Best Thyme Pepper Burgers Recipes

WHINE AND CHEESE ALL THE THYME BURGER

Whine and Cheese All the Thyme Burger image

A burger creation from the Whine and Cheese gang for ZWT3. The classic California flavors in this dish will leave you drooling and wanting more.

Provided by justcallmetoni

Categories Lunch/Snacks

Time 45m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 1/4 lbs ground turkey breast (Mrs G 'cause she's got great ones) or 1 1/2 lbs lean ground turkey (Mrs G 'cause she's got great ones)
1/2 teaspoon kosher salt, plus more to taste
1/2-3/4 teaspoon fresh ground black pepper, plus more to taste
3 tablespoons white wine, mine was pinot grigio (NCMysteryshopper 'cause she as cool as a tall glass of)
1 tablespoon Dijon mustard (Laury 'cause she's up to snuff)
1/4 cup grated vidalia onion (Saturn 'cause she hails from Canada's onion capital and adds a little kick)
1 -2 garlic clove, minced (PanNan 'cause she is well seasoned and works with everything)
1 1/4 teaspoons thyme (Susie D 'cause she could use lots more)
1/2 teaspoon dried sage (Nimz 'cause she is wise and has a gentle soft side)
1/3 cup breadcrumbs (me 'cause I keep things together)
3 ounces monterey jack cheese (if using jack or mozzarella, grate or chop) or 3 ounces fresh mozzarella cheese (if using jack or mozzarella, grate or chop)
2 tablespoons white wine (like NCMS it's everywhere)
1 tablespoon olive oil (Leslie 'cause she's smooth and keeps all the pieces working)
1 large vidalia onion, halved and cut into thin half rings
2 cups sliced cremini mushrooms (kzbhansen 'cause she tops off our team so nicely)
1/3-1/2 cup white wine
2 teaspoons butter
4 roasted sweet red peppers, halves jarred (mama's kitchen 'cause she is sweet and fiery)
8 slices sourdough bread, cut in to thickish slices about 3/8 inch (Elmotoo 'cause she is buntabulous and it just wouldn't be the same without her)

Steps:

Place the ground turkey meat in a large bowl. Add salt, pepper, white wine, Dijon mustard, garlic, grated onions, thyme, and sage and mix together well. Gently add breadcrumbs and mix until combined. (Overworking the meat at this stage will toughen the burger.).
Divide the burger mixture into 8 equal sized amounts. Pat each portion into a 5" round patty that is a little thicker in the center. Place a mound with 1/4 of the cheese at the center of 4 of the patties. Carefully, place the other 4 patties on top and seal the edges well and pat smooth. If your burgers have become quite soft from handling place back in the fridge for 10 minutes.
To prepare the sauce, heat olive oil in a medium skillet over medium heat. Once it become hot, add the vidalia onion and sauté for 5-7 minutes until the onions are soft and have begun to take on a little color. Season with a small amount of salt and pepper to taste.
Add the mushrooms and wine and stir well. Cook for 3 minutes continuing to stir. To enrich the sauce, add the butter and cook until just melted and incorporated into the wine. Cover and turn off the heat until ready to serve.
While the onions are cooking, heat a large skillet until piping hot but not smoking. Add the burgers to the skillet and cook for 2 minutes to create a good seer. Turn burgers and continue cooking another 2 minutes. Add the final 2 tablespoons of white wine to the pan and cook an additional minute or two.
Toast 8 slices of sourdough bread (or 4 split sourdough rolls) in the toaster or broiler. Top each with sweet roasted pepper half. Place burger on top of the red pepper. Top the burger with 1/4 of the onion-mushroom wine sauce and a second piece of sourdough (or roll tops).
Serve with a glass of wine and extra napkins.

Nutrition Facts : Calories 788.1, Fat 16, SaturatedFat 7.2, Cholesterol 109.8, Sodium 1190.4, Carbohydrate 94.4, Fiber 7.3, Sugar 12.5, Protein 58.8

NIMAN RANCH BURGERS

Niman Ranch Burgers image

Provided by Ina Garten

Categories main-dish

Time 1h10m

Yield 6 servings

Number Of Ingredients 15

Ingredients

2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat)
1 tablespoon good Dijon mustard
3 tablespoons good olive oil, plus extra for brushing the grill
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
3 sandwich-size English muffins, halved
Good mayonnaise
Caramelized Onions, recipe follows
2 tablespoons good olive oil
2 tablespoons unsalted butter
2 pounds yellow onions, peeled and sliced in half-rounds
1/2 teaspoon fresh thyme leaves
2 tablespoons sherry wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).