Friday's recipe (10/14/11) - Aimee Fortney's turkey pork burgers - WSMV News 4

Friday's recipe (10/14/11) - Aimee Fortney's turkey pork burgers and lemon drop martini

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AIMEE FORTNEY'S AMAZING TURKEY PORK BURGERS 

Let your ground turkey and pork come to room temperature for about 20 to 30 minutes before grilling or cooking on the stove top. 

1 pound ground turkey
1 pound ground pork
1 tablespoon Worcestershire sauce
1 tablespoon Dijon mustard
cumin, cayenne, seasoning salt - all to your taste
dash of salt
dash of pepper
Buns
Toppings of your choice; i.e. avocado, spinach, onions, chees

 

Combine all ingredients until incorporated, being careful not to over-mix.  Shape into desired size and either grill for 20 minutes or cook in a large cast iron skillet with olive oil; for about 4 minutes on first side, then flip and cover skillet with a lid and cook for another 6 minutes.  One more flip might be necessary. 

Mix ½ cup mayonnaise and a dash (or two) of Sazón Completa in a small bowl.  Brush buns with olive oil and a little of the mayonnaise mixture, and lightly toast on a warm skillet.  Serve with lettuce, avocado, red onion, cheese of your choice, a little more of the mayonnaise and any other condiments that you enjoy.

 

AIMEE FORTNEY'S LEMON DROP MARTINI

This is dangerously good!  

2 ounces vodka (I keep it in the freezer so it is always cold)
1 ounce freshly squeezed lemon juice
1 ½ teaspoons superfine sugar
lemon slices for garnish
extra superfine sugar

 

Place martini glasses in the freezer to chill.  In a cocktail shaker, add about 4 ice cubes, then the vodka, lemon juice and sugar.  Remove glasses from freezer, and run a lemon wedge around the rim of the glass, then dip in the extra sugar.  Strain martini and pour into prepared glasses.  Garnish with a lemon slice.

AIMEE FORTNEY'S AMAZING TURKEY PORK BURGERS

Let your ground turkey and pork come to room temperature for about 20 to 30 minutes before grilling or cooking on the stove top.

 

1 pound ground turkey

1 pound ground pork

1 Tablespoon Worcestershire sauce

1 Tablespoon Dijon mustard

cumin, cayenne, seasoning salt - all to your taste

dash of salt

dash of pepper

Buns

Toppings of your choice; i.e. avocado, spinach, onions, cheese

 

Combine all ingredients until incorporated, being careful not to over-mix.  Shape into desired size and either grill for 20 minutes or cook in a large cast iron skillet with olive oil; for about 4 minutes on first side, then flip and cover skillet with a lid and cook for another 6 minutes.  One more flip might be necessary.

 

Mix ½ cup mayonnaise and a dash (or two) of Sazón Completa in a small bowl.  Brush buns with olive oil and a little of the mayonnaise mixture, and lightly toast on a warm skillet.  Serve with lettuce, avocado, red onion, cheese of your choice, a little more of the mayonnaise and any other condiments that you enjoy.

 

AIMEE FORTNEY'S LEMON DROP MARTINI

This is dangerously good!  

 

2 ounces vodka (I keep it in the freezer so it is always cold)

1 ounce freshly squeezed lemon juice

1 ½ teaspoons superfine sugar

lemon slices for garnish

extra superfine sugar

 

Place martini glasses in the freezer to chill.  In a cocktail shaker, add about 4 ice cubes, then the vodka, lemon juice and sugar.  Remove glasses from freezer, and run a lemon wedge around the rim of the glass, then dip in the extra sugar.  Strain martini and pour into prepared glasses.  Garnish with a lemon slice.

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