Best Tukey Burgers Adapted From Bobby Flays Turkey Kofte Recipes

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TURKEY BURGERS



Turkey Burgers image

"I always like to offer a turkey burger at my outdoor barbecue for friends who no longer eat red meat," says Bobby. "Luckily poultry is a perfect canvas for many big flavors, and this combination of tart goat cheese, sweet Meyer lemon-honey and peppery arugula makes for one outstanding burger."

Provided by Bobby Flay

Categories     main-dish

Time P1DT30m

Yield 4 servings

Number Of Ingredients 11

1/4 cup Dijon mustard
1 heaping tablespoon clover honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh Meyer lemon juice, from Meyer lemons, if possible
Salt and freshly ground black pepper
1 1/2 pounds 90-percent lean, freshly ground turkey (not all white meat), chilled
Salt and freshly ground black pepper
8 slices goat cheese, sliced 1/2-inch thick
4 sesame seed hamburger buns, split and lightly grilled
Watercress, for serving

Steps:

  • For the Meyer lemon-honey mustard: Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.
  • For the burgers: Preheat the grill to high. Form the meat into four 6-ounce burgers. If you are not going to cook right away, keep the burgers cold in the refrigerator. Sprinkle the burgers on both sides with salt and pepper. Grill until cooked through, 3 to 4 minutes on each side. During the last minutes of cooking, add 2 slices of cheese to each burger, cover the grill and let the cheese soften slightly, about 1 minute. Put the burgers on the buns, drizzle with some of the Meyer lemon-honey mustard and top with a few sprigs of watercress. Serve with extra mustard on the side.

Nutrition Facts : Calories 560 calorie, Fat 28 grams, SaturatedFat 13 grams, Cholesterol 151 milligrams, Sodium 1175 milligrams, Carbohydrate 30 grams, Fiber 1 grams, Protein 47 grams, Sugar 8 grams

TURKEY KOFTE WITH APPLE RAITA AND SPINACH



Turkey Kofte with Apple Raita and Spinach image

Provided by Bobby Flay

Categories     main-dish

Time 2h20m

Yield 4 servings

Number Of Ingredients 21

6 tablespoons olive oil
3 tablespoons tomato paste
1 small red onion, finely grated
3 cloves garlic, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/4 teaspoon cayenne powder
Salt
Freshly ground black pepper
1 1/2 pounds ground turkey, 90 percent lean
1/4 cup finely chopped flat-leaf parsley
1 lemon, juiced
1/2 pound baby spinach, washed and dried
Pita bread, lightly toasted
1 small red onion, halved and thinly sliced
1 cup Greek yogurt
1 Granny Smith apple, cored and finely diced
1/2 teaspoon kosher salt
Pinch ground cinnamon
Pinch cayenne pepper

Steps:

  • Whisk together 2 tablespoons of the oil, tomato paste, onion, garlic, cumin, cinnamon, allspice, cayenne, and salt and pepper in a large bowl. Add the turkey and parsley and using your hands, gently mix until combined. Cover the mixture and refrigerate for at least 1 hour to allow the flavors meld. Can be made 8 hours in advance and refrigerated.
  • Heat the grill to high.
  • Divide the mixture into 12 equal portions and roll into balls. Gently press down on the top of each patty to flatten slightly. Brush the patties on both sides with 2 tablespoons oil and season with salt and pepper.
  • Grill the kofte until golden brown on both sides and cooked through, about 3 minutes per side.
  • Whisk together the lemon juice and remaining 2 tablespoons of oil in a large bowl and season with salt and pepper. Add the spinach and toss to lightly coat the leaves in the dressing. Fill each pita with 3 of the patties, top with spinach, red onions and raita. Place a patty Transfer the spinach to a platter and arrange the kofte on top of the leaves. Top each patty with some of the raita.
  • Stir together the yogurt, apple, salt, cinnamon and cayenne in a small bowl. Cover and refrigerate for at least 30 minutes to allow flavors to meld.

TUKEY BURGERS (ADAPTED FROM BOBBY FLAY'S TURKEY KOFTE RECIPE



Tukey Burgers (Adapted from Bobby Flay's Turkey Kofte Recipe image

I meant to make Turkey Burgers tonight for dinner and found a recipe on Food Network from Bobby Flay which I altered slightly. Although it says Kofte, I thought it would still be yummy...and it WAS! I will say that it's not as much burger as it is kofte or meatloaf-like, but if you want a great recipe for ground turkey, here it is. Enjoy!

Provided by OzzieFoodie

Categories     Poultry

Time 1h27m

Yield 6-7 pattties, 6-7 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
3 tablespoons tomato paste
1/4 large yellow onion, finely grated
2 garlic cloves, finely chopped
1/4 teaspoon garlic powder
1 teaspoon curry powder
1/4 teaspoon adobe pepper, finely chopped (could substitute cayenne pepper)
Lawry's Seasoned Salt (I used about 1 teaspoon)
fresh ground black pepper
3/4 tablespoon Worcestershire sauce
1/2 cup oatmeal, ground in grinder
1 1/4 lbs ground turkey, 93 percent lean

Steps:

  • Mix all ingredients except turkey together.
  • Add turkey and mix well.
  • Form into large patties 1/2 inch to 3/4 inch thick.
  • Place onto a plate and separate patties with plastic wrap, then place in fridge for at least 1 hour to let flavors meld. (I pre-made the patties before-hand as I did not want to have to do them later. You could place the whole bowl in the fridge then form the patties before you cook them too.).
  • When ready to cook, take plate of patties out and place oven on Hi broil.
  • Spray broiler pan with Pam then add the patties.
  • Broil patties about 6-7 inches from heat for 6 minutes one side, flip then broil 6 more minutes. Flip again, broil 2 more minutes then take out and add cheese to melt ontop.
  • For my fixin's, I like to mix my mayo and ketchup together and spread on buns along with some avocado and sauted mushrooms, lettuce and tomato.

GRILLED TURKEY BURGERS WTIH MONTEREY JACK, POBLANO PICKLE RELISH



Grilled Turkey Burgers Wtih Monterey Jack, Poblano Pickle Relish image

This recipe is from Grilling for Life cookbook by Bobby Flay. Turkey burgers have become the alternative to hamburgers. Ground turkey is a great choice because of its low fat content, but that often means the burgers are dry and bland. Not these! The slightly spicy pickle relish and the cooling avocado mayonnaise infuse the burgers with flavor through and through.

Provided by Crafty Lady 13

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 19

1 poblano chile, grilled, peeled, seeded, and finely chopped
2 medium dill pickle, finely chopped
1 small red onion, finely chopped
1/4 cup fresh lime juice
1 teaspoon honey
2 tablespoons finely chopped fresh cilantro leaves
1/4 teaspoon fresh ground black pepper
1/2 ripe Hass avocado, peeled and chopped
1/4 cup mayonnaise
1 tablespoon fresh lime juice
2 garlic cloves, chopped
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 lbs ground turkey, 99% lean
2 tablespoons canola oil
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
4 slices monterey jack cheese, 1/2 oz each

Steps:

  • Poblano Pickle Relish: Combine all of the ingredients for the relish in a medium bowl. Cover and let sit at room temperature for at least 30 minutes and up to 4 hours before serving.
  • Avocado Mayonnaise: Place all of the ingredients for the mayonnaise in a food processor and process until smooth.
  • Turkey Burgers: Heat your grill to high. Shape the ground turkey with your hands into 4 round patties about 1 1/2 inches thick. Brush each burger on both sides with the oil and season with the salt and pepper. Grill until slightly charred on both sides and cooked completely through, about 4 minutes per side. Place a slice of cheese on each burger, close the lid of the grill, and cook for 1 minute longer to melt the cheese. Transfer to a plate and let rest for 5 minutes.
  • Top each burger with 1 tablespoon of the avocado mayonnaise and a few tablespoons of the relish. Serve the remaining avocado mayonnaise on the side if desired.
  • Note: Bobby Flay cooks peppers and chiles right on the grill. Heat the grill to high. Brush peppers with olive oil and season with salt and pepper. Grill until charred on all sides, 8 to 10 minutes. Place the peppers in a bowl, cover with plastic wrap and let sit for 15 minutes. Then peel, halve, stem and seed them.

Nutrition Facts : Calories 474.6, Fat 31.3, SaturatedFat 9.7, Cholesterol 142.4, Sodium 692.6, Carbohydrate 8.6, Fiber 2.1, Sugar 3.3, Protein 41.5

GARLIC BUTTER BURGER (BOBBY FLAY)



Garlic Butter Burger (Bobby Flay) image

Make and share this Garlic Butter Burger (Bobby Flay) recipe from Food.com.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 9

12 tablespoons unsalted butter, slightly softened
4 garlic cloves
1/2 small shallot, chopped
3 tablespoons flat leaf parsley, chopped
salt
pepper
4 hamburger buns, split
1 1/2 lbs ground chuck (or ground turkey)
1 1/2 tablespoons vegetable oil

Steps:

  • Place butter, garlic, shallot and parsley in a food processor.
  • Process until smooth.
  • Season with salt and pepper.
  • Place in a bowl, cover, and refrigerate 30 minutes to blend flavors. (Butter can be made up to 24 hours ahead.).
  • Bring to room temperature before serving.
  • Preheat broiler.
  • Brush buns with about 4 tablespoons garlic butter.
  • Toast for about 30 seconds; don't let them get too brown.
  • Divide meat into 4 equal portions.
  • Shape each into a patty and make a depression in the center.
  • Heat oil over high heat until it begins to shimmer.
  • Cook burgers to desired doneness, about 4 minutes per side for medium-rare, brushing every 30 seconds with remaining garlic butter.
  • Burgers and buns can also be cooked on the grill.

Nutrition Facts : Calories 865.1, Fat 70.6, SaturatedFat 34.6, Cholesterol 209, Sodium 309.9, Carbohydrate 22.8, Fiber 1.1, Sugar 2.8, Protein 34.3

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