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Porkey burgers

cdnewman
cdnewman Posts: 88
in EggHead Forum
I struggle to get turkey burgers to hold together without fillers and pure ground pork patties can be awfully greasy. So I did a mix of 50/50 ground turkey thigh and ground Berkshire pork. Salt, pepper and powdered garlic. Indirect at 225 with a few applewood chunks to internal of 145. Then removed plate setter, lowered grid to firebox, raised temp to 450 and seared 3 minutes/side. They got a really nice crust, wonderful smoke flavor and cherry color  Held together but still moist. 
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