31.Aug.2010 at 31 | Amber
Okay people, this sandwich has multiple ‘recipes’ in it so we are just gonna get down to business here. Well, after a few words from our sponsors. First of all, my apologies for these photos. You need good lighting when using any kind of camera but especially when you are using a crap point-and-shoot like me.
They are ug (not like the others are much better but definitely better than these) due to the fact that I had bad lighting, due to the fact that I had to shoot at an inopportune time late morning, due to the fact that my husband was threatening to lose all sense of self control and eat all the onion strings I had made the night before and if I wanted to take any pictures it was going to have to happen right at that moment. I snapped the photos and then proceeded to participate in the loss of self control and ate this burger for breakfast. Don’t judge. It could happen to you. So. Here we are.
In other news, isn’t that plate awesome? I love them, they are durable and designed by Charles Anderson, emphasis on durable and Charles Anderson.
I guess the best place to start is at the beginning. First of all, the recipe for the burgers is actually a recipe for meatballs on skewers with chunks of pineapple but I wanted burgers instead, also I didn’t have all the ingredients so my recipe is different from the one I found from Roman Meal. And it is deliciousness, wrapped in sweetness, smothered in spiciness. In other words, death by burger.
For the burger you will need:
Teriyaki Turkey Burger
1 1/2 lb. Ground Turkey (sorry for the amount, it’s what I had in defrosted)
1 1/2 cup Bread Crumbs (I suggest not using Italian bread crumbs because it overpowers the other flavors.)
3/4 cup Vidalia Onions (or green onions or whatever kind of onion you like)
2 Eggs, slightly beaten
4 tbsp. Soy Sauce
2 tbsp. Brown Sugar
2 1/2 tsp. fresh Garlic, minced
1/2 tsp. Black Pepper
1 tbsp. fresh Ginger, minced (this is optional, I didn’t have any fresh and ground is not an appropriate substitute)
Preheat oven to 375 degrees. Foil-line 2 baking sheets.
In large mixing bowl combine turkey, 1 cup bread crumbs, onions, eggs, soy sauce, brown sugar, garlic, and pepper (and ginger if you choose to use it). Reserve the other 1/2 cup of bread crumbs.
Using your hands (I find this is the most effective way to mix everything together and if you’ve made burgers before, so do you) mix together all of the ingredients. Make patties about the size of your palm (these are being baked and will not change shape when cooked so whatever size you make them they will be when they are cooked).
Place patties individually into the remaining bread crumbs and cover evenly. Then place patties on baking sheet. This will make about 8 good sized burgers.
Bake 25-30 minutes until cooked through. Remove from oven.
Next is the pineapple. I used canned pineapple rings but fresh is best. If you are up for the extra work and appliances you can grill the pineapple rings which is heavenly but also unnecessary.
Then the onion strings. You can be awesome and make your own but I’m sure if you used French’s French Fried Onions they would work. Although I can’t vouch for what they are actually made of so I would probably ask you to seriously reconsider doing this. The recipe for these comes from Pioneer Woman and they are so good I found my husband making them the other night at 11pm. This required him looking for the recipe which he had never made before, soaking onions for an hour in buttermilk and frying them, without making any noise so he wouldn’t wake up our son. And they are worth this kind of work.
One thing I will say is that if you are deterred by the lack of buttermilk in your fridge, which I always seem to find is the case in my house, make your own. I do this and it is so easy I don’t know why anyone would actually go out and buy buttermilk. Here’s how;
little less than 1 cup Whole Milk (or any other kind you have but you probably shouldn’t use skim)
1 tbsp. White Vinegar
In a liquid measuring cup, pour in vinegar. Pour in milk until you reach the 1 cup mark.
Let sit for 5 minutes. Voila! You have buttermilk. I find that I need more than one cup for this amount of onion strings so I just do the same thing over again until I have enough and pour it into the same container.
1 whole Large Onion
2 cups Buttermilk
2 cups All-Purpose Flour
1 tbsp. (scant) Salt
1/4 tsp. (to 1/2 tsp.) Cayenne Pepper (I use more because I like ‘em nice and spicy)
1 qt. (to 2 qts.) Canola Oil
Black Pepper to taste
Slice onion very thin. Place in a baking dish and cover with buttermilk and soak for at least an hour.
Combine dry ingredients and set aside.
Heat oil to 375 degrees. (I set it at medium to medium-high and then wait a few minutes. Then I place a wooden spoon on the bottom of the pan. If bubbles rise immediately then it is ready. You could also use a candy thermometer which PW insists but the important thing is to make sure the oil is hot enough.)
Grab a handful of onions, throw into the flour mixture, tap to shake off excess, and plunge into hot oil. Fry for a few minutes and remove as soon as golden brown.
Repeat until onions are gone.
The last part is the sauce. I am still tweaking this and I must admit that I don’t really measure, I kind of do everything to taste but experiment with amounts as you please. I will do a separate post on the sauce at a later date.
Onion Mayo (I am calling it this because it tastes the best on onion strings, straws and rings of any kind)
Ketchup (whatever amount I use for the mayo I then use half that for the ketchup)
Horseradish Sauce (half the amount of however much ketchup you use. You can use a creamy sauce or just horseradish itself, I find the creamy sauces are a little on the sweet side so use whichever you like)
Put all ingredients in a bowl. Mix. Adjust and add to taste.
And now, what you all have been waiting for, put it together and what have you got? Bippity boppity burger.
Teriyaki Turkey and Onion String Burger
Teriyaki Turkey Burger
Iceberg Lettuce (I like the cold, crisp crunch over the softer romaine)
Place everything on bun.
Revel in its beauty.
Stuff your face and try not to look stupid doing it.