Ingredients
For that Poultry Burgers
- 1 pound ground white-colored-meat poultry
- 1 pound ground dark-meat poultry
- 1/2 cup fromage blanc or pureed ricotta cheese
- 1/2 cup coarsely chopped fresh flat-leaf parsley
- 2 teaspoons finely chopped fresh sage
- 2 garlic clove cloves, minced
- Coarse salt and freshly ground pepper
- Extra-virgin essential olive oil, for brushing
For that Beef Burgers
- 2 pounds hamburger, preferably grass-given
- Coarse salt and freshly ground pepper
For Grilling
- Vegetable oil, for brushing
For Serving
- 20 hamburger buns, split
- 1 stick unsalted butter, softened
- Garnish: Extra-Special Sauce
- Garnish: Homemade Beer-Spring Onion Mustard
- Garnish: Pickles, thin cheddar cheese slices, lettuce, and tomato slices
Directions
For that poultry burgers: Arrange 10 (4-inch) parchment squares on the tray. Lightly mix together poultry, cheese, parsley, sage, garlic clove, 2 teaspoons salt, and 1 teaspoon pepper. Shape meat into 10 (3-ounce) patties (3 1/2 " across and 1/2 inch thick). Transfer patties to parchment.
For that beef burgers: Shape meat into 10 patties (see poultry hamburger instructions above).
Refrigerate patties not less than one hour.
Heat grill to medium-high brush grates with vegetable oil.
Prepare the poultry burgers: Brush tops with essential olive oil. Switch burgers onto grill, peeling off paper. Grill for several minutes. Brush tops with essential olive oil. Switch, and grill until cooked through, a couple of minutes more.
Prepare the beef burgers: Season burgers with pepper and salt. Grill for 4 minutes. Switch, and grill until cooked through, two to three minutes more (6 minutes total for medium-rare, 7 minutes total for medium).
For everyone burgers: Brush buns with butter, and grill until browning around edges, about thirty seconds. Sandwich burgers between buns, garnished with preferred toppings.