This is actually a spin I took on another recipe I found on allrecipes.com. I subbed in a whole collection of items that i read about in the reviews and came up with my own thing. I eyeballed everything, so all the measurements are approximate. Hope you like it!
INgredients:
1 lb ground turkey (dark meat included)
1 whole large egg
1-2 tbsp white onion
1-2 tbsp cilantro
1/2 tsp soy sauce
1-2 tsp Worcestershire sauce
1/3 tsp coarsely ground black pepper
1 large clove garlic, finely minced
1/4 lb C.O.C. (cheese of choice), sliced and shaped into a 1 x 1 square (thick slices are best here, as it will slowly melt while cooking)
1.Cover a medium or large plate (depending on how big you like your Lucies) with enough plastic wrap to cover edge to edge. Set aside.
2. Place all ingredients except for C.O.C. in a large bowl. Using your hands (or a fork if you're squeamish) gently incorporate burger meat together until combined.
3. Place 1/4 cup of the mixture dead-center on plastic covered plate. Gently smoosh it out from the center to the edges until it's about 1/3 inch thick. Place your C.O.C. in the center of the meat mass and cover with another 1/4 cup, smooshing out in the same fashion until cheese is completely enveloped. Place a square of waxed paper over the burger and repeat with the rest of the meat and cheese until all gone (should make about 4 medium burgers). Freeze at least 1 hour before grilling/cooking.
4. Grill 5-10 minutes per side, staying close by to prevent Burger Meteoring*. Flip once and continue to cook until internal temp is about 180, about another 5-10 minutes. Remove to plate, tent with a bit of foil, and allow to sit for 10 minutes while gathering condiments and veg.
*Occurs when grillers walk away and flair ups engulf the food being grilled. Especially likely to happen with burgers, even of the turkey variety, so baby your burgers!
Tips and pointers of burger-ing:
When the grill is good and hot, place burger patties around the area where the grill is medium-high heat. If you're in a hurry, you can put an old pot lid over each patty to speed up the heat (this also helps retain moisture). If not, just close the grill lid and wait about 5 minutes. Do not walk away; burgers are prone to succumbing to flair-ups, so baby those burgers! After first five minutes, check on them, looking around the edges to see if they are browning. Burgers will release when they are done cooking, which should take any where from 8-12 minutes, depending on how hot your grill is. When the burger releases from the grates, flip ONCE and leave them alone for another 5 minutes. Do not press on the burgers.
If you experience a lot of stickage, it just means that the burgers aren't ready to get off the grill. Good food takes time and patience. Just close the grill and sit around for another 2 minutes or so. They'll come off in their own juicy time.
To test for seasoning, I like to fry about a tablespoon of the mixture in a hot skillet until just cooked through. Try it out and season sparingly, testing in between additions until your taste buds are happy.
Take care to crimp edges so that cheese can't escape during cooking.
Patties can be prepared and frozen. Instead of forming them on a plate (which I only did because that's what fits in my side by side freezer), prep them on a sheet pan lined with wax paper then cover with another layer of waxed paper. Freeze until solid then remove to a large zip top bag for later use.
If you don't have a grill or just don't dig grilling, these burgers are easily prepared on the stovetop. Be sure to grease your cooking vessel with some no-stick spray. On the stove-top, stickage is less of an issue, especially with the aid of the cooking spray.
Letting burgers rest post-cooking helps the cheese and juices coagulate back into the meat, resulting in better eats and less mess. I like to keep things simple with condiments and such: a little mayo, a little mustard, a slice of onion or so, some tomato and some iceberg. Sometimes I like to eat these over a bit of Jasmine rice with a little stir-fry veg mix. I'd even venture to say that these'd be good as the meat in a chicken noodle soup deal, but i've never tried that. These are very filling, so sides are completely optional. Chow down!
No comments:
Post a Comment