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Roasted Red Pepper Spread Turkey Burger

December 28, 2013

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That picture is a toasted sesame bun. From the bottom up, it’s roasted red pepper spread, which I made myself by slicing up roasted red peppers and marinating them in Parmesan, garlic, olive oil and pignoli nuts for 1 week before blending it into a spread. Then its sliced tomatoes. Then its ground turkey meat which was mixed with mashed sauteed red onion, sweet baby corn, spicy ketchup and yellow mustard, and that’s all topped off with a nice slice of meunster.  IT WAS DELICIOUS

STEPS:

1- slice some red onion super thin, and toss it in a pan with a teaspoon of olive oil. a good measurement is one Tablespoon of red onion to every 1/2 pound of ground turkey meat.

2- While the red onion is cooking, take 1/2 pound of ground turkey meat and mash it up in another pan, on medium-high heat. add 1/2 Tablespoon of olive oil and mix it in so the meat doesnt stick to the pan and burn. Turkey meat is super soft so it wont crumble like ground beef until it cooks for five or so minutes, so don’t worry.

3- when the red onion is done, toss it into the pan with the turkey meat, along with one Table spoon of sweet baby corn, one and a half Tablespoons of spicy ketchup, 1/2 Tablespoon of yellow mustard, and two turns of black pepper. add salt to taste, because everyone likes a different amount of salt in their food. make sure to mix it all up once all the ingredients are in the pan.

4- Now if you’ve ever made sloppy joes, you know what to do from here. If not, keep cooking the turkey meat on medium-high for eight(8) to ten(10) minutes.

5- take some homemade or store-bought roasted red pepper spread and spread it on the bottom bun of a toasted brioche roll.  Take a slice of tomato and place it on top of the roasted red pepper. Spoon the Turkey meat on top of the tomato, and finish off with a nice thick slice of meunster cheese. Put the top bun of the toasted brioche roll on, and enjoy!

***How to make Homemade roasted red pepper spread***

1. Buy a can or jar of roasted red peppers ( strips or whole peppers)

2. Drain the roasted red peppers.

3. If its whole peppers, slice the peppers into 1/2 inch long strips and mix with 1 Tablespoon pignoli nuts,  2 Teaspoons dried Oregano, 1 Teaspoon dried Basil, two segments of diced garlic/ 3 Teaspoons of dried Minced Garlic, 2 Teaspoons of grated parmesan, and 2 Tablespoons of olive oil.

4. Cover the mixture and let it marinade in the fridge for at least a day. ( I let mine marinate for a week)

5. After it has marinated, throw the whole mix into a blender, and blend in bursts until you reach the consistency you desire. anything from completely unblended, to smooth as butter works perfectly fine.

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