:.
• Chop cherries and walnuts
• Mix cherries and walnuts with spinach in salad bowl.
• A1 Vinaigrette:.
• Blend 1.5 tbsp olive oil, 2 tbsp A1 and 2 tbsp red wine vinegar.
• A1 Aioli:.
• Whisk 1 tbsp olive oil, 4 tbsp A1 and mayonnaise till completely blended.
• Hamburger bun chips:.
• Toast hamburger buns,
• Flatten and cut into quarters.
• Plating:.
• Dish relish and salad on opposite sides of plate.
• Place meatballs on top of relish.
• Drizzle aioli over meatballs.
• Dress salad with Vinaigrette.
• Plate chips on side.
• ENJOY.

Steps:

• For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions, stirring occasionally, until they are soft and very aromatic, 7 to 8 minutes. Add the scallions, garlic and ginger and cook until fragrant, 1 to 2 minutes. Turn off the heat and let cool.
• In a large bowl, combine the turkey, water chestnuts, cilantro, soy sauce, 1 tablespoon of the sambal oelek and the onion mixture. (Reserve the onion pan to cook the burgers in later.) Using your hands, squish everything together until really well combined.
• Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.
• When the burger mix is seasoned appropriately, shape it into 4 equal patties.
• Coat the saute pan with olive oil and heat over medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side.
• Preheat the oven to high broil.
• Transfer the burgers to a baking sheet lined with a wire rack. Place the buns, cut side up, on the same rack. Transfer to a low rack in the oven and broil until the burgers are cooked through and the buns are toasted, 2 to 3 minutes. Remove the buns from the rack and top the burgers with cheese. Return to the oven and broil until the cheese melts, about 1 minute.
• Stir to combine the mayonnaise and remaining 1 tablespoon sambal oelek in a small bowl. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with a slice of tomato and onion and a piece of lettuce. Close up each burger, give each one a little squish and eat em' up!

Steps:

• Mix all ingredients together in a large bowl.
• Form into 6 patties.
• Cook patties in a frying pan on medium heat until fully cooked, flipping as needed. I usually do 3 patties in the frying pan at a time.
• Be careful when flipping the patty, meat is very moist.
• Serve on a bun & top with your favorite condiments.

Steps:

• For the turkey burgers: Coat a large saute pan with olive oil and toss in the onion. Season with salt and bring the pan to medium heat. Cook the onion until soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for another 1 to 2 minutes. Turn off the heat and let cool.
• In a large mixing bowl, combine the turkey, water chestnuts, soy sauce, cilantro, ginger, sambal if using and the cooked onions and garlic. (NOTE: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix--this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined.
• Make, cook and eat a little tester patty to be sure the turkey is really delicious. If the seasoning isn't just right, add a little more soy or a sprinkey-dink of salt. When you're confident the burger mix is perfectly seasoned, form it into 4 equal patties.
• With a paper towel, wipe out the saute pan you used to cook the onion, coat the pan with fresh olive oil and bring it to medium-high heat. Add the burgers, being sure not to crowd the pan--if you need to work in batches, knock yourself out. Cook the burgers for 5 to 6 minutes on each side. The burgers should be browned and cooked through when done. (If working in batches, keep the first batch warm in the oven at 200 degrees F while cooking the second batch.)
• For the toppings: Mix together the mayo and sambal oelek in a small bowl. Toast the burger buns and top with the burgers. Garnish as desired with the cheese, tomato, red onion, lettuce and spicy mayo.

Steps:

• Burger Prep.
• 1. Combine the onion, 2 tablespoons A1 sauce, breadcrumbs, breadcrumbs, mustard, chili powder, garlic powder, salt and turkey in a medium bowl. Divide turkey mix into 4 equal portions, shaping each into a 1 1/2 inch-thick patty.
• 2. Heat a grill pan coated with cooking spray over medium-high heat. Place patties in pan; cook 7 minutes on each side or until done.
• 3. Place 1 lettuce leaf, 1 tomato slice, and 1 patty on the bottom half of each bun. Spread each patty with 1 1/2 teaspoons barbecue sauce. Cover with top halves of buns.
• Make that Mayo.
• 1. Combine all ingredients in a bowl and mix until well combined.

Steps:

• Preheat the oven to 200 degrees F to keep the first batch of burgers warm.
• For the burgers: Coat a large saute pan with olive oil. Add the onions, season with salt and bring to a medium-high heat. Cook the onions until they are soft and very aromatic, 7 to 8 minutes. Add the garlic and cook for 1 to 2 minutes. Turn off the heat and let cool.
• In a large mixing bowl, combine the turkey, soy sauce, sambal oelek, ginger, water chestnuts, cilantro and the cooked onions and garlic. (Reserve the onion pan to cook the burgers in later.) Add one-quarter to one-half cup water; this will help the burgers stay nice and moist. Using your hands, squish everything together until they are really well combined.
• Make and cook a little tester patty to be sure that the turkey is really well seasoned. Re-season if needed. If the burger is missing salt add more soy or just give a little sprinkey dink of salt.
• When the burger mix is seasoned appropriately, form the mix into 4 equal size patties.
• Coat the saute pan with new olive oil and bring to a medium-high heat. Place the burgers in the pan. Be sure not to crowd the pan, if you need to work in batches go ahead! Cook the burgers for 5 to 6 minutes on each side. Place the cheese, if using, on the burger and cook for 1 more minute.
• Toast the buns in a broiler or toaster. Schmear each side of the bun lightly with the sambaal mayo. Put a burger on each of the bottom buns and top each burger with tomato, onion and lettuce. Close up each burger, give each one a little squish and eat em' up!

Steps:

• Drain 1 jar relish in a sieve; discard liquid. Pulse 2/3 cup drained relish with onion and garlic in a food processor until finely chopped.
• Heat 1 tablespoon oil in a skillet over medium-high heat; add relish mixture. Cook, stirring, until a thick paste forms, about 7 minutes. Stir in soy sauce. Transfer to a bowl; let cool 5 minutes. Stir in turkey, Worcestershire, mustard, bread, 1 1/2 teaspoons salt and pepper to taste. Form into 8 patties, each about 4 inches in diameter. Refrigerate, covered, at least 1 hour and up to 8 hours.
• Preheat grill to medium. Brush both sides of burgers with oil, then brush grates. Grill 5 minutes. Flip; lightly brush tops with chili sauce and grill until a thermometer inserted into centers registers 165 degrees F, 5 to 6 minutes more.
• Combine chili sauce and mayonnaise. Drizzle kale with vinegar and remaining teaspoon oil; season with salt and pepper. Brush cut sides of rolls with butter; grill until lightly toasted. Sandwich burgers in rolls with chili sauce mixture, remaining relish and kale.

Steps:

• Heat grill to medium-high heat.
• Mix meat and 2 Tbsp. A.1.; shape into 4 (1/2-inch-thick) patties.
• Grill 5 to 6 min. on each side or until done (160ºF), adding buns, cut sides down, to grill for the last 2 min.
• Place lettuce on bottom halves of buns; top with tomatoes, burgers and remaining A.1. Sauce. Cover with tops of buns.

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground turkey, garlic powder, red pepper flakes, minced onion, egg and crackers using your hands. Form into four fat patties.
• Place patties on the grill, and cook for about 5 minutes per side, until well done.

Steps:

• Preheat grill for high heat.
• In a large bowl, mix together the ground beef, seasoned bread crumbs, egg, 1/4 cup of steak sauce, and mozzarella cheese using your hands. Shape into 4 patties.
• Lightly oil the grill grate. Cook patties for 5 minutes per side, or until well done. Baste with additional steak sauce while cooking if desired.

Steps:

• In a large bowl, mix together ground turkey, onion soup mix and steak sauce. Shape into 4 patties.
• Heat a large skillet over medium heat, and lightly coat with cooking spray. Cook burgers 4 minutes on each side. Serve on hamburger buns.

Steps:

• Grate shallot with a medium plane of a grater into a large bowl. Be sure to collect the juice. Add turkey, mayonnaise, steak sauce, and parsley. Mix gently with your hands until fully incorporated. Divide into 4 equal portions and gently form into patties. Season tops with garlic salt and pepper.
• Spray a large skillet with cooking spray and place over medium-high heat. When the pan is hot, place in burgers, seasoned-sides down. Season the opposite sides with more garlic salt and pepper. Cook until browned, 4 to 5 minutes. Flip; continue to cook until no longer pink, 4 to 5 minutes more.

Steps:

• In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
• Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).