Monday, June 11, 2007

"A Solid Double"

That's what my old boss used to say when we finally wrapped up a project where a number of issues still linger. The kind of thing where we got the sign offs we needed, but not without a major struggle and not without a huge list of remaining issues.

And that's what describes our latest new recipe. It's a fantastic new idea, and will likely form the basis of a lot of other ideas. One of my favorite foodie bloggers, Cookin' Kate recently raved about this fantastic Chipotle Orange Turkey Burger with Lime Cream.

The recipe looks pretty complicated, and there are 2 sauces, burgers, and bread to make, but it's not as hard as it looks. Everything Kate describes is spot on - the glaze is sweet, tangy, and spicy. I really need to use more chipotle peppers, they have incredible flavor. With a garden full hot peppers, I just might make my own. Adding milk and breadcrumbs presumably keep the burgers moist without falling apart - though we did have a little bit of trouble with some crumbling. Still, the glaze really helps the burgers get nice and caramelized.


Then there's the bread. Now, the Red-head makes some fine biscuits, yeast rolls, and some other baked goods. But neither of us have been into baking bread, let alone focaccia. I really don't know for sure what went wrong - it just didn't rise once we rolled it out. Here's what happened...

Now, I can never be accused of never showing a screw up. It smelled great - but came out pretty much like a thick cracker. Oh well, at least we had some buns in the freezer.

The kicker though was the lime sauce. Oh boy, is this stuff good. A nice citrus cool creamy touch that cuts nicely with the zingy burgers. We've got some leftover in the fridge, and I see it coming out as part of a grilled chicken salad, as a dip for veggies or pretzels, or maybe shrimp tacos. But it was darn near perfect with this turkey burger.


Quick note - we added a bit more sauce after snapping this picture, it was that good.

1 comment:

Kate said...

Yum! I am glad you tried them! They rock, don't they?!

Some tips: rest the meat after mixing to prevent crumbling. The crumbs will absorb and 'grow' to hold the meat together.

The focaccia looks great, but maybe you overworked it? For focaccia, pressing it is preferred over rolling it; yes, it's more work to press and stretch the dough, but if it's cracker-y and dry, it might help. Could be it needed some more water too.

One word for that lime cream; DELICIOUS!