Category Archives: Burgers

by | August 11, 2012

Chimichurri Burgers

Yes, that burger is as delicious and juicy as it looks!

My sister in law, Michelle, gave me some ground beef that came from cattle raised on her family’s farm.  So I thought we should have them over for dinner and grill up some burgers.  The beef was pretty darn good!  Bill even made his insanely good foil packet potatoes (he really needs to share that recipe soon)!

Bill has wanted to make a chimichurri sauce for quite some time now, and what better way to make your burger even jucier?!

I think I’m going to have a hard time eating a burger without that chimichurri topping now.  To make it even better, we added a slice of smoked Gouda and red onion.  Yum!

And these little cutie pies are our nephew and niece, Aidan and Ava.


They enjoyed some s’mores by the fire later that evening, and I just had to share their cuteness with you!

<3 them!  :)

So anyway, I’m done with the boring burgers we used to eat… plain old ketchup, mustard, cheese, etc… I think I’ll stick with these!

Rachael xoxo

5.0 from 3 reviews

Chimichurri Burgers
 
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Serves: 6

Ingredients
For the Chimichurri Sauce:
  • 1 cup firmly packed fresh flat-leaf parsley, trimmed of thick stems
  • 3-4 garlic cloves
  • 2 tablespoons fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red pepper flakes
For the burgers:
  • 2 lbs ground beef (85% lean makes a very juicy burger)
  • 6 whole grain hamburger buns
  • 6 slices smoked Gouda cheese
  • red onion, sliced into 6 thin, round pieces
  • salt
  • freshly ground black pepper

Instructions
  1. In a food processor fitted with a metal blade; add all chimichurri ingredients and pulse on high until desired consistency is reached. Remove to a serving bowl and set aside.
  2. Form ground beef into 6 burger patties, and season with salt and pepper to taste. Cook burgers however you like them… on the grill, in a pan, or under the broiler, and melt cheese slices on top.
  3. Serve with red onion and chimichurri sauce.

Notes
Nutrition facts may be lower depending on how much chimichurri sauce you use on your burger. If making the chimichurri sauce before serving time; place in refrigerator, but return to room temperature before serving. Keeps in the fridge for a day or two. Chimichurri Recipe Source: Simply Recipes

Nutrition Information
Serving size: 1 burger Calories: 499.9 Fat: 40.8 g Saturated fat: 11.3 g Carbohydrates: 3.1 g Sugar: 0.8 g Fiber: 0.8 g Protein: 28.7 g Cholesterol: 102.9 mg

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Chimichurri Recipe Source: Simply Recipes

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by | June 6, 2012

Cilantro Turkey Burgers with Pepper Jack Cheese and Avocado

Cilantro Turkey Burgers with Pepperjack Cheese and Avocado

Pinit

Turkey burger lovers, rejoice!

People who think they don’t like turkey burgers have another thing coming.  I guess if you don’t eat meat, I’ll give you a break this time.

This burger is just so juicy, and it’s super flavorful from the cumin and a little “bite” from the sliced jalapeño topping.

Every time I cook a turkey burger to perfection and it’s dripping with juice and bursting with flavor, I forget how much I love them.  Until that first bite, then I’m like…

Oh yeah!

Cilantro Turkey Burgers with Pepperjack Cheese and Avocado

Welcome back my precious turkey burger!

Bill makes a mean turkey burger himself.  I still find myself thinking about his Thai Turkey Burgers with Cucumber Pepper Relish and Spicy Mayo.  His spicy mayo recipe is pure and utter heaven.

Ok, back to the point… make this!

Rachael Rachael xoxo

Cilantro Turkey Burgers with Pepper Jack Cheese and Avocado
 
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Serves: 4

Ingredients
  • 1 pound 93% lean ground turkey
  • ½ cup cilantro, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon smoked paprika
  • ½ teaspoon cumin
  • ½ teaspoon granulated garlic
  • ½ teaspoon onion powder
  • ½ teaspoon Kosher salt
  • ¼ teaspoon cracked black pepper
  • ½ teaspoon canola oil
  • 4 slices pepper jack cheese
  • 1 avocado, thinly sliced
  • 4 slices tomato
  • 12 jalapeño slices, optional
  • 4 whole wheat hamburger buns

Instructions
  1. In a large bowl mix together turkey, cilantro, garlic, Worcestershire, paprika, cumin, granulated garlic, onion powder, salt, and pepper, until combined. Form into 4 patties.
  2. Heat a large non-stick skillet to medium-high heat; coat with the oil. Add burgers and cook for about 4 minutes on each side, or until cooked to 170 degrees and no longer pink in the center. Place cheese slices on top of burgers and cover or tent with aluminum foil to melt cheese.
  3. Place burgers on buns and top with avocado slices (1/4 of the avocado per person), jalapeño (if using), and tomatoes.

Nutrition Information
Serving size: 1 burger Calories: 482.6 Fat: 27.8 g Saturated fat: 9.3 g Carbohydrates: 26.1 g Sugar: 3.9 g Fiber: 5.5 g Protein: 34.8 g Cholesterol: 103.1 mg

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by | April 22, 2012

Thai Turkey Burgers with Cucumber Pepper Relish and Spicy Mayo

It’s grilling season and there’s nothing like a good juicy burger grilled to perfection.  Ground turkey is a good alternative to the popular choice of ground beef, but turkey burgers are a little boring on their own.  That’s why I like to make mine “Thai style” with spicy mayo and a crunchy homemade relish.  This burger is pretty healthy, but it won’t seem like it after you take your first bite!

I’m a purist when it comes to grilling.  I only use charcoal, and I never use lighter fluid.  Instead of fluid, try a Chimney Starter.   I must admit gas is convenient, but the extra time and effort pays off in the end with that real charcoal grilled flavor.  I like to use mesquite chips with these burgers.  The mesquite smoke flavor is pretty strong so I avoid it with things that need longer grilling times.

The sauce is what really makes these burgers go from average to excellent.  The leftovers are great on sandwiches, pizza, or just about anything.  I think you are going to want to make the full batch.  The sauce is pretty spicy with the bhut jolokiaflakes(ghost chili flakes), but you can omit them and cut the amount of Sriracha in half to tone down the heat.

I think turkey burgers often get a bad rap because people treat them like you would a beef burger.  Try jazzing them up a little more, and be careful not to overcook to get the best results.  Happy grilling!

 Bill

5.0 from 1 reviews

Thai Turkey Burgers with Cucumber Pepper Relish and Spicy Mayo
 
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Serves: 4

Ingredients
Relish ingredients:
  • ½ cup cucumber, cut into ¼ inch cubes
  • ½ cup red bell pepper, cut into ¼ inch cubes
  • 1 tsp freshly squeezed lime juice
Thai mayo ingredients:
  • 1 cup canola oil mayo
  • 2 tbsp Sriracha
  • 3 scallions, minced
  • 1 tbsp cilantro, chopped
  • 1 tsp freshly squeezed lime juice
  • ⅛ tsp turmeric
  • ¼ tsp ground coriander
  • ¼ tsp ground cumin
  • ⅛ tsp fresh ginger, grated
  • ⅛ tsp freshly ground black pepper
  • pinch ground clove
  • ¼ tsp Volcanic Peppers bhut jolokia flakes (or any pepper flake)
Burger ingredients:
  • 4 (100% whole-grain) hamburger buns
  • 1 pound (93% lean) ground turkey
  • 4 scallions, minced
  • 2 tbsp cilantro, chopped
  • 2 tsp soy sauce
  • 2 tsp fish sauce
  • 1 tsp fresh ginger, grated
  • ½ tsp freshly ground black pepper
  • ½ cup bean sprouts

Instructions
  1. Combine all relish ingredients and refrigerate until ready to use.
  2. Combine all Thai mayo ingredients and whisk. (There will be extra. If you only want enough for the burgers, cut recipe in half). Refrigerate for at least 1 hour.
  3. Combine all burger ingredients in a large bowl and form into 4 patties, being careful not to overwork meat. Grill until cooked thoroughly, about 4 minutes per side. Once cooked, remove and set aside.
  4. Place buns on grill cut side down and toast until lightly browned, being careful not to burn.
  5. Spread mayo on top part of bun. Place burgers on bottom part of bun and top the burger with relish and a handful of bean sprouts.

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