Making burgers with that stuff is a godsend. 
Indeed. I've made the following recipe on countless occasions and it's even gotten people that didn't like the ingredients I use to still like the final product. All credit goes to my awesome stepdad:
3 lbs. ground turkey(80/20 or leaner works fine)
16 oz. worcestershire(or whatever comes in that usual bottle size)
Seasoning blend of your choice(I use
Tony Chachere's Original Creole)
1 lb. sliced fresh button mushrooms(the regular white kind for those unaware)
Tall drinking glass of water(deglazing purposes)
10-inch skillet
First preheat the skillet to maximum heat-BUT ONLY FOR THE FIRST PART OF COOKING!!! Second shape the meat into patties that are roughly 3 inches in diameter(Gamecube discs work well as a template) and about 3/4 inch tall. Next shake the seasoning generously onto the top and bottom sides of all patties. Now-with worcestershire and water nearby-place patties in the skillet(make sure no patty is closer than a half-inch to any other patty; it will probably involve two or three batches based on a 10-inch skillet depending on how many comfortably fit in it at one time) and allow them to sear until browned to a slight crisp(probably 2 minutes per side.) Once the second sides of the patties are browned flip them back to the original side, reduce heat to MEDIUM and douse each patty with worcestershire sauce so they look almost as dark as the sauce itself.
Since the skillet may still be very hot from the searing be sure to add a little water to it. Just enough to keep from burning since we're not steaming the burgers and also the mushrooms take on the flavor of the sauce waaaayyy better if you keep the moisture level fairly low. Now add about half of the mushrooms. For the next part you'll just keep flipping the burgers every three or so minutes and be sure to give a generous bit of worcestershire to the top of each patty EVERY TIME you flip them and add the bare minimum amount of water to avoid scorching as needed.
Each batch of burgers should cook in about ten minutes but don't stress if your time differs. Once the first batch is done remove the patties and scrape the sauce and mushrooms into a side dish. Raise the burner back to max heat, wash&dry out the skillet(or grab a fresh one), and get the pan back to searing heat. Now just repeat the former steps starting with the browning of the patties and enjoy!
I usually serve this with homemade mashed potatoes that I top with brown gravy from a powdered mix. I save the worcestershire gravy for topping off the burgers which are simply plated and topped with mushroom slices. For the other side dish I find fresh steamed asparagus is great.
Topic: Worcestershire sauce (Read 7620 times)
