The Psychedelic Turkeyburger Recipe
Jan. 19th, 2015 11:19 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
tbutlerI mentioned last post that KC Masterpiece BBQ sauce did actually work well in a couple of recipes? This is one of them. While I find it way over-sweet by itself, in this recipe it's balanced out by the other seasonings.
Back when I went to college, ground turkey was actually the budget option for students who couldn't afford the better grades of ground beef/ground chuck. Problem was, ground turkey is a lot blander than ground beef. So how to make a better grilled burger with it? This was my answer.
Start with ground turkey. Before starting to grill, mix in:
Mix thoroughly, to make sure the seasonings are distributed evenly throughout the meat. If you use the amount of sauce I typically do, the resulting mix will be slightly liquid and sloppy; you'll need to handle carefully as you make it into patties.
When you first put the burgers on the grill, be very careful as they can fall apart; even more so the first time or two you turn them. Ideally, you'll want them close to a hot spot to sear the outside, making them easier to handle; after searing, you'll want to press them occasionally as they cook. This squeezes out some of the juice, which by this point should be heavily flavored with the sauces and spices, onto the surface where it'll form a nice glaze.
Back when I went to college, ground turkey was actually the budget option for students who couldn't afford the better grades of ground beef/ground chuck. Problem was, ground turkey is a lot blander than ground beef. So how to make a better grilled burger with it? This was my answer.
Preparation
Start with ground turkey. Before starting to grill, mix in:
- KC Masterpiece Hickory (while the regular works, the hickory is better)
- Soy sauce
- Garlic salt (coarse-ground, like Lawrey's, works best)
- Poultry seasoning (the green powder was the source of the memorable name, at one late-80s BBS party)
Mix thoroughly, to make sure the seasonings are distributed evenly throughout the meat. If you use the amount of sauce I typically do, the resulting mix will be slightly liquid and sloppy; you'll need to handle carefully as you make it into patties.
Cooking
When you first put the burgers on the grill, be very careful as they can fall apart; even more so the first time or two you turn them. Ideally, you'll want them close to a hot spot to sear the outside, making them easier to handle; after searing, you'll want to press them occasionally as they cook. This squeezes out some of the juice, which by this point should be heavily flavored with the sauces and spices, onto the surface where it'll form a nice glaze.
