Recipes

Chipotle Turkey Burgers

You can make this burger with ground pork, chicken or veal. If you want to roll them in tortillas, shape them into ovals. Top with Avocado Salsa and shredded lettuce and cheese.

Ingredients

1 egg
1/3 cup (75 mL) dry bread crumbs
1/3 cup (75 mL) minced fresh coriander
1 chipotle pepper, minced
1 small onion, finely grated
1 clove garlic, minced
1 tsp (5 ml) Back Eddy's Seasoning Salt
Pinch cinnamon
1 lb (500 g) ground turkey


Preparation

In bowl, beat egg. Stir in bread crumbs, coriander, chipotle pepper, onion, garlic, cumin, salt, pepper and cinnamon. Add turkey; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 175?F (80?C), about 15 minutes.


Tasty Extra-Lean Burgers

Ingredients

1 egg or egg white
2 tbsp (25 mL) tomato ketchup
1 tbsp (15 mL) Dijon mustard
1 tsp (5 mL) Worcestershire sauce
1/4 cup (50 mL) minced fresh parsley
1/4 cup (50 mL) dry whole wheat bread crumbs
1 small onion, finely grated
4 tsp (20 mL) minced fresh basil
1 tbsp (15 mL) chopped capers (optional)
1/2 tsp (2 mL) pepper
1 tsp (5 ml) Back Eddy's Seasoning Salt
1 lb (500 g) extra-lean ground beef


Preparation

In bowl, whisk together egg, tomato juice, mustard and Worcestershire sauce. Stir in parsley, bread crumbs, onion, basil, capers (if using), pepper and salt; mix in beef. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160°F (71°C), about 15 minutes.



Smoky Barbecue Burgers

Use Smoky Barbecue Sauce or a commercial smoke-flavoured sauce. The patties are unbelievably scrumptious smothered with Cheddar cheese, Saut?ed Peppers or Golden Onions. Serve on a bun or thick slices of home-style white or brown bread.

Ingredients

1 egg
1/3 cup (75 mL) Smoky Barbecue Sauce
1/3 cup (75 mL) dry bread crumbs
2 cloves garlic, minced
1 tsp (5 ml) Back Eddy's Seasoning Salt
1 lb (500 g) lean ground beef


Preparation

In large bowl, beat egg with barbecue sauce; stir in bread crumbs, garlic, salt and pepper. Add beef; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160?F (71?C), about 15 minutes.


Gourmet Gorgonzola Burgers

You can replace the Gorgonzola with borgonzola, Stilton or fresh goat cheese, but avoid strong blues such as Roquefort or Danish. You can also omit the cheese. Garnish with arugula or fris?e lettuce leaves, top with Brandied Mushrooms and serve on a crusty sourdough bun.

Ingredients

1/4 cup (50 mL) crumbled Gorgonzola cheese
1/4 cup (50 mL) minced fresh chives or green onions
1 tbsp (15 mL) butter
3/4 cup (175 mL) finely chopped onion
1 egg
2 tbsp (25 mL) brandy or beef stock
2 tbsp (25 mL) Dijon mustard
1/4 cup (50 mL) dry bread crumbs
1/2 tsp (2 mL) crumbled dried thyme
1 tsp (5 ml) Back Eddy's Seasoning Salt
1 lb (500 g) lean ground beef


Preparation

In small bowl, mix cheese with chives; set aside.

In skillet, melt butter over medium heat; fry onion, stirring often, until golden brown, about 10 minutes. Scrape into bowl. Add egg, brandy and mustard; beat to combine. Mix in bread crumbs, thyme, salt and pepper. Add beef; mix just until combined. Divide into quarters; shape into balls. With finger, make well in each ball; place one-quarter of the cheese mixture in well. Press meat over to enclose cheese. Press into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160?F (71?C), about 15 minutes.


Meat Loaf Burgers

Delight your family with burgers that capture the flavour of meat loaf. You can further enhance the treat by topping with shredded mozzarella or Cheddar cheese and gilding the lily even further with Brandied Mushrooms (see recipe link at bottom of page). Serve on onion buns.

Ingredients

1 egg
2 tbsp (25 mL) milk
1/4 cup (50 mL) dry bread crumbs
1 onion, grated
2 cloves garlic, minced
1/4 cup (50 mL) minced fresh parsley
1 tsp (5 mL) dried oregano
1/2 tsp (2 mL) dried thyme
1 tsp (5 ml)Back Eddy's Seasoning Salt
8 oz (250 g) lean ground pork
8 oz (250 g) lean ground beef
1/4 cup (50 mL) ketchup


Preparation

In bowl, beat egg with milk; stir in bread crumbs, onion, garlic, parsley, oregano, thyme, salt and pepper. Add pork and beef; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill for 7 minutes. Turn and spread with ketchup; grill until no longer pink inside and digital thermometer inserted sideways into centre reads 160?F (71?C), about 8 minutes.


Green Pepper Burgers

You can make these burgers with ground chicken, turkey, veal, pork or beef. Top with lettuce, Golden Onions or thickly sliced sweet onion rings and pickled hot peppers. Serve on slices of focaccia bread or flat Portuguese buns.


Ingredients

1/4 cup (50 mL) pasta sauce
1 sweet green pepper, finely diced
1 egg
1/3 cup (75 mL) dry bread crumbs
1/4 cup (50 mL) grated Romano or Parmesan cheese
1 tsp (5 mL) dried Italian herb seasoning
1 tsp (5 ml) Back Eddy's Seasoning Salt
1 lb (500 g) ground chicken


Preparation

In microwaveable bowl, stir pasta sauce with green pepper; microwave at High, stirring after 1 minute, until green pepper is tender-crisp, about 2 minutes. (Or cook in saucepan over medium-low heat, stirring, about 4 minutes.) Let cool.

In large bowl, beat egg with pasta sauce mixture; stir in bread crumbs, cheese, Italian seasoning, salt and pepper. Add chicken; mix until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 175?F (80?C), about 15 minutes.


Herb and Spice Lamb Burgers

The lively combination of herbs and spices gives these burgers a sophisticated taste. Serve topped with tomato and cucumber slices and Tahini Mayonnaise or with Saut?ed Peppers in grilled whole wheat pitas.

Ingredients

1 egg
2 tbsp (25 mL) lemon juice
1 small onion, finely chopped
1/3 cup (75 mL) minced fresh mint
1/3 cup (75 mL) minced fresh parsley
1 tbsp (15 mL) minced seeded jalape?o
2 cloves garlic, minced
2 tsp (10 mL) ground coriander
1 tsp (5 mL) dried marjoram or oregano
1/2 tsp (2 mL) each ground cumin, and pepper
1 tsp (5 ml)Back Eddy's Seasoning Salt
1/4 tsp (1 mL) allspice
1 lb (500 g) lean ground lamb


Preparation

In bowl, beat egg with lemon juice. Stir in onion, mint, parsley, jalape?o pepper, garlic, coriander, marjoram, cumin, salt, pepper and allspice. Add lamb; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 170?F (77?C), about 15 minutes.


Green Onion Pork Burgers

Serve these Chinese-inspired burgers topped with Napa Slaw on sesame buns.

Ingredients

1 egg
1 tbsp (15 mL) soy sauce
1 tbsp (15 mL) fish sauce or soy sauce
1 tbsp (15 mL) dry sherry (or 1 tsp/5 mL balsamic vinegar)
2 tsp (10 mL) sesame oil
1/4 tsp (1 mL) hot pepper sauce
1 cup (250 mL) finely chopped green onions
1/3 cup (75 mL) dry bread crumbs
1 jalape?o pepper, seeded and minced (optional)
1 clove garlic, minced
2 tsp (10 mL) grated gingerroot
1/2 tsp (2 mL) black pepper
1 tsp (5 ml) Back Eddy's Seasoning Salt
1 lb (500 g) lean ground pork


Preparation

In bowl, beat together egg, soy sauce, fish sauce, sherry, sesame oil and hot pepper sauce. Stir in onions, bread crumbs, jalape?o pepper (if using), garlic, ginger and white pepper. Add pork; mix just until combined. Shape into four 3/4-inch (2 cm) thick patties. (Make-ahead: Wrap, separated by waxed paper, and refrigerate for up to 24 hours or freeze for up to 1 month; thaw in refrigerator.)

Place on greased grill over medium heat; close lid and grill, turning once, until no longer pink inside and digital thermometer inserted sideways into centre reads 160?F (71?C), about 15 minutes.


Steak Au Poivre a la Laws

For 2 persons

Ingredients

2 Tenderloin steaks of 6 to 7 oz (I prefer tenderloin, but striploin or sirloin is fine.)
2 Tbsp. crushed peppercorns
3 Tbsp. olive or Canola oil
1 knobs of butter
2 fl oz Brandy (option)
4 fl oz White wine (room temperature)
4 Tbsp. sour cream (room temperature) Whipping cream can be used instead
1 Tsp. Chicken base heaped
2 tsp. Lea & Perrons sauce
2 Finely sliced Green onions
1 tsp (5 ml) Back Eddys Seasoning Salt



Preparation

Lightly spread Grey Dijon mustard all over the steaks (option)
Sprinkle both sides with Back Eddy?s Seasoning Salt
Drag the steaks into the peppercorns and saut? them in the oil and butter.
Best way is to cook it rare to medium rare.
About 5 min on medium to low heat

Just before finished add 1 or 2 cups fresh mushrooms
Take the steaks from the pan and keep on a plate, saving the juices, during the time you prepare the sauce
You might have to scrap some of the peppercorns off the bottom of the pan,
if they got burnt. Try not to have too high a heat.

De-glaze the pan with the cognac and flamb? it
You need to pour the cognac in the pan, let it get hot, then tip the pan up and put a flame or match near the alcohol, with care !...wait for the flame to stop by itself, it just takes a few seconds.
Add the wine and reduce just for a minute or two

(Do not use cold wine or sour cream as the sauce could separate)

Add the sour cream to the pan and mix everything together including the juices. Place steaks back in the pan and simmer until you have the right consistency. Put each steak on plates or serve on platter. top with the best peppercorn sauce you have ever tasted.
Sprinkle with the green onions and serve right away with Pasta, Rice or potatoes.

Asparagus is nice for a vegetable.



Garlic Butter

For Garlic Toast
Ingredients

1/4 lb Butter soft or clarified
2 or 3 Large Gloves of Chopped Fresh Garlic


Preparation

Crush with garlic squeezer or chop with knife, Mix well


Steak Basting Sauce


Ingredients

1/4 Lb (125g) Butter (Not Margarine)
1tsp (5ml) freshly crushed peppercorns
1Tsp (45ml) Worcestershire sauce
1 Glove freshly crushed Garlic


Preparation

Blend together and brush on steaks and chops.


Crab Cakes

Ingredients

2 slices bread, crusts removed
1 tablespoon parsley flakes
1/4 teaspoon salt
1 tablespoon mayonnaise
1 tablespoon baking powder
1 egg, beaten
1 tablespoon Worcestershire sauce
1 teaspoon Back Eddy?s Seasoning
1 pound crab meat


Preparation

Break bread into small pieces and moisten with milk. Add remaining ingredients; shape into cakes. Fry or broil until golden brown.

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