Cheddar Turkey Burgers With Roasted Red Pepper Mayonnaise Recipes

Steps:

• Mix all ingredients together in large bowl. Add more bread crumbs if necessary. Should form a firm ball. Add salt and pepper to taste.
• Shape into six patties, not too thin.
• Pan-fry, broil, or grill inside or out until lightly browned and cooked through, about 5 minutes per side.

Steps:

• Salsa Ranch Dip
• Combine all the ingredients in a blender or food processor and blend until smooth. (If you don't have a blender or food processor, just stir everything together in a bowl-the texture will be different but it will still be delicious.)
• Burgers and Assembly
• In a large bowl, combine the ground turkey, cheese, Worcestershire, salt, and pepper. Mix together with your hands until just combined-you don't want tough burgers.
• Divide the meat mixture into four portions and roll each into a ball. Place each ball on a large plate and squish it down into a flat patty. Press your thumb into the center to create a little well. This will help the burgers keep their flat shape.Spray the grill with olive oil and heat it to medium heat. Grill the patties on direct heat for 5 minutes, covered and undisturbed. Flip once, cover, and grill for another 4 to 6 minutes, until cooked through.To assemble the burgers, smear the caramelized onions on the bottom half of each roll or bun. Top with romaine and place a cooked patty on each. Add avocado slices and jalapeño rings, if using. Smear the top halves of the buns with Salsa Ranch Dip, then place them on the burgers and serve.

Steps:

• Preheat the grill to high.
• In a bowl add the mayonnaise, lemon juice, red pepper flakes, and roasted peppers. Season with salt and pepper, to taste, and set aside.
• In a large bowl, mix the ground turkey with ranch dressing mix, and salt and pepper, to taste. Form the meat into 4 patties and put on a platter lined with parchment paper. Season the burgers with salt and pepper, to taste, and drizzle both sides with olive oil .Grill the burgers for 4 to 5 minutes on each side. Top each burger with 2 slices of Cheddar and 1 slice of bacon. Grill for an additional minute or until the cheese melts. Remove from grill.
• Spread the sweet pepper mayonnaise on each side of rolls and add the burgers. Serve with pickled jalapenos and enjoy.

Steps:

• Make burgers:
• Put oven rack in middle position and preheat oven to 350°F.
• Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.
• Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.
• Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.
• While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.
• Make mayonnaise and assemble burgers:
• Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.
• Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.

Steps:

• Toast cumin seeds and coriander seeds in small skillet over medium-high heat until aromatic and slightly darker in color, shaking skillet often, about 1 1/2 minutes. Cool. Finely grind toasted seeds in spice grinder or in mortar with pestle. Whisk mayonnaise, 2 tablespoons extra-virgin olive oil, fresh lemon juice, smoked paprika, garlic, and ground spices in small bowl. Season aioli to taste with salt and pepper. DO AHEAD: Aioli can be made 1 day ahead. Cover and refrigerate.
• Place turkey in medium bowl. Add 2 tablespoons aioli; mix gently. Using damp hands, divide turkey mixture into 4 equal portions, then form each into scant 3/4-inch thick patty, about 3 1/2 inches in diameter. Using thumb, make small indentation in center of each burger. DO AHEAD: Can be made 4 hours ahead. Cover and chill.
• Prepare barbecue (medium-high heat). Sprinkle burgers with salt and pepper. Brush onion slices and bell pepper pieces with oil; sprinkle with salt and pepper. Grill onions and bell peppers until soft and charred, about 4 minutes per side.
• Grill turkey burgers 5 minutes. Turn over; grill until almost cooked through, about 4 minutes. Top each burger with 1 cheese slice and grill until meat is cooked through and cheese melts, about 1 minute longer. Place 1 turkey burger on each of 4 bun bottoms. Arrange grilled red pepper pieces, then grilled red onion slices over. Top each with dollop of aioli and some arugula. Cover burgers with bun tops and serve with pickle wedges and corn chips.

Steps:

• In a large skillet, heat oil over medium-high. Add onion and saute until translucent, 6 to 7 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a medium bowl and add turkey, breadcrumbs, mustard, and parsley. Gently mix until combined and form into 8 thin patties.
• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. Season patties with salt and pepper, then brush with oil. Grill, covered, until cooked through, about 4 minutes per side; during last minute of cooking, top each burger with cheese and cover grill. Serve burgers on buns with desired toppings.

Steps:

• Combine the turkey, salt, pepper and parsley in a large bowl and mix with a fork or clean hands to season evenly. Add the egg and milk and stir to combine.
• Divide the meat into four portions with damp hands and gently pack into four round patties, about 3/4-inch thick. (It will feel very sticky because of the egg, which helps burgers hold their shape as they cook.) Place burgers on a parchment-lined baking tray or plate. Cut the butter into slices and 1 slice of the cheese into 4 thin squares, about 1 inch across. (The butter and cheese should be the same size.) Press a piece of each into the center of each burger. Shape the meat around it to cover across the top. Refrigerate for 10 minutes while you prepare the griddle.
• Heat a flat-top griddle or cast-iron skillet over medium-high heat. Add enough butter just lightly coat the griddle or pan. Add the burgers to the griddle and cook until browned and just cooked through and a thermometer inserted into the meat (not the cheese in the center) reaches 165 degrees, about 4 minutes per side. In the final 2 minutes of cooking, add the remaining 4 cheese slices to the burgers, to melt.
• Remove the burgers from the heat and layer onto the buns with the avocado and any other burger toppings you desire. Serve warm.

Steps:

• In a large bowl, combine all the ingredients; mix well, form into 6 equal sized patties.
• Coat a large skillet with nonstick cooking spray and cook the patties over medium heat for 3-4 minutes per side, or until the juices run clear and no pink remains serve immediately.

Steps:

• If grilling, spray grill rack with cooking spray and fire it up.
• If pan-frying like me, spray pan, but wait to heat it until almost ready to cook the patties.
• Mix turkey, onion, vinegar, oregano, salt and black pepper in a bowl until combined; but try not to overwork the turkey, since too much handling will make it tough.
• Form mixture into four patties.
• Sear patties one minute per side, then turn down heat, or move to cooler part of grill.
• Cook 3-5 minutes per side, or until center isn't pink anymore.
• Top with roasted peppers and cheese, and keep on heat until cheese melts.
• Transfer to buns, add preferred condiments and enjoy.