Rachels Savory Burgers Recipes

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HOW 'BOUT THEM APPLES? RACH'S TURKEY BURGER HITS A SAVORY SWEET SPOT



How 'Bout Them Apples? Rach's Turkey Burger Hits a Savory Sweet Spot image

A delish combo of sautéed apples and sharp cheddar make this burger the perfect marriage of sweet and savory.

Provided by Rachael Ray

Number Of Ingredients 32

2 tablespoons olive oil
3 tablespoons butter
2 onions
peeled
quartered and thinly sliced
Salt
1 tablespoon light-brown sugar
2 tablespoons balsamic vinegar
2 crisp apples
such as Gala or Honeycrisp
A few grates of nutmeg
About 4 teaspoons lemon juice
1 1/4 pounds ground turkey
white and dark meat
(1 package)
About 1 1/2 teaspoons Worcestershire sauce
Black pepper
to taste
White pepper
to taste
1 teaspoon granulated onion
1/3 palmful
About 2 scant tablespoons sage leaves
thinly sliced or chopped (6-7 leaves)
1 tablespoon Dijon mustard
8 ounces sharp white cheddar
and/or smoked blue cheese
sliced or crumbled
4 potato rolls
preferred brand Big Marty's
Lettuce and sliced bread and butter or dill pickles
to serve

Steps:

  • Heat a skillet over medium heat with 1 tablespoon olive oil, 1 turn of the pan
  • Add a pat of butter to oil and when it foams, add the onions, season with salt, and cook to caramel in color, 25-30 minutes, stirring occasionally
  • Add a bit of water if they begin to brown
  • Stir in light brown sugar and balsamic vinegar, let them dissolve and absorb, then remove from heat
  • Core one apple and thinly slice or use a mandoline
  • Heat a saute pan or skillet over medium heat with a couple pats of butter, and when butter foams, add the sliced apples and cook about 2 minutes on each side
  • Season apples with a little nutmeg, a few grates, and 1 tablespoon lemon juice, then remove from heat and reserve
  • Peel and quarter, then core and grate remaining apple, and add about 1 teaspoon lemon juice
  • For burgers, in a bowl, combine turkey with Worcestershire, salt, black pepper, white pepper, grated apple, granulated onion, sage and Dijon mustard
  • Form 4 large thin patties, thinner at center for even cooking
  • Heat a large cast iron skillet or griddle over medium-high heat
  • Add oil, 1 turn of the pan, and cook patties 10 minutes, turning occasionally
  • Top with sliced apples and cheddar and/or blue cheeses, then lightly cover pan with foil or lid and melt cheese
  • Build burgers: bun bottom, pickles, lettuce, cheeseburgers, apples, onions, bun top

RACHEL'S SAVORY BURGERS



Rachel's Savory Burgers image

My husband is IN LOVE with these burgers, but I cant blame him ;)

Provided by Rachel Anthony

Categories     Burgers

Time 30m

Number Of Ingredients 5

1 pound ground beef
1/2 fresh onion (minced)
5 fresh mushrooms (minced)
4 slices of bacon ( fried crisp and crumbled)
1/2 cup shredded cheddar cheese

Steps:

  • 1. mix all ingredients together, using your hands. shape into patties. fry in a frying pan over medium. cook until done according to your tastes. ( I like mine well done) serve on buns. top with cheese if desired.

CRUNCHY TUNA BURGER



Crunchy Tuna Burger image

Provided by Rachael Ray : Food Network

Time 20m

Yield 8 slider burgers

Number Of Ingredients 13

1 to 1 1/4 pounds fresh tuna, roughly chopped
1/4 cup finely chopped chives
2 tablespoons tamari sauce
3 garlic cloves, grated or finely chopped
Freshly ground black pepper
1 cup panko bread crumbs
2 tablespoons black sesame seeds
1/4 cup vegetable, peanut, safflower or canola oil
8 dinner rolls or brioche rolls
1/2 head Bibb lettuce, about 4 to 5 leaves
1/4 cup pickled ginger
1/2 cup store-bought wasabi mustard or Asian Sweet-Hot mustard or, combine 1/2 cup yellow mustard, 2 tablespoons honey, 1 teaspoon wasabi paste in a small bowl
Terra chips or other fancy root vegetable chips

Steps:

  • Add the tuna in a food processor and pulse to grind. Put the tuna in bowl and stir in the chives, tamari, garlic, and black pepper, to taste. Add the panko crumbs and sesame seeds to a shallow dish. Form the tuna mixture into 8 small patties and roll in the bread crumbs.
  • In a large skillet over medium-high heat, add the vegetable oil. Put the burgers in the pan and cook until lightly golden brown on the outside and pink in the middle, about 2 minutes per side.
  • Put the burgers on the bun bottoms. Top with lettuce and pickled ginger, then slather the bun tops with wasabi mustard. Cover with the bun tops and serve with fancy root vegetable chips.

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