Free Range Turkey Burger Good Stuff Spike Mendelsohn Recipes

FREE-RANGE TURKEY BURGER GOOD STUFF SPIKE MENDELSOHN

Steps:

• To make the turkey mixture, melt the butter in a skillet over medium heat. Add the celery, scallions, and apples and cook, stirring, for 15 to 20 minute Remove from the heat and set aside.
• Put the chipotle peppers and chutney in a blender. Puree until smooth. Transfer to a bowl with the turkey, celery, mixture, lemon zest, lemon juice, and combine well.
• For patties, roll 6 5 oz turkey balls and form each ballinto a patty. Arrange on a tray, cover, and refrigerate.
• Butter and toast buns.
• Heat large skillet over medium-high heat. Add just enough oil to cover bottom of pan. After 2 min, reduce heat to medium and place patties in to the skillet. Season patties with salt and pepper and cook for 3 minute Flip, and cook on the other side for 1 minute Place 1 slice cheese on each patty and continue to cook 2 min more for med-rare doneness. cover with a lid or foil for last 30 seconds to melt the cheese.
• To assemble the burgers, place 1 patty on 1 toasted bun bottom. Top the patty with 1 lettuce leaf, tomato slice, 1 onion slice, and spoonful of your choice of sauce. Covere with bun top. Repeat with remaining -- Wrap sandwiches in wax paper. Let rest 2-3 min and serve.

GOOD STUFF SAUCE BY TOP CHEF SPIKE MENDELSOHN

Steps:

• Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week (my college stomach can go for two because I live life dangerously and this makes so much! I have to have lots of people over).

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!