Saucy Saute Burger #2 served with Asparagus Fry's

 #2 of the Saucy Saute Burger series. I've got about 6 or 7 more of these to go. They will all have the Sauteed Mushrooms & Onions so get used to doing them. This has a cool blend of Gruyere cheese and Raspberry Ketchup. We paired this with a nice 08 Turley Old Vine Zin. Yum!!

Asparagus fry's are easy to do and have you feeling a little less guilty as you rifle them down!

Time to shop..

Pretzel Buns (Trader Joe's) cut in half and buttered each side.

Ground Turkey (or Beef if you wish)

1 cup sliced Crimini Mushrooms

1/2 cup sliced Shiitake Mushrooms

1/3 cup Red Wine (might as well make it a Zin and fill a glass. I did)

1 Vidalia Onion sliced thin

8oz Gruyere Cheese

4 tbsp Butter

4 tbsp Olive Oil 

3 tbsp Turbinado Sugar

2 tbsp Worcestershire Sauce

2 cloves Garlic diced

1 sprig fresh Thyme 

Ketchup
4 tbsp Raspberry Jam
4 tbsp Organic Ketchup

 (Mix above two together. Its that simple)

Fry's
1 Bunch Asparagus
2 egg whites
1/2 cup Bread Crumbs
1/2 cup grated Parmesan Cheese
2 tbsp flour
S & P
Olive Oil


Lets do the Fry s first so they can bake as your doing your burgers.
Heat oven to 425. Set out 2 pie tins. In one have your egg whites in the other bread crumbs, cheese, flour, and S & P mixed together good. Simply coat Asparagus with the egg whites then cover in the bread crumb mixture. Place on wire rack set into baking sheet and bake for 15 minutes till crispy. Top with a little olive oil and serve. 
Burger time...

First, make the ground meat into patties and season with S & P (only) on both sides. Divide the oil and butter into two saute' pans. One on low heat the other on medium. In the medium pan add the garlic and saute for 2 or 3 minutes. Then add the mushrooms, wine, Worcestershire, and thyme. Bring to simmer, reduce heat to low and stir occasionally till thickened. S & P to taste. In the other pan add the onion, sugar, S & P. Occasionally stir on low heat till onions are semi-soft. I don't like them to cook all the way. Still like a little firmness to them. In another pan (Cast Iron preferred)  cook burgers on med heat till desired finish. Obviously with turkey, make sure there in no pink on the inside (about 4 min each side). Top with Gruyere cheese and cover pan to melt. Remove when done and set aside to rest for 2 to 3 minutes. In same pan, brown buns butter-side down. When finished, assemble burgers with a bunch of the ketchup on the bottom bun and get ready. Dang that's good!