1. Headline
  1. Headline

Video: Delicious twists on the traditional burger

  1. Closed captioning of: Delicious twists on the traditional burger

    >>> 8:51 with "today's kitchen." billy deck is the ceo of rocket ranch productions. good morning.

    >> good morning.

    >> last time we met we had the mac & cheese burger. i don't know how you can top it.

    >> i have three good ones to share this morning. awesome comfort food . we're going to start with a turkey burger. you going to help me out?

    >> yeah, absolutely.

    >> i've been working on these vegetables we're working into the turkey meat. i'm going to add scallions, carrots and celery, thyme. going to mix this up a little bit. and turn off the heat and let this cool while you work on mixing everything into the 2 pounds of lean ground turkey meat.

    >> okay. panko?

    >> i'm going to put panko bread crumbs, add one egg.

    >> okay.

    >> fold it in a little bit.

    >> so you don't want to overstir it?

    >> go ahead. stir it up. i know it's a little tough in the beginning.

    >> all right.

    >> and this is ciracha. gives it a little bit of heat, a kick. you're doing a great job, awesome job. and then i'm going to mix in the vegetables once they're cool. go ahead and give that a good mix. you're doing fantastic. and straight from here, we're pretty much going to make 8-ounce patties. makes about four 8-ounce patties. it's very equal.

    >> i want to get an "a."

    >> i'm going to take this and make a patty. are the pretty much make a meatball, get the air out of it.

    >> pack it really tight.

    >> pack it really tight. and then you end up with your turkey burgers over here which we've had cooking for a little bit.

    >> do you chill the patty?

    >> you do. let them sit in the refrigerator. we have burgers going for about five minutes on each side. and you'll also see some grilled onions. just a little olive oil , salt and pepper , just to get those a little tender. and what we're going to do over here, we've within working on this greek yogurt goat cheese . put it into the goat cheese and a touch of heavy whipping cream.

    >> okay.

    >> you get this creamy, milky.

    >> there's a little bit of a tang in there and it mixs well with the savory burger and grilled onions. i'm going to put the turkey burgers and dress these on a 7-grain bun, which is really great if you get it from local bakery or the bakery section of your grocery store. and here is your sauce right there. we'll each take a bit and put it right on top.

    >> right on the burger or bun?

    >> right on the bun. and then, your grilled onion --

    >> okay.

    >> and you will be done.

    >> oh, we've got a crowd.

    >> there's enough for everyone. you can take a bite of the turkey burger. i've got a couple back here, too.

    >> all right.

    >> this is my favorite, salmon burger. a lot of asian elements. some ginger, pickled ginger.

    >> delish.

    >> you're welcome to grab one and enjoy.

    >> how do you keep it together like that?

    >> you have to let it settle for a little bit in the fridge.

    >> and chill it. chill it, carson.

    >> and there you go, put that together. feel free to jump into that.

    >> what's over here?

    >> a beefburger on an onion bun. we have a really nice date aoli that we cover up the bun with right there. and then you sort of contrast that with a creamy brie and sprinkle a shallot on top.

    >> wow.

    >> and then we have the sweet potato fries there, as well.

    >> you've outdone yourself. thank you so much. we're back after checking your local news and weather.

    >> yeah.

    >> beeline for the beefburger.

    >> and the

TODAY recipes
updated 1/3/2014 4:49:20 PM ET 2014-01-03T21:49:20

Recipe: Rockit burger

  • 2 lbs kobe beef
  • 8 oz brie cheese
  • 4 brioche buns
  • 8 medjool dates
  • 1/4 cup olive oil
  • 4 whole shallots
  • 3 tablespoons wondra flour
  • Salt
  • Fresh ground pepper
  • 4 tablespoons plus 4 cups (for frying) vegetable oil
  • 1 4 inch ring mold

Place the mold on a cutting board, line with plastic and press the beef into the plastic wrapped mold. Press firmly and evenly so that there are no air gaps. Place in the cooler for an hour or more.

While the burgers are setting, prepare the date aioli and fried shallots. With a mortar and pestle, crush the pitted dates and slowly add the olive oil.

Heat the 4 cups of vegetable oil in a shallow pan. Thinly slice the shallots, toss with the flour. Fry for 1 minute until crispy and golden.

Heat your grill or pan to medium high heat. Drizzle the vegetable oil on the burgers. Season the beef generously with the salt and pepper. Cook for about 3-4 minutes each side for medium rare. Add a slice of brie to each burger and let sit for 1 minute.

Toast the buns, spread the date aioli on the bottom of each bun. Top with fried shallots. Place the burger on top. Serve with truffle fries.

Serving Size

Serves 4

Recipe: Turkey burger with whipped Greek yogurt goat cheese

  • For burgers:
  • 2 lbs lean ground turkey
  • 1/4 cup minced carrot
  • 1/4 cup minced celery
  • 2 tablespoons thinly sliced scallions
  • 1/4 teaspoon sriracha sauce
  • 1/8 teaspoon fresh thyme, chopped
  • 1 tablespoon butter
  • 1 large egg, beaten
  • 1/2 cup panko bread crumbs
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon kosher salt
  • Vegetable oil
  • 4 slices red onion, 1/4" thick
  • 4 hamburger buns
  • For whipped Greek yogurt goat cheese:
  • 1 cup soft goat cheese
  • 1/4 cup plain Greek yogurt
  • 1 tablespoon heavy cream
  • Pinch kosher salt
  • Pinch fresh ground black pepper

For burgers:

Heat a small non-stick sauté pan over medium heat. Add butter. Once melted, add the carrots and celery and sweat until almost tender. Add scallions and thyme and mix just until combined. Remove from heat and allow to cool.

In a large bowl, combine the ground turkey, sriracha sauce, egg, bread crumbs, salt, pepper and the cooled vegetables. Form into 8 ounce patties about 1/2" in thickness. Chill burger patties at least one hour.

Heat grill to medium heat and be sure it is clean and well oiled with vegetable oil. Place turkey burgers on grill, turning once after 5 minutes and then flipping after an additional 5 minutes. Cook for another 8-10 minutes after flipping until cooked through and internal temperature reaches 160 degrees. Remove from grill.

Lightly drizzle the sliced red onions with vegetable oil and a pinch of salt and black pepper. Grill red onions for approximately 2 minutes on each side. Remove from heat.

To assemble:

Place each cooked turkey burger on a toasted bun, and one tablespoon of whipped Greek yogurt goat cheese each and one slice of grilled red onion.

For whipped Greek yogurt goat cheese:

Combine all ingredients and mix thoroughly.

Serving Size

Serves 4

Recipe: Salmon burger with pickled red onions and wasabi mayo

  • For burgers:
  • 2 lbs fresh Atlantic salmon fillet, skin and pin bones removed
  • 2 tablespoons thinly sliced scallions
  • 1/4 teaspoon fish sauce
  • 1/4 teaspoon Sriracha sauce
  • 1/4 teaspoon fresh ground black pepper
  • 1/4 teaspoon kosher salt
  • Vegetable oil
  • 4 each wheat hamburger buns, toasted
  • 2 tablespoons pickled ginger
  • For pickled red onions:
  • 1 cup red onions, medium diced
  • 1/2 cup red wine vinegar
  • 1/4 cup red wine
  • 1 tablespoon granulated sugar
  • For wasabi mayo:
  • 1 tablespoon wasabi powder
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon cold water
  • 1/4 cup mayonnaise

For burgers:

Finely chop half of the salmon and roughly cube the other half. Combine all salmon in a bowl with scallions, fish sauce, Sriracha, salt and pepper. Mix until well combined. Divide into four balls and form into patties. Chill for at least for an hour.

Heat 4 tablespoons of vegetable oil in a large nonstick sauté pan over medium heat. Carefully place each patty into the pan. Cook on each side for approximately 7 minutes on each side, until each side is lightly crispy and golden and patty is cooked through. Spread a half tablespoon of the wasabi mayo onto each bun, top with a salmon patty. Top each patty with a half a tablespoon of pickled ginger and a half tablespoon of pickled red onion.

For pickled red onions:

Combine all ingredients in a small sauce pan. Heat to a boil and lower to a simmer. Simmer for about 10 minutes until liquid is reduced to almost dry. Remove from heat and allow to cool.

For wasabi mayo:

Whisk together the wasabi powder with soy sauce and water to form a paste. Whisk in mayonnaise. Chill.

Serving Size

Serves 4

Discuss: What did you think of this recipe?

How many stars would you give the dish? If you made changes, tell us how you customized it.

Discussion comments


Most active discussions

  1. votes comments
  2. votes comments
  3. votes comments
  4. votes comments