The Adirondacker Burger Recipes

Steps:

• In a small skillet, heat 1 tablespoon olive oil, 1 turn of the pan, over medium heat. Add the carrot, celery, onion and garlic and cook until tender, about 5 minutes. Transfer to a bowl and let cool. Reserve the skillet. Mix the turkey, dill and poultry seasoning into the vegetable mixture; season with salt and pepper. Form into 4 patties.
• In the reserved skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the patties and cook, turning once, until firm, about 12 minutes; transfer to a plate. Add the butter to the skillet to melt, then stir in the hot sauce. Add the patties to the sauce, turning to coat. Top each with some of the blue cheese and a cheddar slice. Tent with foil, turn off the heat and let stand until the cheese is melted.
• Top each muffin bottom with some lettuce, a patty, some relish and a muffin top.

Steps:

• In a large skillet, cook the bacon over medium-high heat until crisp. Drain on paper towels. Discard all but 1 tablespoon bacon fat.
• In a medium bowl, combine the sirloin, Worcestershire sauce and horseradish; season with salt and pepper. Form into 4 patties. Heat the bacon fat in the skillet over medium-high heat. Add the beef patties and cook, turning once, for 8 minutes for medium. Melt the cheese on top of the patties during the last 2 minutes of cooking.
• Meanwhile, in a medium bowl, combine the sour cream, parsley, chives, dill and lots of pepper.
• Place the cheeseburgers on the roll bottoms and top each with 2 slices bacon and some watercress. Slather the bun tops with the sour cream sauce and set into place.