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GREEN CHILE TURKEYBURGERS
SmokinGuitarPlayer
Posts: 698
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!
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
Comments
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That is a turkey burger I could eat
Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers. -
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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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. -
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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SmokinGuitarPlayer,
Now you're talkin'! Gotta try that.
SteveSteve
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][/img]Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa. -
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. -
Image is gone/deleted.
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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.
SteveSteve
Caledon, ON
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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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will have to try those
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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 !
Fred A. Bernardo , owner of Tasty Licks BBQ Supply in Shillington, Pa.
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