| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Cklive08 |
4 |
servings |
INGREDIENTS
|
|
=== FOR THE SALSA === |
| 5 |
tb |
Corn; fresh or frozen, defrosted, grilled |
| 1 |
tb |
Chopped onion |
| 12 |
|
Cherry tomatoes; seeded, chopped |
| 1 |
tb |
Fresh lime juice |
| 1 |
|
Garlic clove; put through press |
| 1 |
tb |
Chopped fresh coriander |
| 2 |
ts |
Olive oil |
|
|
=== FOR THE BURGERS === |
| 1/3 |
c |
Finely-chopped onion |
| 1/3 |
c |
Finely-chopped red pepper |
| 5 |
ts |
Olive oil |
| 1 |
tb |
Creole Seasoning; see * Note |
| 1 |
lb |
Ground turkey |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is
included in this collection.
Make the salsa: In a bowl combine all the ingredients and add salt and
pepper to taste. Make the burgers: In a non-stick pan cook the onion and
red pepper in 1 teaspoon of the oil for 5 minutes and let them cool. Mix
the vegetables with the with the Creole Seasoning and turkey and form the
mixture into 4 patties. In a non-stick pan heat the remaining oil over
moderately-low heat until it is hot, add the burgers and cook for 5 minutes
on each side. Transfer the burgers to a baking pan and bake them in a
preheated 400 degree oven for 10 minutes or until they are cooked through.
Top each burger with salsa. This recipe yields 4 servings.
Recipe Source: COOKING LIVE with Sara Moulton Recipe courtesy of Gourmet
Magazine From the TV FOOD NETWORK - (Show # CL-E296 broadcast 05-29-1998)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
11-24-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.
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