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GREEN CHILE TURKEYBURGERS

SmokinGuitarPlayerSmokinGuitarPlayer Posts: 698
edited 5:03PM in EggHead Forum
Yesterdays lunch ... Green Chile Turkeyburgers. I highly seasoned the turkeyburgers with my Turkey rub and sort of blackened them ...but they were still really juicy ... I have been working on the turkeyburger meat-mix with my poultry supplier ... grilled 'em, piled on the roasted jalapeno's and they were mighty fine!

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Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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Comments

  • MickeyMickey Posts: 16,468
    That is a turkey burger I could eat ;)
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

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  • Kenny 13Kenny 13 Posts: 321
    Looks really good Fred.
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  • I wolfed down 2 of them ...they were huge by the way ... then ...I slept in front of the TV for 3 hours and woke up like I just came out of a coma!
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Thanks ... our poultry supplier will be cooking those exact burgers (without the peppers) at our Eggfest in 2 weeks and also roasting a Turducken in Egg ... ... he was at our "Turkeyfest" promo and they were huge hit that day. the secret seems to be the ration of dark to white turkey meat...one of these days, I 'll make up a batch and shoot a video... really easy and delicious.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Kenny 13Kenny 13 Posts: 321
    Sounds interesting. I'll be looking forward to the video.

    Have you considered chopping up the peppers and mixing some in before cooking the burgers to get some of that flavor throughout? I've cooked burgers where I roasted some poblanos on the grill until they were charred all over, scraped off most of that charred skin, then chopped & mixed with the ground beef. You get that flavor of the peppers but you don't have to worry about biting into some that aren't cooked.
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  • That sounds like a great idea ...I just mix in some onion, celery, breadcrumbs and a little of the Turkey Rub .... but again, I really think the ratio of dark to white turkey meat is the trick to a truly juicy turkey burger.
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Little StevenLittle Steven Posts: 27,352
    SmokinGuitarPlayer,

    Now you're talkin'! Gotta try that.

    Steve

    Steve 

    Caledon, ON

     

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  • Great thing to cook on the Egg! They get really juicy ...best I've had.

    http://i174.photobucket.com/albums/w116/fredsmusicshop/EGGHEAD FORUM DO NOT DELETE/EGGFEST2010BANNER-FREE.jpg[img size=150]
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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  • Kenny 13Kenny 13 Posts: 321
    SmokinGuitarPlayer wrote:
    I really think the ratio of dark to white turkey meat is the trick to a truly juicy turkey burger.

    Sounds like a really good reason for grinding your own.
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  • Little StevenLittle Steven Posts: 27,352
    Kenny,

    You shouldn't have to scrape the skin off. Grill them at nuclear temps until they are completely black and put them in a paper bag and roll up the top. When they are cool enough to handle the skin will pick right off. :)

    Steve

    Steve 

    Caledon, ON

     

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  • Kenny 13Kenny 13 Posts: 321
    Steve, I use that method, or just put them in a bowl covered with plastic wrap, when I want to pull all the skin and char off of the peppers. If I'm not concerned with getting it all off, I just take a knife and knock off all the loose black bits. Whatever holds on stays on, so it just takes a few seconds. That stuff that remains adds character anyway :)
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  • BigABigA Posts: 1,157
    will have to try those
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  • Little StevenLittle Steven Posts: 27,352
    It does too!

    Steve

    Steve 

    Caledon, ON

     

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  • bitslammerbitslammer Posts: 818
    Nice! I'll take a good well seasoned turkey burger any day over a beef burger. Don't really know why but there's something about the texture that I really like with turkey burgers.
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  • You're right ... also lower calories ! :)

    EGGFEST2010BANNER-FREE.jpg
    Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. 
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