Ingredients: |
Ingredients: Ingredients for turkey burger:
1 1/2 lb of ground turkey
1 overfilled T of Grill Mates Montreal Chicken seasoning
1 overfilled T garlic powder
2 tsp ground cumin
1/2 cucumber chopped
2 celery sticks chopped
1/2 green pepper
salt and pepper
Ingredients for mango salsa:
1 mango, peeled and diced
1/2 cup peeled, diced cucumber
1 tablespoon finely chopped jalapeno
1/3 cup diced red onion
1 tablespoon lime juice
1/2 tsp honey
1/3 cup roughly chopped cilantro leaves
Salt and pepper
Ingredients for onion bacon jam:
1 pound organic yellow onions, sliced julienne (I used two large onions, and was a tad over 1 pound)
6 slices of organic bacon-thick cut
4 TB organic brown sugar
1 TB organic white granulated sugar- make sure it is organic CANE sugar (if using unrefined sugar, you may omit the brown sugar and just use 4 TB of unrefined sugar)
Sea Salt and freshly ground black pepper to taste
Kosher salt to taste
1 tsp. fresh thyme, removed from stems and chopped
1/4 cup red or white wine- use one you would drink. A dry wine works best. I prefer white.
1/4 cup homemade chicken stock
2 TB + 1 tsp. Balsamic vinegar
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Directions: |
Directions:For burgers, combine seasoning and cucumber, celery, and grren pepper with ground turnkey, salt and pepper. Make into patties and cook on grill.
Combine the mango, cucumber, jalapeno, red onion, lime juice and cilantro leaves and mix well. Season with salt and pepper, to taste. (salsa by Ellie Krieger)
Cut bacon into 1/2 inch pieces and cook over medium heat until just cooked through. You don't want it crispy or hard. Trust me on this one!
Remove cooked bacon to a paper towel lined plate to drain, remove all but 2 TB of bacon grease and return the pan to heat. If you don't have 2 TB of Master Fat (aka bacon grease) left over, add enough butter to equal 2 TB of fat.
Lower heat to medium and add sliced onions to the skillet, stir to coat onion slices evenly with the bacon grease (if more grease is needed, this is where I would add a little ghee or butter).
Lightly season onions with a few pinches of kosher salt and a few cranks of your pepper mill, stir well.
Cook the onions covered for about 15-20 minutes.
Continue to cook, stirring every 3-5 minutes until the onions begin to turn GBD (golden brown delicious)- if the onions start to brown too much and you're running out of liquid, add a TB of water here and there to keep things happy and hydrated in the pan- cooking with the cover on will create some steam, but you may need to add a touch of water while these are caramelizing.
Add the sugars and stir to combine and coat all the onions with the sugar. Cook uncovered for 3-5 minutes.
Add the wine, cook until it reduces, about 3 minutes
Add the balsamic vinegar and the chicken stock. Cook for another 5 minutes stirring constantly.
Add the thyme, salt and pepper to taste. Stir, taste and adjust seasonings.
Add the bacon and stir well to combine all the saucy oniony goodness to the bacon pieces.
Remove from heat, cool and store in an airtight container in your fridge. This will keep in the fridge for a couple weeks. I store mine in pint sized jam jars.
Makes about 1-1/2 cups.
Notes
Take your time caramelizing onions. It takes low heat, and some time and attention, but the end result is so worth it. My onions were very dark and golden before I added the balsamic. You want a thoroughly translucent, dark golden brown look to your onions. Adding a little water (TB at a time) throughout the cooking process helps move the onions along and deglazes any oniony bits of goodness (fond) that have stuck to the bottom of the pan. It also contributes to the sauciness of the finished product. Salting your onions a few times with a pinch of salt will also help to draw out all the moisture from the onions.
By Kristine-Real Food Girl: |
This recipe for turkey burger with mango salsa or balsamic onion-bacon jam is from