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Visit www.vacuware.com for even more Chef Rick Recipes!
24
25
Thanksgiving Burger
2
lbs.
ground turkey meat
½
cup
pre-made
stuffi ng
¼
cup
turkey
gravy
4
tbsp.
cranberry jelly (or)
4
slices
cranberry sauce
1
tbsp.
Bell’s seasons
¼
tsp.
pepper
¼
tsp.
salt
1. In your VacuWare FreshContainer,
™
combine ground meat with Bell’s seasoning, salt, pepper,
and pre-made stuffi ng.
2. PowerMarinate
™
for 15 minutes or up to 3 days, until ready to serve.
3. Divide meat into 4-6 equal segments and form into burgers.
4. Cook to temperature provided.
5. Serve on bun and top with gravy and cranberry jelly.
Ingredients
Directions
Serves: 4 - 8 oz. burgers
Prep Time: 10 min
Marinate: 15 min
Cook: Ground Turkey or Chicken: 165°
F
Ground Veal, Beef, Lamb, or Pork: 160°
F
Diffi culty:
Peppery Garlic Burger
2
lbs.
ground beef, turkey, or chicken
2
tbsp.
fresh ground pepper
¼
cup
minced
onions
2
tbsp.
minced garlic
½
tsp.
salt
1. In your VacuWare FreshContainer,
™
combine ground meat, onions, garlic, salt, and pepper.
2.
PowerMarinate
™
for 15 minutes or up to 3 days, until ready to serve.
3. Divide meat into 4-6 equal segments and form into burgers.
4. Cook according to chart provided.
Ingredients
Directions
Serves: 4 - 8 oz. burgers
Prep Time: 10 min
Marinate: 15 min
Cook: Ground Turkey or Chicken: 165°
F
Ground Veal, Beef, Lamb, or Pork: 160°
F
Diffi culty:
Chicken Parmesan Burger
2
lbs.
ground
chicken
½
cup
shredded
mozzarella
cheese
2
cups
bread crumbs
(Italian style)
½
cup
tomato
sauce
2
tbsp.
Italian seasoning
1
egg
1. In your VacuWare FreshContainer,
™
combine ground chicken, breadcrumbs, and Italian
seasoning.
2.
PowerMarinate
™
for 15 minutes or up to 3 days, until ready to serve.
3. Divide meat into 4-6 equal segments and form into burgers. Beat egg in a separate bowl. Dip
burgers into egg mixture and coat with breadcrumbs.
4. Cook to temperature provided.
5. Serve on Italian bread. Top with melted mozzarella cheese and tomato sauce.
Ingredients
Directions
Serves: 4 - 8 oz. burgers
Prep Time: 10 min
Marinate: 15 min
Cook: Ground Turkey or Chicken: 165°
F
Ground Veal, Beef, Lamb, or Pork: 160°
F
Diffi culty:
Lemon Dill Salmon Burger
2
lbs.
ground or chopped raw salmon
1
tsp.
margarine or butter, melted
2
tbsp.
lemon dill seasoning
1
egg
1. In your VacuWare
FreshContainer,
™
combine ground salmon with remaining ingredients.
2.
PowerMarinate
™
for 15 minutes or up to 2 days, until ready to serve.
3. Divide meat into 4-6 equal segments and form into burgers.
4. Grill or bake until center is pink or fi rm.
5. Serve on bun and top with tartar sauce.
Ingredients
Directions
Serves: 4 - 8 oz. burgers
Prep Time: 10 min
Marinate: 15 min
Cook: Until center is pink or fi rm
Diffi culty:
Tropical Burger
2
lbs.
ground turkey or chicken
¼
cup
crushed
pineapple
2
tbsp.
shredded coconut
1
tbsp.
Adobo seasoning
1
egg
1. In your VacuWare FreshContainer,
™
combine ground meat with remaining ingredients.
2.
PowerMarinate
™
for 15 minutes or up to 2 days, until ready to serve.
3. Divide meat into 4-6 equal segments and form into burgers.
4. Cook to temperature provided.
5. Serve on sweet bread with lettuce and red onion.
Ingredients
Directions
Serves: 4 - 8 oz. burgers
Prep Time: 10 min
Marinate: 15 min
Cook: Ground Turkey or Chicken: 165°
F
Ground Veal, Beef, Lamb, or Pork: 160°
F
Diffi culty:
Teriyaki Burger
2
lbs.
ground beef, turkey, or chicken
1/8
cup
teriyaki
marinade
1
tbsp.
Asian seasoning
1/8
tsp.
pepper
1/8
tsp.
salt
1. In your VacuWare
FreshContainer,
™
combine ground meat with teriyaki marinade, salt, pepper,
and Asian seasoning.
2.
PowerMarinate
™
for 15 minutes or up to 5 days, until ready to serve.
3. Divide meat into 4-6 equal segments and form into burgers.
4. Cook according to chart provided.
Ingredients
Directions
Serves: 4 - 8 oz. burgers
Prep Time: 10 min
Marinate: 15 min
Cook: Ground Turkey or Chicken: 165°
F
Ground Veal, Beef, Lamb, or Pork: 160°
F
Diffi culty:
