Burgers

Another burger recipe to add to your arsenal. Try this turkey burger with roasted eggplant the next time you've guilted yourself into a healthy meal.

Turkey Burgers with Roasted Eggplant

Leftover eggplant puree from this recipe is perfect as a dip for toasted pita wedges. Marmite is a concentrated yeast paste that helps give this burger meaty flavor—find it in supermarket baking aisles and health-food stores. Use sesame-poppy seed buns.


Ingredients

  • 1 (8-ounce) eggplant

  • Cooking spray

  • 2 tablespoons finely chopped fresh parsley, divided

  • 4 teaspoons olive oil, divided

  • 1 teaspoon fresh lemon juice

  • 1 garlic clove, minced

  • 3/4 teaspoon kosher salt, divided

  • 1/2 teaspoon freshly ground black pepper, divided

  • 1 pound turkey tenderloins, cut into 1-inch pieces

  • 1 teaspoon less-sodium soy sauce

  • 1/4 teaspoon Marmite

  • 4 (1 1/2-ounce) hamburger buns, toasted

  • 4 Bibb lettuce leaves

  • 8 (1/4-inch-thick) tomato slices


Preparation

1. Preheat oven to 400°.

2. Lightly coat eggplant with cooking spray; wrap eggplant in foil. Place eggplant on a jelly-roll pan; bake at 400° for 45 minutes or until very tender, turning once. Remove from foil; cool slightly. Cut eggplant in half. Carefully scoop out pulp to measure 1 1/4 cups; discard skin. Place pulp in a food processor; process until smooth. Reserve 1/4 cup pureed pulp. Combine remaining pulp, 1 tablespoon parsley, 2 teaspoons oil, juice, and garlic. Stir in 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

3. To prepare grinder, place feed shaft, blade, and 1/4-inch die plate in freezer 30 minutes or until well chilled. Assemble the grinder just before grinding.

4. Arrange turkey pieces in a single layer on jelly-roll pan, leaving space between each piece. Freeze 15 minutes or until meat is firm but not frozen. Combine meat and remaining 2 teaspoons oil in large bowl; toss to combine. Pass meat through meat grinder completely. Immediately pass meat through grinder a second time. Combine reserved 1/4 cup eggplant puree, turkey, remaining 1 tablespoon parsley, soy sauce, and Marmite in a large bowl. Divide mixture into 4 equal portions, gently shaping each into a 1/2-inch-thick patty. Press a nickel-sized indentation in the center of each patty. Cover and chill until ready to grill.

5. Preheat grill to medium-high heat.

6. Lightly coat patties with cooking spray; sprinkle with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Place patties on grill rack, and grill 4 minutes until well marked. Carefully turn patties over, and grill 3 minutes or until done. Place 1 patty on bottom half of each bun; top each serving with 1 tablespoon eggplant mixture, 1 lettuce leaf, 1 tomato slice, and top half of bun. (Reserve remaining eggplant mixture for another use.)


Wine note

Turkey Burgers with Roasted Eggplant have a rich and meaty flavor, accentuated by the addition of Marmite. This savory, meaty character is often identifiable in the affordable and intriguing reds of France's Languedoc region, like Jean-Luc Colombo Syrah La Violette 2007 ($12), with chewy black fruit and notes of fresh herbs and smoked meat that pump up the flavor even more. --Jeffery Lindenmuth

COURTESY OF myrecipes.com

It's burger time! Check out this great recipe from Food & Wine magazine. Everything about it makes your mouth water.

Bacon Burgers on Brioche Buns

Courtesy of Food & Wine magazine


The burger at Tyler Florence's Wayfare Tavern in San Francisco is called Le Grand with good reason: It's a custom blend of ground prime rib, brisket, skirt steak and tenderloin, topped with Nueske's bacon and Cowgirl Creamery's triple-cream Mt. Tam cheese. The recipe is also delicious with a mix of chuck and sirloin.


INGREDIENTS

  • 2 medium red onions, thinly sliced

  • 6 tablespoons extra-virgin olive oil, plus more for brushing

  • 1/2 cup mayonnaise

  • 2 tablespoons fresh lemon juice

  • Salt and freshly ground pepper

  • 8 slices of thick-cut bacon (12 ounces)

  • 3 pounds mixed ground chuck and ground sirloin

  • 12 ounces brie, sliced

  • 8 brioche burger buns, split


HOW TO MAKE THIS RECIPE

  • Preheat the oven to 400°. On a rimmed baking sheet, toss the onions with 2 tablespoons of the olive oil and roast until softened, about 20 minutes.

  • Meanwhile, in a small bowl, whisk the mayonnaise with the lemon juice. Gradually whisk in the remaining 1/4 cup of olive oil and season with salt and pepper.

  • In a large skillet, cook the bacon over moderately high heat until crisp. Drain on paper towels and break each strip in half.

  • Light a grill or preheat a grill pan. Form the ground meat into eight patties. Season generously with salt and pepper and brush with olive oil. Grill over moderately high heat until well-browned on the bottom, 5 minutes. Flip the burgers, mound the brie on top and grill for 4 minutes longer, until the cheese is slightly melted and the burgers are medium-rare.

  • Spread the lemon mayonnaise on the cut sides of the buns; set the burgers on the bottoms and top with the bacon and onions. Close the burgers and serve right away.