What weird ingredient do you know of to mix into ground beef? Tell us.With Memorial Day just around the corner,some new,Hamburger recipes are in oreder! Hear is one I think you will like.Mix 1/2cup choped onion,1/3cup of Grape jelly into about one pound of Ground beef. Shape pates and grill.

[Pooh]

So much have happened with ground hamburger meat! Would you consider ground turkey or ground chicken as an alternative?

Here's one dynamite recipe (for 4) but you can easily make it for a crowd as well:

Jerk Turkey or Chicken Burger

1 pound ground turkey or chicken
1/4 cup Jerk Seasoning (recipe follows)
Vegetable oil, for pan
4 slices Muenster cheese (optional)
4 hamburger buns, lightly toasted
Sliced tomato (optional)
Sliced mango (optional)
Sliced white onion (optional)

1. Place turkey and jerk seasoning In a medium bowl, and stir to combine. Form into four patties.

2. Heat a grill pan or a grill to medium high. Lightly brush with oil. Grill until cooked through, about 8 minutes per side on grill pan or 7 minutes per side on grill. If desired, place one slice of cheese on each burger for the last minute of cooking. Serve on toasted buns with sliced tomato, mango, and onion.

Jerk Seasoning
Makes 1 cup

When handling the Scotch bonnet pepper, protect your skin with latex or rubber gloves.

2 bunches scallions, white and green parts, trimmed and finely chopped
4 teaspoons ground allspice
1 tablespoon freshly ground black pepper
1 1/2 teaspoons coarse salt
2 large cloves garlic, finely chopped
1 Scotch bonnet pepper, seeded and finely chopped
1 teaspoon thyme leaves

In a medium bowl, add all ingredients, and mix to combine. The seasoning can be refrigerated in an airtight container for up to 2 weeks.

Just a tought!

[kokopuffs]

Hey y'all:

Are Scotch Bonnet peppers so hot or irritating to the skin that handling requires the use of gloves?

[Pooh]

Hi Koko,

Handling very hot chiles can be a challenge at the best of times and if you happen to use your bare hands and then inadvertently touch a sensitive part of the body....well, say no more!



[ May 24, 2001: Message edited by: pooh ]

[kokopuffs]

Just the other day I crushed and handled some Dindicut (sp?) peppers from India/Pakistan. I rubbed my neck with the wrong hand because a rash appeared at the site shortly thereafter.

[Pooh]

Actually, Scotch Bonnet rate pretty high on the Scoville Unit scale:

0-100 Scoville Units includes most Bell / Sweet pepper varieties.
500-1000 Scoville Units includes New Mexican peppers.
1,000-1,500 Scoville Units includes Espanola peppers.
1,000-2,000 Scoville Units includes Ancho & Pasilla peppers.
1,000-2,500 Scoville Units includes Cascabel & Cherry peppers.
2,500-5,000 Scoville Units includes Jalapeno & Mirasol peppers.
5,000-15,000 Scoville Units includes Serrano peppers.
15,000-30,000 Scoville Units includes de Arbol peppers.
30,000-50,000 Scoville Units includes Cayenne & Tabasco peppers.
50,000-100,000 Scoville Units includes Chiltepin peppers
100,000-350,000 Scoville Units includes Scotch Bonnet & Thai peppers.
200,000 to 300,000 Scoville Units includes Habanero peppers.
Around 16,000,000 Scoville Units is Pure Capsaicin.

THE HOTTEST:

The "Red Savina" Habanero has been tested
at over 577,000 Scoville units!

The latter is one Angry Chile !

[nancya]

Where's the water Pooh? My store was out of jalapeno's once and I bought a habanero in its place for making fresh salsa. I thought that it was such a tiny pepper that it'd be okay. I used that salsa 1 teaspoon at a time for flavoring other salsa's and sauces! Hot!

[logose]

NancyA,this reminds me that a friend made a dish with habanero peppers instead of jalapenos. Thinking like you did, the pepper is small so it shouldn't be that bad. He started to saute it with some other ingredients. The fumes got in the air and got so bad that he had to evacuate his apartment for at least 1 hour.

[kokopuffs]

If habanero or scotch bonnets are your choice for a dish, may I suggest offering a small side of sour cream to mix with it in order to tame that wild shrew!?!?!?

[Pooh]

You are absolutely right, Kokopuffs.

In order to douse the heat when eating chili peppers, a side of yogurt will also do the trick. Milk or ice cream are soothing as well. These dairy products are especially effective at breaking down the Capsaicin oils, which are not soluble in water.

Nancya, beer and water will only spread the fire!!




[ May 25, 2001: Message edited by: pooh ]

[Svadhisthana]

I sometimes mix in salsa and shredded cheese into my ground turkey before grilling. yummy. I also like to serve turkey burgers with grilled apples and brie, or sometimes an apple curry.
Svadhisthana

[Pooh]

Svadhisthana,

Fabulous idea! Thanks.

[shahar]

We in israel will add sheep fat to ground beef for added flavor. Also garlic/ chopped onion/ baharat (spice mixture based on allspice, cinnamon, cumin, cardamon)/ parsly/ cilantro/ olive oil. Serve with good tahini.

I like to add bone marrow, or foia gras.

[Mezzaluna]

I like the idea of using the spices you mentioned, shahar, and the tahini. That gives me an idea: why not make meatballs seasoned as you noted, and fill pita pockets with them as you would falafel? Love those flavors!

[shahar]

That't would be our kebabs. What you do is pass the meat with the sheep fat, parsly, the spices, the onions and garlic through a meat grinder together. Grill this and serve it in a pita with tahini, with tomatoes, cucumber and cured onions. Yum.