Oh gosh, if you want a loaded burger, there are so many things you can add, look at your compliant spices, sea salt ,fresh ground pepper,curry powder, you could add minced garlic, onions, parsley, chopped ground walnuts, pecans or almonds,ground pumpkin seed, I like to add 1 egg or 2 egg whites to hold it together, whatever I choose to put in it. You can even put your greens in it, a dollop of goat cheese. anchovy paste, if you life it. Also when forming if you push the center down a little when starting to cook, it will raise back up pretty even when finished. and just think about what you can top it with or compliment it with on your plate, MMMM this is making me hungry, gotta go.
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Eggs, onions, chopped red bell peppers, and oatmeal. Eggs, onions, curry powder, and oatmeal. Make the patty with ground lamb and either of the previous two mixes or even turkey. Just try it and eat any mistakes.
Try a blend of lean hamburger, ground lamb and/or ground turkey. Add in some chopped onion and garlic, grill to taste and dust with curry or cumin. Serve with greens and rice pilaf. You can also crumble the leftover cooked burgers up with some goat feta or cubed fresh mozzarella and serve hot with steamed broccoli.
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You could also try some other "Patties" like Croquettes, substituting mashed Parsnip or Turnip instead of Potato. Essentially mixing half Mash and half Mince together and forming into patties and dredged thru breadcrumbs.
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I like to dust the patty with garlic and paprika, like in blackened fish. Then while it's cooking, I like to pour on a bit of soy sauce or teriyaki sauce. Repeat when you turn. These are delicious.
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Quoted from helpertouch
I like to dust the patty with garlic and paprika, like in blackened fish. Then while it's cooking, I like to pour on a bit of soy sauce or teriyaki sauce. Repeat when you turn. These are delicious.
That's the way I used to cook hamburgers, back in the day...yum!
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Drea, you know turkey burgers are delious too. I cook the family beef and cook mine with ground turkey. Every once in a while I get the burger craving and fix a turkey burger which satisfies the craving. Ummmm
35% Nomad or Teacher - health history dependent Sun Beh Nim Moderator
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I make turkey burgers with ground turkey, Ezekial bread crumbs, onion, garlic and other compliant spices. Mix 'em up, make 'em flat and throw 'em on the grill. Flip once (after about 5-10 min. - depends on whether there was any warm-up or not)...
Sometimes I eat them without bread with greens and sweet potato or with big salad, etc...
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I haven't made turkey burgers for a while, though I do like them. Lately I've been making ground turkey into faux chile (no peppers for me *sniff*) using cumin, red onions, spinach, and turnip greens instead.
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Quoted from lkpetrolino
oh Drea can you post that recipe
Faux (turkey) chile
Brown 1 lb of ground turkey meat, adding 1 chopped red onion about 2/3 of the way through. Add spices such as cumin, fresh chopped garlic, salt - whatever you have on hand and/or like, but the cumin is key - when the turkey has finished cooking add the chopped spinach (I used frozen tonight, but fresh is better) and/or turnip greens. Cook until the spinach/greens is/are wilted. Add approx. 2 tsp of lemon zest, and 1TBS of lemon or lime juice at the end. Enjoy.
If anyone else tries this, let me know if you liked it. I make it often, but I'm the only one in my household that eats it.
I'm taking my power back by remembering that a belief is only a thought that I keep thinking,
Anybody know of a good teriyaki sauce with no avoids for O's?
For the best flavour Teriyaki {Actually Yakitori} combine several sweeteners. So in this case probably Molasses, and Glycerin or Agave Syrup.
As for the Soy Sauce the better subst. I can think of would probably be the Aminos.
Now for the tenderizeing bit of the marinade - as you can't use Vinegar or Wine. You'd probably have to combine a little Lecithin and Papaya pulp.
The seasoning in general for the sauce is typically Garlic, Ginger Slices, and Chilli to taste.
So for say a "Whole Chicken" deskinned (or Equivalent amount of meat in strips or cubes):
Pour a Schlück of Molasses, Another good Schlück of Veg. Oil, ½ Whole Small Papaya {with seeds}, 1C of the other Sweetener, 2Tbsp of Lecithin {preferably the liquid}, ½C Aminos, 1-2 Tblsp Turmeric {preferably the fresh root minced fine} into a Blender and "whir it up".
Pour into a large Mixing Bowl, add 4-6 Garlic Cloves {sliced thin}, 2" piece of Ginger {sliced thin}, Chilli to taste, and the "Chicken Pieces". Marinate your usual way for at least 6 hours, 8-10 for MAX flavour.
Then Grill...
Herr Schlüggell -- Establish a Garden; Cultivate Community. "To see things in the seed, that is genius. He who obtains has little. He who scatters has much. The way to do is to be." -Lao Tzu Bruno Manser, Ned Lud, August Sabbe, Richard St. Barbe-Baker, Eddie Koiki Mabo, Masanobu Fukuoka
For the best flavour Teriyaki {Actually Yakitori} combine several sweeteners. So in this case probably Molasses, and Glycerin or Agave Syrup.
As for the Soy Sauce the better subst. I can think of would probably be the Aminos.
Now for the tenderizeing bit of the marinade - as you can't use Vinegar or Wine. You'd probably have to combine a little Lecithin and Papaya pulp.
The seasoning in general for the sauce is typically Garlic, Ginger Slices, and Chilli to taste.
So for say a "Whole Chicken" deskinned (or Equivalent amount of meat in strips or cubes):
Pour a Schlück of Molasses, Another good Schlück of Veg. Oil, ½ Whole Small Papaya {with seeds}, 1C of the other Sweetener, 2Tbsp of Lecithin {preferably the liquid}, ½C Aminos, 1-2 Tblsp Turmeric {preferably the fresh root minced fine} into a Blender and "whir it up".
Pour into a large Mixing Bowl, add 4-6 Garlic Cloves {sliced thin}, 2" piece of Ginger {sliced thin}, Chilli to taste, and the "Chicken Pieces". Marinate your usual way for at least 6 hours, 8-10 for MAX flavour.
Then Grill...
Thank you for sharing your Teriyaki concotion ideas.
Alia
Alia A. Vo A Positive Secretor Minneapolis, Minnesota BTD Lifestyle Since 1999 John 17
Brown 1 lb of ground turkey meat, adding 1 chopped red onion about 2/3 of the way through. Add spices such as cumin, fresh chopped garlic, salt - whatever you have on hand and/or like, but the cumin is key - when the turkey has finished cooking add the chopped spinach (I used frozen tonight, but fresh is better) and/or turnip greens. Cook until the spinach/greens is/are wilted. Add approx. 2 tsp of lemon zest, and 1TBS of lemon or lime juice at the end. Enjoy.
If anyone else tries this, let me know if you liked it. I make it often, but I'm the only one in my household that eats it.
Thank you for sharing your (Faux) turkey chile.
Alia
Alia A. Vo A Positive Secretor Minneapolis, Minnesota BTD Lifestyle Since 1999 John 17
Alright today I made up the following burgers and they are like meatloaf burgers!!! Absolutely delicious!!!! I had to have 1-1/2! Instead of the usual 6 I used to squeeze out of 2 lbs, this made up a group of 8 nice sized patties.
Roast separately in a bit of ghee a handful of cardamom, cinnamon (broken to small bits), aniseed, star aniseed, cumin & coriander seeds. Cool and coarsely grind individually (they all have different textures)along with a table spoon of turmeric powder in a coffee mill. Mix together & store in fridge in a bottle. Good antioxidants. I use this for my sweet potato wedges (from the recipe index). I'm sure it'll work well with meat, as these spices are meant to tendarize meat.
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