Table of Contents:
Best Ever Turkey Burger Recipe Cook Taste Eat
Video taken from the channel: Cook Taste Eat
How To Make a Turkey Burger Better Then a Hamburger
Video taken from the channel: Patrick Erskine
THE BEST TURKEY BURGERS | SAM THE COOKING GUY 4K
Video taken from the channel: SAM THE COOKING GUY
Delicious Asian Turkey Burgers
Video taken from the channel: Fortunecooking
Asian Turkey Burger | Hump Day Meals Jordan Andino
Video taken from the channel: Tastemade
Anne Burrell’s Killer Turkey Burgers
Video taken from the channel: Rachael Ray Show
Bobby Flay Makes Turkey Burgers | Food Network
Video taken from the channel: Food Network
Ingredients 1 egg white 1 tablespoon soy sauce 1/2 cup dry bread crumbs 1 tablespoon finely chopped onion 1 garlic clove, minced 1/4 teaspoon ground ginger 1/8 teaspoon pepper 12.Ingredients 1/4 red onion, thinly sliced 3 tablespoons apple cider vinegar Pinch sugar Boiling water 1/4 cup non-fat plain Greek yogurt 1 teaspoon sriracha (or to taste) 1 pound lean ground turkey.Directions Step 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Advertisement Step 2 Mix ground turkey, onion, water chestnuts, bell pepper, garlic, parsley, soy sauce, water, ginger, salt, and Step 3 Cook the turkey burgers.
Ingredients. 2 pounds Ground Turkey (Or More, If You Want Larger Burgers) 4 whole Scallions. 2 Tablespoons Soy Sauce.
1 pinch Cayenne Pepper. 2 pinches Garlic Powder. 2 pinches Onion Powder.
1-½ cup Mayonnaise. 6 whole.Form turkey into 4 patties about 1/2 inch thick.
Heat a skillet (in my case, a cast iron grill pan) over medium-high heat (or preheat your grill) and once hot, add burgers. Cook for 4-5 minutes per side. Toast buns if desired, then top burgers with mayonnaise and serve. For the spicy lime mayonnais.
Ingredients. 1/4 cup bulgur wheat. 1/2 cup boiling water. 1/4 cup rice wine vinegar.
1 teaspoon sugar. Kosher salt and freshly ground black pepper.Asian Turkey Burgers Asian Turkey Burgers. 4 Reviews.
ADD YOUR REVIEW. Yield 4 servings These were really delicious! Got the thumbs up from my boys, who don’t often agree on dinner. I did add a tsp minced garlic, & was a little liberal with the soy, hoisin & ginger, which resulted in a rather wet mix, but it held together well & stayed very.These Asian style turkey burgers are the latest addition.
They’re oh so juicy and topped with homemade crispy creamy cole slaw (recipe included!). Why turkey burgers? Well, in my head I figure everyone probably has a go-to burger recipe, or can make one simple enough. I.
Thai Turkey Burgers with Crunchy Asian Slaw. Thai Turkey Burgers infused with lemongrass, ginger and basil, served with a Crunchy Asian Slaw and Spicy Aioli. Serve this on a tasty bun, in a lettuce wrap or over grains and greens for healthy bowl.Then this flavor packed, healthy, sticks-together-and-doesn’t-fall-apart turkey burger is the one for you! Turkey Burgers Recipe.
I have to admit it, I don’t make turkey burgers at home, or at least I didn’t use to. That was until I cobbled together a recipe with a few techniques that made perfect, no-fail, moist, juicy, won’t-fall.Drain pineapple, reserving 1/4 cup juice (discard remaining juice or save for another use); set pineapple aside.
In a large bowl, combine the bread crumbs, onions, red pepper, soy sauce, salt and reserved pineapple juice. Crumble turkey.Combine all ingredients in large bowl. Shape into 6 patties.
Pan-fry, broil, or grill until lightly browned and cooked through, about 5 minutes per side. Serve in hamburger buns with desired toppings.Preparation. Thinly slice bottom 6 inches of lemongrass (1/4 cup), discarding remainder.
Finely grind lemongrass, garlic, shallot, ginger, and chile with water and 2 teaspoons fish sauce in mini.Divide into 4 equal portions and shape into patties about 1/2-inch thick. Preheat olive oil in a 12-inch non-stick skillet over medium-high heat for a few minutes. Add turkey patties and sear until golden brown on bottom, about 4 5 minutes, flip and continue to cook until cooked through, about 4 Solving the taste portion in this recipe by adding a slew of Asian ingredients in with the meat, there was still the pesky dryness—a result of using a lean meat containing less than 20% fat.
A good solution would be to grind your own turkey.
List of related literature:
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| from Foods & Nutrition Encyclopedia, Two Volume Set | |
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| from Food Plants of China | |
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| from Operations Management: An International Perspective | |
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| from Fearless Feeding: How to Raise Healthy Eaters from High Chair to High School | |
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| from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry | |
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| from Fundamental Food Microbiology, Third Edition | |
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| from South Wind Through the Kitchen: The Best of Elizabeth David | |
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| from History of the Soyfoods Movement Worldwide (1960s-2019): Extensively Annotated Bibliography and Sourcebook | |
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| from The Complete South African Cookbook | |
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| from The Essential Wok Cookbook: A Simple Chinese Cookbook for Stir-Fry, Dim Sum, and Other Restaurant Favorites |
