Carter's Lake
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Asian Turkey Burgers
By Char | July 4, 2008
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Ingredients:
1 1/2 pounds lean ground turkey
1 small onion, very finely chopped
1 large egg, lightly beaten
1 cup panko (Japanese-style bread crumbs)
1/4 cup freshly chopped cilantro
2 tablespoons freshly chopped parsley
2 tablespoons sesame oil
1 tablespoon sesame seeds
2 teaspoons red chili paste
1 green onion, chopped
1 1/4 teaspoon coarse salt
1/4 teaspoon Watkins Pepper
Directions:
Mix together the turkey, onion, egg, panko, cilantro, parsley, sesame oil, sesame seeds, chili paste and green onion in a large bowl until well combined. Add the salt and pepper; or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)
Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to create a slight indentation. This will prevent the patty from bulging in the center; so that you end up with a flat evenly cooked burger. Refrigerate the patties until the grill is ready.
Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.
Topics: Beef, Recipes | No Comments »
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Savory Mediterranean Turkey Burgers
By Char | July 3, 2008
Ingredients:
1 1/2 pounds lean ground turkey
1 medium-size firm Bosc pear, peeled, cored and coarsely grated
1 egg, lightly beaten
1 cup panko (Japanese-style bread crumbs)
1/4 cup fresh flat-leaf parsley, chopped
2 cloves garlic, very finely minced
1 1/2 teaspoons fresh sage, finely chopped
1 1/2 teaspoons rosemary leaves, finely chopped
1/4 teaspoon Watkins Allspice
1 teaspoon coarse salt
1/4 teaspoon Watkins Pepper
Directions:
Mix together the turkey, pear, egg, panko, parsley, garlic, sage, rosemary, and allspice in a large bowl until well combined. Add the salt and pepper, or more to taste. (To test the flavor, cook a teaspoon or two of the mixture in the microwave or a small skillet.)
Divide the mixture into 6 equal portions and shape them into patties, gently pressing the center of each to creat a slight indentation. This will prevent the patty from bulging in the center, so that you end up with a flat, evenly cooked burger. Refrigerate the patties until the grill is ready.
Prepare a charcoal fire or a gas grill to medium-hot. Wipe the rack with canola oil and lay the burgers on it indentation-side up. Let them cook, without pressing down on them, until the bottoms are well seared, about 5 to 7 minutes. Flip the burgers and continue grilling until they are completely cooked through (the juices will run clear), another 5 to 7 minutes.
Topics: Beef, Recipes | No Comments »
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Zucchini Spice Muffins
By Char | July 2, 2008
Ingredients:
2 cups flour
1/2 cup sugar
1/4 cup crystallized ginger, finely chopped
1 tablespoon Watkins Baking Powder
1 teaspoon salt
1 teaspoon Watkins Ginger
1 teaspoon Watkins Cinnamon
2 teaspoons finely grated lemon or orange zest
2 large eggs
1/3 cup vegetable oil
1/2 cup milk
1 teaspoon Watkins Vanilla
1 1/4 cups finely grated unpeeled zucchini
Directions:
Move the oven rack to the center of the oven. Heat the oven to 375 degrees. Prepare a 12-cup muffin pan by either greasing 10 of the cups well or inserting 10 paper or foil cup liners. (For smaller muffins, use all 12 cups.) Set the pan aside.
Combine the flour and sugar in a large mixing bowl. Add the crystallized ginger, baking powder, salt, ground ginger, cinnamon and grated zest.
Crack the eggs into a medium-size mixing bowl. Add the oil, milk and vanilla and whisk the mixture until it is well blended. Stir in the grated zucchini, making sure the zucchini pieces aren’t clumped together.
Make a well in the dry ingredients and pour in the liquid mixture. Stir the ingredients with a wooden spoon, but do not overmix the batter.
Spoon the batter into each prepared muffin cup until it nearly reaches the top. Bake the muffins until the tops are golden brown and springy to the touch, about 20 to 23 minutes.
Transfer the pan to a cooling rack and let the muffins cool for at least 5 minutes before serving. If you’re not going to eat the muffins right away, remove them from the pan and let them cool completely before storing them. Leftovers should be placed in freezer bags and refrigerated for up to a week, or frozen for up to four weeks.
Topics: Bread, Recipes | No Comments »