VERMONT BURGERS

Vermont Burgers image

PREP: 30 MINS TOTAL TIME: 1 HOUR 30 MINS YIELD:Makes 20 (10 turkey, 10 beef)

Provided by @MakeItYours

Number Of Ingredients 27

Ingredients

For the Turkey Burgers
1 pound ground white-meat turkey
1 pound ground dark-meat turkey
1/2 cup fromage blanc or pureed ricotta cheese
1/2 cup coarsely chopped fresh flat-leaf parsley
2 teaspoons finely chopped fresh sage
2 garlic cloves, minced
Coarse salt and ground pepper
for the beef burgers
2 pounds ground beef
coarse salt and pepper
Olive oil for brushing burgers
20 buns for serving
1 stick butter softened
for beer spring onion mustard
3 tblsp oil
21/2 pounds thinly sliced vidalia onions
1/2 cup gound mustard
1 tblsp salt1 tsp turmeric
1/3 cup cider vinegar
1cup pale ale
for special sauce
1 cup ketchup
1/2 cup mayo
3 tblsp pickle juice
1 tblsp asian chili sauce
garnishes including pickles, cheese lettuce and tomato

Steps:

For the turkey burgers: Arrange 10 (4-inch) parchment squares on a tray. Gently mix together turkey, cheese, parsley, sage, garlic, 2 teaspoons salt, and 1 teaspoon pepper. Shape meat into 10 (3-ounce) patties (3 1/2 inches in diameter and 1/2 inch thick). Transfer patties to parchment.
For the beef burgers: Shape meat into 10 patties (see turkey burger instructions above).
Refrigerate patties for at least 1 hour.
Heat grill to medium-high; brush grates with vegetable oil.
Cook the turkey burgers: Brush tops with olive oil. Flip burgers onto grill, peeling off paper. Grill for 3 minutes. Brush tops with olive oil. Flip, and grill until cooked through, about 2 minutes more.
Cook the beef burgers: Season burgers with salt and pepper. Grill for 4 minutes. Flip, and grill until cooked through, 2 to 3 minutes more (6 minutes total for medium-rare, 7 minutes total for medium).
To serve burgers: Brush buns with butter, and grill until browning around edges, about 30 seconds. Sandwich burgers between buns, garnished with desired toppings.
For mustard: Heat a large skillet over high heat. Add safflower oil, and swirl to coat. Reduce heat to medium. Cook Vidalia onions, stirring often, until very soft, about 30 minutes. Stir in mustard powder, salt, and turmeric. Cook, stirring often, for 3 minutes. Stir in cider vinegar, and raise heat to high. Add pale ale, and cook, stirring often, until mixture is thick, about 5 minutes. Let cool completely.
For extra-special sauce: Stir together ketchup, mayonnaise, pickle juice, and Asian chili sauce.