Marsala Burgers Recipes

Steps:

• Preheat the broiler. Line a baking sheet with foil. Put the potatoes in a medium saucepan and cover with cold water by 1 inch; season with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, 10 to 12 minutes, adding the peas in the last 1 minute of cooking. Drain the potatoes and peas; reserve the saucepan.
• Meanwhile, toss the red onion, vinegar, 2 tablespoons water and a big pinch of salt in a bowl; set aside. Mix the turkey with 1/4 cup tikka masala sauce, 1/2 teaspoon salt, 2 tablespoons cilantro and 1/4 teaspoon cumin. Shape into four 1/4-inch-thick patties. Put on the prepared baking sheet; spread with the remaining 1/4 cup tikka masala sauce. Broil until cooked through, 6 to 8 minutes.
• Melt the butter in the reserved saucepan over medium-high heat. Stir in the remaining 1/2 teaspoon cumin, then add the potatoes and peas. Cook, stirring, until hot, 2 to 3 minutes. Stir in the remaining 1/3 cup cilantro; season with salt.
• Drain the red onion. Serve the burgers on the buns with the mayonnaise and red onion. Serve with the potatoes and peas.

Steps:

• Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.
• For the sauce: Place the thawed pulp in a non-reactive (stainless steel or anodized aluminum) 3-quart fire-proof saucepan. Add the brown sugar, cumin, cayenne, and salt and mix well. Place the pan on the grill and let the mixture simmer for 10 to 15 minutes, stirring occasionally. The mixture will thicken and result in about 1 cup of sauce. Transfer the sauce to a small glass bowl and let it cool.;
• For the patties: Place the ginger and garlic in the bowl of a food processor. Pulse a few times until finely chopped.
• Place the oil in a medium-sized nonstick fire-proof skillet. Place the skillet on the grill and let heat for a few minutes. Transfer the chopped garlic and ginger to the skillet and cook, stirring occasionally, until golden brown, just a few minutes. Add the garam masala and cayenne and cook until the mixture turns brown. Remove from the heat and set aside to cool for a few minutes. Add the salt and mix well. Transfer the spice mixture to a large bowl. Add the beef and mix well. Divide the mixture into 6 equal portions and form 6 patties. Transfer the patties to a large baking dish and refrigerate.
• For the relish: Combine the onion, tomatoes, mint, salt, and lemon juice in a medium-sized glass bowl, mix well, and refrigerate.
• When the grill is ready, brush the grill rack with oil. Place the patties on the rack, cover, and grill for 3 to 4 minutes. Turn the patties over, cover, and grill for another 3 to 5 minutes or until done to your liking. Transfer the patties to a serving platter.
• Brush the cut sides of the buns with oil and grill them until lightly browned, 1 to 2 minutes.
• To assemble the burgers, place enough lettuce to cover the browned side of the bottom buns. Spread about 2 tablespoons of the sauce on each of them. Add the patties and then add a few tablespoons of relish on each patty. Add the top buns and serve.

Steps:

• Finely chop two red potatoes, and two large carrots. Sauté in a little oil for a few minutes.
• Add the bell pepper, corn, and edamame. Continue to cook until the potatoes are soft.
• In a food processor, grind the oats until they are a grainy powder.
• Add the veggies, olive oil, and spices. Blend.
• Shape the mixture into patties, and fry, grill, bake, or freeze them for later!
• Serve with toppings of choice! (Topping in this video: Vegan mayo, mustard, ketchup, dill pickles, onion, lettuce, tomatoes, and avocado.)
• Enjoy!

Steps:

• Heat a cast iron skillet over medium high heat.
• Shape the ground beef into 4 oblong patties, about 4 inches long each. Drizzle the patties with a little olive oil and sprinkle with salt and pepper; repeat on the opposite sides. Cut the french bread into pieces a little shorter than each of the patties and set aside.
• Brown the patties in the skillet on both sides until the burgers are medium rare. Transfer the burgers to a plate and keep warm; leave the juices in the pan.
• Melt 1 tablespoon of butter and 1/2 tablespoon of oil in the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds.
• Add another 1/2 tablespoon of the olive oil, if necessary, then add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary sprig. Simmer until reduced by half, about 4 minutes. Return the burgers to the skillet. Cook burgers until they are medium, turning to coat, about 1 minute. Season the sauce with salt and pepper, to taste. Add 1 oz of cheese to the top of each burger and cover the pan to allow the cheese to melt, about 2 minutes.
• When the cheese has melted, remove the burgers from the pan and place on the French bread. Top the burgers with Marsala sauce and then the top of the French bread. Serve hot.

Steps:

• Make the chicken burgers: Line a baking sheet with parchment paper.
• In a small bowl, mix together the McCormick® Garlic Powder, ground ginger, cumin, coriander, turmeric, paprika, chili powder, and salt.
• Add the ground chicken to a large bowl with the spice mix, red onion, jalapeño, if using, and egg. Using clean hands or a spatula, mix until just combined, being careful not to overmix to prevent tough burgers.
• Divide the chicken mixture into 4 portions and shape into 1-inch-thick patties. Place on the prepared baking sheet. Using the back of a spoon or your thumb, gently press down on the center of each patty (this will help keep them flat during cooking). Chill the patties in the refrigerator for 30 minutes, until slightly more firm.
• While the patties are chilling, make the yogurt sauce: In a medium bowl, whisk together the yogurt, lemon zest and juice, parsley, McCormick® Garlic Powder, salt, and olive oil until smooth. Refrigerate until ready to use.
• Cook the burgers: Heat the olive oil in a large skillet over medium heat. Add the chicken patties and cook for about 5 minutes per side, or until the internal temperature reaches at least 165°F (75°C) and the patties are golden brown. Remove the patties from the pan and let rest for 5 minutes before assembling the burgers.
• Place a piece of lettuce and a burger patty on one side of a piece of warmed naan bread, then dollop 3 tablespoons of yogurt sauce on top. Top with cucumber and red onion. Fold the other side of the naan over the burger patty and secure with a toothpick or skewer. Repeat with the remaining ingredients.
• Enjoy!

Steps:

• Heat a grill or large nonstick skillet over med-high heat.
• Place meat in a bowl; add in shallots, sage, parsley, chopped garlic, Worcestershire, grill seasoning, and a healthy drizzle of olive oil; mix gently but thoroughly.
• Score mixture into 4 quarters; for each portion into 1-inch thick patties.
• Cook the patties for 5-6 minutes on each side.
• Place the cheese on top of the patties in the last 2 minutes of cooking time and loosely tent the pan with foil to melt the cheese.
• While the burgers cook, heat a skillet over med-high heat; add in 2 tablespoons olive oil and the butter; when the butter melts, add ¾ of the sliced onions and the sliced mushrooms; cook about 8-10 minutes, until the mushrooms are a deep brown, stirring often.
• Season the mushrooms with salt and pepper after they brown.
• Add in the Marsala; cook it down to glaze the mushrooms with its flavor; remove pan from heat.
• Brown the split rolls under the broiler and rub lightly with the cracked garlic.
• Drizzle the rolls lightly with olive oil and top with cheese covered burgers and a pile of Marsala mushrooms.
• Set roll tops in place and serve.

Steps:

• In a small bowl, make a slurry by mixing the flour with ½ cup of broth; set aside.
• Heat the olive oil in a large skillet over med-high heat; add in the shallots and cook 1 minute or until translucent.
• Lower heat to medium; add in the mushrooms; stir to combine with the shallots.
• Add in ¼ cup of broth; continue to cook for 5 minutes.
• Add ¼ cup Marsala, the salt and pepper; continue to cook 10-15 minutes or until the liquid is reduced by about three-quarters.
• Stir in the parsley and slurry; transfer mixture to a medium bowl.
• In a large mixing bowl, combine the remaining 2 tablespoons Marsala into the ground chicken using your hands.
• Form into 6 patties, 1-inch thick.
• Place the burgers, together with the remaining ¼ cup broth in the same skillet and cook over medium-low heat for 15 minutes, turning occasionally.
• Add the mushroom mixture to the skillet and continue to cook 5 minutes.
• Serve it up on toasted sesame seed bunds or thickly sliced Italian country bread; top it off with the mushroom mixture.