Page 47 - March & April

ROUSES.COM 45
Vegan Friendly Creole Portobello Burger
WHAT YOU WILL NEED
3 tablespoons fresh lemon juice
½ cup Rouses extra virgin olive oil
2 tablespoons finely minced garlic (about 6 cloves), minced
Creole seasoning, to taste
4 medium Portobello mushroom, (about 6 ounces each), wiped
clean, stems discarded
Tarragon Seasoning (recipe follows)
4 Rouses white or wheat sandwich buns
condiments, as desired
HOW TO PREP
Prepare an outdoor gas or charcoal grill.
Combine lemon juice, oil, garlic, Creole seasoning and mushrooms in a
large zip-top plastic bag; gently shake to coat mushrooms. Refrigerate
for 1 hour. Cut four 12-inch-square pieces of foil; place on work
surface. Remove mushrooms from marinade; set one on top of each
piece of foil, gill-side up. Fold foil edges over mushroom until fully
enclosed; seal edges. Place foil packets, sealed sides up, on prepared
grill. Grill directly over medium-hot fire for 10 minutes. Using tongs,
unwrap mushrooms and set on rack, gill-side up; cook and additional
60 seconds. Remove from heat; toss with Tarragon Seasoning, coating
thoroughly. Place on buns; dress with desired condiments. (Serves 4)
Tarragon Seasoning
2 teaspoons rice wine vinegar
1 clove garlic, minced
1 tablespoons chopped fresh tarragon leaves
Rouses salt, to taste
2 tablespoons Rouses vegetable oil
Combine all ingredients in medium bowl; set aside.
Savory Turkey & Mushroom Burgers
WHAT YOU WILL NEED
6 ounces white mushrooms, trimmed
2 tablespoons Rouses vegetable oil, plus extra for brushing
3 tablespoons low-sodium chicken broth
1 tablespoons low-sodium soy sauce
pinch baking soda
1 ½ pounds ground turkey
Rouses salt and pepper or Creole or Cajun seasoning, to taste
6 Rouses white or wheat sandwich buns
condiments, as desired
HOW TO PREP
Prepare an outdoor gas or charcoal grill.
Pulse mushrooms in food processor until coarsely, though evenly,
chopped. Scrape into a medium bowl; add 2 tablespoons oil, chicken
broth, soy, and baking soda. Mix thoroughly. Add turkey; use hands to
evenly combine mushroom mixture and turkey. Divide mixture into 6
balls. Flatten into patties, about ¾-inch-thick and 4 inches in diameter;
use thumb to press a shallow indentation into center of each burger
to ensure even cooking. Lightly brush cooking grate with oil. Brush
both sides of patties with oil; season with salt and pepper or Creole
or Cajun seasoning. Place burgers over hot part of grill; cook until
burgers are well browned on both sides and temperature registers
160ºF, about 6 minutes per side. Serve on buns; dress with desired
condiments. (Serves 6)
Note: If cooking frozen burgers: After burgers are browned on both sides, transfer
to cool side of grill, cover, and continue to cook until burgers register 160 degrees.
more RECIPES
Cheesy Cajun Burgers
WHAT YOU WILL NEED
1 ½ pounds Rouses 80% lean ground chuck
3 ½ ounces shredded Cheddar cheese
Rouses salt and black pepper or Cajun seasoning, to taste
Rouses vegetable oil
4 Rouses white or wheat sandwich buns
condiments, as desired
HOW TO PREP
Prepare an outdoor gas or charcoal grill.
In a medium bowl, break up ground chuck. Add cheese, salt and
pepper or Cajun seasoning; combine thoroughly. Divide meat into
four 6-ounce portions. Form each portion into a loose ball; flatten
into patties approximately ¾-inch thick and 4 ½-inches in diameter.
Create a slight depression in the middle of each patty by gently
pressing the center down until about ½-inch thick. Brush grill rack
lightly with vegetable oil. Grill patties, uncovered, until well seared
for about 2 ½ minutes; flip to other side and continue grilling to
desired doneness—2 minutes for rare, 2 ½ minutes for medium-rare, 3
minutes for medium, etc. Serve on buns; dress with desired condiments.
(Serves 4)