Ingredients: Turkey Burgers: 1 1/3 lb. ground turkey, ¼ cup white onions, finely chopped. 1 tsp. chopped fresh oregano, 1 tsp. chopped fresh sage, 1 egg yolk (save white for Coating recipe, below), 2 tsp. orange zest, 1 Tbsp. fresh orange juice, 1 tsp. fine sea salt, ½ tsp. red pepper flakes, ½ tsp. Worcestershire sauce, 4 oz. Fresh Bocconcini Mozzarella, cut in half-inch slices. ½ cup Olive Oil. Coating: ½ cup Flour, 1 egg, 1 egg white (from Burger ingredients, above), ½ cup Sun Dried Tomato Croutons, finely ground. Salad Bed, 1 small head Radicchio, washed and torn into one-inch pieces. 1 bunch Arugula, washed, de-stemmed and torn into one-inch pieces. Dressing: ¼ cup Olive Oil, 2 Tbsp. fresh orange juice, 2 Tbsp. honey, 1 Tbsp. rice wine vinegar, Salt and pepper. Garnish: 1 medium apple, washed, cored and sliced. Cooking Instructions: Burgers - Preheat the oven to 375 degrees. Mix all Burger ingredients together (except the mozzarella), and separate into four equal portions. Shape into patties using BurgerMate. Place one piece of mozzarella in the center of the patty. Preheat olive oil in ovenproof skillet to medium-high heat. Lightly coat one patty with flour, then dip into whisked eggs, then roll in bread crumbs. Repeat with other three burgers. Cook in preheated skillet until golden brown, about one to two minutes per side. Remove burgers from skillet, pour off oil remaining in skillet and wipe it dry with paper towels. Place burgers back into de-greased skillet, and cook in preheated oven for ten minutes or so until completely cooked. Drain burgers on paper towels. Coating: Place flour into a shallow bowl. In a separate bowl, whisk egg and egg white together. Put bread crumbs into a third shallow bowl. Set all three bowls aside. Salad Bed: Mix lettuce and divide onto four plates. Place one burger over each 'bed'. Mix all dressing ingredients together, salt and pepper to taste. Drizzle dressing over top. Serve with slices of apple. |
