The Diane Burger

Steak Diane is a popular 70's Europe classic dish. This recipe for Burgers Diane replaces a beef steak with a burger patty and keeps the rich flavors of mustard, peppercorns and shallots.  Takes a little time to prepare but well worth it!

Ingredients:

• 1 lb of ground beef
• 1/2 tablespoon of cornstarch
• 1/2 tablespoon of Dijon mustard
• 2 tablespoons of ground black peppercorns
• 1/2 tablespoon of olive oil
• 1/4 teaspoon of soy sauce
• 1/2 cup of beef stock
• 1/4 cup of minced shallots
• 1/4 cup of Worcestershire sauce
• 1/4 cup of flat leaf parsley, finely chopped
• 1 tablespoon of lemon juice
• 1 teaspoon of Madeira or Port

Instructions:

In a small bowl, combine the beef stock, cornstarch and mustard together and stir. Then, set it aside.

Take the ground beef and form them into 2 patties that are about an inch thick.

Put the ground peppercorns on a plate and add the soy sauce and olive oil. We are going to coat the patties with this mixture.

Dip both sides of the patty in the peppercorn mixture. Make sure all sides are evenly coated and all the peppercorns are used. Pour a tablespoon of olive oil in a pan over high heat.

Once the oil is hot, sear the burger patties, cooking each side for about a minute or two. Remove from the pan, set aside and reduce the heat.

Using the same oil and pan, add the shallots and parsley and stir.

Then, add the cornstarch mixture, lemon juice, Worcestershire sauce and Madeira (or Port). Stir for about a minute.

In another frying pan, pour the sauce and stir. Then add the burger patties and spoon some sauce on top. Let it simmer for about 7-9 minutes. If it’s necessary to turn the burgers over to keep from burning, do so.

Serve the patties on sesame seed buns and enjoy!

Ecuadorian Parrilla Burger

Ingredients

Quarter pound of ground:
- Turkey
- Pork
- Beef
2 Chorizo links (fresh) casings removed.
3 strips of bacon (cooked and chopped)
1/3 cup chopped scallions
2 tbs. crushed garlic
2 tbs. ketchup
1 tsp. cumin
1 tsp. of spanish paprika
1/3 cup of diced red bell pepper
1/3 cup of diced red onion
Half a cup of cilantro and flat leaf parsley finely chopped.
1/2 tsp. salt and pepper.
4 slices of pepper jack jalapeño cheese.

Directions

1. Combine everything except the cheese in a bowl and mix with hands until all the ingredients are mixed together well. Be careful not to over-mix or burgers will be tough.

2. Make 4 burgers. Cook them on a medium high grill for about 7 minutes on each side. Put the pepper jack cheese on them the last 2 minutes of grilling.

3. Put them on a roll or hamburger bun. I would use a roll because they are big! Top it with sliced tomato’s lettuce and dig in…

"Thai One On" Peanut Turkey Burger

Ingredients

Cucumber Relish
1/3 cup seasoned rice vinegar
1 tablespoon sugar
1 tablespoon minced carrot
teaspoon finely minced red onion
1 English cucumber
Burgers
½ cup finely chopped green onions
2 tablespoons peanut butter
2 tablespoons soy sauce
1 teaspoon sesame oil
1 garlic clove, minced
1 tablespoon chile paste with garlic
2 teaspoons grated peeled fresh ginger
1 ½ pound ground turkey
1 ½ teaspoons salt
6 Hamburger buns
6 curly red lettuce leaves
Oil for grill

Instructions

Make cucumber relish: In a bowl stir together vinegar and sugar until sugar is dissolved. Add minced carrot and red onion. Slice enough cucumber crosswise into 1/8-inch-thick slices to measure 1 1/2 cups and add to vinegar mix, tossing well. Marinate mixture at least 30 minutes and up to 3 hours.

Prepare grill. In a bowl mix green onions, peanut butter, soy sauce, sesame oil, chile paste, and ginger until thoroughly mixed. Add the ground turkey and salt and using your hands mix until just combined (do not overmix) and form into six 1-inch-thick patties.

Grill on a lightly oiled rack set 5 to 6 inches over glowing coals about 5 minutes on each side, or until just cooked through.

Lightly toast hamburger buns and transfer burgers to buns. Top each burger with lettuce leaf and drained cucumber relish. Serves 6.

courtesy of sutterhome.com

Cumin Turkey Burgers

These cumin turkey burgers are very flavorful and packed with some heat!

Ingredients

• 1 egg
• 2 jalapeno peppers, seeded and minced
• 2 cloves garlic, minced
• 1/4 cup low-sodium soy sauce
• 1/4 cup Worcestershire sauce
• 2 teaspoons ground cumin
• 1 teaspoon mustard powder
• 1 teaspoon paprika
• 1/2 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 1/4 cup dry bread crumbs
• 1 1/2 pounds ground turkey
• 6 hamburger buns, split and toasted

Directions

1. Mix the egg, jalapeno peppers, and garlic in a large mixing bowl until the egg is well blended. Add the soy sauce, Worcestershire sauce, cumin, mustard, paprika, chili powder, salt, bread crumbs, and turkey; mix well and form into 6 patties.
2. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
3. Cook the turkey burgers on the preheated grill until no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve on the toasted hamburger buns.

 add some cheese, roasted red peppers, mushrooms, sliced onions, etc...


courtesy of allrecipes

Garlic and Ranch Turkey Burgers

In honor of the groundhog not seeing his shadow and hopefully only 6 more weeks of winter, a yummy and light turkey burger

Ingredients

• 1 pound ground turkey
• 1 (1 ounce) package ranch dressing mix
• 1 egg
• 3 cloves garlic, minced
• 1/4 cup Worcestershire sauce
• seasoned salt and pepper to taste

I like to add provolone cheese, red onion and some greens for garnishment

Directions

1. Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
2. Knead together the turkey, ranch mix, egg, garlic, Worcestershire sauce, seasoned salt, and pepper in a bowl until evenly combined; divide into 4 equal portions and form into patties.
3. Cook on the preheated grill about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 165 degrees F (74 degrees C).

courtesy of allrecipes.com

Tapenade-Filled Burgers

Ingredients

• 2 1/4 pound lean ground beef chuck
• 9 tablespoons black or green olive tapenade (sometimes labeled "olive paste")
• 3/4 teaspoon salt
• 1 teaspoon black pepper
• 6 grilled or toasted hamburger buns or kaiser rolls
• Accompaniments: mayonnaise; coarse-grain mustard; thinly sliced red onion; thinly sliced sweet gherkin pickles; about 2 cups baby romaine lettuce

Directions

Divide beef into 6 portions. Divide 1 portion in half, then flatten 1 half into a 4-inch patty and form a 1/4-inch rim around patty. Spread 1 1/2 tablespoons of tapenade onto patty within rim. Flatten remaining half into a 4-inch patty, then lay on top of tapenade-covered half and pinch edges together to seal. Pat side to form a straight-sided edge and transfer to a large tray. Make 5 more tapenade patties in same manner and transfer to tray, then refrigerate patties, covered, until ready to grill. 

Prepare grill for cooking over direct heat with medium-hot charcoal (moderately high heat for gas)

Sprinkle patties on both sides with salt and pepper. Lightly oil grill rack, then grill patties (covered only if using a gas grill), turning over once, 3 minutes total for medium-rare. (Burgers will continue to cook slightly after being removed from grill.) 

Spread mayonnaise and mustard on buns, then assemble burgers with onion, pickles, and romaine.

courtesy of epicurious.com

Chimichurri Burgers with Gouda Cheese

Chimichurri Sauce:
2 cloves garlic, peeled
1 jalapeño pepper, stemmed, halved, and seeded (or more, to taste)
3/4 cup packed stemmed parsley leaves
1/2 cup olive oil
2 tablespoons red wine or sherry vinegar
1/4 teaspoon salt
1 1/2 teaspoons dried oregano leaves
1/2 teaspoon dried red pepper flakes (optional)

 

Burgers:
1 1/2 pounds ground beef chuck
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
4 ounces Gouda cheese, diced
4 Kaiser rolls or hamburger buns, split

1. For Sauce: Combine the garlic and jalapeño in a food processor. Process until finely minced. Add the parsley; process until finely minced. Scrape down the work bowl. Add the oil, vinegar, and salt; process until well-combined. Transfer to a small bowl. Stir in the oregano and red pepper flakes. Let the sauce rest for 2 hours, if possible, to blend the flavors.
2. For Burgers: Prepare a barbecue grill or preheat a ridged grill pan.
3. Spoon 3 tablespoons of the chimichurri sauce into a large bowl. Add the meat, salt, and pepper; mix well. Divide the mixture into 8 balls. Form each ball into a thin patty, about 5-inches in diameter.
4. Divide the cheese over four of the patties, and top with the remaining patties. Seal the edges well, enclosing the cheese.
5. Grill the patties over medium-hot coals (or follow ground meat directions if using a gas grill) or in the preheated grill pan for 5 minutes per side or until the internal temperature of the meat reaches 160°F (70°C).
6. If desired, place the buns, cut sides down, on the grill during the last 1 minute of cooking, or toast the buns in the oven or under the broiler.
7. Place the cooked patties in the buns and serve with the remaining chimichurri sauce.

Makes 4 servings.

Note: If desired, additional Gouda cheese, thinly sliced, may be placed over the patties during the last minute of cooking.

Recipe and photograph provided courtesy of Wisconsin Milk Marketing Board, Inc.