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Talking Turkey Burgers

Chuck | Feb 17, 200504:13 PM

My wife does not eat red meat. For years, whenever I make myself a great thick ground chuck burger on the charbroiler, she has to eat either a pre-portioned, thin Jennie-O or Butterball turkey burger; I will say they are at least fresh and not frozen. Most times the burgers are made with dark meat.

Sometimes I'll buy the bulk ground white breast and a package of the dark ground turkey meat and mix them together. Striving to avoid the dryness of the white meat.

I have experimented with all types of seasoning combinations to get my own just right. But, to this day, I have not able to accomplish this to my satisfaction. Perhaps I am expecting too much? I've loaded them down with cilantro, sesame oil, parsley, salt, pepper and red crushed pepper. Almost trying to make them taste like something! Never added a raw egg.

Any recipes for a good juicy turkey burger would be greatly appreciated.

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