Turkey Burgers on a Gas Grill

THURSDAY, NOVEMBER 17, 2011

Turkey Burgers on a Gas Grill

Hello loyal follower(s)

Yesterday, for dinner Mr Nut and his tolerant wife Cyndy had Turkey Burgers, cooked on a gas grill.

Mr Nut was impressed  with the success of  Pub Style Burgers on the gas grill (see blog from November 12, 2011, that he just had to try a version based on ground turkey.  Mr Nut decided to make the burgers one inch high, but as they cooked they shrunk in diameter but got taller.  Even Mr Nut could not open his mouth far enough to eat the sandwich.  Therefore, the height of the burgers were changed to 3/4 inches tall.

Also shredded sharp cheddar cheese was added as an improvement to the recipe.

At this point the burgers were almost done.

Recipe follows:

À bientôt

Mr Nut

P.S.   November 17 we had our great pizza that is about one inch thick and low on carbs (see blog for April 23, 2011)

Great Turkey Burgers on the Gas Grill

 Based on Cook’s Illustrated recipe, published July 1, 1998.

Cook’s Illustrated recommends  that the best-tasting burger was made from boned and skinless turkey thighs. This meat was flavorful and it was only 10 percent fat. Because ground turkey thigh meat is not a supermarket staple, you'll need to grind it yourself. This is probably the only downside of the recipe. But the food processor makes surprisingly quick and easy work of it.   Mr Nut (actually his wife Cyndy) was able to purchase commercial ground turkey and it saves a little time and still  tasted great, even to confirmed all-beef burger eaters.

Per Serving 6 ounces: Carb 1 g; Cal 300;  

INGREDIENTS

1 turkey thigh , about 2 pounds, skinned and boned (or 1 1/2 pounds skinless, boneless thighs) cut into 1-inch chunks; arranged on sheet pan; frozen until semi-firm, about 30 minutes.  

Or use 20 ounces commercially ground turkey, which yields two six ounce and two four ounces burgers.

1/2 teaspoon Sea salt.

1/2 teaspoon ground black pepper.

2 teaspoons Worcestershire sauce.

2 teaspoons Dijon mustard.

1/2 cup shredded Sharp Cheddar cheese.

INSTRUCTIONS for grind your own.

1.   Working in 3 batches, place semi-frozen turkey chunks in work bowl of food processor fitted with steel blade; pulse until largest pieces are no bigger than 1/8-inch, 12 to 14 one-second pulses.

2.  Transfer ground meat to medium bowl. Stir in 1/2 teaspoon Sea salt, 1/2 teaspoon black pepper, 2 teaspoons Worcestershire sauce, 2 teaspoons mustard and 1/2 cup shredded  sharp Cheddar cheese until blended, and divide meat into 4 portions; 2 four ounce balls and 2 six once balls. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 3/4 inch-thick patty. Repeat with remaining portions.  Mr Nut prefers six ounce burgers and Cyndy prefers four ounce burgers.

INSTRUCTIONS for Mr Nuts lazy way with commercially ground turkey.

1. With your hands loosen up the ground turkey and mix in the 1/2 teaspoon Sea salt, 1/2 teaspoon black pepper, two teaspoons Worcestershire sauce, 1/2 cup shredded sharp cheddar cheese and 2 teaspoons Dijon mustard.  Divide meat into 4 portions; 2 four ounce balls and 2 six once balls. Lightly toss one portion from hand to hand to form a ball, then lightly flatten ball with fingertips into 3/4 inch-thick patty. Repeat with remaining portions.  Mr Nut prefers six ounce burgers and Cyndy prefers four ounce burgers.

Gas Grill:  Use the Searing burner, Sear each side of the burgers for 3 minutes. Then  grill burgers over medium-low fire (you can hold your hand about 5 inches above grill surface for 5 seconds). Until center is completely cooked or instant-read thermometer registers 160 degrees. Remove from grill and serve immediately.