Makes: 24 half inch thick burgers
Bought burgers can be dry and full of additives, therefore years ago I came up with this recipe which has pork, turkey and veggies. The burgers turn out super moist and the flavour is amazing. I make the burgers in the morning and then freeze them until ready to use. But you can make them ahead of time and once frozen can bag them to use at a later date. I served this with Pizza Pasta Salad and a Green Salad to make it a full meal.
I use a double hamburger press to make my burgers the same size and thickness. It is a great tool to have and worth the investment.
Ingredients
2 tbsp olive oil
2 bell peppers finely chopped
2 medium onions finely chopped
2 carrots shredded
1 tbsp garlic salt
1 cup vegetable broth
3 pounds ground pork
2 pounds ground turkey
2 cups breadcrumbs
1 1/2 cups shredded parmesan cheese
1 egg
1 tbsp garlic salt
Cooking spray
Buns
Condiments for burgers
Directions
Line 2 baking sheets with wax or parchment paper
Heat oil on high in large skillet and add peppers, onions, carrots and garlic salt.
Sauté until oil has been fully absorbed and pour in broth
Lower heat to medium, cover skillet with lid and occasionally stir the veggies
Cook until all liquid has been absorbed and then place in container to fully cool
In a large bowl add meat, breadcrumbs, cheese, egg, garlic salt and veggie mixture
Using your hands combine everything well, the meat will look colourful with all the veggies
Spray bottom of hamburger press with cooking spray and scoop in enough meat mixture to the thickness you want the burgers. You can play around with the amount until you get them right
Use a steel spatula to remove the burger from the holder. This allows you to easily remove without the burger falling apart
Place burgers on baking sheet
Cover burgers with wax or parchment paper and freeze until they are fully frozen
Heat barbeque up to high, remove burgers from paper and place on grill
Close lid and cook for five minutes until you see the edges are browning
Using a large barbeque spatula slowly life the burgers up and turn them a quarter turn and place them back on the grill for three minutes. This will give the burgers the nice crisscross searing
Flip the burgers and this time do the quarter turn in two minutes
Remove from grill and let everyone build their own burger. Options I had: Brioche buns, lettuce, tomatoes, pickles, artichoke hearts, mustard, mayonnaise and ketchup
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