Indian Style Turkey Burgers



1 1/2 lbs. Minced Turkey

1 clove garlic, minced finely

1 egg

1 cup plain bread crumbs

1 tsp. kosher salt

3/4 tsp. black or white pepper

Blend gently together. Divide into 4 burgers. Make a quarter size indention in the center of each burger. Place in fridge to firm until ready to cook. Cook in heated heavy pan with a bit of oil. Cook 5 minutes on each side.


1 cup yogurt drained in a coffee filter or use Greek yogurt

1 tsp. ground cumin, toasted

1 – 6 inch or so English cucumber , seeded and drain in mesh strainer, pat dry

1-2 tsp. minced mint

pinch of white pepper

Mango Chutney

3 lbs semi-ripe mangoes (about 4)

2-1/2 lbs white sugar

4 oz fresh ginger

3 oz garlic

1 level teaspoon chili powder

12 cloves

2 or 3 sticks cinnamon

2 oz raisins (optional)

2 oz slivered almonds (optional)

1-1/2 pints cider vinegar

salt to taste (1-1/2 oz)

Skin mangoes and slice flesh into one- to two-inch thin slices. Then cook together with sugar until sugar is dissolved. Add all other ingredients and let boil gently for approx. half an hour.

Assemble the burger on a good rustic roll, toasted with mild greens and the chutney and riata.

Melt in your mouth Duxelle Stuffed Hamburgers with Caramelized Onions and Emmentaler with Baby Spinach



1 1/2 lbs-2 lbs. lean ground beef

salt and kosher salt , to taste

4 -1/4 inch thick square slices of Emmentaler cheese

2 onions, cut into slices

4 tablespoons butter

Baby spinach

4 giant hamburger buns

Dijon Mustard


Mushroom Duxelle

Prepare the Duxelle.

Divide the ground beef onto quarters. With each quarter divide in half again. Form thin patties. With half the patties , place 3/4 cup Duxelle in the center and gently press onto pattties close to the edge. Leave a little edge to allow you to seal burgers. Place the remaining patties on top of duxelle topped patties and seal edges well. Salt and pepper well both sides of filled patties. Set aside. Meanwhile caramelize the onions in the butter over medium low heat until golden brown.  Heat a large cast iron pan on medium high heat. When pan is very hot add a very small amount of vegetable oil. Place the filled patties in the pan and sear well about 4-5 minutes per side. Turn only once. Top the patties with the cheese and add a small bit of water to the pan and cover with a lid to steam and allow the cheese to melt. Remove lid and top with caramelized onions.

Spread Dijon mustard and mayonnaise of each slice of buns. Place spinach over the bottom bun and put cooked patty on top. Top with top bun. Any extra duxelle can be frozen and used for other recipes.


2 tablespoons butter

8 cups cremini mushrooms, sliced

1 head roasted garlic, cloves squeezed out

2 cloves garlic, chopped

1/4 cup shallots, chopped

1 cup celery, chopped

1/2 cup chicken stock

1/2 cup white wine

1/2 cup sliced green onions

1/2 cup Italian parsley, chopped

2 cups Italian bread crumbs

1/2 cup grated Parmesan cheese

1 red bell pepper, chopped

salt and pepper, to taste

Saute the mushrooms in butter until browned and all liquid has evaporated. Add the garlic, shallots and celery, saute a couple of minutes. Add wine and chicken stock to deglaze the pan. Reduce the liquid until almost gone. Place mixture and all ingredients in a bowl except cheese and toss gently. Allow to cool completely and fold in cheese. Use to stuff all sorts of meat. Freezes well.

Banh Mi Burgers

Banh Mi Burgers


Pickled Carrots:

2 carrots, peeled and coarsely shredded

1/4 cup unseasoned rice wine vinegar

1 tablespoon sugar

Asian Spread:

1/2 cup mayonnaise

2 tablespoons Tabasco

2 tsp. tomato paste

1 clove garlic, minced

Salt and pepper, to taste


1 1/2 lbs. lean ground beef

1 1/2 tsp. curry powder

salt and pepper, to taste

2 tablespoons vegetable oil

2 tablespoon butter

4 rustic rolls, toasted

16 slices of pickled jalapenos

12 cilantro sprigs

Pickled Carrots:

Place the sugar, white wine vinegar and carrots in a bowl , toss and set aside.


Combine in a small bowl the mayonnaise, garlic, Tabasco, tomato paste, salt and pepper to, taste. Set aside.


Combine the beef and curry and form into oval shaped burger patties. Season well with salt and pepper on both sides. Heat a cast iron pan on high heat. Add the butter and oil. Cook the patties , seared well on both sides.

Spread the top and bottom toasted rolls with the spread. Place a patty on the bottom bun. Using a slotted spoon, place 1/4 of the carrots on the cooked patty. Place 4 slices of pickled jalapenos and 3 sprigs of cilantro. Top with top bun.

Delightful gourmet burger-Cumino Spiced Burgers with Harissa Mayo, yum!



Harissa Spice Blend Powder:

4 tsp. ground coriander

3 tsp. ancho chili powder

2 tsp. garlic powder

2 tsp. paprika

1 tsp. cumin

1 tsp. salt

1/2 tsp. cayenne

Harissa Mayo:

1 cup mayonnaise

1 tsp. caraway seeds

2 tablespoons harissa powder

salt and pepper, to taste


4 lbs. lean ground beef

1 tablespoon kosher salt

1 tsp. black pepper

remaining harissa powder

2 1/2 tsp. ground cumin

2 tsp. garlic powder

1 tsp. thyme

1 Tablespoon Olive oil

1 large red onion, sliced int 1/4 inch slices

2 Tomatoes , sliced thinly

1 cucumber, peeled and sliced thinly lengthwise

8 oval rolls, split

Harissa Spice Blend:

Combine all the ingredients and mix well. set aside.

Harissa Mayo:

Combine all ingredients and blend well. Set aside.


Heat a cast iron pan until very hot. Add the olive oil and quickly saute the sliced onions until limp. Remove to a plate; set aside and keep warm. Mix the ground beef and the seasonings together until well blended. Form the mixture into 8 oval shaped patties that fit the size of the rolls.  Cook patties in hot cast iron pan until browned and cooked through. Toast both halves of the rolls. Spread harissa mayo on the inside top and bottom of the rolls. Place the burger on bottom roll. Place tomato slices on top of burger, then onions and top with sliced cucumber.

Oh man are these Lamb Burgers with Fennel Jam and Goat’s Cheese good, yum!



Fennel Jam:

1 tablespoon olive oil

1 fennel bulb, julienned

1 onion, julienned

1 clove garlic, minced

2 tablespoon white wine

2 tablespoons brown sugar

salt and pepper, to taste

Lamb Burger:

2 tablespoons olive oil

1 large onion,  minced

2 cloves garlic, minced

2 lbs. ground lamb

2 tsp. fresh oregano

1 tsp. fresh thyme

1/2 tsp. black pepper

salt, to taste

6 onion rolls

3/4 cup soft mild goat cheese

1 tomato, sliced

1/2 red onion, thinly sliced

Fennel Jam:

In a large saute pan heat the olive and add the fennel and the onion. Saute until caramelized, about 15-25 minutes. Toss as it caramelizes. Once caramelized, place in a bowl of a food processor fitted with a metal blade and puree. Add the puree back to the saute pan along with the garlic, brown sugar, wine and salt and pepper; cook until thickened. Adjust seasonings , if needed. Set aside.


In a saute pan, heat 1 tablespoon of olive oil and add the onions and garlic and cook until fragrant. Do not burn garlic. Set aside to cool. In a large bowl add the oregano, thyme, pepper and salt. Once the onion mixture is cooled add to the bowl with the lamb. Mix together well; form into 6 burger patties. Heat cast iron pan with 1 tablespoon olive oil  and sear the burgers about 4 minutes per side. When the burgers have 1 minute left on final side top with goat’s cheese and sliced red onions, cover for final minute.

Spread the bottom half of buns with fennel jam. Top with burger then place the tomatoes on top of the onions and goat’s cheese. Serve warm.