Open Face Turkey Burgers Recipes
OPEN-FACED HAMBURGERS
This kid-friendly recipe is one of my favorites. A Swedish co-worker passed it on to me when we worked together in Iowa.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, combine the cheese, green pepper, milk, mustard and salt. Crumble beef over mixture and mix well; shape into six patties. , Spread cut sides of buns with butter; top each with a patty. Place on a baking sheet. Bake at 450° for 14-17 minutes or until a thermometer reads 160° and juices run clear.
Nutrition Facts : Calories 274 calories, Fat 15g fat (8g saturated fat), Cholesterol 74mg cholesterol, Sodium 755mg sodium, Carbohydrate 12g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein.
OPEN-FACED TURKEY BURGERS
Here's a juicy, slightly sweet burger with a savory sauce that will be a hit whether you're fixing it for yourself or for you and a friend. -Barbara Lento, Houston, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Place garlic on a double thickness of heavy-duty foil. Drizzle with 1 teaspoon oil. Wrap foil around garlic. Bake at 425° for 15-20 minutes or until garlic is softened. Cool for 10 minutes., Meanwhile, in a small bowl, combine mayonnaise and pesto; set aside. In another small bowl, combine Italian seasoning and remaining oil; brush over bread. Set aside., Squeeze softened garlic into a large bowl. Add the honey, mustard, salt and pepper. Crumble turkey over mixture and mix well. Shape into two patties. , Grill, covered, over medium heat for 5-7 minutes on each side or until no longer pink. Grill bread for 1-2 minutes on each side or until toasted. Top each slice of bread with lettuce, burger, tomato, onion and 1 tablespoon mayonnaise mixture.
Nutrition Facts : Calories 432 calories, Fat 23g fat (5g saturated fat), Cholesterol 96mg cholesterol, Sodium 770mg sodium, Carbohydrate 31g carbohydrate (17g sugars, Fiber 3g fiber), Protein 25g protein.
OPEN-FACE CHICKEN BURGERS WITH BASIL MAYONNAISE
Provided by Bon Appétit Test Kitchen
Categories Chicken Herb Quick & Easy High Fiber Backyard BBQ Summer Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Brush grill with oil; prepare barbecue (medium heat). Mix mayonnaise, 1 cup chopped basil, cornichons, brine, and onions in small bowl. Season basil mayonnaise with salt and pepper.
- Mix chicken and 1/2 cup basil mayonnaise in large bowl. Using wet hands, shape chicken mixture into four 1/2-inch-thick patties. Sprinkle with salt and pepper. Brush bread with oil.
- Grill bread until crisp and golden, about 1 minute per side. Transfer bread to plates. Grill burgers until firm to touch and cooked through, about 5 minutes per side.
- Spread bread slices thickly with basil mayonnaise. Top each bread slice with tomato, 2 basil leaves, burger, and dollop of basil mayonnaise. Garnish with remaining chopped basil.
OPEN-FACE TURKEY BURGERS WITH GRUYèRE, MUSHROOMS, AND ARUGULA SALAD
Categories Sandwich Cheese Dairy Leafy Green Mushroom turkey Vegetable Quick & Easy Arugula Bon Appétit
Yield Makes 2 servings
Number Of Ingredients 12
Steps:
- Mix turkey, 1 teaspoon oil, salt, and pepper in medium bowl. Shape into two 1/2-inch-thick patties. Place 1 toasted bread slice on each of 2 plates; spread each with mayonnaise.
- Heat 2 tablespoons oil in large nonstick skillet over medium-high heat. Add mushrooms, shallots, and garlic; sauté 2 minutes, then push to side of skillet. Add turkey patties to other side of skillet. Cook until brown on bottom, about 4 minutes. Turn patties over; top with cheese. Cook until patties are cooked through, cheese melts, and mushrooms are brown, stirring mushrooms often, about 4 minutes. Season mushrooms with salt and pepper.
- Meanwhile, whisk vinegar and 2 teaspoons oil in small bowl; mix in arugula. Sprinkle with salt and pepper.
- Spoon mushrooms onto bread; top with patties and arugula salad.
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- Divide ground beef into 8 equal portions. Place rolls face up on baking sheet and form a patty of hamburger on each roll.
- Score the top of the burger patty, criss-crossing twice. Drizzle Worcestershire sauce on each patty then season each with garlic salt and pepper. Top each patty with a tablespoon pat of butter.
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OPEN-FACE PESTO-CHICKEN BURGERS | BETTER HOMES & GARDENS
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4.5/5 (22)Calories 606 per servingTotal Time 37 mins
- In bowl combine ground chicken, half of the pesto, the Parmesan, garlic, and salt. Shape into four 1/2-inch-thick oval patties (to fit bread).
- Halve ciabatta horizontally. Brush cut side of ciabatta or both sides of Italian bread with olive oil; set aside (reserving any extra oil).
- For a charcoal grill, place patties on greased rack directly over medium coals. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling. Top each patty with a mozzarella slice. Cover grill; grill 1 to 2 minutes more or until cheese is melted. Add bread and grill for 1 to 2 minutes per side or until toasted. (For gas grill, preheat grill. Reduce heat to medium. Place patties on grill rack over heat. Cover; grill as above.)
- Arrange greens on toasted bread. Top with chicken patties and tomato slices. Stir any remaining olive oil into remaining pesto and drizzle over all. Sprinkle with coarsely ground black pepper. Makes 4 servings.
OPEN FACE VEAL BURGERS - CARIBBEAN GREEN LIVING
From caribbeangreenliving.com
Servings 8Calories 765 per servingCategory Recipe Index
- Combine ground veal, parsley, egg (if using), Noubess Steak Seasoning, salt in a large bowl, mixing lightly but thoroughly. Shape into four 1/2-inch thick patties.
- Remove the patties from the refrigerator, and cook them of a prepared cast iron grill pan. Grill veal, uncovered, 6-8 minutes per side until an instant-read thermometer inserted horizontally into center registers 160°F.
TURKEY MUSHROOM BURGERS RECIPE - MYGOURMETCONNECTION
From mygourmetconnection.com
Cuisine AmericanCategory SandwichesServings 4Total Time 35 mins
- Add the ground turkey, mayonnaise, panko crumbs, 1/2 teaspoon salt, a few grinds of black pepper and 2 teaspoons of the fresh thyme leaves to a mixing bowl. Using your hands, combine gently but thoroughly and form the mixture into four 1/2-inch thick patties. Transfer to a plate and refrigerate for at least 15 minutes.
- While the burgers chill, heat 1 tablespoon of the butter along with the olive oil in a large frying pan over medium heat. Add the onion and sauté until softened, 4 to 5 minutes.
- Add the garlic and sauté just until fragrant, 1 minute. Add the mushrooms, season with salt and pepper and continue cooking until the mushrooms are nicely browned, 7 to 8 minutes more.
- Add 2 tablespoons of the sherry and continue cooking until the liquid is almost evaporated. Add the remaining teaspoon of thyme, cook 1 minute longer, then transfer the mixture to a bowl and set aside.
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- Heat oil in a large nonstick skillet over medium heat. Add onion to pan. Cook 5 minutes or until lightly browned; stir occasionally. Transfer onion to a bowl.
- Combine cheese and next 4 ingredients (through egg white). Divide turkey mixture into 4 equal portions, shaping each into a 1/2-inch-thick patty. Return pan to medium heat. Coat pan with cooking spray. Add patties to pan; cook 4 minutes or until brown. Turn patties over; cook 1 minute. Top each patty with 1 cheese slice; cook 3 minutes or until cheese melts and patties are done.
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