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Jul 1, 2022 · Add all of your patty ingredients to a bowl and gently stir to combine. Step #3. Shape the chilled burger mixture into patties. Step #2. Divide the mixture into your serving sizes and refrigerate. Step #4. Cook on a grill or in a skillet on the stove just until they reach 165 degrees F on the inside.
Directions. 1 Heat 1 tablespoon of the olive oil in a wide skillet over medium-low heat. Stir in the mushrooms, a 1/4-teaspoon of salt, and a 1/4-teaspoon of pepper. Cook until the mushrooms give off their liquid and it boils away; about 10 minutes. 2 Stir in the garlic and cook about 1 minute or until fragrant.
- 2 min
Oct 31, 2017 · Instructions. Mix the spinach, garlic, onion, oregano, salt, pepper, feta and turkey together in a bowl until just combined. Shape into 4 patties, 1-inch thick. Heat a heavy skillet or cast iron skillet on pan to medium-high. Add the patties and cook for 4-5 minutes on each side. Do not keep flipping them over.
Apr 5, 2023 · Cover and cook over medium heat about 20 minutes. Take off the lid and continue to cook, stirring every few minutes, until there is no liquid left. Once this happens, the onions will start to caramelize. You'll then add ⅓ cup of water, stirring again until there is no liquid left. Repeat this process until onions are fully cooked and caramelized.
Jun 16, 2021 · Combine ingredients: Mix all ingredients together until combined. Form the patties: Divide into 4 equal portions (approximately 4 inches in diameter, 1 inch thick.) Chill: Transfer to a plate and chill in the refrigerator for at least 1 hour or freezer for 20 minutes. Grill: Preheat a grill to medium-high.
Feb 14, 2020 · Instructions. Start the caramelized onions by adding the butter and oil to a large skillet over medium low heat. Once the butter is melted add the onions and stir to coat in the butter and oil. Season the onions with the salt and pepper and cook over low heat for 30 minutes, stirring often so that the onions don’t burn.
Aug 22, 2022 · Add a spoonful of mayonnaise. A spoonful or two of mayonnaise, mixed right in with the ground meat. Now hear me out. Most recipes use egg to bind ground turkey, helping the meat to form into cohesive, juicy patties. And isn't mayonnaise really just an emulsification of egg yolk, oil, and acid?
