Di's Palm Beach Turkey Burgers
I love this recipe! I switch out the cranberries with golden raisins or another dried fruit.
I love this recipe! I switch out the cranberries with golden raisins or another dried fruit.
- Carbohydrate 35.7913 g
- Cholesterol 202.69909034375 mg
- Fat 14.664259975125 g
- Fiber 3.03299995422363 g
- Protein 72.7522030274375 g
- Saturated Fat 3.8287601665625 g
- Serving Size 1 1 Serving (402g)
- Sodium 661.0068280625 mg
- Sugar 32.7583000457764 g
- Trans Fat 1.9475303455625 g
- Calories 579 calories
Step-by-step
- Mix all ingredients together in a mix bowl.
- Make into 4 Patties.
- Heat the oil and add burgers cook 4 to 5 minutes each side.
- While the burger are cooking toss the spring mix with 1tablespoon of extra virgin olive oil and lemon juice.
- I use sourdough rolls and remove part of the flesh from the top.
- I spread both sides of the roll with horseradish cream sauce.
Ground poultry lacks the internal fat distribution of beef, meaning these patties demand careful handling at the stove. Without a heavy cast-iron skillet or a well-seasoned carbon steel pan to build an adequate crust before the interior dries out, the meat easily sticks and tears upon flipping. Bakers parchment paper squares placed under each raw patty simplify the transfer from prep station to hot oil without deforming the soft mixture.
Managing Moisture and Texture
Incorporating bread crumbs and diced shallots alongside dried cranberries or raisins introduces structural challenges because high moisture components release liquid during cooking. Incorporating the horseradish cream sauce and Dijon mustard directly into the meat mixture provides emulsifying agents that bind free water molecules, yet overworking the poultry creates a dense, sausage-like density instead of a tender bite. Form the four portions gently with damp hands, pressing a slight dimple into the center of each round to prevent the proteins from contracting into spherical domes over the heat.
- Swap dried cranberries for golden raisins using a direct one-to-one volumetric ratio, though expect a less tart flavor profile in the final crust.
- If ground turkey feels excessively sticky during shaping, chill the mixed bowl in the refrigerator for twenty minutes to firm the fats.
- Monitor the internal temperature with an instant-read thermometer, removing the patties immediately when they reach 165 degrees Fahrenheit to preserve succulence.
