These also work as binders to help keep the patties intact while on the grill. Turkey burgers are notorious for being dry, so adding enough moisture is crucial. I love using liquid smoke because it really gives the patty that beefy charbroiled flavor we love in a burger. My rule is always 1 teaspoon of salt per pound of ground meat.īut for ground turkey, you also want to add enough bold flavors to the mix, like fresh garlic, onion, spices, herbs, and even liquid smoke! If you buy from a butcher, which is always your best bet, you can ask them to create a blend of light and dark meat that suits you. Dark meat is definitely best when it comes to burgers. If you’re buying prepackaged meat, some packages might just be labelled as “ground turkey”, and in this case, it’s usually a mixture of white and dark meat. Ground turkey thighs and drumsticks offer up dark meat and a fat content similar to beef, whereas ground turkey breast is quite lean. As someone with high cholesterol running in her family, heart-healthy options are important.Īnd as someone who isn’t always willing to sacrifice flavor, I knew I needed to figure out a way to create a heart-healthy burger tasty enough to rival a beef burger. Turkey is lower in saturated fat, making it a heart-healthy choice. These particular turkey burger patties are 215 calories each, but there’s more to it than calories! I believe we should just enjoy food in a smart and balanced way without stress and shame.īut many people ask about the calories in a turkey burger because ultimately, they’re curious about whether or not it’s worth giving up all that beefy flavor for less fat content. I don’t love including calories with my recipes. Is it worth it? How many calories are in a turkey burger? Turkey is lean, and fat equals flavor, so it’s easy to see the problem here.īut believe me when I say this turkey burger defies all odds it doesn’t dry out and it’s packed with savory smokey goodness. Which is exactly why turkey burgers get a bum rap. The most important part of a good burger? The juicy, tasty patty, of course! Garnish as desired with the cheese, tomato, red onion, lettuce and spicy mayo.The juiciest, tastiest turkey burger ever! Toast the burger buns and top with the burgers. (If working in batches, keep the first batch warm in the oven at 200 degrees F while cooking the second batch.)įor the toppings: Mix together the mayo and sambal oelek in a small bowl. The burgers should be browned and cooked through when done. Cook the burgers for 5 to 6 minutes on each side. Add the burgers, being sure not to crowd the pan-if you need to work in batches, knock yourself out. With a paper towel, wipe out the saute pan you used to cook the onion, coat the pan with fresh olive oil and bring it to medium-high heat. When you're confident the burger mix is perfectly seasoned, form it into 4 equal patties. If the seasoning isn't just right, add a little more soy or a sprinkey-dink of salt. Make, cook and eat a little tester patty to be sure the turkey is really delicious. (NOTE: Save the onion pan to cook the burgers in later!) Add 1/4 to 1/2 cup water to the mix-this will keep the burgers really moist! Use your hands to squish the mixture until everything is really well combined. In a large mixing bowl, combine the turkey, water chestnuts, soy sauce, cilantro, ginger, sambal if using and the cooked onions and garlic. Add the garlic and cook for another 1 to 2 minutes. Cook the onion until soft and very aromatic, 7 to 8 minutes. Season with salt and bring the pan to medium heat. For the turkey burgers: Coat a large saute pan with olive oil and toss in the onion.
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