Ottoman Empire Burger With Roasted Red Pepper Sauce Mint Grilled Onions Recipe 485

GOAT CHEESE-STUFFED TURKEY BURGERS WITH ROASTED RED PEPPER RELISH

Steps:

• For Burgers:
• Combine turkey, breadcrumbs, lemon juice, lemon peel, thyme, salt and pepper in large bowl. Mix well. Divide turkey mixture into 6 equal portions. Form 1 portion into two 4-inch diameter patties. Place 1 tablespoon goat cheese atop 1 turkey patty; place second patty atop cheese. Seal patties at edges to enclose cheese. Repeat with remaining 5 portions. (Can be prepared 4 hours ahead. Cover and refrigerate.)
• Prepare barbecue (medium-high heat). Grill burgers until cooked through, about 5 minutes per side. Grill hamburger buns, cut side down, until lightly toasted, about 1 minute. Place turkey burgers on bottom half of buns. Top burgers with Roasted Red Pepper Relish, then bun tops and serve.
• For Relish:
• Heat oil in heavy large skillet over medium-high heat. Add red peppers and sauté 2 minutes. Add onions and garlic. Cook until onions are tender, stirring frequently, about 5 minutes.
• Mix vinegar and sugar in small bowl until sugar dissolves. Stir vinegar mixture into red peppers. Mix in mustard and cayenne pepper. Season with salt. Continue cooking relish until all liquid has evaporated, stirring frequently, about 6 minutes. Cool to room temperature. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to room temperature before using.) Makes about 2 cups.

BUFFALO BURGERS WITH PICKLED ONIONS AND SMOKY RED PEPPER SAUCE

Steps:

• Make sauce:
• Roast bell pepper on rack of a gas burner over high heat, turning with tongs, until skin is blackened, 12 to 15 minutes. (Or broil pepper on a broiler pan about 5 inches from heat, turning occasionally, about 15 minutes.)
• Transfer to a bowl and cover tightly, then let stand 20 minutes. When cool enough to handle, peel pepper, discarding stem and seeds, and coarsely chop. Purée pepper in a blender with dressing, garlic, paprika, and salt until smooth, then transfer to a bowl and chill, covered, until ready to serve.
• Grill onions:
• Peel onions and trim root ends slightly, leaving onions whole, then halve lengthwise and cut halves lengthwise into 1/2-inch-thick wedges. Insert 1 wooden pick through each wedge to hold layers together while grilling, then put onions in a bowl.
• Heat vinegar, sugar, and salt in a small nonreactive heavy saucepan over moderate heat, stirring, until sugar is dissolved. Pour pickling liquid over onions, stirring occasionally to coat with liquid, and let stand 5 minutes (onions will brighten in color), then drain onions and pat dry.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate. Grill onions on a lightly oiled grill rack, covered only if using a gas grill, turning over once, until tender, about 5 minutes total. Remove and discard wooden picks.
• Grill burgers:
• Sprinkle salt and pepper on both sides of burgers, then grill burgers on lightly oiled grill rack, covered only if using a gas grill, turning over once with a spatula, 5 to 6 minutes total for medium-rare. Meanwhile, grill English muffins, turning over once with tongs, until toasted, about 3 minutes total. Serve burgers on muffins topped with sauce and onions.

OTTOMAN EMPIRE BURGER WITH ROASTED RED PEPPER SAUCE & MINT GRILLED ONIONS RECIPE - (4.8/5)

Steps:

• In a mixing bowl, combine all of the ingredients and blend together. Set aside for plating. Portion out ½ cup for mixing into the grilled onions. Burger Patties: Combine the beef, salt, pepper, Harissa paste, yogurt and fresh mint in a large mixing bowl. Combine together well with hands. Portion into 4 equal parts and make large patties. Coat a grill with cooking spray. Heat to 400-450 degrees. Coat both sides of the burgers with cooking spray. Put on the grill. Close the lid. Cook for about 4 minutes per side. Turn off heat. Place cheese on burgers. Close lid and let the cheese melt. Roasted Red Pepper Sauce: Combine the pureed roasted red peppers, lemon zest, mint, olive oil, salt, Harissa paste and mayonnaise in a bowl and blend. Remove ½ cup for the sautéed onions. Set aside until ready to build the burgers. Grilled Onions: Heat a large heavy skillet on medium high. Add the olive oil, onions, salt, and pepper and sauté about 10 minutes until the onions are tender and caramelizing. Reduce heat to low/simmer and add the Roasted Red Pepper Sauce and mint and blend in. Cover with a lid until ready to build the burger. Buns & Burger Building: Butter the inside of the buns. Sprinkle on some of the pepper to the both sides of the buns. In a non-stick skillet over medium high heat, place the buttered side down and grill about 2-3 minutes or until golden brown. Remove to a parchment paper lined cookie sheet for building the burger. Spread 2 tbl of the Roasted Red Pepper Sauce on the bottom side of the grilled bun. Add the burger with melted cheese. Add a some of the pea shoots. Place 3 thin slices of the Kosher dill on top of the pea shoots. Pat down with your hand to secure. Add equal amounts of the Grilled Onions. Spread 3 tbl of the Roasted Red pepper Sauce on the inside of the inside of the top bun.