what do you put in your turkey burgers?
I've never eaten a turkey burger in my life. I guess it just seems to me that to be palatable, it would have to include enough fat that it wouldn't be any healthier than a burger made from beef (and much less flavorful). How much fat do they contain, anyway? If it's a lot less than ground beef, aren't they awfully dry?
re: Janet A. Zimmerman
I've had them at restaurants but never cooked one. I've also had turkey meatloaf and turkey hash. For some reason, rather than being dry, they are always watery. Don't know why.
They kind of gross me out. Poultry in itself seems more samonella prone than any other meat. So ground turkey always seems like food Russian roulette.
I make a spicy turkey burger similar to that served at the Highland Grill in St. Paul, MN.
Serves about six
1) 2 jalapeno peppers, seeded
2) 1/2 cup green bell peppers, cored
3) 1/4 cup red bell peppers, cored
4) 1/4 cup chopped mushrooms
5) 1/2 cup chopped yellow onion
6) 1/4 cup peanuts
7) 1/4 cup chopped carrots
8) 1/2 teaspoons curry powder
9) 1/2 teaspoon salt
10) 1/2 teaspoon chopped garlic
11) 1/2 teaspoon white pepper
12) 2 lbs. ground turkey
13) 1 large egg
14) pepper jack cheese, sliced
15) mango chutney
Puree the first 11.
Mix the turkey and egg in a large bowl, then add the puree. Mix thoroughly. Portion into 6 oz. patties.
Broil burgers. Top with pepperjack cheese and mango chutney. Serve on interesting bun.
Madhur Jaffrey has a great recipe for Turkey kebabs in her book 'Madhur Jaffrey's Indian Cooking' that I use to make turkey burgers. It has corander seeds, onion, tomato, cilantro, cumin etc and it is amazing.
I will also sometimes mix the turkey with cooked spinach just so that I get some green vegetable on burger days.
Adding spinach and/or tomatoes to turkey is good becuase it adds some moisture to the meat.
A small can of "whole" cranberry + some choppped onion to about 1 lb Turkey or any of Stonewall Kitchens creations such as the garlic/onion jam, Chipotle maple, Honey Mustard...these items add moisture which is desperately needed in ground turkey .....and ooohh laaaa laaa what great flavor. A personal fav. is the Stonewall fig with some fresh blue cheese on top!!!! Works on Turkey as well as ground beef.
This is loosely based on one of the America's Test Kitchen burger recipes- I tried it with turkey and it was excellent. Use 1/4 tsp salt and 1/8 tsp pepper per 6 oz of turkey (preferably not all white meat), and add the following:
chopped green onion
grated sharp cheddar cheese
I don't find any binders such as bread or egg are necessary as long as the burger is cooked and flipped carefully (I think a frying pan is best for turkey burgers).
Brown well on one side, top with more melted sharp cheddar after flipping it and cover when cooking on the second side to make sure the cheese melts. Serve on a bun with crisp bacon and well carmelized onions.
Yes, it sort of defeats the healthy nature of a turkey burger, but who's counting. I find adding some cheese to both the burger and to the top really results in an intense taste contrast.