Burgers... Thick, juicy
burgers on the buttery toasted bun. Usually if said burger is created with
ground turkey let's just say the probabilities said burger staying entire is
pretty slim. Turkey burgers are for whatever reason more inclined to topple
than beef burgers throughout cooking. My goal was to produce a recipe for moist
poultry burgers that wouldn't break apart during cooking. Besides at this time
the weather outside isn't precisely what you'd call "tropical" a lot
more like "wet and cold having a side of wet as well as cold. "
I experienced made
turkey burgers prior to using just ground poultry. No matter what Used to do
they either fell aside or if by a few fluke of nature they stayed whole the
interior was undercooked-not cool. Then when DH brought home a few 99% Fat Free
Floor Breast of Turkey as well as I thought "Maybe this may work better
than normal ground turkey. " I'd read that turkey requires a binding agent
to assist hold it together and stop the dreaded crumbling. Armed with knowledge
I put down make the perfect poultry burger and here's the outcomes. A nice
juicy poultry burger that just begs to slapped on the buttered bun to end up
being topped with whatever your own little heart desires.
An ideal Turkey Burger
2 1lb 99% Body fat Free
Ground Breast associated with Turkey Rolls
1/2 d. unseasoned dried
bread crumbs
two eggs
2 tablespoons Chicken
Bullion Natural powder (I use Knorr brand which i buy from the nearby Asian
supermarket)
Shortening with regard
to frying ( I utilized Butter Flavored Crisco)
1. Inside a large bowl
mix all of the ingredients together by hands. This is a great activity for that
kids to do if they would like to help with dinner. Put aside. Turn your oven to
the lowest setting- this is to help you keep the burgers which are done while
you still cook more and also assist in the cheese melting procedure.
2. Heat a large skillet
over medium high temperature or until a decrease of water sizzles. When the
skillet is that hot turn heat to medium and melt some shortening inside it.
With wet hand grab a little blob of meat blend, shape it into the ball and drop
to the frying pan. Gently press down upon said "meatball" until it is
a patty about 1/2" heavy. Depending on how large your frying pan is you
will be able to get probably two much more patties in. Fry for three min's or
until brown about the bottom. When done, switch them and cook an additional
three minutes. After the 2nd three minute cooking, lower heat to medium low as
well as let them cook covered for any full seven (7) min's. I know you may be
tempted to not do the entire time but I don't some of you guys getting ill from
eating undercooked poultry, especially my pregnant visitors, little ones and
other people who might be a greater risk for problems. So please cook them the
whole seven minutes.
3. Following the seven
minutes are upward, place the burgers on the cookie sheet and slide them to the
warm oven. Repeat steps 2 and 3 until all of your meat mixture is consumed. If
you want to place cheese on them that you can do so now, the warm burgers
combined with the heat from the oven can help melt the cheese much more evenly.
4. For an additional
treat serve them upon butter-toasted buns. To help to make these, spread
softened butter or margarine within burger buns and toasted bread them until
golden within the frying pan you toast the burgers in more than medium heat.
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