Burgers Three Ways

Burgers Three Ways

Burgers Three Ways

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by Chef Lee Hillson

azfamily.com

Posted on April 24, 2013 at 4:00 PM

Updated Thursday, Apr 25 at 12:43 PM

Black Bean Burger

1# Crimini mushrooms, sliced
1# carrots, julienne
2# of can black beans, drained and rinsed
.4 cup diced roasted red peppers, and drained
3/4 cup corn, frozen thawed works best
1/4 of liquid eggs
 1/4 tsp Cumin powder
1/4 Tbsp Garlic powder
 1/4 tsp Onion powder
Salt and pepper, to taste
~In a medium sauté pan add 1 ounce of olive oil and wait until pan is hot. Add mushrooms and cook until they release water.
Add carrots, peppers and corn cook for 5 minutes. Remove from heat and cool. Take and evenly separate the black beans half are
pureed and half are left whole. Mix all remaining ingredients together and test seasoning for patty at 8 ounces each. Cool until use.
Heat the burger in a sauté pan with 1 ounce of oil, 3 minutes on each side then place into a 375 degree oven for 5 minutes.

Turkey Burger
Yield: 3# batch


Amt.            Item
2#            Turkey Thigh meat
1#            Turkey Breast meat    
2             Shredded Granny Smith Apples
1 ea            Eggs
1 T            dijon mustard
1 t            Salt
½ t            Black pepper (coarse ground)

Method of Preparation:
Grind meat twice through meat grinder
Add all ingredients in large mixing bowl and mix well
Form into 8oz balls and press burgers between 2 pieces of lightly oiled parchment to form patties
Cook over seasoned hot gill

Salmon Burgers

Yield: 2# = 4 burgers

Amt.            Item
2#            Ground Atlantic Salmon
1/2 c            Panko
1 ea            Eggs
2 T            Dijon mustard
1 T            Fresh Dill
1 T            Lemon Juice
1 t            Salt
½ t            Fresh Ground Black Pepper

Preparation Method:
Grind salmon with meat grinder, or pulse in food processor
Whisk together wet ingredients and seasoning
Fold ground salmon into wet seasoning mixture
Add panko to salmon mixture and chill for at least 2 hours to give the panko and salmon an opportunity to bind
If mixture is too loose add more panko (this will depend on the fat content of the salmon used)
Form into 8oz balls and press burgers between 2 pieces of lightly oiled parchment to form patties
Pan sear in a little olive oil for service.




 

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