Sierra Nevada Pale Ale Turkey Burgers

We made these burgers for the 4th of July and loved the flavor. Seriously the best turkey burger....ever.

This is not a burger, it's beer

Burgers on the "Jo-Fo"

The burgers form super soft and very hard to grill. Oil your grill well. I made a second batch and added an egg and doubled the bread crumbs but that didn't help much - just made them taste a bit "bready". We cooked the second batch on the "Jo-Fo" (George Foreman Grill) and it worked much better - we got perfect burgers.

Enjoy!

Sierra Nevada Turkey Burgers

1/2 cup Sierra Nevada Pale Ale

1 pound ground turkey

1 tablespoon Sierra Nevada Pale Ale mustard (or your favorite Dijon mustard)

1/2 cup yellow onion, finely chopped

2 cloves garlic, minced

2 tablespoons fresh parsley, finely chopped

1 tablespoon fresh rosemary, finely chopped

1/2 cup bread crumbs

Dash of Worcestershire sauce

Salt and pepper

Combine all ingredients in a large bowl and mix well. Cover the mixture and place in your refrigerator for at least 2 hours, overnight at the longest. When it’s party time, pre-heat your grill to medium heat. Form the turkey meat into patties (the size is up to you).   Place the patties on the hot grill and cook for 5-7 minutes on each side, until cooked through (165 degrees). Place on a toasted bun and top with your favorite burger fixings! Might we recommend arugula, red onion, avocado, and cheddar cheese?

This recipe comes from the Sierra Nevada newsletter July 2013
Recipe by Aften Detwiler. 
Our Southern California Events Manager, Aften’s two biggest passions are craft beer and the outdoors. A food and beer aficionado, she is knee-deep in the Los Angeles craft beer scene, and in her free time she loves learning about beer, tasting beer and whipping up drool-inducing, beer-inspired dishes. 

Gado Gado Salad (Peanut Dressing)

Gado Gado Salad with Shrimp

I fell in love with this dish on a trip to Maui. After a week on island I was craving veggies and something light and found it on the menu at Hula Grill at Kaanapali Beach. 

I came home and began trying to replicate the dressing....and after quite a few tries I've settled on something I like.

One key to remember is to customize this dish with the ingredients you like and adjust the dressing for spiciness. Just eliminate the jalapenos for a mild delicious sauce!  Gado Gado is traditionally served with boiled potatoes, tofu and hard boiled eggs. I don't use any of those ingredients in mine but instead serve it with a rice base and lots of greens. It's an Indonesian dish and you'll find lots of recipes on line that might inspire you to make changes to my recipe. Have fun with it - it's a light, delicious and very filling dish. It's super easy to make it gluten free, or vegan and it's already a dairy free dish!

So pull out a sharp knife and your cutting board, turn on some music and start chopping.

Gado Gado Salad

Base - Cook and cool your choice of: Rice, Quinoa, potatoes (boiled), or other grain.

Layer 2 - Cooked Veggies: Blanch and cool your choice of the following vegetables:

Green Beans

Asparagus

Summer Squash

Broccoli

Cauliflower

Corn (baby corn is fun)

Layer 3 - Raw Veggies:  Slice or dice an assortment of raw veggies:

Carrot

Cucumber

Mushrooms

Tomato

Jicama

Bell Pepper

Green Onion

Peas (snap or shelled)

Avocado

Sprouts

Salad layer  - Chopped cabbage, romaine, or your favorite greens
(they are mixed in there)

 Protein layer - Cooked and chilled – chicken, fish, shrimp,  hard boiled eggs, tofu.

Toppings: Cilantro, other herbs as desired, chopped peanuts. Serve with a lime wedge and additional dressing

Dressing –layer over base layer and a bit in between other layers.  

Peanut Coconut Dressing Recipe

1 Tablespoon oil

2 Tablespoons minced shallots

2 cloves minced garlic

1 Cup coconut milk

2/3 cup natural peanut butter – crunchy is best!

1/3 cup lime juice (or lemon)

1 Tsp lime zest (or lemon)

1/3 c chopped Jalapenos – to taste

2 Tablespoons minced shallots

2 cloves minced garlic

½ Tsp coriander

½ Tsp cumin

1 Tablespoon minced/grated ginger

2 Tablespoons brown sugar

2 Tablespoons soy sauce

1 Tablespoon fish sauce (or 1 tsp anchovy paste)

½ Tsp sambal oelek (chili sauce)

Heat oil and gently sauté shallots and garlic (and anchovy paste if using). Add all other ingredients except lime juice and bring to a boil. Reduce heat and simmer 10-12 minutes until the sauce is creamy, stirring often. Add Lime juice, stir and cool.