Guy Fieris Turkeychicken Patty Burgers Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

STRAIGHT-UP WITH A PIG PATTY BURGER

Provided by Guy Fieri

Categories     main-dish

Time 2h50m

Yield 4 servings

Number Of Ingredients 27



Straight-Up with a Pig Patty Burger image

Steps:

  • Preheat the oven to 375 degrees F. Cut off the top third of the garlic head to expose the cloves. Place onto a piece of foil. Drizzle with some olive oil and sprinkle with salt and pepper. Cover the garlic with the foil and place into the oven for about 1 hour 15 minutes. Remove from the oven and allow to cool to the touch. Remove the garlic cloves from their husks. Reserve until ready to use. Mince 1 teaspoon of the roasted garlic and melt with the butter in a small saucepan. Season with salt. Gently warm until the garlic becomes fragrant. Set aside in the fridge to slightly firm up again. Begin by preparing the bacon for the pig patties. Set a large pot of cold water over high heat and add the bacon. Bring to a medium boil and cook until the bacon is very tender and almost falling apart, 1 1/2 to 2 hours. Drain and set aside to cool. Set a flat cast-iron grill pan over high heat. Divide the bacon into 4 even portions, form each portion into a patty and place on the grill. Press down with the foil-covered brick to squash the bacon together and into a flat patty so it crisps. Cook until golden and crispy, 3 to 4 minutes. Remove and keep warm. Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Sprinkle the hamburger "ball" all over with salt and pepper. To the griddle pan (which still has some of the bacon fat on it) place the hamburger balls on and flatten with a strong, flat metal spatula. Flatten to approximately 1/3-inch thickness and continue to press down with the spatula as it cooks. Cook until the burgers develop a crust on the first side, 1 1/2 minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces Mornay Sauce, if using, to the top of the hamburger and top with a slice of cheese. Place a dome lid over the top of the burger. Pour the chicken broth mixture on to the flat top so the liquid runs under the dome and creates steam to cook the burger and melt the cheese. When the burger is at desired point of doneness and the cheese is completely melted, remove the dome lid and set the burgers aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns on the flat top until golden and crisp, 3 to 4 seconds. Flip and toast the outsides so they are also lightly toasted, 3 to 4 seconds. To assemble: Smear the "Donkey" Sauce on the cut side of both bun halves. Layer the base with pickle slices and the hamburger patty. Top with a bacon "pig patty." Top with the onions, tomato and lettuce, and then place the top half of the bun on top. Wrap in waxed parchment paper and serve immediately.
  • In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, and then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color). Pour in the milk slowly as you whisk to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.
  • Mix the mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.

2 heads garlic
Extra-virgin olive oil
Kosher salt and freshly cracked black pepper
2 tablespoons unsalted butter, softened
12 ounces thinly sliced applewood smoked bacon
32 ounces ground beef (80/20 blend)
2 ounces Mornay Sauce, recipe follows, optional
8 slices yellow American cheese or Cheddar
1/4 cup low-sodium chicken broth mixed with 2 tablespoons water
4 soft brioche hamburger buns, cut in half
"Donkey" Sauce, for serving, recipe follows
1 kosher dill pickle, finely sliced
1/2 Vidalia onion, very finely sliced
1 heirloom tomato, finely sliced
1/4 head iceberg lettuce, finely sliced
2 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 cup whole milk, warmed
1 teaspoon kosher salt
Pinch grated nutmeg
3 ounces grated yellow American cheese
1 cup prepared mayonnaise
1/4 cup roasted garlic
1 teaspoon regular yellow mustard
4 dashes Worcestershire sauce
1/4 teaspoon kosher salt
4 pinches ground black pepper

TRIPLE B BURGERS

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 6 servings

Number Of Ingredients 23



Triple B Burgers image

Steps:

  • Make the sauce: In a bowl, mix the cornstarch, confectioners' sugar, cayenne pepper, salt and black pepper. In a large saute pan over low heat, combine the bourbon, 1 cup water, the soy sauce, Worcestershire sauce, maple syrup, sesame oil, vinegar, mustard, garlic, onion, Tabasco, brown sugar and granulated sugar. Bring up the heat to a simmer and slowly add the dry mix to the wet, whisking vigorously as you go. When the mixture is well combined, cook about 1 more minute. Turn off the heat.
  • Preheat a grill or griddle over medium-high heat.
  • Make the burgers: Form the meat into 6 patties. Lightly season with salt, pepper and garlic salt. Grill the patties to medium, 4 to 5 minutes per side. Add 2 strips of bacon to each patty. Melt a thick slice of smoked cheese over each bacon burger.
  • Place the burgers between the buns, drizzling a generous amount of bourbon sauce on each burger.

1/4 cup cornstarch
1/4 cup confectioners' sugar
1/8 teaspoon cayenne pepper
1/8 teaspoon salt
1/8 teaspoon black pepper
3/4 cup bourbon
2 tablespoons soy sauce
2 tablespoons Worcestershire sauce
2 tablespoons pure maple syrup
1/3 cup sesame oil
2 1/2 tablespoons balsamic vinegar
1 teaspoon dijon mustard
1 teaspoon minced garlic
1 teaspoon minced onion
1 1/2 teaspoons Tabasco sauce
1/2 cup packed brown sugar
1/2 cup granulated sugar
2 pounds USDA choice Angus ground chuck
Salt
pepper and garlic salt
12 slices thick-cut smokehouse bacon, cooked until crispy
6 thick slices smoked cheddar cheese
6 fresh bakery buns, toasted and buttered

CHICKEN PATTIES

Provided by Guy Fieri

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 23



Chicken Patties image

Steps:

  • In a medium saute pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
  • Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 4 patties. Cover and refrigerate for 30 minutes.
  • In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.
  • Serve with ketchup and mustard on toasted sesame buns with lettuce and tomato.

2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 cloves garlic, diced
1/4 cup diced artichoke hearts
1 1/2 pounds ground chicken
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg
Ketchup
Mustard
Toasted sesame buns
Lettuce
Tomato

TURKEY BURGER PATTY MELTS

Provided by Guy Fieri

Time 1h25m

Yield 4 servings

Number Of Ingredients 16



Turkey Burger Patty Melts image

Steps:

  • In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
  • While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
  • In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
  • Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
  • Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

1 pound ground turkey
1 cups Panko bread crumbs
1/3 cup milk
1 egg
1 tablespoon sage
1 tablespoon fresh thyme
1 teaspoon salt
1 teaspoon pepper, freshly cracked
1 cup cremini mushrooms, sliced (optional)
1 tablespoon olive oil
1/2 cup butter, unsalted
3 tablespoons canola oil
1 red onion, sliced
1 yellow onion, sliced
8 pieces rye bread
8 pieces Gruyere

MORGAN'S VEGGIE PATTIES

Provided by Guy Fieri

Categories     main-dish

Time 1h21m

Yield 4 servings

Number Of Ingredients 21



Morgan's Veggie Patties image

Steps:

  • In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
  • Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
  • In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

2 ounces olive oil
3 tablespoons diced red onion
2 tablespoons diced black olives
2 tablespoons diced red bell peppers
1 teaspoon diced jalapeno
1 1/2 tablespoons diced garlic
1 tablespoon diced artichoke
4 ounces black beans, drained
4 ounces chickpeas, drained
4 ounces white beans, drained
6 ounces rolled oats
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

GUY FIERI'S TURKEY/CHICKEN PATTY BURGERS

These are the most juciest burgers I've ever had. The spices really add a nice flavor, and you won't miss that they're not beef! Delicious! My family substitutes both ground chicken and turkey!

Provided by 2CollegeBakers

Categories     Poultry

Time 15m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 18



Guy Fieri's Turkey/Chicken Patty Burgers image

Steps:

  • In a medium sauté pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool.
  • Add veggies to raw chicken and mix thoroughly. Add all dry ingredients and egg. Thoroughly mix all ingredients and form into 6 patties. (Usually take a small ramiken and cover with enough Saran Wrap to cover filling in order to form the patties into a circular shape). Cover and refrigerate for 30 minutes.
  • In same saute pan add remaining 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

2 ounces olive oil
1/2 red onion, diced
4 tablespoons diced black olives
1/2 red bell pepper, diced
1 jalapeno, diced
2 garlic cloves, diced
1/4 cup diced artichoke heart
1 lb ground turkey
1/2 teaspoon Hungarian paprika
1/2 teaspoon chili powder
1 teaspoon dried oregano
1 tablespoon minced fresh parsley leaves
1/2 teaspoon red chili pepper flakes
1/2 teaspoon ground cumin
1/2 teaspoon celery salt
1/4 teaspoon ground sage
2 tablespoons seasoned bread crumbs
1 egg

TURKEY BURGER PATTY MELTS

Provided by Guy Fieri Bio & Top Recipes

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 16



Turkey Burger Patty Melts image

Steps:

  • In a large bowl, add the panko, milk, egg, sage, thyme and salt and pepper. Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the rye bread) Place on a parchment paper lined sheet pan and refrigerate for 20-30 minutes.
  • While burgers are resting, in a large saute pan, heat 1/4 cup of the butter and 1 Tablespoon canola oil. Add onions and saute 15 to 20 minutes or until nicely caramelized. Set aside, but keep warm.
  • In the same pan as the onions sauteed, add 3 tablespoons canola oil and the mushrooms and saute 6-8 minutes over medium high heat until softened. Set aside, but keep warm.
  • Heat a griddle or cast iron skillet to medium high heat, add 1 Tablespoon canola oil and spread evenly. Add in the turkey burgers and cook for 4 to 5 minutes per side. Remove from heat, cover and keep warm.
  • Butter the rye bread and add to the pan, place the gruyere on bread, then place the turkey burgers on the cheese, pile with onions and the other piece of rye, repeat for all four burgers. After 2 to 3 minutes, turn sandwich over carefully and brown on other side. Remove to cutting board and cut on the diagonal. Serve with mustard and hot cherry peppers.

1 pound ground turkey
1 cups Panko bread crumbs
1/3 cup milk
1 egg
1 tablespoon sage
1 tablespoon fresh thyme
1 teaspoon salt
1 teaspoon pepper, freshly cracked
1 cup cremini mushrooms, sliced (optional)
1 tablespoon olive oil
1/2 cup butter, unsalted
3 tablespoons canola oil
1 red onion, sliced
1 yellow onion, sliced
8 pieces rye bread
8 pieces Gruyere

TURKEY AND BLISTERED GREEN CHILE BURGER

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 18



Turkey and Blistered Green Chile Burger image

Steps:

  • Preheat the oven to 350 degrees F. Preheat the grill to medium-high heat.
  • For the garlic butter: Place the garlic in a small saute pan and set over medium heat. Add the butter and warm through. Cook the garlic until fragrant, 4 to 5 minutes. Then place the garlic butter in the fridge to firm up again.
  • For the blistered chile: Toss the poblano with olive oil to coat. Place the pepper under the broiler or char on the grill over a direct flame until the skin blisters. When done, remove the seeds, stem and roughly chop. Reserve.
  • For the onions and peppers: Set a large saute pan over high heat. Add a drizzle of olive oil and saute the onions and bell peppers until wilted, 5 to 6 minutes. Season with the paprika and some salt and pepper.
  • For the turkey burgers: In a large mixing bowl, combine the turkey, mustard, Worcestershire, cumin, white pepper and the reserved blistered chile. Sprinkle with kosher salt. Mix gently until well combined. Form into four 4-ounce burger patties. Wipe the grill down with oil-blotted towels, and then place the burgers on the hot grill and cook for 3 to 4 minutes. Flip the burgers, top with a slice of cheese and cook until cooked through and cheese has melted, 3 to 4 minutes. Set aside and allow to rest.
  • Smear the buns with the garlic butter. Grill the buns until golden and crispy, 20 to 30 seconds on each side.
  • To build the burgers, place 1 grilled turkey burger on the bottom half of the bun. Then top with a good heaping of sauteed onions and peppers. Finish with the top half of the bun and skewer to hold all of it together. Serve with extra mustard on the side.

4 cloves garlic
1 stick unsalted butter
1 large poblano pepper
Extra-virgin olive oil
1 medium red onion, julienned
1/2 large red pepper, seeds and membrane removed, julienned
1/2 large yellow pepper, seeds and membrane removed, julienned
1/4 teaspoon paprika
Kosher salt and freshly cracked black pepper
1 pound lean ground turkey (breast and thigh)
2 teaspoons Dijon mustard, plus more for serving
2 teaspoons Worcestershire sauce
1/2 teaspoon ground cumin
Pinch white pepper
Kosher salt
Olive oil
4 slices Monterey Jack cheese
4 brioche burger buns

HEALTHY CHICKEN/TURKEY BURGERS

I make these and double the recipe. I wrap each burger and lay on a cookie sheet till frozen then bag, they keep in the freezer about 3 months. It's a great recipe for when ground chicken or turkey is on sale.

Provided by Dancer

Categories     Lunch/Snacks

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8



Healthy Chicken/Turkey Burgers image

Steps:

  • Combine all ingredients and shape into patties.
  • Grill, broil or saute about 4 to 5 minutes per side.

Nutrition Facts : Calories 207.2, Fat 4.3, SaturatedFat 1.1, Cholesterol 79.5, Sodium 207.1, Carbohydrate 14.4, Fiber 1.1, Sugar 1.5, Protein 26.3

1 lb ground chicken or 1 lb ground turkey
1/2 cup plain breadcrumbs
1/4 cup applesauce
1/4 cup yellow onion, minced
1/4 cup parsley, chopped
1 teaspoon Worcestershire sauce
1 teaspoon lemon juice
salt and pepper

More about "guy fieris turkeychicken patty burgers recipes"

10 BEST GUY FIERI CHICKEN RECIPES | YUMMLY
Web Apr 26, 2023 231,041 suggested recipes Spatchcocked Chicken with Gold Potatoes KitchenAid sea salt, lemons, fresh ground black pepper, chicken, yukon gold potatoes and 2 more
From yummly.com
10-best-guy-fieri-chicken-recipes-yummly image


GUY FIERI FAMILY FOOD : 125 REAL-DEAL RECIPES--KITCHEN TESTED
Web Find many great new & used options and get the best deals for Guy Fieri Family Food : 125 Real-Deal Recipes--Kitchen Tested, Home Approved by at the best online prices at …
From ebay.com
5/5 (10)


GUY FIERI’S TURKEY/CHICKEN PATTY BURGERS - LUNCHLEE
Web Jan 22, 2023 These are the most juciest burgers I've ever had. The spices really add a nice flavor, and you won't miss that they're not beef! ... Fast Lunch Recipes. 15-minutes …
From lunchlee.com


14 ROCKIN' BURGERS AND SLIDERS FIERI-FIED | GUY'S BIG BITE : …
Web 14 Rockin' Burgers and Sliders Fieri-fied. Follow Guy’s lead to create sky-high, juicy, meaty burgers and sliders. He builds flavor by seasoning the patties, creating special sauce …
From foodnetwork.com


GUY FIERI BURGER RECIPE - YOUTUBE
Web How to make a Guy Fieri famous burger. Burger recipeHere is a burger recipe that was invented and sold at the "Guy's Burger Joints", on the Carnival Cruise ...
From youtube.com


GUY'S TURKEY BURGERS - BIGOVEN.COM
Web Combine and let sit for a few minutes. Add in the turkey and combine well. Form into oblong patties (same size as the bread/roll). Place on a parchment paper lined sheet pan and …
From bigoven.com


GUY FIERI BURGER JOINT RECIPE STRAIGHT-UP - CRUISE MAVEN
Web Jun 17, 2022 Divide the bacon into 4 even portions and form into a patty. Place each on the grill. Press down with a foil-covered brick to squash the bacon flat. Cook until golden …
From cruisemaven.com


I MADE GUY FIERI'S PERFECT BURGER AND IT WAS DELICIOUS - INSIDER
Web To whip up Fieri's burger at home, you'll need: Ground beef (Fieri recommends 80% lean, 20% fat) American cheese slices Brioche buns Lettuce Tomato Onion Pickles I was …
From insider.com


GUY FIERI'S THE RINGER BURGER RECIPE | CARNIVAL CRUISE LINES
Web Making the burger: Heat a flat-top grill or cast iron pan over very high heat. Form the ground beef into a tight ball and season with salt. Place hamburger ball on grill to sear for 45 …
From carnival.com


HOW TO MAKE QUICK BURGERS BY GORDON RAMSAY, GUY FIERI - INSIDER
Web I added 16 ounces of ground beef into a bowl — enough to make four burgers — along with two egg yolks. I then sprinkled salt and freshly ground black pepper on top, along with …
From insider.com


GUY FIERIS TURKEYCHICKEN PATTY BURGERS RECIPES- WIKIFOODHUB
Web Steps: In a medium sauté pan over medium heat add, 1-ounce oil and all raw vegetables and saute until translucent. Remove and cool. Add veggies to raw chicken and mix …
From wikifoodhub.com


GUY FIERIS TURKEYCHICKEN PATTY BURGERS RECIPES RECIPE
Web These are the most juciest burgers I've ever had. The spices really add a nice flavor, and you won't miss that they're not beef! Delicious! My family substitutes both ground chicken …
From food-recipe.info


Related Search