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Big Kid Burger

Yvonne Tally
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gourmet_burger
Don’t hassle with the cheese order, just make it with the cheese inside. Less mess, quicker and oh so yummy! Kids like it simple, if you can get them to eat a whole wheat bun, great- but if they insist on white, make it organic.

Makes 4 burgers or 20 mini appetizer burgers

The Burger

1 lb ground turkey thigh meat
2 Tablespoons organic ketchup
1/4 cup white cheddar cheese, grated
1/4 cup Monterey jack cheese, grate
2 egg yolks
sea salt and pepper to your taste
4 whole wheat buns

The Fixins’

Make it classic with romaine lettuce, ketchup, mayo and mustard. Chop tomatoes with scallions and pepperoncini for a quick salsa.

1. Mix all ingredients except turkey. Once blended, add turkey and incorporate completely.

2. Pat into 4 – 6 patties

3. Cook on medium high grill, flipping once. Depending on the doneness of the meat and heat of the grill, cook time varies but usually to get a medium-well burger this size it takes about 6 minutes each side.

4. After the burgers are removed, place the buns directly on the grill until scored (black marks from the grill).

Tips:

  • Making the patties as early as the morning of use is okay as long as you keep them in the fridge.
  • Brush the grill with a bit of canola oil just before putting the burgers on, this will keep them from sticking
  • If pan frying, use a non stick pan and no additional oil. Cook on medium covered for about 5-7 minutes each side.
  • Some variation: mix the KMM (ketchup, mustard, mayonnaise) together in equal parts; it makes a great tasting spread.
  • Add the juice from both lemons. Let gently boil over medium high heat until the consistency of syrup — about 10 minutes. Add peaches and coat with the syrup.
  • Remove from heat and let sit at room temp for at least 1 hour. If making the day before, briefly heat the sauce before serving.

To serve: heat the peaches just a bit and pour over the orange cups. Garnish with the remaining orange zest.

AUTHOR

Yvonne Tally

All stories by: Yvonne Tally

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