Turkey Burgers Bobby Flay Recipes

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TURKEY BURGERS WITH BRIE AND GRILLED APPLES



Turkey Burgers with Brie and Grilled Apples image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 8

2 pounds freshly ground turkey
Four 1-inch cubes of Brie cheese, 1/2-inch thick
1 tablespoon olive oil
Salt and freshly ground pepper
Salt and freshly ground pepper
11 large granny smith apple, cored and sliced 1/2-inch thick crosswise
1 tablespoon vegetable oil
Four rolls

Steps:

  • To prepare the burgers:
  • Shape the meat firmly into 4 round uniform patties about 1 1/2inches thick. Make a small indentation in the center of each patty and place 1 cube of the cheese in each. Knead the meat slightly to cover the hole. Brush both sides of the burgers lightly with the olive oil and season with salt and pepper to taste. Heat a large cast iron skillet over medium high heat until just smoking. Cook the burgers to your liking. Brush the apples on both sides with the vegetable oil. Grill (in a grill pan) until golden on both sides. Place a burger on the bottom of each roll, top with 1 or 2 apple slices and a dollop of ketchup

TUKEY BURGERS (ADAPTED FROM BOBBY FLAY'S TURKEY KOFTE RECIPE



Tukey Burgers (Adapted from Bobby Flay's Turkey Kofte Recipe image

I meant to make Turkey Burgers tonight for dinner and found a recipe on Food Network from Bobby Flay which I altered slightly. Although it says Kofte, I thought it would still be yummy...and it WAS! I will say that it's not as much burger as it is kofte or meatloaf-like, but if you want a great recipe for ground turkey, here it is. Enjoy!

Provided by OzzieFoodie

Categories     Poultry

Time 1h27m

Yield 6-7 pattties, 6-7 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
3 tablespoons tomato paste
1/4 large yellow onion, finely grated
2 garlic cloves, finely chopped
1/4 teaspoon garlic powder
1 teaspoon curry powder
1/4 teaspoon adobe pepper, finely chopped (could substitute cayenne pepper)
Lawry's Seasoned Salt (I used about 1 teaspoon)
fresh ground black pepper
3/4 tablespoon Worcestershire sauce
1/2 cup oatmeal, ground in grinder
1 1/4 lbs ground turkey, 93 percent lean

Steps:

  • Mix all ingredients except turkey together.
  • Add turkey and mix well.
  • Form into large patties 1/2 inch to 3/4 inch thick.
  • Place onto a plate and separate patties with plastic wrap, then place in fridge for at least 1 hour to let flavors meld. (I pre-made the patties before-hand as I did not want to have to do them later. You could place the whole bowl in the fridge then form the patties before you cook them too.).
  • When ready to cook, take plate of patties out and place oven on Hi broil.
  • Spray broiler pan with Pam then add the patties.
  • Broil patties about 6-7 inches from heat for 6 minutes one side, flip then broil 6 more minutes. Flip again, broil 2 more minutes then take out and add cheese to melt ontop.
  • For my fixin's, I like to mix my mayo and ketchup together and spread on buns along with some avocado and sauted mushrooms, lettuce and tomato.

PERFECT BURGER



Perfect Burger image

Bobby's Flay's Perfect Burger recipe from Food Network needs only a handful of ingredients, a hot grill and toasted hamburger buns.

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
Kosher salt and freshly ground black pepper
1 1/2 tablespoons canola oil
4 slices cheese (optional)
4 hamburger buns, split; toasted, if desired

Steps:

  • Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
  • IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
  • IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
  • IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
  • Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
  • Sandwich the hot burgers between the buns and serve immediately.

PORTOBELLO MUSHROOM AND SWISS TURKEY BURGERS



Portobello Mushroom and Swiss Turkey Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 20m

Yield 4 burgers

Number Of Ingredients 9

4 large portobello mushrooms, stems removed
Canola oil, for brushing
Kosher salt and freshly ground black pepper
4 slices Swiss cheese
Canola oil, for brushing
1 1/2 pounds ground dark turkey meat
Kosher salt and freshly ground black pepper
4 sesame seed buns, split
1/4 cup ketchup

Steps:

  • Heat a gas or charcoal grill to high heat. Brush the grill grates with oil.
  • For the portobello mushrooms: Brush the inside of the mushroom caps with oil and season with salt and pepper. Place the mushrooms on the grill, cap-side down, and grill, covered, until golden brown and slightly charred, 4 to 5 minutes. Flip the mushrooms and cook until completely soft, another 4 to 5 minutes.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 1 1/2 inches thick. Use your thumb to make a divot in the center of each burger. Sprinkle both sides of each burger with salt and pepper.
  • Brush the patties with oil and grill, covered, until slightly charred and crusty, 4 to 5 minutes. Flip the burgers and cook until slightly charred and crusty on the other side, the burgers are completely cooked through and an instant-read thermometer registers 165 degrees F, 4 to 5 minutes.
  • While the burgers cook, toast the buns on the grill until lightly charred, 10 to 15 seconds. Set aside.
  • Invert the mushrooms caps so that the inside is facing up. Place 1 slice of cheese inside each cap. Cover the mushrooms with the grill lid, large domed lid or large metal bowl and count to 10 until the cheese is melted.
  • Place the portobello mushroom caps on the bottom buns. Top with the turkey burgers, ketchup, freshly ground black pepper and the top buns and serve immediately.

GRILLED TURKEY BURGERS WTIH MONTEREY JACK, POBLANO PICKLE RELISH



Grilled Turkey Burgers Wtih Monterey Jack, Poblano Pickle Relish image

This recipe is from Grilling for Life cookbook by Bobby Flay. Turkey burgers have become the alternative to hamburgers. Ground turkey is a great choice because of its low fat content, but that often means the burgers are dry and bland. Not these! The slightly spicy pickle relish and the cooling avocado mayonnaise infuse the burgers with flavor through and through.

Provided by Crafty Lady 13

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 poblano chile, grilled, peeled, seeded, and finely chopped
2 medium dill pickle, finely chopped
1 small red onion, finely chopped
1/4 cup fresh lime juice
1 teaspoon honey
2 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon fresh ground black pepper
1/2 ripe Hass avocado, peeled and chopped
1/4 cup mayonnaise
1 tablespoon fresh lime juice
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs ground turkey, 99% lean
2 tablespoons canola oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 slices monterey jack cheese, 1/2 oz each

Steps:

  • Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
  • Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
  • Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
  • Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
  • Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.

Nutrition Facts : Calories 474.6, Fat 31.3, SaturatedFat 9.7, Cholesterol 142.4, Sodium 692.6, Carbohydrate 8.6, Fiber 2.1, Sugar 3.3, Protein 41.5

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