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Burgerville

About This Episode

Kimberly fills up on the all-American favorite when she drops by East Nashville's hottest burger joint. Back in the kitchen, Kimberly creates a burger menu for the ages with special guest Storme Warren.
 

Grilled Turkey Burgers with Maple Caramelized Onions

  • Cook time: 30-35 minutes
  • Yield: 4 Servings

Ingredients

  • 1 1/2 lbs ground turkey (lean meat)
  • 1 tablespoon whole grain mustard
  • 3 cloves garlic, minced
  • 1 egg
  • 2 tablespoons parsley, minced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Olive oil for brushing
  • 4 slices American cheese or cheddar
  • 4 toasted sesame seed buns

For the Maple caramelized onions:

  • 2 large vidalia onions, thinly sliced
  • 3 tablespoons maple syrup
  • 1/4 tsp cayenne
  • Salt
  • Pepper

Directions

1. Preheat grill to medium.

2. In a large bowl add all of the ingredients. Mix well. Make 4 6 ounce patties. Brush each side with olive oil and season with salt and pepper. Place on hot grill. Cook for about 10-12 minutes flipping burgers once. Serve with toasted sesame seed bun.

For the Maple caramelized onions:

In a large sauté pan on low heat sweat the onions until they begin to soften. Continue to cook until they begin to caramelize and turn brown about 20-25 minutes. Add the maple syrup and cayenne. Season with salt and pepper.

 

Sweet Potato Oven Fries with Spicy Ketchup

  • Cook time: 20-25 minutes
  • Yield: 4 Servings

Ingredients

  • 3 large sweet potatoes, skin on, cut into large wedges
  • 2 tablespoons parsley, minced
  • 2 tablespoons olive oil
  • Salt
  • Pepper
  • 1 cup ketchup
  • 1 pint raspberries
  • 1/4 cup chipotle sauce

Directions

1. Preheat oven to 375 degrees.

2. Cut potatoes into wedges and place in a bowl with the minced parsley, olive oil, salt and pepper. Toss well and spread evenly on a foil lined sheet tray. Bake in oven for 20-25 minutes.

For the ketchup:

Puree the raspberries in a blender. Pass the puree through a fine sieve. Discard the seeds. To the puree add the ketchup and chipotle sauce. Mix well.

 

Root Beer Floats with Caramel Sauce

  • Cook time: 6-8 minutes
  • Yield: 4 Servings

Ingredients

  • 4 tablespoons butter
  • 1 cup brown sugar, packed
  • 1/2 cup half-and-half
  • Pinch of salt
  • 1 tablespoon vanilla
  • 1 pint vanilla ice cream
  • 3 cans root beer

Directions

For the caramel sauce:

1. Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.

2. Scoop ice cream into tall (but wide mouth) glass or jar. Top with root beer to make a float. Pour caramel on top. Place spoon and straw into glass.

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