Beef and Turkey Burgers with Shallot Sauce Recipe

From Dorothy McNett's Recipe Book.

| Browse by Category | Browse alphabetically | Cooking Club |

See Also: Main Dishes · Meat Dishes · Sandwiches · Scheid Vineyards

Beef and Turkey Burgers with Shallot Sauce

From Dorothy McNett's recipes at This combination is so elegant it is hard to call it a burger! The combination of premium ground beef and turkey grilled to perfection and then glazed with a shallot sauce is wonderful plated and served with a green salad, vegetables of the day and Syrah. It also is wonderful served as open faced sandwiches on your choice of buns. I favor a thick slice of whole wheat bread. Simply place the burger on top and drizzle with the shallot sauce so that it soaks into the bread a bit. Syrah is a perfect pairing companion with the flavors of beef, turkey and shallots.

1/2 pound lean ground beef
1/2 pound ground turkey
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground pepper
1/2 teaspoon Herbes de Provence

3-4 shallots, sliced
2 cloves garlic, sliced
2 tablespoons extra virgin olive oil
1 cup dry red wine
1/4 teaspoon each sea salt and pepper
2-3 fresh thyme sprigs

buns or bread slices, as desired
fresh local baby greens, as desired

Put the beef in one bowl, the turkey into another. Combine the salt, pepper and herbs. (or use a ready made dry rub seasoning mix) Sprinkle half of the mixture over the beef, the other half over the turkey, mixing it into each. Now take a small portion of the beef mixture and take the same amount of the turkey mixture and shape into a patty. Push the two together to make one standard sized burger with one half the beef and the other half the turkey, pinching them together as you are shaping them. (Yes, or course you could completely blend the two mixtures but it more interesting and very special to have a dual burger.) Set aside while you make the shallot sauce.

Combine shallots, garlic, olive oil, wine, salt, pepper and thyme in saucepan and cook over medium heat until mixture has reduced by half. Discard the thyme sprigs. Set sauce aside while you grill the burgers over hot coals, or on a stove-top grill pan being careful not to overcook them. The turkey will be done before the beef, so this makes a wonderful combination for moist and juicy burgers.

To serve, drizzle some of the sauce over a beautiful serving dish and arrange the patties over the sauce. Drizzle remaining sauce over the top. Serve with baby greens or fresh spinach.
If you are making open faced sandwiches, place a burger on a slice of hearty wheat bread and drizzle with the sauce. Load it up with baby greens or spinach leaves.

Recipe created 2009-07-26.

Valid HTML 4.01 Transitional

© 1996-2013 Dorothy McNett. All Rights Reserved.