Whine And Cheese All The Thyme Burger Recipes

Steps:

• Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
• Divide the burger mixture into 8 equal sized amounts. Pat each portion into a 5" round patty that is a little thicker in the center. Place a mound with 1/4 of the cheese at the center of 4 of the patties. Carefully, place the other 4 patties on top and seal the edges well and pat smooth. If your burgers have become quite soft from handling place back in the fridge for 10 minutes.
• To prepare the sauce, heat olive oil in a medium skillet over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
• Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
• While the onions are cooking, heat a large skillet until piping hot but not smoking. Add the burgers to the skillet and cook for 2 minutes to create a good seer. Turn burgers and continue cooking another 2 minutes. Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
• Toast 8 slices of sourdough bread (or 4 split sourdough rolls) in the toaster or broiler. Top each with sweet roasted pepper half. Place burger on top of the red pepper. Top the burger with 1/4 of the onion-mushroom wine sauce and a second piece of sourdough (or roll tops).
• Serve with a glass of wine and extra napkins.

Steps:

• In small frying pan, heat 1 tablespoon of the oil.
• Add onion, cover, and cook over low heat for 4 minutes.
• Combine beef and egg, mixing well.
• To beef mixture, add cooked onion, parsley, Worcestershire and Tabasco sauces and mix well.
• Shape mixture into 4 large patties, scoring each with a knife.
• Heat remaining tablespoon of oil in large frying pan. When hot, add meat patties and cook 10 to 12 minutes over medium heat. Turn 4 times during cooking, and once seared, season well.
• When burgers are done, transfer to ovenproof dish. Cover each burger with a slice of cheese and broil 2 to 3 minutes.

Steps:

• Combine sea salt, porcini mushrooms, thyme, garlic powder, 1 teaspoon black pepper, and red pepper flakes in a food processor; blend until thoroughly mixed. Pour seasoning mixture into a bowl.
• Combine egg yolks, lemon juice, garlic, and dill in the food processor; blend, pouring in canola oil and olive oil in a steady stream until aioli is thick and smooth.
• Combine sliced onions, red wine vinegar, sugar, salt, and pepper in an airtight container. Let marinate, at least 15 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Spread buns on grill and toast until golden, 30 seconds to 1 minute. Transfer to a serving platter. Spread some aioli over each half.
• Shape ground beef into 6 large patties. Sprinkle seasoning mixture generously over both sides.
• Increase grill heat to high. Grill patties until browned and an instant-read thermometer inserted into the center reads 160 degrees F (71 degrees C), about 4 minutes per side.
• Place 1 cooked patty on the bottom of each toasted bun. Top each with 3 tablespoons goat cheese, 2 tomato slices, 1 heaping tablespoon pickled red onions, and 1/2 cup arugula. Cover with top half of the bun.

Steps:

• Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
• Divide the meat mixture into 10-12 equal sized amounts. Make logs of equal size approximately 2 1/2 inches long and 1 inch wide.
• Preheat oven to 350 degrees.
• To prepare the sauce, spray medium skillet with cooking spray, place over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
• Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
• Put red pepper quarters on a greased baking sheet and place in oven until slightly charred but holding their shape a little.
• While the onions are cooking, place the meat in an oven proof skillet sprayed with non stick cooking spray. Bake in oven for 20-30 minutes (depending on size of your logs). Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
• Take 8 tortilla's -if you want large or small- and place a red pepper quarter on it. Place meat logs on top of the red pepper. Top with 2 tbs of the onion-mushroom wine sauce and some goat cheese. Roll tortilla's and enjoy. Any leftover sauce use as a "french dip".

Steps:

• Place the diced chuck in a large bowl.
• Set a 10-inch saute pan over medium heat and add the bacon. Cook, stirring occasionally, until the bacon is crisp and most of the fat has been rendered, 7 to 8 minutes. Add the onions to the pan and cook until they are softened, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute longer. Add the thyme and toss to combine. Remove the pan from the heat and pour the mixture over the diced chuck. Drizzle with the Worcestershire, and season with the salt and pepper. Toss gently but thoroughly to combine. Cover and set aside to marinate, refrigerated, for 1 hour.
• Assemble a home grinder according to the manufacturer's instructions, using a medium die for grinding. Grind the meat mixture and then gently form it into 4 patties, being careful not to overwork it. Cover and refrigerate until chilled, about 1 hour.
• Preheat a grill to medium, and lightly oil the grate.
• Remove the patties from the refrigerator and place them on the grill. Cook for 7 to 8 minutes. Then turn them over and place 2 slices of the cheddar on each burger. Cook for another 7 to 8 minutes for medium-rare to medium, or until the burgers are cooked to the desired degree of doneness. Place a burger on the bottom of each of the 4 toasted buns. Dress with the lettuce and tomatoes, and add mayo, ketchup, mustard, and pickles as desired. Serve immediately.

Steps:

• Preheat oven to 375°.
• Grill patties or place 4 patties in non-stick baking pan and bake for 5-8 minutes.
• Add mushrooms and bacon bits and top with Fontinella.
• Bake for an additional 3-5 minutes.

Steps:

• Preheat your grill or pan if using the stove.
• Combine all the herbs together in a small bowl.
• Divide the turkey into four, equal-sized portions.
• Mix 1/4 of the herb mixture into each portion or turkey, and mix well with your hands.
• Mix in salt and pepper if desired.
• Cook or grill turkey burgers, turning a few times, for about 6-7 minutes per side.
• Check for doneness by cutting into the center of one.
• If no longer pink, then they are done.
• Smear room-temperature goat cheese on the hot burgers.
• Serve with grilled sweet onions and tomatoes or on their own.

Steps:

• In a large bowl, mix together the egg, milk, bread crumbs, salt and nutmeg. Add ground beef, and mix by hand until well blended. Shape into 4 patties. Place a skillet over medium heat. Add patties, and brown for 3 to 4 minutes on each side. Remove from the skillet.
• Add onion to the skillet, and cook until tender but not browned. Drain off excess fat. Whisk together beef broth and flour. Pour into the skillet, and stir in Worcestershire sauce and thyme. Cook over medium heat, stirring until thickened. Return patties to the skillet, and add green peppers. Cover, and simmer until burgers are cooked through, about 5 minutes.