Posts Tagged With: Burgers

Sun-dried Turkey Burgers with Basil Aioli

I probably shouldn’t be posting this in light of the ground turkey recall (which happened three days after I made these burgers with a package of the recalled meat), but they were delicious and I’m still here to tell about them!  Honestly, as long as you thoroughly cook ground turkey (or any meat for that matter), you’re generally safe.  I have a instant read meat thermometer that’s great for grilling to ensure that I’m going to survive my meal.

These burgers were awesome and I loved the basil aioli.  Usually I make my own aioli (because it tastes sooooooo much better), but I was short on time and knew that if I made it fresh, I would end up dipping my sweet potato fries in it which in turn would put my diet and cholesterol through the ringer.  On a side note…fresh aioli makes an excellent condiment to sweet potato fries and chips…just saying (I’ll share my favorite recipe to date for fresh aioli soon…which can be beat to death a little more to morph into mayo if that’s more your cup of tea)!

Enjoy!

  • 1 1/4 lb. ground turkey breast
  • 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • 1 TBS ground cumin
  • 1 TBS white pepper
  • 1 TBS dried oregano
  • 1 TBS dried onion
  • 1/4 c. (2 oz.) crumbled goat cheese
  • 1/4 c. sun-dried tomatoes (I used dried that I rehydrated for a few minutes in warm water, but feel free to use the oil-packed variety as well)
  • Lettuce
  • 4 burger rolls
  • 4 tomato slices (optional)
  • Red onion slices, grilled (optional)
  1. Prepare grill.
  2. Combine first 9 ingredients.  Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch patty.
  3. Place patties on a grill rack coasted with cooking spray; grill 8 minutes on each side or until a thermometer registers 165°.
  4. Lightly spray buns with cooking spray (I prefer Crisco’s Olive Oil spray) and toast on the grill.  Remove and set aside.
  5. Place lettuce, burger, tomato, and grilled onion on bun.  Spread basil aioli (following) on inside of bun and place on top of burger.  Excellent with sweet potato fries (I tossed mine in olive oil and Branden’s spice rub before placing under the broiler until browned and tender).

Basil Aioli

  • 1/4 c. mayonnaise (I like Kraft’s Olive Oil Mayo as a store-bought variety)
  • 1 TBS chopped fresh basil
  • 1/4 tsp. salt
  • 1 garlic clove, minced

Combine all ingredients in a small bowl, stirring with a whisk.

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Categories: American, Condiments, Entrees, Recipes | Tags: , , , , | 1 Comment

Restaurant Review: The Weber Grill, Chicago

I’ve been neglecting my restaurant reviews from our recent trip to Chicago for some reason (I have one other one that I’d like to call out…its just waiting in my queue to be completed).  Anyways, here comes an interesting one for you…

Branden had seen The Weber Grill (no, not the physical grill, but the brand’s own restaurant) featured on the Food Network awhile back and was thrilled when we happened upon it while out for a walk.  I have to admit, I was kind of drawn by the smell of charcoal grills myself (as any carnivore would be).  It was decided, this was our dinner spot…Branden couldn’t look away from the giant weber grills so this was the only way to appease him.  Terrible, I know!

I always love a good burger, so I chose “The Farm” Kettleburger which was a half pound of ground beef and lamb, charcoal-seared and topped with applewood bacon, oven-roasted tomatoes and goat cheese.  Delicious!  The french fries were nothing to write home about, just your standard deep fried potatoes, but the burger was perfectly cooked and extra juicy.  Of course, I appreciate a quality bun as well.

My entire family’s experience here was good; everyone enjoyed their food.  Overall, while I really enjoyed my meal, when I find myself in Chicago again, I’ll be trying some different places although I might be singing a different tune if I had gone with a giant steak!  You can’t beat meat hot off a charcoal grill!  Looking for a quality, American restaurant?  This is the place for you!

Categories: American, Restaurants | Tags: | 1 Comment

Hurry Up Summer: I’m Hungry for BURGERS!

I can’t take credit for today’s post at all.  I had a REALLY long day starting at 5 a.m. last Friday and didn’t get home until 8:30 p.m.  I had asked/demanded that Branden prepare dinner before I got home so I could just relax after my day upon arrival.  He’s a really good cook and his dinner he came up with didn’t disappoint at all!

We are both incredibly ready for warm weather and all that comes with it- grilling, summer veggies and fresh herbs, eating outside, and fires in the back yard.  Seriously, I can’t wait and Friday’s dinner didn’t help me with my patience.  About a month or so ago, we got a Williams-Sonoma catalogue in the mail that had an absolutely incredible looking stuffed burger on the front.  My mouth was watering and we’ve been dying to try it.  Branden was able to track down the recipe and ended up making his own creation based off the original.  Our burgers were accompanied by grilled green onions and asparagus and roasted sweet potato fries (a weakness of mine, especially with some homemade aioli!).

I’ll start with the sides first before I move on to the burgers.  We love grilled veggies.   Quite frankly, my favorite way to make asparagus is on the grill- I just love the little bit of char that forms on the spears.  I also really like the fact that its pretty hard to make asparagus mushy on the grill.  I like my veggies crunchy, so grilling (or broiling in the winter) is my cooking method of choice.  Toss in some fresh garlic, sea salt, fresh cracked pepper, and olive oil and you’re good to go.  I’ve been known to grill a whole bundle of asparagus and eat the entire thing myself– no fork needed!  This method also works wonders on green onions that almost turn sweet on the grill (a perfect way to use those leftover onions in the crisper that often go to waste).

Now for the burgers.  Yum.

Branden mixed his 80/20 ground beef with chili powder, cayenne, cumin, white pepper, fresh cracked black pepper, minced roasted garlic (from a jar), and Worcestershire sauce.  I wish I could give you exact measurements, but he kind of threw things in as he went (and did a wonderful job, I might add!).  The original recipe called for stuffing the burgers with pepper jack cheese, but we had an “incident” last summer with stuffed burgers, so Branden decided to play it safe and melt the cheese on top.

And for the fixin’s!  Branden grilled fresh kaiser rolls from the bakery that were rubbed with a bit of olive oil to make them toast up nice.  He also grilled fresh red onions.  And if it couldn’t get any better, he fried thick-cut peppered bacon until crisp.  And even better yet was the avocado mash!  The combination of the heat of the burger seasonings and pepper jack cheese with the cool avocado, salty bacon, and sweet grilled onions was bliss in my mouth!  I instantly was reminded why I yearned for summer and the opportunity to create magic on the grill.  These burgers were amazing.  I know that it helps that my husband knows his way around a grill, but the unbeatable flavor combination here helped knock this burger out of the park.  We will definitely be making these again and will probably have to have some friends over to enjoy as well because they’re too good to keep to ourselves!

Avocado Mash/Guacamole:

  • 2 large avocados, preferably Haas, peeled and pitted
  • 1 TBS fresh lime juice
  • Kosher salt, to taste
  • 1 1/2 TBS chopped fresh cilantro

In a bowl, combine the avocados and lime juice and mash them together with a fork. Season with salt and stir in the cilantro.

Categories: American, Entrees, Recipes | Tags: , , , , , , | Leave a comment

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