turkey burger
By David Myers
8 oz lean ground turkey
(salt and pepper)
2–3 oz triple crème brie
¼ cup baby spinach
2 slices beefsteak tomato
2 brioche buns
For Curry Aioli
½ tsp madras
curry powder
1 cup mayo
1 tsp jarred roasted garlic
Lemon juice, salt, and
pepper to taste
1. Combine all ingredients
for curry aioli sauce.
Brush onto brioche
buns.
2. Grill turkey patty
until cooked through
(5–6 minutes on
each side).
3. Melt cheese on burger
and then build
ingredients on brioche
bun and serve.
BISON BURGER
By Chef Roger Mooking
1½ lbs ground bison
1 tsp ground cumin
Ground black peppercorns
Kosher salt
½ cup crumbled smoked
cheddar
4 hamburger buns
Herb Puree
½ cup green onion
½ cup basil, fresh
½ cup cilantro, fresh
2 cloves garlic
¼ cup plus 2 tbsp olive oil
¼ tsp ground black pepper
1 avocado, cut into slices
Kosher salt
Ground black peppercorns
1. Preheat a large oven-safe
skillet under medium heat
in your oven’s broiler.
2. in a bowl, combine ground
bison, cumin, and ground
pepper and combine well
by hand. form 4 equal-size
patties and set aside.
3. add all herb puree ingredients
to food processor and
process until smooth.
Spread evenly on the
insides of the buns.
4. Season with salt and place
as many patties as will fit
comfortably in the skillet.
allow to brown on one side,
approximately 2–3 minutes,
and flip. add crumbled
cheddar and place in oven
under broiler. Cook to
desired doneness.
5. assemble the burger as
pictured and serve hot.
