My last secret is out...Share your secret Burger recipe

[The empressof all]

I just gave my friend who lives cross country my secret Turkey Saltim burger recipe. She has a finicky 5 year old who has been begging her to make them for her since their visit here a few months ago. Since it is no longer mine alone....:cry: I thought I'd share it with you too.

Turkey Saltim-Burgers

Measurements are approx.

1 and a half pound ground turkey (I use the white meat)
1/2 cup Progresso Italian Bread Crumbs
1/2 small onion and 2 garlic cloves pureed
1 egg
1 Tbl Marsalla Wine (Dry)
A pinch of dry or fresh sage (optional)


Mix above ingredients and let sit in a bag in the fridge for a few hours to blend flavors

Make eight thin burgers.

Top 4 of the burgers with 2 or 3 slices of prosciutto

Top with the other burger to make 4 burgers total. Seal around the edges to keep the prosciutto inside.

I Pan fry the burgers in a frying pan with a little olive oil until fully cooked then shut off the heat, top with Provolone Cheese--Cover and let sit for a few minutes until the cheese is melty.

I serve with a garlic aioli, sauteed mushrooms, and roasted red pepper on a ciabatta roll.

It's whats for dinner here tonight!

[hippywife]

1. I don't get to make burgers much anymore.

But once in awhile, I get some organic ground beef. I mix them the same as my meatballs...ground beef, egg, parm cheese, salt, pepper, garlic. I love to top them with crumbled bleu cheese (no surprise there, eh?), a slice of onion, and dill pickles. Hubband likes his with sauteed mushrooms and onions.

I ordered a couple of pounds of organic buffalo burger from the co-op and will get it next week. I can't wait! :9

Yours do sound fabulous! I love prosciutto! Have you thought about sealing a little fontina in the middle with it? :hi:

Almost forgot, unless we're grilling out, I fry them in a cast iron skillet with a little butter and Worcestershire's sauce.

[Tektonik]

3. Oh I LOVE buffalo burgers

I had one for the first time in San Antonio last summer, and it was a lot juicier and tender than I thought it would be. I knew the burger would be very flavorful, but I had always mistakenly believed a buffalo burger would not be very juicy.

[Tektonik]

2. I haven't made burgers in a while

But when I did make them, I would usually use 1/2 lb of beef per sandwich (2 1/4 lb patties). I would mix the beef with salt, pepper, cayenne powder (if no cayenne then include jalapeños as a garnish), and a little bit of water. My burger toppings would be to spread a little bit of mayo with relish on the top of the bun, a lightly fried egg atop the top patty, jack or mozzarella slices, a tangy bbq sauce, and some coarse mustard on the bottom part of the bun.

Honestly though burgers are hard to screw up as long as one realizes how to properly cook a patty rather than dejuicifying and brickifying the beef patties. The best burgers are mad with either super thick medium cooked beef patties or with several super thin beef patties with American cheese in between the patties.

[Tab]

4. You're more energetic than I am

I love hamburgers but it's what I use when I don't feel like a lot of prep work.

I keep a shaker full of mixed salt and pepper (remnants of when I worked at a deli 30-something years ago - just shake on the s&p).

I'm generous with the salt and pepper. I put a tab of butter in the center, and make sure it's sealed (so it doesn't leak prematurely and burn).

I grill it. I will fiddle with condiments, but for myself, a burger is salt, pepper, and I like the effect of the butter.

I keep it at an even thickness. A ball of meat cooks unevenly.

I cook it to medium rare (or, actually, pull it a few degrees early).

What goes on it? Could be anything. I do often cook for a 12-year-old, so we don't get too "weird" for him. Personally I like relish, have been getting into mayo, like red onion, I myself like sprouts but my wife doesn't, whatever else - anything from horseradish to wasabi will work for me. Left to my own devices, I'd have everything from mediterranean hummus to wasabi, but in real life I actually just like lettuce, tomato, mayo, and onion. The classic LTOM.

[yellerpup]

5. That sounds yummy!

Will you take it to a contest? You should.

[htuttle]

6. Stuffed Lamb Burgers (Making this one tonight)

This recipe is for two burgers

1/2 pound Ground lamb (can use more if you want larger burgers)
Several cloves garlic, minced
Ground Marjoram
Ground Rosemary
Oregano
Salt
Pepper
Feta cheese (small amount -- about a palm full crumbled.
Fresh parsley, chopped (a few tablespoons)

Mix ground lamb with minced garlic, marjoram, rosemary, oregano, salt and pepper. Use a teaspoon or so of each for 1/2 pound of lamb. I don't really measure anymore.

Roll out four thin patties of lamb between wax paper, chill in fridge for a while.

Mix crumbled feta and parsley, and a little more black pepper.

Stuff feta mixture between two of the patties, chill again if they seem a bit soft (you want them to hold in the filling when you fry it).

Toast your buns.

Fry the burgers.

For condiments, I usually use some variation of tzatziki yogurt sauce.

Eat.

Gotta go make this now...

:)

[The empressof all]

7. They sound great...Almost like a Gyro!

I actually like ground lamb cooked this way. I can't stand it on the bone or in stew. My mother in law use to make leg of lamb as their families "treat" meal. Made me want to gag.... Not because she didn't cook it well just because it was....lamb. I rarely even think of lamb but you've inspired me to make some gyro burgers in the next week or two. My family will like them as they don't share my lamb aversion.

[htuttle]

8. That's the idea

I only cook lamb in Greek-influenced recipes or Indian ones. Lamb curry and lamb samosas are great. Lamb shish kabob or souvlaki (basted with oil and spices along with a few hot peppers on the spike) is really good. Good in a shawarma, too!

But making a big hunk of flesh to go with mint jelly like my grandmother used to? Bleh...

[The empressof all]

9. You must be my taste bud twin

I love lamb vindaloo -- It must be something with the heavy Indian or Greek spices that make it more palatable for us.