A huge discovery for me when I was stationed in Morocco, working for GREEK LINE: The use of ostrich and turkey meat was very much on the forefront of all restaurants where even restaurant chains, European or American, decided to add the bird meats to their menus in different applications. I decided to try, for the first time, to make a turkey-ostrich burger and, voila, everybody thought it was even better than the standard beef versions. Here it is!
Big flavor in this easy grilled lunch idea. Pepper jack brings the spice, chicken the meat, and bacon just brings itself. Perfect for the cookout or the tailgate.
No meat grinder required for these sausages--just put together, cook and bite into traditional sausage flavors like paprika, fennel and sage.
If your family and friends like their food spicy, these burgers are ideal for your cookout. The beef patties contain a healthy dose of chipotle, and you top them with pickled jalapenos. Have plenty of beer at the ready.
A double stuff: Stuffed olives are stuffed inside ground beef burgers.
Just burger patties topped with mushroom gravy. A simple, filling dinner that's great for beginning cooks.
Patties with major flavor, thanks to the triple threat of onion, celery and carrot, plus a heap of Cajun seasoning. Serve with Creole mustard as a condiment, if you can get your hands on it.
Take the slider concept to the Mediterranean with these turkey sliders on pita, slathered in traditional Greek tzatziki sauce.