The original recipe was recently in February 2011 issue of Rachael Ray's magazine. It's kind of a cross between Welsh rarebit and a burger. Now, the original called for ground sirloin, but you know I love my ground turkey. It also called for 2 lbs of said sirloin. Um yeah that makes a 1/2 lb burger per serving. Don't you think that is a little excessive? I cut it down to 1/4 lb portions and they were perfect. Also while it called for a stout beer (she recommends Guinness), I used Foster's Premium Ale since it was the darkest thing I could find in a single serving-type portion. We aren't big drinkers here, much less would we be consuming 5 additional bottles of Guinness anytime soon. Yuck! I would definitely be interested in trying it with ground sirloin and stout next time!
Photo from Rachael Ray Magazine
Open-Faced Cheddar Burgers
adapted from Rachael Ray Magazine
Prep Time: 20 minutes
Cooking Time: 30 minutes
1 lb ground turkey
1 1/2 TBS worcestershire
1/2 TBS dried parsley
1/4 tsp ground black pepper
1/2 tsp Kosher salt
2 TBS butter, plus some softened
1/4 cup chopped onion
1 clove garlic, minced
4 slices 1" thick white bread (French or Italian would work well)
1 TBS flour
1/2 cup dark ale (I used Foster's)
2-3 dashes Tabasco
1 tsp ground mustard
1 cup grated extra sharp cheddar cheese (yellow, not white)
2 eggs, beaten
Heat a cast-iron, heavy skillet or grill pan over medium-high heat. In a bowl, combine the turkey, worcestershire, salt, pepper and parsley. Form 4 patties, thinner at the center for even cooking. Spray or rub with olive oil and place in the pan. Cook for about 10-12 minutes, flipping once.
Preheat the broiler. Put the bread slices on a baking sheet. Toast the bread on each side until lightly golden. Spread the softened butter on each side once you remove it from the oven. Leave them on the baking sheet.
In a saucepan over medium heat, melt 2 TBS butter. Add the onion and garlic. Cook until translucent and soft, about 10-12 minutes. Sprinkle flour in the pan and cook for a minute. Lower the heat to medium-low, stir in the beer, Tabasco and ground mustard. Stir in the cheese until melted. Add the eggs and stir constantly until the sauce thickens.
Place each burger on top of a slice of toast and pour some sauce over it. Place under the broiler until the sauce browns.