How To make Currant Burgers
Ingredients
1
pound
turkey, ground
2/3
cup
currants
1/2
cup
bread crumbs, seasoned, whole grain
1/4
cup
onions, minced
1/4
cup
celery, minced
1/4
cup
walnuts
1/2
teaspoon
soy sauce
1
teaspoon
vegetable salt
1
pepper to taste
2
tablespoon
butter
Directions:
Combine turkey and currants. Add next 7 ingredients and mix until well-blended. Melt butter in a large frying pan. Make 3-inch patties and fry over medium heat. Turn once, when browned, then serve.
How To make Currant Burgers's Videos
Venison Burger With Red Currant Chutney on the Breeo Fire Pit
A step-by-step guide to creating a venison burger on the Breeo smoke-less fire pit!
Classic Charcoal Grilled Burgers Recipe
SUBSCRIBE FOR WEEKLY RECIPES!
Prep Time: 45 Min
Cook Time: 15 Min
Difficulty: Easy
Yield: 6 People
RECIPE FOR CLASSIC HAMBURGERS OVER CHARCOAL INGREDIENTS
2 lbs. ground beef (with 20% fat)
2 tsp. onion powder
1 tsp. garlic powder
1 tbsp. Worcestershire sauce
1 tbsp. Dijon mustard
Salt and pepper to taste
6 hamburger buns
Toppings including; lettuce, onion, tomato, cheese, bacon, and your favorite condiments
DIRECTIONS
In a large bowl, combine the ground meat with onion powder, garlic powder, Worcestershire, Dijon, salt and pepper. Keep everything as cold as possible while working with the meat.
Using the Napoleon Gourmet Burger Press Kit, form into six patties. Place each patty onto a tray with waxed paper and place into a fridge to chill for 30 minutes.
While the burgers are chilling. Light a full chimney of Napoleon’s Blackstone Charcoal. Once the charcoal is lit, pour the chimney to one side of the charcoal grill, setting up a two-zone fire. Pull the cooking grids up to the top setting and allow them to preheat for at least 10 minutes. Set the bottom air adjustment to half-way open to ensure a temperature of around 400°F+ in the grill.
When the grids are nice and hot and the BBQ preheated, sear the burgers over direct heat for 3 to 5 minutes or until they release easily from the cooking grids – indicating delicious grill marks have formed. Flip the burgers and sear on the other side before moving the burgers to the side of the grill without charcoal to finish cooking using indirect heat. About 5 to 7 minutes or until an instant-read BBQ thermometer reads 165°F.
PRO TIP: Add chips or a chunk of smoking wood for extra flavor while cooking these burgers.
Rest the burgers for 3 to 5 minutes and then serve them with your favorite toppings, sides, and beverages.
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QUZU ƏTİNDƏN BURQER , THE BEST LAMB BURGER I'VE EVER MADE , COUNTRY LIFE VLOG
Salam əziz dostlar bu gün biz sizinlə sacda quzu ətindən burqer resepti ilə bölüşmək istədik, ümid varam ki bu videonu bəyənib öz yaxınlarınız ilə bölüşəcəksiniz :)
Dear friends, today we would like to share a video with you THE BEST LAMB BURGER I'VE EVER MADE, we really hope you enjoy this video and share with your friends :)
As a Country Life Vlog, we love to share what we do at countryside, engage with nature and make the most out of village life. Come and see the colorful videos of nature, unique cooking recipes and just the beautiful life at a countryside. Sit back and relax by watching our content!
Kənd Həyatı - bizim məqsədimiz sizə kənd abu havasını bəxş etməktir!
Həmdə biz sizinlə maraqlı yemək və sərinləşdirici içki reseptlərlə bölüşəcəyik!
Наша цель подарить вам деревенскую атмосферу жизни!
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The “I-want-no-beef-burger” ????
How to Make Josh Capon's 7-Time Award-Winning Burger | Josh Capon
Watch Josh Capon show you how to make his award-winning burgers with a spicy ketchup-mayo sauce and bacon jam.
Sweet and Spicy Red Currant Chutney; try this on your burger!
Vegan Spinach & Feta Pie:
This sweet and spicy red currant chutney is a perfect way to make the most of nature's jewels! The weather in the UK may well be bleak at the moment, but at least it's provided great conditions for growing red currants; silver linings, and all that. The chutney is tangy, sticky and sweet, with lots of delicious spices, making it ideal for burgers, sausages, or even just cheese on toast. I had some on the remainder of the sweet potato gnocchi that I had in the freezer from last year; perfection. I'll also give you a few other options in case you can't get hold of the red currants.
In this video, you'll learn:
✅ What are red currants?
✅ What is chutney?
✅ How to easily remove currant stems
✅ How to make chutney
✅ How to dice onions
✅ How to use a fork to take currants off stem
✅ What is pomegranate molasses?
Red Currant Chutney Ingredients:
2 tbl Extra Virgin Olive Oil
4 small Red Onions
1½ tsp Salt
4 cloves Garlic
2 tbl Grated Ginger
1 tsp Chili Flakes
400ml (1¼ cups) Apple Cider Vinegar + Boysenberry Vinegar Syrup
2 tsp Mustard Seeds
2 tsp Chinese Five Spice
1 tbl Pomegranate Molasses (you could possibly sub this with tamarind paste? But only do ½ tsp at a time and taste it)
200g (1 cup) Light Brown Soft Sugar (Do 280g if not using a sweetened vinegar)
400g (4 cups) Red Currants
Mentioned Links:
Vegan Spinach & Feta Pie:
Vegan Breakfast Crinkle Cake:
BBC Good Food Link:
A website with printable recipes will happen at some point (this has all turned into rather a large project!) but in the meantime, here’s the ingredients. Let me know in the comments if you have any questions or suggestions
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Welcome to my kitchen (lab?)
My channel is you watching the results of my 2am thoughts of “I wonder what would happen if I put A with B?” The answers lean heavily towards cake, and my ongoing quest to find a good meat substitute. I’m a vegan that loves animal products, but hates what’s involved; so I’ve dived headfirst into a rabbit hole of different plant-based textures and flavours. These are often the 1st time that I’ve tried a recipe, and I’ll talk you through why I’m using the ingredients and what I think happened when things go wrong.
Grab a vessel of whatever makes you happy and enjoy, but be warned; it’s messy here sometimes!
Timestamps:
00:00 - We're making red currant chutney
01:20 - How to dice and fry onions
03:08 - Creating the vinegar base
04:00 - Adding spices and boiling the chutney
04:58 - What is pomegranate molasses?
07:28 - Finishing the red currant chutney
08:23 - Eat!