TARRAGON TURKEY BURGERS
I came up with this healthier alternative to burgers which highlights the flavor of fresh tarragon - the bread and milk "panade" helps keep the meat moist and flavorful so you can be sure to cook the lean turkey completely. These burgers are wonderful topped with fresh leafy lettuce and served on a soft roll (we loved Recipe #135870). A spoonful of bearnaise sauce (like Recipe #269347), while not doing much for the calorie-count, makes an amazing condiment!
Provided by KrisLady
Categories Poultry
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In mixing bowl, combine cubed bread and milk. Mash together until milk is completely incorporated.
- Add remaining ingredients.
- Gently mix with spoon or hands, being careful not to overmix, but be sure to completely mix in bread mixture.
- Form into four patties.
- Grill (or cook in frying pan), as desired, turning once, until turkey is cooked through.
TERRIFIC TURKEY BURGER
Steps:
- Place the chives in the pitcher of a blender with the olive oil. Blend until smooth.
- In a medium bowl, add the chive puree, turkey, shallots, mustard, salt and bell peppers. Using clean hands, blend the mixture together until incorporated. Portion the turkey into 4 large burger patties and place on a tray and refrigerate.
- On a hot grill or in a hot saute pan, sear the burgers on each side and then reduce the heat or move the burgers to a cooler spot on the grill, and continue to cook for 10 to 12 minutes. To test for doneness, poke the burgers with a skewer and press down to see if the juices run clear, or a meat thermometer inserted in the center reads 150 degrees F.
- Split and toast the buns, and then top each with a burger, a piece of roasted tomato, some watercress and some ranch dressing. Top each with the other half of the buns, then place a large skewer through the burgers and serve!
PERFECT TURKEY BURGERS
Provided by Food Network Kitchen
Time 55m
Yield 4 burgers
Number Of Ingredients 10
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.
SOUTHWEST TURKEY BURGERS
Provided by Rachael Ray : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Chop your garlic and veggies.
- Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
- While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
- Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.
MEDITERRANEAN TURKEY BURGERS
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Combine the yogurt, feta, cucumber, mint, half of the garlic, 1 tablespoon water, 1/2 teaspoon salt and a few grinds of pepper in a small bowl. Refrigerate until ready to serve.
- Combine the turkey, the remaining garlic, 1 teaspoon salt and a few grinds of pepper in a medium bowl. Form into four 1/2-inch-thick patties. Heat a large nonstick skillet over medium-high heat. Add the olive oil, then add the patties and cook until browned and cooked through, 4 to 5 minutes per side. Transfer to a plate.
- Spread the yogurt sauce on the buns. Sandwich with the burgers; top with lettuce and tomato. Serve with potato chips.
TURKEY BURGER
Provided by Anne Burrell
Time 35m
Yield 4 servings
Number Of Ingredients 16
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!
Nutrition Facts : Calories 264 calorie, Fat 6 grams, SaturatedFat 0.5 grams, Cholesterol 68 milligrams, Sodium 1542 milligrams, Carbohydrate 12 grams, Fiber 3 grams, Protein 44 grams, Sugar 4 grams
TARRAGON CHICKEN BURGERS
These are great as a nice change from beef once in awhile. Low in carbs and really tasty too!You can serve them on a bun, dress them up and put them sliced on a salad, or serve them with rice. It's all up to you! Recipe from Great American Cookbook.
Provided by FLUFFSTER
Categories Chicken Breast
Time 12m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 tablespoons olive oil in a skillet over medium-low heat. Add onion and garlic; cook until tender and soft, about 3 minutes.
- Meanwhile , combine chicken, parsley, tarragon, thyme, salt and pepper in mixing bowl.
- Blend onion mixture with chicken mixture.
- Form into 4 patties; dust with flour.
- Heat remaining 2 tablespoons of olive oil in clean skillet over medium heat.
- Cook until patties are browned on both sides, no pink remains in center and juices run clear.
- Note* if ground chicken is unavailable in your area, you can easily grind the chicken in a food processor. Just remember that it doesn't take more than a few pulses to grind the chicken. Too much pulsing will turn it into pate! LOL!
Nutrition Facts : Calories 225.6, Fat 11.6, SaturatedFat 1.8, Cholesterol 65.8, Sodium 221, Carbohydrate 2.5, Fiber 0.3, Sugar 0.5, Protein 26.6
TARRAGON TURKEY BURGERS
Make and share this Tarragon Turkey Burgers recipe from Food.com.
Provided by dicentra
Categories Poultry
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat broiler.
- Combine first 7 ingredients in a large bowl. Divide turkey mixture into 8 equal portions, shaping each into a 1/2-inch-thick patty.
- Place patties on a broiler pan coated with cooking spray; broil 6 minutes on each side or until thoroughly cooked.
- Serve on hamburger buns with desired toppings.
Nutrition Facts : Calories 640.6, Fat 22, SaturatedFat 5.7, Cholesterol 156.6, Sodium 643.7, Carbohydrate 54.6, Fiber 2.9, Sugar 7, Protein 55.2
FRENCH TARRAGON BURGERS
These hamburgers are an innovative twist on a traditional burger that will have you licking your lips. The delightful sauce and crunchy French bread are delicious.-Michael Cohen, Los Angeles, California
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine the mayonnaise, mustard, 1 teaspoon shallot, tarragon and garlic; cover and refrigerate., Meanwhile, cut bread into six 4-in. lengths (save remaining bread for another use). Cut bread pieces in half horizontally; set aside., Crumble beef into a large bowl; sprinkle with salt, pepper and remaining shallot. Shape into six patties. Grill burgers, covered, over medium heat for 6-8 minutes on each side or until a thermometer reads 160° and juices run clear., Grill bread, cut side down, for 1-2 minutes or until toasted. Spread with mayonnaise mixture. Layer bread bottoms with greens and burgers. Replace tops.
Nutrition Facts : Calories 861 calories, Fat 51g fat (12g saturated fat), Cholesterol 128mg cholesterol, Sodium 1414mg sodium, Carbohydrate 54g carbohydrate (3g sugars, Fiber 3g fiber), Protein 43g protein.
MUSTARD-TARRAGON BURGERS
A nice change from everyday hamburgers. Grind your leftover holiday turkey and use it in this recipe.
Provided by Millereg
Categories Lunch/Snacks
Time 15m
Yield 14 ounces, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat broiler or grill.
- Combine turkey or ground beef, applesauce, minced onion, mustard, tarragon and pepper in large bowl.
- Mix well and shape into 4 patties.
- Place patties on lightly greased broiler pan or grill and cook 5 minutes on each side or until turkey burgers are no longer pink in center.
- Serve on whole-wheat hamburger buns topped with lettuce and tomato slices, if desired.
Nutrition Facts : Calories 181.3, Fat 9.1, SaturatedFat 2.3, Cholesterol 78.3, Sodium 68.4, Carbohydrate 2.4, Fiber 0.4, Sugar 0.2, Protein 22.7
TURKEY PATTIES WITH TARRAGON-MUSTARD GRAVY
Categories Herb Mustard Poultry turkey Sauté Quick & Easy Fall Tarragon Bon Appétit
Yield Serves 2, can be doubled
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients and 4 1/2 teaspoons tarragon in medium bowl. Using moistened hands, divide mixture into 4 parts. Shape each into 1/2-inch-thick oval patty.
- Melt butter in heavy large skillet over medium-high heat. Add patties; sauté until cooked through, about 4 minutes per side. Transfer to plates. Add broth, mustard and 1 teaspoon tarragon to skillet. Boil until gravy has reduced enough to coat spoon, whisking occasionally, about 5 minutes. Spoon over patties.
ACTUALLY DELICIOUS TURKEY BURGERS
This is a simple and delicious recipe. After making them the first time my husband said 'no more' to beef burgers. These are really good - any cooking method may be used, and they freeze very well. The recipe can also be used for meatballs or meat loaves.
Provided by Trudi Davidoff
Categories Meat and Poultry Recipes Turkey Ground Turkey Recipes
Time 30m
Yield 12
Number Of Ingredients 8
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).
Nutrition Facts : Calories 183.5 calories, Carbohydrate 2.3 g, Cholesterol 89.6 mg, Fat 9.5 g, Fiber 0.2 g, Protein 20.9 g, SaturatedFat 2.6 g, Sodium 354.5 mg, Sugar 0.3 g
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