Renegade Steakhouse Turkey Burger

My! My! My! What a tasty Turkey Burger!

Renegade Steakhouse Turkey Burger

2/3 lbs. Ground Turkey

1/3-1/2 C. Bread Crumbs

1 Tbsp. BBQ Sauce

1 Tbsp. Dijon Mustard

2 tsp. Dehydrated Onions

1 tsp Cajun Seasoning

1 tsp Worcestershire Sauce

1 tsp. Sweet Soy Sauce

1/2 tsp. Red Chili Flake

• Mix all of the ingredients, except the breadcrumbs together in a large bowl until combined.

• Add the breadcrumbs mixing by hand (hopefully you have a glove on, this can get pretty dirty), until the mixture holds together in a ball. Let this mixture sit for 10-20 minutes before cooking the patties.

• As a test piece, cook a small meatball size ball of the mixture, smashed down, in a small skillet over medium heat for 3 minutes a side. This will let you know if you need to adjust the seasoning or add more breadcrumbs. Adjust the seasoning accordingly after you taste the small patty.

• Once the seasoning is how you want it, form 2-3 patties out of the turkey burger mixture. Cook for 5 minutes per side or until the burger reaches an internal temp of 165 degrees Fahrenheit.

• Place this juicy burger on a nice brioche bun topped with your favorite cheese, lettuce, tomato and mayo.

• At that point you are in the game and ready to eat!

Crispy Pan Seared Chicken with Arugula & Sundried Tomato Cream Pasta

PREP TIME: 20 minutes  |  TOTAL TIME: 40 minutes  |  YIELD: 2 servings

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Ingredients:

Chicken
4 Chicken Breasts, skin on, boneless
2 Cups All Purpose Flour
1 ½ Tbsp. Kosher Salt
1 Tbsp. Granulated Onion
2 tsp. Paprika
1 tsp. Granulated Garlic
1 tsp. Black Pepper
½ tsp. Cayenne

Arugula, Sundried Tomato Cream Pasta
3 Cups Elbow Macaroni, cooked
1 ½ Cups Heavy Cream
½ Cup Half & Half
¼ Cup Sundried Tomatoes
1 Tbsp. Granulated Onion
1 tsp. Smokey Hot Sauce
1 tsp Granulated Garlic
Salt & Pepper to taste
1 Cup Fresh Arugula

Instructions: Start by turning your oven on 350 degrees, then adding all of the Cream ingredients ***(except the Elbow Macaroni, Salt, Pepper and Arugula, this gets added after the cream reduces). *** to a small sauce pot and cook over medium heat. This mixture must be stirred and watched. It can either burn or boil over easily if a careful eye isn’t kept on it. This mixture should cook for about 20-25 minutes. Until its thick enough to coat the back of a wooden spoon. Once that is achieved, add in the Arugula and season with Salt and Pepper to your taste. Toss with Pasta and enjoy!

While the Cream Sauce is cooking prepare your Chicken. Heat a large pan on medium low heat, don’t add anything to it at this time. Mix all of the dry ingredients together in a bowl. Take one Chicken Breast at a time and dredge it in the Flour Mixture and set off to the side until all of the Chicken is dredged. Discard the flour! Add 2 ½ Tbsp. Olive Oil to the Pan and turn up to medium heat. Add the Chicken into the pan skin side down and sear for about 2-3 minutes or until golden brown, flip and repeat. Once golden on both sides place in the oven and finish the cooking process. (All Chicken should be cooked until internal temperature is 165 degrees)

Orange Glazed Shrimp with Mango, Avocado Chutney

PREP TIME: 10 minutes  |  TOTAL TIME: 20 minutes  |  YIELD: 2 servings

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Ingredients: 

Shrimp
2 lbs. Large Shrimp, peeled & deveined
2 Tbsp. Olive Oil
1 Tbsp. Granulated Onion
1 Tbsp. Dark Chili Powder, mild
1 Tbsp. Dijon Mustard
1 tsp. Granulated Garlic
¾ Cup Orange Juice
1 ½ Tbsp. Brown Sugar
1 tsp. Red Chili Flakes

Mango, Avocado Chutney
1 Mango, ripe
1 Avocado, ripe but firm, diced
¼ Cup Tomatoes, small diced
1 ½ Tbsp. Olive Oil
1 Tbsp. Red Onion, small diced
Salt and Black Pepper to taste

Instructions: In a small bowl add all of the ingredients for the Mango, Avocado chutney, except salt and pepper and gently mix together. Season with salt and pepper gently mix again and set to the side.

Set the Shrimp, Orange Juice, Brown Sugar and Chili Flakes to the side and take the remaining ingredients for the shrimp and mix them together in a large mixing bowl. Once fully incorporated mix in the Shrimp and let sit for 5-10 minutes. While the Shrimp are resting, take a large skillet and place it over medium heat. After the Shrimp sit add a splash of Olive Oil to the pan allow a little time for the Oil to heat up, then add the Shrimp (Be careful not to drop them from too high above the pan to prevent splashing of hot oil). Cook the shrimp about 2 minutes on the first side until the shrimp turn pink, flip and add Orange Juice, Brown Sugar and Chili Flakes. Let the Shrimp Cook for 1-2 minutes in the mixture then remove and continue to cook the glaze until it becomes thick enough to coat the back of a wooden spoon. Remove the pan from the heat and toss the Shrimp back in the pan and serve with the chutney and enjoy!