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Darren Barr: Hello and welcome to sensational episode of making it with Darren. I’m your host Darren Barr, thank you guys for joining me tonight, we’re doing some thing a little bit different some thing fun, I was talking my buddies over at sudsorduds.com, sudsorduds.tv. These are two goofy guys that we love. They basically sample the brewskies for the youskies is how they put it, Greg, I believe, they give a couple different beers each time, they sample amount pour them into some mugs, test them tells a little bit history about them, so I was talking to them today. I told them I was going to be making a episode, I wanted to find out what beer would go good with our meal that will be making. And he to me that this widmer hefeweizen was really great goes well with what we will be making, So we want it to give it a try, give those guys to sit and say hello. And this we should have to add a little lemon so Grey, peel them in pearl lemon to each of these and I am going to start pouring these, and we’ll give this a whirl, see what we think. I like weeping.
Male Speaker: Yeah, the lemon’s good.
Darren Barr: Oh yeah, and look at this, well, cheers brother. Oh! Hey, all right we’ll cheers brother.
Male Speaker: Cheers.
Darren Barr: That was all ahead, that’s all right. So Greg when you put your beer down, you roll over this way, today we’re going to making some pretty cool it is mushroom sliders.
Now it’s not a typical little slider with little burn with some salty mushroom now stir that, we’re going full out mushroom sliders. So what we got or some nice portabella mushrooms, some caps see here and I’m going to show or you going to do basically going to infuse the stuff these, okay with turkey meat. At first what you have to do is, you have to de steam these things, it’ll been white clean and what you do is you’ll put little pressure on the stem on your thumb and then it’ll come out perfectly like that.
Okay and what we’re going to do is we make little bit of turkey meat. That’s been sitting here just brown turkey meat and a kind of turn this into a little paddy here, we’re going to put that right into our mushroom. So its one nice perfect little paddy there, grab this here towel here, wipe this off, and we’re going to move to some seasonings on here, I found a little paprika and we’re just going to hit that with and little lemon pepper, and I have got some McCormick spicy stack seasoning Montreal stakes I love this stuff, you guys can find it in any store, they’ve got spicy, they’ve got regular, they even have the low sodium. We’re just going to hit that with a little bit of that, and splash of Worcester for good measure. Then this whole thing can go straight into the Tyson Grill or the Foreman Grill or the foreman grill.
You know if you guys have regular grill please use it, you know we are just make it do with what we got for right now, you can use your broiler in your oven which is really great, but for I’m going to just cook this, this should only take about 12 -15 minutes max but will timing in exactly in the forming because haven’t we done this before, will let you know exactly on turns up, I’ll check back in a little bit and will plate our meal.
I really do like this beer, this was from episode 3 on Sudsorduds, we’re going to link all their stuff up you guys can check them out, it’s cool that’s not match up beer and food, and you know we’re all about good drinks and good food here on making with Darren. So, all my burger my mushrooms sliders still cooking, I didn’t really tell you what you going to kind of rush into it little bit, here let’s going on here. And we are basically infuse in the patty and the mushroom together, so we have one nice patty. We’re going to do this bun list, we going to serve a nice like a spinach salad on top of it, its going to be very light, a little bit on the healthier side compared to the some of the other stuff I’ve made.
You know it’s great for any time, I mean you can prove these things on the grill in mass quantities, serve them with cheese, you can put them in buns if you want, I’d like to make them as it’s got a great presentation. I’ve got some of my favorite honey mustard dressing’s brands is excellent all of their stuff has really been too notch every time I use it.
So we are going to get some fresh baby spinach, that we chopped up a little bit here, we just going to toss it in this big bowl, we are going to toss with a little bit of this mustard. It’s going to drizzle on there, just give it a nice toss. Usually, I use my hands; they are the best tools in the kitchen. So that’s going to sit and hang out and when our burger is ready I think this might be about done. It’s getting there.
Male Speaker: Looks good to me.
Darren Barr: Yeah, let’s pretty to good me to and I think we’ll give it like maybe another minute maximum and will go ahead and will start plating this old bad boy, I’m just show you know again, we use wershishere, just a little bit over the top, you guys can use a soy sauce in your patty’s. I know that when turkey burgers a lot of people like to use beaten eggs and bread crumbs and all sorts of things to hold the burger together, you are absolutely welcome to do that. Like I said, your favorite way of making turkey burger or a burger works great, you are just going to stuff in a mushroom instead of in a bun. So this is probably done, let’s go ahead and let’s pull this off. I am going to grab this fork here.
Male Speaker: I love this.
Darren Barr: I don’t know you know what I probably need to get one of these.
Male Speaker: Cooks good.
Dareen Barr: Yeah, it does and that probably was about actually, that was exactly five minutes, so it’s pretty fast. That was at 340 degrees the setting was 340. So if you are using a grill you want a medium, medium-high setting on that. So we are going to go ahead and just toss this lettuce, look at this I’m drop of things as always, on top of that and we are going to go ahead and just get a nice slice of tomato going here.
Nice thick wedge of tomato and that’s it; that is our mushroom slider.