Best Deconstructed A1 California Turkey Burger A1 Recipes

A1 TURKEY BURGERS

Steps:

• Mix first 3 ingredients in a bowl
• Form into 4-5 pattys on a plate.
• Cover with suran wrap and refridgerate for at least 2 hours.
• (this will keep the burgers from breaking apart on the grill).
• Grill it.
• Eat it.

A1 TURKEY BURGER WITH CARAMELIZED ONIONS AND GOAT CHEESE #A1

Steps:

• Slice onions and sauté in olive oil over medium high heat until they start to become translucent. Add 2 T brown sugar, 2 T A1 and 2 T water. Cover and lower heat to just simmer.
• Mix ground turkey with 2 T A1, 2 T mayo and salt and pepper and then form into 4 patties. This mixture will be very moist - don't worry.
• Spray a medium size skillet with cooking spray and heat over medium high heat. Add turkey patties and cook for 5-7 minutes on the first side.
• While the burgers are cooking mix together the basting sauce by mixing 2 T A1, 2 T brown sugar and 1 T water and microwave for 1 minute just to combine. Take the cover off of the onion mixture and turn to very low heat.
• Flip the burgers and baste with the basting sauce. Cook for another 5-7 minutes and flip again, basting again.
• Assemble burgers (on buns or no) by placing goat cheese on top of the burger and then the caramelized onions on top of the goat cheese.

A-1 HAMBURGERS

Steps:

• Im a medium bowl, lightly combine all ingredients. Form 6 patties and broil or grill.

TED ALLEN'S DECONSTRUCTED HOLIDAY TURKEY WITH SAGE GRAVY

Steps:

• For the Gravy:
• 2 to 3 cups low-sodium chicken broth
• 4 tablespoons unsalted butter
• cup all-purpose flour
• Kosher salt and freshly ground pepper
• Brine the turkey:
• Rinse the turkey parts and place in doubled 21/2-gallon resealable plastic bags (or a large stockpot). Add 1/4 cup salt, the honey, garlic, bay leaves, thyme, 2 sprigs sage, the peppercorns, allspice and celery leaves. Add enough cold water to cover the turkey (about 3 quarts). Press out the air, close the bags and place in a large bowl or other container to protect against any leaks. Refrigerate at least 6 hours or overnight. Roast the turkey: Position racks in the upper and lower thirds of the oven and preheat to 425.
• Remove the turkey parts from the brine and pat dry with paper towels. Place skin-side up on racks set in 2 medium roasting pans (be sure to leave space between the turkey parts to allow air to circulate). Pour 1 cup water into each pan. Drizzle the turkey parts with melted butter and scatter with the leaves from the remaining 2 sage sprigs. Place 1 pan on each oven rack and roast until the turkey begins to brown, about 30 minutes.
• Lower the oven temperature to 400. Switch the positions of the pans and rotate from front to back. Continue roasting until a thermometer inserted into the thickest part of the breast (avoiding bone) registers 165degrees, 1 hour to 1 hour, 15 minutes. Transfer the turkey parts to a platter and tent with foil.
• Make the gravy: Pour the pan juices into a 4-cup glass measuring cup and let rest until the fat rises to the top, 2 to 3 minutes. Skim off and reserve the fat. Set 1 roasting pan across 2 burners, add 2 cups chicken broth and bring to a simmer over medium-high heat, scraping up any browned bits. Add the simmering broth to the pan juices in the measuring cup, then add the additional chicken broth, if needed, to equal 4 cups liquid.
• Melt the butter in a medium saucepan over medium-low heat. Whisk in the flour and cook, whisking constantly, until smooth, about 2 minutes. Gradually whisk in the broth mixture and any collected juices from the platter. Increase the heat to medium high and boil, uncovered, until thickened, about 8 minutes. Season with salt and pepper.
• Carve the turkey pieces and garnish with sage. Serve with the gravy.

CALIFORNIA TURKEY BURGER

Steps:

• Heat a grill pan over medium-high heat.
• Brush both sides of the sweet potato slices with 1 tablespoon of the oil. Grill the slices on one side of the grill pan until dark grill marks appear and the slices can be pierced easily with a knife, 3 to 4 minutes a side. Grill the turkey burgers on the other side of the grill pan according to the package directions for the grill.
• Meanwhile, add the kale, almonds, lemon juice, 1 teaspoon salt, a few grinds of pepper and the remaining 3/4 cup oil to a blender. Puree, scraping the sides as needed, until smooth.
• Mash the avocado with a fork in a medium bowl until smooth. Fold in the mayonnaise until combined.
• Spread the kale pesto on both halves of each hamburger bun, then spread the avocado mayonnaise on top of the pesto. Top the bottom half of each bun with 1 tablespoon alfalfa sprouts and a burger patty. Top the burger patties with some sweet potato slices, a tomato slice and the top bun.

CALIFORNIA BURGERS

Steps:

• Combine softened cream cheese, avocado, chives or onion, lemon juice and salt; mixing until well blended; add tomato, mix lightly.
• Shape ground beef into six oval patties; broil (or grill) on both sides to desired doneness; season with salt and pepper.
• For each sandwich, cover one bread slice with lettuce, then the beef patty, the cream sauce and then sprinkle on the bacon.

A1 TURKEY BURGERS

Steps:

• Mix all ingredients together in a large bowl.
• Form into 6 patties.
• Cook patties in a frying pan on medium heat until fully cooked, flipping as needed. I usually do 3 patties in the frying pan at a time.
• Be careful when flipping the patty, meat is very moist.
• Serve on a bun & top with your favorite condiments.