Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

turkey burger and rochette beans

working on turkey burgers this week, never made a great one but these were ok. lemon juice, herbs de provence, dill weed, and celery seeds. good flavor but dry. im thinking adding applesauce the next go around, any other ideas to get them moist

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Comments

  • SmokeyPittSmokeyPitt Posts: 4,484
    Use beef instead of turkey ;) :P


    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 
  • BigWaderBigWader Posts: 479

    @fishlessman Try sauteeing some onion, mushrooms, and peppers (maybe even carrot) - dice fine and cool before mixing into the patties.  On a diet a couple years ago it was a great treat to have turkey burgers made with the veggies inside and helped the burger stay really moist. 

    That and don't be afraid to add a bit of sauce or water.  Once the meat starts to get tacky the proteins are extracted and you can hold/bind water into the mix without much issue.  Obviously you can't go crazy but a bit so you can compensate for what you lose cooking.

     

    Large BGE

     

  • fishlessmanfishlessman Posts: 15,654
    BigWader said:

    @fishlessman Try sauteeing some onion, mushrooms, and peppers (maybe even carrot) - dice fine and cool before mixing into the patties.  On a diet a couple years ago it was a great treat to have turkey burgers made with the veggies inside and helped the burger stay really moist. 

    That and don't be afraid to add a bit of sauce or water.  Once the meat starts to get tacky the proteins are extracted and you can hold/bind water into the mix without much issue.  Obviously you can't go crazy but a bit so you can compensate for what you lose cooking.

    will give it a go on the next batch, will have to prep in the morning though to fit in a burger cook with my half hour lunch break. i know they can be good, used to eat them at fudruckers and they were really good there
  • EggcelsiorEggcelsior Posts: 8,046
    I have had some with zucchini added in. It was shredded in a food processor and added to the ground mixture. Worked really well to add moisture and as a binder.
  • GrannyX4GrannyX4 Posts: 1,226
    A little mayo works well too.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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