Peruvian Chili Lime Turkey Burgers
¼ cup Worchestershire sauce
¼ cup ketchup
2 tbsp. soy sauce
1 tbsp. Peruvian Chili Lime Seasoning
1 tsp. granulated garlic
¼ tsp. ground cumin
¼ tsp. ground jalapeño
1 lb. ground turkey
1 small onion minced
½ cup breadcrumbs
Preheat grill to medium high heat or 375 degrees. Make a sauce in a small bowl stir together Worchestershire sauce, ketchup, soy sauce, garlic, Peruvian Chili Lime Seasoning, cumin and jalapeno until smooth. In a large bowl combine turkey, onion, breadcrumb, and ¼ cup sauce. Form into patties. Grill burgers until internal temperature reaches 165 degrees (about 7-10 minutes each side). Coat with sauce and enjoy!
Great served with Classic Creamy Coleslaw on a toasted ciabatta bun
Yields: 4 (¼ lb.) burgers
Outside In Burgers with Sweet & Spicy Ketchup
Sweet & Spicy Ketchup:
2 1/2 tablespoon Hungarian paprika
2 teaspoon salt
2 teaspoon medium heat chili powder
1/4 teaspoon cayenne
For an easier recipe, substitute all of the ingredients to the left with 3 tablespoons Lodo Red Adobo seasoning. You will need to purchase 4 ounces to ensure enough for the recipe.
2 cups ketchup
Mix seasoning thoroughly into ketchup and set aside.
1 1/2 lb lean ground beef
3/4 tsp black pepper
1/2 tsp salt
1/2 tsp granulated garlic
1/2 tsp Mexican oregano or Greek oregano
1/4 tsp ground cumin
1 egg lightly beaten, optional
1 cup diced cheddar cheese
1 cup diced red onion
Start grill. Mix together ground beef, pepper, salt, garlic, oregano, cumin and egg (if needed to bind) until thoroughly combined, but not overworked. Form into 4 equal sized balls. Flatten out each ball to 1/4 inch thick and place a tbsp each of the diced red onion and diced cheddar in the middle. Fold flatten burger meat over the onion and cheddar enclosing it securely in the middle of the meat and form back into a ball. Then flatten into a 3/4 inch thick burger patty. Grill to desired temperature, turning only once. Toast bun on the grill in indirect heat.
Yield: 4 Burgers
Jamaican Jerk Burgers
2 lb. ground beef
1 tbsp. orange juice
2 tsp. lime juice
2-3 tbsp. Jamaican Jerk Seasoning
1 tbsp. apple cider vinegar
1 tsp. soy sauce
To spice this recipe up, use more Jerk seasoning, or step it up to our Extra Hot Jamaican Jerk Seasoning.
Mix all ingredients together in a large bowl. Form patties and grill.
Yields: 6 burgers
Grilled Pineapple & Avocado Dip
20 oz. can of sliced pineapple
2 1/2 tsp. Lodo Red Adobo seasoning
2 1/2 tsp. pineapple juice
1 tsp. champagne citrus vinegar (I'm using Pear Vinegar)
1 tsp. Hungarian paprika
2-3 tbsp. coconut milk*
3 tbsp. red onion, finely diced
1/2 avocado, finely diced
Savory Spice Shop carries a coconut powder that can be mixed with equal parts water to form a coconut milk. Also, if you cannot find champagne citrus vinegar, substitute with white wine vinegar and a splash of lemon juice
Drain pineapples and reserve juice. Grill pineapple slices on both sides until golden brown. Set aside to cool to room temperature. In a small bowl, mix Lodo Red Adobo with pineapple juice (reserved from can) to form a paste. Meanwhile, pulse grilled pineapples in a food processor until smooth. Pineapples should reduce down to about 3/4 cup. Pour into large bowl and stir in Lodo Red Adobo paste. Add vinegar and paprika and stir to a bright orange color. Stir in coconut milk to desired thickness. Carefully fold in onions and avocado so as not to mash the avocado.
Yields: 1 1/2 cups
Links to all the featured seasonings:
Peruvian Chili Lime Sesaoning
Lodo Red Adobo
Jamacian Jerk Seasoning
|SAVORY SPICE SHOP
Watch for our 2012 fall opening at 4400 N. Western Ave., OKC, OK 73118 - (405) 525-9119
400+ herbs and spices ground fresh weekly.
Over 140 unique hand-blended seasonings.
Gift sets, organics and extracts.
Available in amounts from 1/2 ounce to pounds.
Locally owned and operated.
Follow us on Facebook at SavorySpiceShopOKC and Twitter @SavorySpiceOKC
For further descriptions of all the rubs and seasonings mentioned visit http://www.savoryspiceshop.com/ and click on the “blends” section.