Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing recipes by following Big Green Egg at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.


In Atlanta? Come visit Big Green Egg headquarters, see our new showroom and check out the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

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

image

Comments

  • SmokeyPittSmokeyPitt Posts: 8,600
    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: 670

    @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.

    Toronto, Canada

    Large BGE, Small BGE

     

  • fishlessmanfishlessman Posts: 19,316
    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: 12,521
    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: 1,474
    A little mayo works well too.
    Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
Sign In or Register to comment.
Click here for Forum Use Guidelines.