You're welcome to substitute ground beef for all or part of the ground turkey in these burgers. I prefer the taste of the ground turkey though as it doesn't overwhelm the spices and herbs. Ground beef is so "American" that it tends to taste a bit strange in the international burgers.
I've provided suggestions for a complete meal after each recipe as well as links to recipes for leftover burgers and their toppings. Always make more burgers and topping than you'll need and you'll have the makings for several quick meals later in the week.
Forget the bun (it's a Starch), but if you need something to hold your burger besides your hands, place it on a lettuce leaf, a slice of Chili Cheese Bread , or wrapped in a steamed cabbage leaf. You can easily steam enough cabbage leaves to hold your burgers by wrapping the leaves in aluminum foil and placing over hot coals with the burgers.
Mexican Burgers
Mix and form into patties
12 ounces ground turkey 1 cup salsa (use fresh, not bottled or canned)
Mexican Burger Topping
Mix
3 cups green bell pepper, diced 1/8 teaspoon each chili powder and hot sauce sea salt and pepper to taste
in a saucepan and saute until peppers are tender crisp. Remove from heat and add:
1 cup diced tomato
You can leave the recipe as is or make up a batch of Enchilada Cream Sauce to use in place of barbecue sauce.
The next day any leftovers can be used to whip up Mexican Meatball Soup , which is wonderful with a fresh, hot batch of Chili Cheese Bread (yes it's compatible with a Protein meal).
The rest of the burger recipes on this page have no links or suggestions for complete meals, but feel free to browse through them anyway and come back later when I've added the acroutements.
Winter Burger
Mix and shape into patties
9 ounces ground turkey 2 cups minced onion 2 cups minced mushrooms 4 cloves garlic, minced 1/8 teaspoon dried basil 8 teaspoon black pepper 1/8 teaspoon marjoram
Winter Burger Topping
Spray a skillet with vegetable oil and saute
1 diced green bell pepper 1 diced red bell pepper 1/8 teaspoon each: chili powder, oregano, paprika, cayenne pepper and salt to taste until the peppers are tender crisp.
Malaysian Burgers
Mix and shape into patties
12 ounces ground turkey 1/2 cup diced onion 12 drops hot sauce 1 teaspoon parsley 1 tablespoons freshly grated ginger root
Malaysian Burger Topping
Saute until vegetables are tender crisp
1 cup onions, sliced into half rings 1 cups leek, halved and sliced 4 cups mushrooms, sliced salt and pepper to taste
Remove veggies to bowl.
Cook over medium heat 1 - 2 minutes
1 tablespoon butter or oil 1 tablespoon soy flour
Slowly add, stirring constantly
1/2 cup mock chicken or veggie broth
Continue cooking until sauce is thickened. Toss with veggies until well coated.
Mushroom Burgers
Mix and shape into patties
12 ounces ground turkey 3 teaspoons Worchestershire sauce 1 cup diced onion 2 cups minced mushrooms
Mushroom Burger Topping
Saute and cook until tender
4 cups minced mushrooms 2 cups sliced green beans 1/4 teaspoon each: marjoram, oregano, black pepper 1/8 teaspoon each: thyme, sage
Add and cook until thickened
2 minced garlic cloves 1/2 cup vegetable or beef stock 4 teaspoons soy flour
Stir in salt to taste
2-4 tablespoons Dried Tomato Paste
American Burgers
Mix and shape into patties
12 ounces ground turkey 3 teaspoons Worchestershire sauce 1 cup diced onion 2 cups finely diced mushrooms
American Burger Topping
Saute until vegetables are tender crisp
4 cups finely diced mushrooms 2 cups sliced green beans 1/4 teaspoon each: marjoram, oregano, black pepper 1/8 teaspoon each: thyme, sage
Add
1/2 cup vegetable or beef stock 2 minced garlic cloves 4 teaspoons soy flour
Continue heating until sauce forms.
Add
1/4 cup Dried Tomato Paste
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