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ground turkey, chicken burgers, what do you season with,,,

smokesniffersmokesniffer Posts: 2,016
edited July 2012 in EggHead Forum
We had some ground chicken burgers, I basted the burger with a teriyaki sauce and then served it on a bun with a fresh pineapple and pepper salsa. It was flavourful but the meat lacked seasoning. What would you suggest?? Other then that the meal was great.
Thanks everyone.
Large, small, and a mini

Comments

  • LizzieSampsLizzieSamps Posts: 894
    I hope someone chimes in I need a good way to o turkey burger on the egg.
  • Little StevenLittle Steven Posts: 28,747
    My mom did them with tarragon and they were brilliant

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,016
    edited July 2012
    @ Ls OHHHH! that sounds good
    Large, small, and a mini
  • Little StevenLittle Steven Posts: 28,747
    Mom didn't put any fat in them so they were a bit dry. I use some olive oil and dehydrated onion as the binder

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,016
    We did use real onions, just wanted the meat to sing out a bit more.
    Large, small, and a mini
  • Little StevenLittle Steven Posts: 28,747
    Try the dehydrated ones. Little less onion flavour and they absorb the juice from the meat.

    Steve 

    Caledon, ON

     

  • smokesniffersmokesniffer Posts: 2,016
    Okie Dokie
    Large, small, and a mini
  • Dry ranch dressing mixed in with the meat......
    LBGE - Swing Grate - Platesetter - Pimaster110 - Pizza Stones - Maverick E732 - Thermapen - Dutch Ovens Abbeville, SC
  • brianwdmnbrianwdmn Posts: 366
    Not to get too technical, but the difference to me between seasoning and spice is salt and pepper. After meat is seasoned, then you add spice or aromatics. Garlic is very popular with ground chicken and turkey burgers, along with other Mediterranean spices or Caribean mixes.
    Marietta, East Cobb, GA
  • Richard FlRichard Fl Posts: 8,202
    This works great.
    Turkey, Burger, Mar-a-Lago, Oprah Turkey Burger
     
     
    Oprah found a new favorite food when she tried this turkey
    burger at Mar-a-Lago, Donald Trump's private club in Palm Beach. "I believe [it]
    may be the best turkey burger in the entire world," she says. The Mar-a-Lago
    Turkey Burger will be permanently available at the Trump Bar and Grille in Trump
    Tower in New York City, open to the public for lunch and dinner. It will also be
    served during lunch in Chicago at Sixteen, the Trump International Hotel
    restaurant.
     
    INGREDIENTS  
    1/4 cup    scallions, thinly sliced  
    1/2 cup    celery, finely chopped  
    3   Granny Smith apples, peeled and diced  
    1/8 cup    canola oil  
    4 lbs    ground turkey breast  
     
    2 Tbs    salt  
    1 Tbs    black pepper  
    2 tsp    chipotle Tabasco™  
    1   lemon, juice and grated zest  
    1/2   bunch parsley, finely chopped  
    1/4 cup    Major Grey's Chutney, pureed  
     
    Procedure:
    1 Sauté the scallions, celery and apples in the canola oil
    until tender. Let cool.
    2 Place the ground turkey in a large mixing bowl. Add sautéed
    items and the remaining ingredients. Shape into eight 8-ounce burgers.
    Refrigerate for 2 hours.
    3 Season the turkey burgers with salt and pepper. Place on a
    preheated, lightly oiled grill. Grill each side for 7 minutes until meat is
    thoroughly cooked. Let sit for 5 minutes.
    4 Serve with a side of Mar-a-Lago Pear Chutney and your
    favorite toasted bread, pita or hamburger roll.
    BGE:
    1 350°F direct about 7-8 minutes per
    side.
     
    Servings: 6
     
     Recipe Type
    Main Dish, Poultry
     
     Recipe Source

    Source: Oprah, Jeff O'Neill, Chef, Mar-a-Lago,
    2008/06/28

     
         
  • bookswbooksw Posts: 277
    We make turkey burgers a lot and we do it VERY simply.  We buy "ground turkey" that doesn't say "breast meat" on the label- the breast meat generally turns out a lot drier.  We season them with salt and pepper and brush pure olive oil on the outside to help with sticking.  I cook them direct around 400 ish- just like a beef burger.  I do have an issue with sticking that I am trying to figure out.  I usually make 5 burgers at a time (from the package that is a bit over a pound) and 4 of them turn out perfectly and one generally sticks to the point of falling apart when I try to flip it.  

    THey are a family favorite and we are making them tonight actually as "sliders".
    Charleston, SC

    L/MiniMax Eggs
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