April 15th, 2010 - Barbara Feiner
Depending on where you live, grilling season may already be in full swing.
To reduce your consumption of red meat, substitute lower-fat ground turkey in burger recipes. (Click here for a basic recipe.)
Today’s dish gets a flavorful boost from freshly chopped organic rosemary and 100% pure maple syrup. You can grill the burgers outdoors or indoors, as weather permits, and serve them with a side of roasted vegetables or a crunchy green salad.
All of the ingredients should be available at your local natural and organic food store.
Maple Rosemary Turkey Burgers
Makes 4 servings
1¼ pounds ground turkey
1 beaten egg
3 tablespoons fresh rosemary, chopped
1/4 cup 100% pure maple syrup
1/2 cup bread crumbs
Salt and pepper, to taste
2 tablespoons olive oil
4 hamburger buns or Kaiser rolls
Your favorite condiments
- Preheat outdoor grill or indoor grill (medium heat).
- In bowl, combine ground turkey, egg, rosemary, maple syrup, bread crumbs and seasonings.
- Divide meat into 4 equal parts, and form into patties. Baste with olive oil, and grill on low heat for 4 minutes on each side, until fully cooked through.
- Serve on hamburger buns or Kaiser rolls with your favorite condiments.
Recipe and photo courtesy of the Federation of Quebec Maple Syrup Producers
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August 12th, 2006 - Barbara Feiner
I love ending the week with a recipe, especially during summer grilling season. This dish is featured in The Healthy Beef Cookbook, a collaborative effort from the American Dietetic Association and National Cattlemen’s Beef Association. The classic bistro flavors of mushrooms and wine add a sophisticated touch to these open-faced burgers.
Mushroom Merlot Burgers
Makes 4 servings
- 1 pound ground beef (95% lean)
- 2 tablespoons chopped fresh parsley
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 4 large portobello mushrooms
- 4 slices French bread, cut diagonally 1/2 inch thick
- 2 ounces goat cheese (1/2 cup)
- 4 romaine lettuce leaves
- Chopped fresh parsley (optional)
- 1 teaspoon olive oil
- 2 tablespoons minced shallots
- 1 cup Merlot or other dry red wine
- 1/4 cup ready-to-serve beef broth
- 2 teaspoons fresh thyme, chopped
- 1 tablespoon butter
- 2 teaspoons all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon olive oil
- To prepare sauce, heat oil in large nonstick skillet over low heat. Add shallots; cook and stir 6 to 8 minutes or until caramelized. Stir in wine, broth and thyme. Cook over medium-high heat 8 to 10 minutes or until liquid is reduced to 1/2 cup. Combine butter and flour; whisk into sauce. Stir in salt and pepper. Cover; keep warm.
- Combine ground beef, parsley, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside.
- Place mushrooms on grid over medium, ash-covered coals. Grill, uncovered, 16 to 18 minutes or until tender, turning occasionally. About 10 minutes before mushrooms are done, move them to outer edge of grid. Place patties in center of grid; grill 11 to 13 minutes to medium (160°F) doneness, until no longer pink in center and juices show no pink color, turning once. Place bread slices on grid; grill until toasted, turning once.
- Reheat sauce, if necessary. Spread half of cheese on toasted bread slices. Top each with lettuce leaf, mushroom and burger; drizzle evenly with sauce. Crumble remaining goat cheese over tops; sprinkle with parsley, as desired.
Note: Because you are committed to organic living, OrganicAuthority.com recommends using certified organic ingredients, when available, in all recipes to maximize flavor and nutrition, while minimizing your risk of exposure to pesticides, chemicals and preservatives.
Recipe and photo from The Healthy Beef Cookbook, published by John Wiley & Sons, Inc. Copyright © 2006 by American Dietetic Association and National Cattlemen’s Beef Association. All rights reserved.
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May 26th, 2006 - Barbara Feiner
Planning a Memorial Day barbecue? Here’s a super-easy burger recipe that “kicks it up a notch,” as Chef Emeril Lagasse likes to say. All of the ingredients are readily available at a market that carries organic food.
A reminder from rancher Tom Perini, owner of Perini Ranch Steakhouse (“one of America’s great rural restaurants,” per Gourmet magazine) and author of Texas Cowboy Cooking: Treat beef like a king.
“Take beef out of the refrigerator 30 to 45 minutes prior to cooking,” he advises, “as this helps bring the meat to room temperature.”
Wild West Picante Burgers
- 1 lb. ground beef
- 1/2 cup picante sauce or chunky salsa
- 4 hamburger rolls
- Thoroughly mix beef and picante sauce. Shape firmly into four patties, 1/2″ thick.
- Grill patties 10 minutes or until done, turning once and brushing often with additional picante sauce.
- Serve on rolls with additional picante sauce.
Recipe and photo courtesy of Pace Foods
Read More:Memorial Day Cookout: Wild West Picante Burgers