Mix all ingredients except turkey together.
Add turkey and mix well.
nd process until smooth.
Turkey Burgers: Heat your grill to
rates of the grill (the bobby flay way) or just do it
Okay, now I have your attention with the title of the recipe; well it is the truth.
No matter what size turkey you have, no matter whether it is frozen or fresh, free range or grocery store no-name brand, this recipe works!!!!
f wine.
Stuff the turkey.
Have a glass of
ind, garlic & onion.
Place turkey in bag, add 1 cup
oom temperature.
Wash the turkey inside and out with cold
MaKe the Shoestring Fries: Heat oil to 375 degrees F. Slice the potatoes lengthwise into 1/8-inch slices. Then cut each slice into 1/8-inch long strips. Add the strips in batches, separating them when they hit the oil. Fry until golden brown, remove and drain on paper towels and season with salt.
Make the Burgers: Divide the meat into four equal portions (6-ounces each). Form each portion into loosely into a 3/4 -inch burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
...
opping for grilled chicken or turkey, or on a cracker with
Chimichurri: combine parsley, oregano, and garlic in food processor until coarsely chopped. Add paprika, vinegar, and oil , season with salt and pepper, then process until smooth. Scrape into a bowl. Let sit at room temp for 30 min before serving. Sauce can be made 8 hrs in advance, tightly covered, and refrigerated. Bring to room temp before serving.
Divide meat into 4 equal portions. Form each portion loosely into 3/4-inch thick burger and make a deep depression in the center with your thumb.
Season both sides with salt and pepper.
For the toasted coconut: Preheat oven to 325 degrees F. Spread the coconut evenly onto a baking sheet and toast until lightly golden brown, stirring once, 8 to 10 minutes. Turn off the oven and let the coconut sit in the oven until very dry and crunchy, about 15 minutes longer.
For the simple syrup: Bring water and sugar to a boil. Stir in the coconut, remove from the heat and let sit for at least 30 minutes and up to 4 hours. Strain the liquid into a clean saucepan, bring to a boil and let cook until the mixture is slightly reduced, about ...
s added in; the original recipe repeated the stir in pectin
Place butter, garlic, shallot and parsley in a food processor.
Process until smooth.
Season with salt and pepper.
Place in a bowl, cover, and refrigerate 30 minutes to blend flavors. (Butter can be made up to 24 hours ahead.).
Bring to room temperature before serving.
Preheat broiler.
Brush buns with about 4 tablespoons garlic butter.
Toast for about 30 seconds; don't let them get too brown.
Divide meat into 4 equal portions.
Shape each into a patty and make a depression in the center.
Heat oil over high heat ...
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. Cook the burgers, using the oil. Remove the burgers to a plate.
Combine the mayonnaise and roasted garlic in a small bowl and season with salt and pepper to taste. Spread both sides of each bun with the mayonnaise and the mustard. Place a slice of cheese on each bun bottom, place a burger on top, and then top the ...
Place almonds in a dry saucepan over medium heat.
Toast, stirring occasionally, until light golden brown, about 5 minutes.
Remove and set aside.
Increase heat to high.
Add oil and heat until it begins to shimmer.
Add onion and cook until soft, about 4 minutes.
Add garlic and cook 30 seconds.
Stir in Ancho and New Mexico powders and cook for 1 minute.
Add almonds and tomatoes and bring to a boil.
Cook, stirring occasionally, for 5 minutes.
Add tortilla chips and cook for about 10 minutes, or until reduced by half ...
et stale before continuing with recipe. The other half is great
f taste. (One side is Bobby Flay's recommendation, and I'll
Arrange onion slices and garlic along the bottom of a medium stockpot.
Place bratwurst on top and then add the beer, water, coriander, caraway, mustard seeds and ginger.
Fire up the grill.
Bring to a simmer over the grill grates or on a burner.
We do it on the stove top, but you still need the grill to finish cooking the brats.
Simmer the sausage in the mixture for about 10 minutes.
Remove the pan from the heat and let the bratwursts sit in the liquid for 10 more minutes.
Remove the sausages with tongs onto a platter.
...
Measure out 4 cups of turkey broth or leftover turkey gravy. If using
arge enough to hold turkey and liquid, combine water