Sunday 3 January 2016

Episode 6 - Rene's Burger Recipes

Happy New Year to all of you.  I'm a few days late with the recipes this week.  This one was a split decision with Bill sneaking ahead with his burger concoctions.  Here are my recipes from this week.  Enjoy!

Burgers 3 ways

Animal Style Onion-Beef Burger

  • 1 lb of ground beef
  • 1 packet of onion soup mix
  • 1 tsp of pepper
  • ¼ cup of Dijon Mustard
  • 2 sweet onions
  • 3 tbsp of Dijon Mustard
  • 2 tbsp of honey
  • 2 tbsp of olive oil
  • Pepperjack cheese slices
  • Salt and pepper to taste

For the honey-mustard onions : Set a foil pan on the indirect side of the grill.  Slice up the onions and gently sauté them in the olive oil with a little bit of salt and pepper.  Onions will take 20-30 minutes to get translucent and golden.  Just before removing from grill.  Add the Dijon mustard and honey and mix it all in and let it get to temperature for 5 minutes. 
For the burgers : Gently mix onion soup mix and pepper into the ground beef and form into patties. Paint both sides of the burger with Dijon Mustard before placing them over direct heat.  Cook til they reach an interior temperature of 160F. Top with grilled onions, cheese and your favourite toppings

Mediterranean style Turkey Burger
  • 2 lbs of ground turkey
  • 1 tbsp of coriander seed
  • 2 cloves of garlic (minced)
  • ¼ cup of fresh mint
  • Finely grated zest of 3 lemons
  • 1.5 tsp of salt
  • ½ cup of crumbled feta cheese
  • ¼ cup of white wine
  • 2 tsp of fresh ground pepper
  • ¼ cup of panko bread crumbs
  • ½ cup of finely diced red and yellow peppers
  • ¼ pound of finely chopped bacon (optional)
  • Tzaziki and tomato and lettuce to serve

Combine turkey, coriander, garlic, mint, peppers, feta, wine, lemon zest, panko and salt in a large bowl and refrigerate it overnight if you can.  You may also add the bacon at this point as the ground turkey tends to be a bit too lean.  Form patties and grill them over direct heat till they reach an internal temperature of 160F.  Serve on a bun with Tzaziki, lettuce and tomato. 


1 container plain yogurt
1 cucumber, peeled and diced
Juice of half a lemon
Salt and pepper
2 tsp of chopped dill
1-2 cloves of garlic

Blend in food processor. 

Sweet potato and Black Bean Burger

  • 1 large sweet potato (about 1 lb)
  • 2 tbsp olive oil
  • 3 cloves of minced garlic
  • ¾ cup of vegetable broth
  • 1 ½ cups of walnut halves
  • 1 can of black beans, drained and rinsed
  • 1 egg
  • 1 tsp grated lime zest
  • 1 tsp salt
  • ½ tsp of freshly ground pepper
  • 1 tsp cumin
  • ¾ cup of quick cooking rolled oats or quinoa flakes
  • Oil for frying (optional)
  • Sriracha mayonnaise (1/2 cup of mayo + 1 tbsp of sriracha)
  • Hamburger buns

Peel sweet potato and grate sweet potato on the large holes of a box grater.  You should have about 3 cups.  Heat oil in a large skillet over medium-high heat.  Sauté sweet potato and garlic for 3 minutes or until potatoes are wilted.  Add vegetable broth and bring to a boil..  Reduce heat, cover and boil gently for about 10 minutes or until soft.  Uncover and boil for about 1 minute to evaporate extra liquid.  Let cool completely.  Toast walnuts in a pan over medium high heat for about 5 minutes.  Be careful not to burn them.  Let cool.  Chop walnuts in a food processor until finely chopped.  Set aside half to a separate dish for coating.  Add half the black beans, egg, lime zest, salt and pepper and cumin to the food processor and puree until smooth.  Add to bowl with sweet potatoes.  Add remaining black beans and rolled oats (or quinoa flakes) and stir until combined.  Refrigerate for at least a hour until mixture is chilled. 

Shape mixture into 6 equal sized patties, coat them In walnuts and refrigerate them till cooking.  Cook over direct heat for 5-10 minutes or until warmed through.  Serve on a bun with lettuce and tomato and sriracha mayo.

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