Ken's Open Face Frozen Turkey Burgers
- Ready In:
- 40mins
- Ingredients:
- 20
- Yields:
-
4-6 patties
- Serves:
- 4-6
ingredients
- 1 lb ground turkey
- 1 egg white
- 1⁄3 cup low sodium beef broth (crushed)
- 1 beef bouillon cube (crushed)
- 1 cup onion (diced)
- 2 tablespoons Worcestershire sauce
- 2 tablespoons Dale's Steak Seasoning
- 1⁄2 teaspoon oregano
- 1⁄2 teaspoon basil
- 1⁄2 teaspoon cayenne pepper
- 1⁄2 teaspoon crushed red pepper flakes
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon Emeril's Original Essence
- 1⁄2 teaspoon garlic powder
- 2 tablespoons olive oil
- 2 fresh garlic cloves
- 1⁄2 teaspoon Emeril's Kicked Up Horseradish Mustard
- 1⁄2 teaspoon catsup
- 1 tablespoon sweet pickle
- 1 slice ezekiel low-sodium sprouted-grain bread
directions
- with a non stick pan, heat olive oil.
- shave garlic long ways in very thin slices. (thin as you can shave it).
- add fresh shaved garlic to hot olive oil. (separate all pieces).
- saute till garlic is golden brown. (not too brown).
- add diced onion to oil and saute.
- crush beef bullion cubes and add to 1/4 cup of beef broth and wisk.
- warm 30 sec in microwave and pour in remaining broth and wisk.
- mix dry spices in a small container first and shake well.
- add saute'd onion and stir.
- pour dry spices over turkey then mix by hand well, or with kitchen aid.
- add worcestershire, Dale's, and egg white to turkey and mix.
- mixture should be stiff enough to hold up the spatula.
- if too soupy add more turkey.
- refridgerate 30 min or more to let flavors mix and stiffen a bit.
- place a big spatula full of mixture on plastice rap.
- fold the wrap so that they make squares or rectangles. about 1/2" thick.
- put squares into a 1 gal zip lock baggie and freeze.
- Take out frozen patty.
- put in non-stick pan, cover top with more worcestershire sauce on medium.
- cover with lid about 6-8 minutes.
- turn square over and add a little more worcestershire, cover with lid 2-3 more minutes.
- cook down and when remaining sauce is thick spread sauce over patty.
- toast 2 slices of Ezekiel bread, spread Emerils horse radish mustard and catsup, pickles, thin onion,.
- put burger on top and spread a little more Dale's Steak sauce on it.
- top with fresh slice tomato and/or romaine lettuce.
- or cut burger in half to make 2 open faced burgers. (i like to do that).
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RECIPE SUBMITTED BY
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<br>I'm a Chiropractor of 28 years. 2nd degree black belt in the art of Isshinryu Karate (Okinawan)