Triple Onion Turkey Burgers and a Product Review

Triple Onion Turkey Burgers|Recipe for Random**Review of Calphalon 5 in 1 Grill Electric. I was given this product gratis to review. All opinions are my own.***

This is a long overdue post … as you know I am not a consistent blogger. Just take a look. I am trying to change my ways. Time management can either be a friend or a frenemy. We use to be frenemies but we are making our way to friendship and I would like to thank evernote. I try to resist the digital age when it came to notebooks and books but I have been won over. I really didn’t understand what evernote could do until I lost my recipe notebooks among all the craziness of The Move 2014. It was not THE move so settle down and let’s talk turkey, ground turkey.

I love homemade turkey burgers and not a big fan of the frozen turkey burgers. A turkey burger can make me as happy as a beef burger.

I truly think it’s in the flavorings and toppings. You know what is good in ground turkey. Onions, Onions, and more onions with some garlic and even mushrooms. This is not a burger to eat if you plan to get close to someone, just sayin’.

Enter the triple onion turkey burger. It contains caramelized onions both in the ground mix and as a topper. The seasoning is a packet of dry onion mix. The rest of the ingredients inside this amazeballs burger is just bonus. When you sandwich it between some potato buns … oh to the m to the g.

I’ve been working on this recipe for awhile now so this has also slowed my progress in reviewing the Calphalon 5 in 1 grill.

What is the Calphalon 5 in 1 grill you ask? It’s a versatile grill that will have you giving away your indoor grill du jour, panini maker, and griddle. Yes, it’s that good.

The Calphalon 5 in 1 grill. I am in love with this grill. LOVE! George Foreman who? I coveted this grill when I attended Eat Write Retreat last year. It was used to make grilled pizzas … which I did not get to eat but it’s ok. I have the grill and I can make my own. Perhaps this weekend (it always comes back to food). Note: If you want to grill pizzas on the Calphalon grill use the sear setting.

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I have had the Calphalon grill for way over six months and I still have not used it to the max!

Truly the possibilities are endless; from pancakes to steaks and anything in between. The Calphalon grill is user friendly and the temperature can range from 225 F to 425 F along with a sear function.

My favorite dish to make thus far is seafood and burgers. I still need to practice with steaks and chicken. It’s all user error — trust me. I’m that person who uses the product first and read the directions last. Is that you, too?

My favorite feature on the grill … the removable plates (that are dishwasher friendly) and the fact it can be a griddle or a grill. Also you can griddle or grill with the it opened (which increases the space real estate) or closed (dual cooking).

The only downside for me is that I can’t seem to achieve those pretty grill lines … you know you want it … (It’s 2014 and the song Blurred Lines is still taking up space in my head.)

Overall thoughts: A great investment to have since the grill has multi uses and is easy to clean. The Opti-Heat System allows for reliable and accurate heating results. Better for a singleton or small family versus a large family.

The Calphalon 5 in 1 grill can be purchased through Amazon, Bed Bath and Beyond, Macys, Bloomingdales, and Calphalon. It’s easy to understand why Calphalon is the leader in premium cookware and kitchenware.

Suggested Retail Price is $129.99.
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Triple Onion Turkey Burgers
Print
Ingredients
  1. 1 large vidalia onion, diced
  2. 3 tablespoons olive oil
  3. 1 pound ground turkey
  4. 1/2 cup mushrooms, finely chopped
  5. 3 tablespoons panko
  6. 2 tablespoons Parmesan cheese, grated
  7. 1 to 1.13 ounce(s) dry onion dip mix
  8. 1/2 teaspoon garlic, minced
  9. 2 teaspoons Worcestershire sauce
  10. 4 to 5 slices Swiss Cheese
  11. Salt and Pepper to taste
Instructions
  1. In a heated skillet add 1 tablespoon of olive oil and dice onions. Add a pinch of two of salt and cook until caramelized. Approximately 15 minutes. Remove from heat and let cool. Set aside 1/4 cup of the onions for topping.
  2. In a large bowl add ground turkey, mushrooms, panko, Parmesan, dry onion soup mix, minced garlic, remaining olive oil, Worcestershire sauce , and cooled caramelized onions. Fold until incorporated. Shape into 1/4 pound patties. Place on a plate and refrigerate for at least 20 minutes.
  3. Turn Calphalon grill on to 400 F or Preheat oven to 400 F.
  4. Remove burger patties from refrigerator. Sprinkle patties with salt before grilling our placing in oven.
  5. If using the Calphalon grill; place burger patties on the grill/griddle (you choose) and close. Cook for 5 to 6 minutes. If using oven cook for 7 to 8 minutes each side. When cooking burgers in oven you are looking for juices to run clear.
  6. Remove from grill or oven. Top with swiss cheese and remaining cooked onions, serve on your hamburger bun of choice.
Notes
  1. Topping suggestions: sliced tomato, ranch or blue cheese spread. A nice compliment to the burger. Also can take the remaining sliced mushrooms and saute. Another great topping to a this turkey burger!
Recipe for Random http://www.recipe4random.com/
 

Local Food Scene … Burger Bach

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Hey-yo! Time to dust of these blog cobwebs and start getting my blog game on track. A vicious vicious stomach flu has sidetracked me for the last week and the thought of food and cooking makes me want … never mind.

I thought to myself, “self what about blogging about food related topics while recovering.” Great idea self!

Like to read about it? Here goes …

I am trying to explore more of my local food scene and I heard great things about Burger Bach (pronounced batch) in Richmond (VA). Hello, it has burger in it’s name; I am THERE. It’s a New Zealand inspired Gastro Pub that specializes in using locally sourced items when possible.

A New Zealand Gastro Pub? The only things that I know about New Zealand is that is close to Australia, Flight of the Conchords, and … that I would like to visit. US education fail, ha!

Burger Bach currently has two locations in Richmond, VA. I happened to visit the original location in the Carytown with my friend. When you walk into Burger Bach it’s very comforting with the beautiful wood tables and open space. I felt at home. It’s not frou frou or filled with nonsensical items – straightforward. I found the waitstaff to be pleasant and attentive (let’s not forget to TIP our servers). There was no rush to get in or get out.

Burger Bach offers a gamut of beverages. Real Sugar Coke and Sprite in bottles!!! I don’t get a chance to indulge in real sugar Coke unless I am visiting Canada. If soda is not what you quest; Burger Bach also offers lemonade and an assortment of teas, coffee, and water. For those that crave some alcoholic libations; they offer a variety of beers that includes local breweries and even a local Virginia hard cider, Bold Rock.

From what I have read and seen about New Zealand and Australian food it’s about fresh items along with great ingredients that are used to make phenomenal dishes. I truly feel that Burger Bach accomplishes that with their offerings and I am glad that it’s been a successful venture.

Before I get to the burger can we talk about french fries and dipping sauces? Can we? The fries were delicious. Little bites of perfection. My tip … go large. Yes, they are that good and before you think I am a hog … my friend and I shared the large. The sauces that I have tried so far are the Organic Tomato Ketchup, Garlic Aoili, Manuka Honey Mustard, and it’s not an option but we asked to sample it – blueberry barbecue sauce. D-d-d-d-d-d-elish-ious!

Burger Bach, A Review |Recipe for Random

Burgers, Tasty Fries, and Dipping Sauces!

For my visit I enjoyed the Hangover burger. When I bit into my burger the freshness and complementary toppings had me doing my happy dance! Egg on a burger is genius … genius! I felt the burger was full on the flavor and not grease. My burger was perfectly constructed and did not fall apart in my consumption.

There is something for everyone. If beef is not your thing they do offer lamb, chicken, seafood, and vegetarian options and for an additional $1.00 you can have a gluten free bun. See- something for everyone.

Quite simply- Burger Bach makes great burgers. You will want to continue to visit Burger Bach to try ever burger on the menu. I do. East Coast burger I have my eye on you next. Treat. Yo. Self.

Burger Bach
10 South Thompson Street
Richmond, VA 23221
804/359-1305

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Disclaimer: I was not compensated for this post. The views shared are my own. I’m just a girl that loves burgers.

“Corny” Salmon Tuna Cakes

Corny Salmon Tuna Cake (1)

I have a new favey fave and it’s “Corny” Salmon Tuna Cakes! The title is a mouthful but what can you do?

Have you heard of Tasty Kitchen? It’s a community of cooks created by The Pioneer Woman; it’s pretty nifty. In my opinion there can never be to many social networks for cooks, it’s where recipes are shared and new ideas are born. Tasty Kitchen is where I stumbled upon this great dish. Craving Salmon Cakes but looking for a new way to make them, simply looking to be inspired. Inspired I was!

These cakes are flavorful and light; dare I say a perfect summer food. The corn and cheese compliments the salmon and tuna. While the touch of ranch seasoning gives the patty the needed oomph. The finish result is sublime! I can eat these bad boys every day … I kid you not however I don’t. I hope you will enjoy these “cakes” as much as my friends and I do!

Until Next Time!
Jennifer

Corny Salmon Tuna Cakes
Adapted from janabanana at tastykitchen

Ingredients
2 cans 6 Oz Each Of Boneless, Skinless Pink Salmon, drained and flaked

1 can 4.5 oz Albacore Tuna, drained and flaked

1 cup panko bread crumbs

1 cup Shredded Cheddar Cheese

1/2 cup frozen or canned corn kernels, drained if canned

1/2 cup of Mayo(nnaise)

2 Tablespoons Ketchup

1 Tablespoon Dried Ranch Seasoning

1 large egg, beaten

1 Tablespoon of Olive oil

Directions

In a large mixing bowl add drained and flaked salmon and tuna, panko, cheese, and corn and mix until evenly distributed.  Next add mayo, ketchup, ranch seasoning, and beaten egg to the mixture and mix until incorporated.

Refrigerate for at least one hour to allow the combination to “firm” up (After making these several times refrigerating makes the mixture easier to work with in my opinion).

After refrigerating take the mixture and form patties and set aside.  Next, in a frying pan add oil and let it get hot.  Add patties to the oil cooking approximately 4 to 5 minutes on each side.

Serving suggestion:  make it a “burger” and serve on a potato roll with fresh spinach and sliced tomatoes topped with an herb mayonnaise.

Shaking the Shack

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I had a chance of taking a long weekend to New York City last weekend. It was much needed since my life has been resembling a country song as of late.

Sometimes you have to get away to recharge the batteries and perhaps pay a crazy price to get lost in an action adventure movie with so much eye candy you don’t know where to look (Fast Five). Or reconnect with friends that you haven’t seen since last summer or later.

Another thing one must do while in New York City is eat! They have so many food options how can you not? I created my food wish list to which my friend responded, “you know you are only here for a weekend, right?” Yes, I knew I was only there for a weekend and I was ambitious.

I overshot however that just means I need to keep visiting NYC until I actually accomplish my food wish list – not a hardship by any means.

Today’s post is about burger love which is fortuitous since May is National Burger Month. I knew the place I wanted to go to and sample their delights thanks to subscribing to A Hamburger Today. A Hamburger Today is a deadly thing since reading their articles will have you dreaming of your next burger and wanting to take a cross country trip to sample the “burgery” delights of each state or maybe that’s just me.

Shake Shack was the name of the game I was playing. Hearing good things about this “burgeropolis” I knew I had to sample the delights, so I did. One word, Mmmmmmmmmmmmmmmmmmmmmmmmm!

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They had me at Potato Bun and then the taste buds went on happy overload with what was between those buns. Oh Em Geeeeeee! A juicy burger cooked to medium and topped with the usual suspects; lettuce, tomato, onion, pickle, cheese — I am not a Plain Jane, I like my burger fully dressed. The accessory to this party in my mouth was the Shake Sauce. I am not sure what it is but it is goo-OOd! The Shake Shack burger is truly a burger that I would be happy to eat time and time again; the line out the door proves that I am not alone. I am already thinking about a return trip, sigh.

Until Next Time,
Jennifer

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Shake Shack: 691 8th Avenue/Corner of 8th Avenue & 44th Street NYC, 646.435.0135

In-n-Out – That’s what I am about!

Double Double Slider

Whenever I visit Los Angeles, my first stop is to the In-N-Out near LAX.  In-N-Out has to be one of my favorite fast food experiences. Visiting the LAX location the food is always hot, fresh, and oh so yummy!  You can also see the planes land at LAX (so have a camera ready).

My dilemma however is that I live in Virginia and there is no In-N-Out – Boo! There is not even an In-N-Out on the East Coast – double boo!  When a craving strikes I have to take matters in my own hands.

So I did.

Several months ago I got a great deal on a Slider Cooker at Target – $7.00 – it was a bargain calling my name – really $7.00?? How could I leave it at the store? Justifying that I will use the cooker for all types of sliders and then in turn make blog gold – I bought it.  I’m reaching – I know; that’s my story and I am sticking with it.

I had been thinking about making “Faux” Double Double sliders for the past month so I finally dug out the slider machine and all the ingredients to fulfill my craving.  FYI:  Sliders are a great finger food for Football Saturdays or Sundays however be sure to make plenty!

There is no real recipe to be had – you simply need ground beef, American cheese, onions, tomatoes, lettuce, Thousand Island Dressing, and buns.   The brilliance is in the assembling.

To assemble a Double Double the order is as follows:
Bottom Bun
Sauce (1000 Island)
Tomato
Lettuce
1st Burger Patty
Onion
1st American Cheese Slice
2nd Burger Patty
2nd American Cheese Slice
Top Bun

When you layer the burger correctly (or in my case incorrectly*) it is burger heaven!  It’s like a party in your mouth and you are so happy you can’t help but do your happy dance.  I did my happy dance – it’s “The Carlton”.

I think I was delusional with hunger after assembling my mini “Faux” Double Doubles yet I swear the smell wafting to my nostrils smelled like that of an actual In-n-Out creation – I am thinking it was hunger.  The smell made me think of LA – I love LA.  I hope to one day call LA home.

To compliment my slider creation I went into full gluttonous mode and made fresh cut French Fries. Two words. HOG. HEAVEN.  I ate my sliders and fries and caught up on The Vampire Diaries – good times!

Until Next Time,
Jennifer

* I assembled my burgers incorrectly in the photo featured – oops!