ManCave Test Kitchen

A few of you have been asking for some cool turkey burger recipes, so I am happily obliging.  There’s really not too much behind the story of this recipe, I came up with it on request from some of you. I’ll be posting more “alternative burgers” in the future.  This one, just like most of my recipes, is very versatile.  As a matter of fact, I used the same mix to make a meat loaf and some meat balls, just for giggles; and paired them with some basic Mac & Cheese.  (You can stop drooling now, yes it was AWESOME!!!)  This will make enough for 6 – 5 oz burgers.

• 1 lb Ground turkey
• 1 egg
• 1/2 unseasoned breadcrumbs (or panko if you like as well)
• 1/2 c. cooked black beans
• 1/2 c. fresh corn kernels
• 1/4 c. chopped onion
• 1/4 c. shopped green pepper
• 1 chopped Jalapeno (optional)
• 1/4 c. Chopped cilantro
• 2 tsp. chile powder
• 2 tsp. ground cumin
• 1 tsp. garlic powder
• 1 tsp. Olive Oil

1. Drop your oil into a skillet on medium heat.  Let the oil heat up for a minute and add you corn, peppers, onions, and jalapeno (optional).  Saute these for about 4 minutes.  You do want to the vegetables to get some color, but not a deep caramelization.  More like a light golden brown.
2. Add your beans and half of the cumin and chile powder.  Sweat this out for a minute or two, stirring constantly, so the spices don’t burn.  Let this cool for a few minutes, then we”ll get ready to add it to our turkey.
3. When the mixture is cool, grab a large mixing bowl and combine your turkey, egg and bread crumb.  Mix this until it’s almsot even throughout.
4. Add the cooked vegetables and the rest of the spices and season with salt and pepper.  Mix evenly and shape in to 5 oz. patties.  These will stay good for 3 days uncooked, but if you’re going to need more time, I suggest wrapping them in sandwich bags or plastic wrap, then putting them into a ziplock bag and freezing them.

I like to do these in a cast iron skillet, just because I love cast iron skillets; but these do very well on a grill, or even that little George Foreman grill you haven’t used since college.  You can use any kind of cheese you like for these, but my favorites for this are cheddar, jack, and gouda.  I also like to serve this with a nice, spicy chipotlr mayo or ranch instead of the standard ketchup.  Now get out there and get adventurous with your burger.  Tell me how you like yours in the comments below.

Happy Eating

-The Doctor

-The Doctore

Well, any kind of fish really, but where I live, the catfish is plentiful, delicious and incredibly popular.  This recipe is a fan favorite at cookouts, and it’s so simple, and very healthy.  (Don’t worry you can fry the fish too after it’s been in the marinade, I’m not backin’ out of you).  I love to use good old fashioned soft corn tortillas with these, there’s just something about the authenticity  Of course instead of plain old lettuce and tomato, I used pico de gallo  and baby greens.  Did someone say avocado?  DUH!!!!!!   Here’s what I use to make four portions:

4 4 oz. Catfish Filets
1 tbsp. chili powder
1 tsbp. Cumin
1 tbsp. cajun seasoning
1 tsp garlic powder
1 tbsp chopped cilantro
Juice of 1 lime
2 tbsp olive oil
Salt and pepper

1. The night before mix together all of your spices, lime juice, olive oil and cilantro.  Toss your catfish in the mix and allow it to sit overnight.

   

2. When you’re ready to cook, heat up a heavy bottom skillet, or even better, a nice old school cast iron skillet.
3. Throw just a bit of oil into the pan an let it smoke just a bit.  Lay the pieces of catfish in 1 or 2 at a time, making sure not ot overlap.  We really good color and we don’t want moisture to build up in the pan.
4. Turn the catfish as needed, when it’s ready, put it right on a plate or right into one of your tortillas.  Top it with whatever you want.

I gave you a couple of ideas already about what to serve with these, but rice and black beans is always a winner for a nice side.  (Be sure to use PLENTY of pork in your beans, for no reason other than it’s DELICIOUS!!!!)  I have an article on how to cook beans here in case you need it.  I also like to grill some corn and pull it off the cob, then toss is with some mixed greens as well.  You can also use you favorite taco toppings too.  Don’t worry about that stupid no cheese with fish rule here…IT’S A TACO!!!

You got questions?  Leave ’em in the comments

Happy Eating

-The Doctor

I’m pulling in time proven Man-Burger recipe from my good buddy, Mike Pendergrast’s backyard recipe book. We made these about every cook-out at the house in college, and went with any beer, whiskey, malt liquor, or (dare I say) Zima, we had in the fridge (had to keep the girls happy). This ultimate Man-Burger recipe is unique, easy and tasty. It’s origins lie in a famous Minnesota sandwich recipe, called the “Juicy Lucy”.

Makes: 4 Burgers (You need 4 buns obviously. Lettuce, Tomato, and Onions are optional)

Gooey, Cheesy, Pendie-Burger Deliciousness

2.5 lbs Ground beef
4 oz. Velveeta, cut into 1/4″ cubes
1 shallot, chopped
2 tbsp Worcestershire sauce
4 tbsp ranch dressing
1 tbsp French’s mustard

1. Start by mixing all of the ingredients together in a bowl, except the Velveeta. Man up and dig into the raw meat.

2. When everything is mixed, form the mix into eight equal sized patties. I know I said 4 burgers, just read on and trust me, Evil Doctor, remember?

3. Take 1 oz of the Velveeta and 2 patties. Put the Velveeta between the 2 patties and make 1 big pattie. Think of a cheese sandwich, with meat as the bread.

4. Hopefully, you have your grill fired up. Just pop them on and cook for between 7 and 10 minutes on each side. Don’t forget to season with salt and pepper to taste. I like to make the patties about 3/4″ thick. Stays juicy, but doesn’t take too long to cook. I eat these as rare as I can, but you can cook them how you like. The Velveeta in the middle melts, and your cheese is inside. You can also make these a day ahead and have them ready for cookout.

5. There always a step 5…eat it, I like toasting the buns a bit in an oven or on the grill, and eat it with some pickle and tomato slices. Throwing some bacon on it doesn’t hurt either, but then gain, it’s bacon, it’s good on anything.

Till next time,

The Doctor