Bacon and Onion Stuffed Turkey Burgers

Bacon-and-Onion-Stuffed-Turkey-Burgers

It may be shocking to see me posting a meat recipe. It happens once in a while. It’s grilling season. You got to cook up some burgers during grilling season!

When I do buy and cook meat, I like to know that my meat is coming from a good place. Kind of like the chicken on the Portlandia episode. Well, I’m not that intense. I do like to know though, that the animals were treated well and fed well. I prefer to only buy sustainable, pasture-raised and grass-fed meats when possible. That’s where KOL Foods comes in to play. They have an amazing selection of pastured and grass-fed meats and poultry. You can read more about them here.

They recently sent me some beef bacon and ground turkey. I was so excited when the meats showed up. I had a few things in mind as to what to create.

Being that July 4th, Independence Day, is almost upon us, I thought I would share a treat that’s perfect for your family barbecues. These bacon and onion stuffed turkey burgers come together fairly painlessly and you will reap the rewards with the amazing flavor.

Earlier in the day, I stepped on to my deck to pick some herbs for my burgers. I like using sage, rosemary, parsley  and thyme whenever I mix up some burger meat.

In one pan, I began to caramelize some onions and garlic. I love caramelized onions both on and in the burger.

Bacon and Onion Stuffed Turkey Burgers

In another grill pan, I began to fry up the bacon. Half of the bacon was reserved for garnishing the burgers, but the other half would be going in the burgers.

Bacon and Onion Stuffed Turkey Burgers

I let both the bacon and the onions cool a bit.

In the bacon pan, I sliced up some portabello mushrooms and grilled them.

I began to mix up my burgers. I mixed the ground turkey with chopped onion, garlic, salt, pepper, rosemary, parsley, thyme and sage. I then added some gluten free oats, vegan worcestershire sauce and an egg to the mix. I mixed everything well. If you are not gluten free, feel free to add some bread crumbs or panko crumbs instead. I wanted to keep these gluten free for me.

Bacon and Onion Stuffed Turkey Burgers

I crumbled up half of the cooked bacon.

Bacon and Onion Stuffed Turkey Burgers

I formed some of the burger mixture in to a patty and then placed about a tablespoon of chopped bacon and a tablespoon of onions in the center of the formed patty. I then placed more of the burger mixture over it and sealed the bacon and onions in.

Bacon and Onion Stuffed Turkey Burgers

I managed to get 7 burgers out of this mixture.

Bacon and Onion Stuffed Turkey Burgers

I then grilled the burgers in my grill pan until done. (You can use the BBQ. It was raining that day)

Burgers-Grilling

I served up the burgers with additional bacon, onion, mushrooms, spinach and avocado. Oh my. That burger was amazing! You must make it!

As far as KOL Foods goes, they are amazing. I found that the meats and poultry are much more flavorful than the traditional store-bought varieties. The turkey tastes like turkey and the no-nitrite bacon was incredibly flavorful. I really loved the meats I received from them and am excited to order and cook from them again soon. Thank you, KOL Foods!

Bacon and Onion Stuffed Turkey Burgers
 
Author:

Ingredients
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1 large vidalia onion, sliced
  • 1 large spanish onion, sliced
  • 1 large red onion, sliced
  • 5 cloves garlic, chopped
  • 1 lb. of bacon (beef or pork) – half will be used in the burger, other half to top burger
  • 1 pound of mushrooms (portabella or baby bella), sliced
  • 2 lb. ground turkey
  • 1 tbsp. worcestershire sauce
  • 1 small onion, chopped
  • 2 cloves garlic, chopped
  • 1 tbsp. fresh parsley, chopped
  • 1 tbsp. fresh rosemary, chopped
  • 1 tbsp. fresh sage, chopped
  • ½ tbsp. fresh thyme
  • 1 tsp. salt
  • 1 tsp. fresh ground pepper
  • 1 extra large egg
  • ½ cup gluten free oats or bread crumbs
  • 1 tbsp. olive oil
  • Recommended Burger Toppings:
  • Avocado
  • Bacon
  • spinach or arugula
  • caramelized onions
  • grilled mushrooms

Instructions
  1. In one pan, heat up some olive oil. Add the onions, garlic, salt and pepper. Cook on medium until the onions are caramelized. Set pan aside when done.
  2. In another pan, cook the bacon. Because the bacon is fatty, you don’t need to add any oil. Cook the bacon until crisp. Drain on paper towels and set aside.
  3. In that same grill pan, grill the mushrooms until nicely browned. Set aside.
  4. Crumble up half of the bacon.
  5. In a mixing bowl, mix up the ground turkey with the fresh herbs, the egg, the oats or bread crumbs, the worcestershire sauce, salt and pepper.
  6. Form the burger in to a small patty.
  7. Place a tablespoon of the crumbled bacon and the caramelized onions in center of each patty. Top and seal with additional burger mixture.
  8. Cook burger on a barbecue or on a grill pan until done.
  9. Top with your favorite burger toppings.
  10. Enjoy!

Bacon-and-Onion-Stuffed-Turkey-Burgers

 

Wasabi Salmon Burger Wraps

We had some leftover salmon from the other night. I wanted to use it up, but I am very bad about using leftovers. I just don’t like them. Salmon is one thing that I do use though. I usually like to turn it in to a salmon salad the next day. This time around though, I decided to turn it in to some salmon burgers. Similar to my baked salmon patties, you can use either recently cooked salmon or even some canned salmon. Both will work, but I always prefer to use fresh salmon when possible.

This salmon burger comes together in a similar way as the salmon patties, but the flavors are amped up a bit with the addition of the wasabi and ginger.

Salmon Burger Wraps

I mashed up my leftover fresh salmon in a bowl. You can use canned salmon if you don’t have fresh salmon lying around. To the salmon, add an egg, some wasabi, soy sauce, sesame soil, ginger, garlic, corn flake crumbs, chopped shallots. You mix it together and form in to burgers.

Salmon Burger Wraps

Fry the burgers in a large pan.

Salmon Burger Wraps

Serve in wraps with avocado, spinach, additional wasabi and mayonnaise.  So good! Make it now!

Salmon Burger Wraps

Wasabi Salmon Burger Wraps
 
Author:
Recipe type: Sandwich, Burger, Lunch, Main Course

Ingredients
  • 12 oz cooked salmon or 2 – 6 oz cans of salmon
  • 1 shallot, chopped
  • 2 tsp. ginger paste
  • 2 tsp. garlic paste
  • 1 extra large egg
  • 2 tbsp. wasabi
  • 1 tbsp. mayonaisse
  • ¾ cup corn flake crumbs
  • 1 tsp. sesame oil
  • 1 tsp. soy sauce
  • 1 tsp. sriracha
  • Tortillas (I had mine in brown rice tortillas, while my family likes flour tortillas)
  • Avocados, sliced
  • Baby Spinach Leaves

Instructions
  1. In a medium mixing bowl, mash up the salmon with a fork
  2. Mix in the rest of the ingredients. Mix well.
  3. Form in to patties/burgers.
  4. Grill on a barbecue, or fry in a large fry pan on medium-high heat in one tablespoon of oil. The burgers should be lightly browned on both sides.
  5. Wrap up the burgers in a tortilla with additional wasabi or sriracha, some mayonnaise, some sliced avocado and spinach.
  6. Enjoy!

 

Black Bean Burgers and Homemade Hamburger Buns

When I think of summer, I think about backyard barbecues. The weather is usually just right at this time of year. It’s not too hot and humid yet. You can still enjoy the outdoors. Of course the day I pick for BBQ, is the day it pours all day.

When there are barbecues, there are burgers. In the past, I have just grilled some Morningstar Farms Grillers. I get annoyed with the cost, and how they are lacking in flavor. I have played with a variety of homemade veggie burgers. One version that was a success with some of my toughest critics, is a black bean burger.

I normally pair a black bean burger with a simple tortilla  – only because I have always have them around the house. As I was thinking about burgers though, I had juicy burgers on soft buns pictured in my head. As I strolled through my local store though, all I could find were some really pathetic looking, chemical filled, shelf-stable buns. Not what I wanted. As I walked home dejected, it occurred to me – how hard could it be to make my own homemade buns? It’s just a simple enriched dough.

I was right, it was easy – and totally worth the smidgen of effort.




Hamburger Buns (adapted from Taste of Home)
Ingredients:


2 tbsp. active dry yeast
1 cup warm water
2 tbsp. warm soy milk
1/3 cup vegetable oil
1/4 cup sugar
1 egg
1 tsp. salt
3 3/4 cup flour
1 egg for egg wash
sesame seeds

Preheat oven to 425.

Dissolve yeast in warm water and milk. Add the sugar.

Let it sit for a few minutes.

Add the oil, egg, salt and half of the flour. Stir until it forms a loose dough

Turn dough on to a floured surface.

Knead more flour in to the dough until the dough becomes elastic. Dough should be smooth and shouldn’t be so sticky.

With a dough cutter, cut dough in to 12 pieces.

Spray 2 baking sheets with oil spray.

Shape each piece of dough in to a ball and place on baking sheets.

Let the dough balls rest for ten minutes – covered with a towel.

Brush the dough with egg and sprinkle with sesame seeds.
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Bake in the oven for around 10-12 minutes. Remove buns from baking sheet and transfer to cooling rack.

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Black Bean Veggie Burgers
Ingredients:

2 cans of black beans, rinsed and drained
1/2 container of baby bellas, chopped
1 medium onion, chopped
5 cloves of garlic, chopped
2 tbsp. chopped parsley
1/2 medium red pepper, chopped
1/2 cup corn flake crumbs
2 eggs
1 tbsp. fresh thyme
1 tbsp. ketchup
2 tsp. cumin
3 tsp. salt
2 tsp. ground pepper

Place the beans in a large mixing bowl. Mash most of the beans with a potato masher. Keep some of the beans whole.

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Add the rest of the ingredients to the mixing bowl. Mix well.

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Form in to patties.

Grill on a barbecue or pan fry in a small amount of oil.

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Enjoy with as many or as few fixings as you’d like.

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Quinoa Veggie Burgers – Gluten Free

I recently moved my younger daughter over to a gluten free diet. For dinnertime, this means that for the most part, all of us are eating gluten free.  I definitely don’t mind, but it’s sometimes hard to convince the rest of the gang that gluten free could be good. I am also new to the gluten free thing for the most part, and having a hard time coming up with fun and tasty things that the whole family will enjoy. Emphasis on the easy part. 

When discussing gluten free stuff with a friend, she mentioned that there is a lot that can be done with quinoa. I had never really gone past pilafs and salads with the grain. It has also been a Pesach-only food for us. I have always loved quinoa, but the rest of the family haven’t been huge fans. I love that it’s a grain and a protein at the same time.

When I bought the quinoa the other day, I had no intention of turning it in to burgers. The idea came to me when I decided I wanted something french fry like and needed a main dish to go along with. I haven’t had a burger in a long time – veggie or otherwise. I have read about various quinoa and lentil loaves, and decided that this could probably work as a burger. I was right. Tonight’s burgers were a hit. They made everyone happy. Even the little one scarfed down two!

Quinoa Burgers
Ingredients:

1 1/2 cups cooked quinoa
1 onion
2 carrots
1 small zuchinni
6 mushrooms
3 cloves garlic
Handful of shredded cheddar cheese
2 eggs
1/3 cup rice flour or corn flake crumbs
salt
pepper

In a food processor fitted with the steel blade, chop up the onion, garlic, and mushrooms. Switch in the shredding disk and shred the rest of the veggies. Put the veggie mixture in to a mixing bowl and press down on the mixture with your hands and drain the liquid.

Mix the quinoa in to the vegetables. Add the cheese and seasonings.

Mix in the egg and flour.

Form in to patties and fry them on the stove for a few minutes per side.

Move them to a 350 degree oven to finish baking.

Serve them on a bun with all the fixings or in a wrap or however you tend to eat your burgers.

Enjoy!

Curry Turkey Burgers

The hubster did the Trader Joe’s shopping this weekend, and excitedly brought home a package of ground turkey. I’m not usually a fan of turkey, so I kind of shoved it to the back of the fridge.  Today was the day. Had to use it or freeze it. Burgers sounded good for today. I’ve been on a curry kick and these burgers hit the spot. I served these with some curried sauteed onions and mushrooms and broccoli on the side, but they would be excellent with a side of  baked sweet potato fries.

Curry Turkey Burgers
Ingredients:

1 lb. ground turkey
1 small onion, chopped
1 tbsp. garlic paste
1 tbsp. ginger paste
2 scallions, chopped
1 egg
1/2 cup bread crumbs
2 tsp. dried coriander
1 tbsp. curry powder
salt
pepper

Mix all the ingredients in a medium bowl.

Form into patties. This recipe mkde me around 8 small burgers.

Fry the burgers on medium-high for a few minutes on each side. Transfer to a 425 degree oven to finish cooking, around 15 minutes.

Enjoy!

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