Posted: Friday, Mar. 22, 2013
Chef Troy Gagliardo
"Chef Troy" Gagliardo hosts a weekly cooking segment called "Troy's Everyday Eats" live every Tuesday on WCCB News Rising from 7 to 9 a.m. He has made over 300 appearances on the show showcasing over 1000 of his unique original recipes. He was also voted one of the Top Five best chefs in Charlotte in 2013. Troy has penned a cookbook called Pseudo Southern, which has been endorsed by celebrity chef and best selling author Fabio Viviani. His business Motown Spice Provisions supplies some of the top restaurants and country clubs in the greater Charlotte area for the past 10 years. He is a self-taught chef who learned early on the importance of family and food, and the connection between both, from his parents and grandparents. Contact him at email@example.com. Visit www.cheftroy.net, and follow Troy on Facebook, Twitter, Instagram, and Pinterest.
Tis the season to start the spring cleaning; the yard, garage, basement, crawlspace, attic and whatever else you can think of so why not the common backyard burger.
As the weather warms the grill gets fired up and the most common thing of all to season and sear are burgers. Most of us go for 80/20 ground beef because of its incredible balance of protein to fat. It has a super tasty flavor and is a little more forgiving, if overcooked, to stay nice and moist.
But, if we are going to clean things up a bit, here is an equally tasty and moist burger using ground turkey and a little chorizo sausage. The red chili mayo really sets this burger off so make sure to go the extra mile and make it a day or so ahead of time.
As with most spring cleans we dont go all the way so make sure to melt some pepper jack cheese over these burgers and enjoy the day!
For more recipes to complete your spring clean meal, like Chef Troys chilled green bean salad with feta, walnuts and a light creamy vinaigrette or twice baked sweet potatoes with bacon, apple and pecans visit www.cheftroy.net.
If youd like to see Chef Troy cook live in person as he cooks off in the Ironfork competition as he tries to become the best chef in Charlotte against 4 other chefs who were also voted as the the Top Five Chefs in Charlotte. For tickets visit: IRONFORK TICKETS seating is limited and benefits Ace & TJs Grin Kids.
Turkey Chorizo Burger red chili mayo, pepper jack, cilantro
2 Pounds-Ground Turkey
8 Ounces-Mexican Chorizo-casing removed, cooked, drained and cooled completely
1 Tablespoons-Cilantro-leaves only, chopped
To Taste-Chef Troys Back Rub-or black pepper/kosher salt
4 Each-Small Hoagie Roll (or Bolillo Bun), slice in half, top from bottom
To Drizzle-Canola Oil
4 Slices-Pepper Jack Cheese-Sliced and cut in half
To Taste-Red Chili Mayo-(recipe below)
1. Pre heat grill to high heat.
2. Combine ground turkey, chorizo, egg, cilantro, Back Rub until incorporated.
3. Divide turkey mixture into 4 equal pieces, form into patties slightly larger than the rolls.
4. Lightly oil and season burgers, lightly oil inside of each roll and take both to the grill.
5. Place burgers on grill and cook until slightly charred, about 4-5 minutes.
6. Flip burger and continue to grill burgers for an additional 4-5 minutes.
7. Melt cheese during final minute of grilling burger.
8. Remove from grill when cooked through, about 160 degrees internal temperature.
9. Let burgers rest for at least 10 minutes.
10. Grill buns inside/oiled side down until toasted, remove and begin to assemble burgers.
11. Smear mayo on the bottom bun.
12. Top with lettuce, tomato, onion, burger, top bun and serve.
Red Chili Mayo
3/4 Cup Low Fat Mayonnaise
1/4 Cup Red Chili Sauce-cooled completely (recipe below)
Combine mayo with Red Chili Sauce until well incorporates.
Place in a covered container and store the refrigerator, for up to a month.Red Chili Sauce:
4 Each-Dried Ancho Peppers
2 Each-Dired Guajillo Peppers
1/4 Cup-Red Onion-thick sliced, charred on the grill or in a grill pan
¼ Cup-Honey-plus extra if needed
¼ Cup-Red Wine Vinegar
1 Teaspoon-Ground Cumin
1 Bulb-Garlic-roasted and squeezed out of skin
To Taste-Kosher Salt/Black Pepper
1. Cut the ends off of the dried peppers, shake out seeds.
2. Place in a stock pot with grilled onion, honey, vinegar, cumin and cover with water.
3. Bring to a boil, reduce heat and simmer for 30 to 45 minutes, or until peppers are soft.
4. Strain pepper mixture and place into a blender, reserve cooking liquid.
5. Place about 1 cup of cooking liquid into blender with roasted garlic.
6. Place a towel on top of the blender and pulse to start, puree until completely smooth.
7. Strain mixture through a fine mesh strainer to remove any seeds or residual pepper skin.
8. Place back into the stock pot, season with salt/pepper and simmer until sauce slightly thickens.
9. Add more cooking liquid if sauce becomes too thick, sauce should resemble ketchup.
10. If sauce is a little bitter add a small amount of sugar to correct bitterness.
11. Cool completely and store in refrigerator for up to a month.
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