Asian Grilled Turkey Burgers

Posted by jfoster | 0 comments

When hubby and I joined Weight Watchers years ago, we made alot of changes in our diet. One of the changes was to switch from ground beef to lean ground turkey for burgers, meatballs, etc. Until then, I wasn’t familiar with cooking with ground turkey and I was a little hesitant. What if it was dry and tasteless? After lots of experimenting and a few crash and burns, I’ve come up with a few tips on using ground turkey;

1.  93% lean ground turkey has just enough fat to make perfect burgers and meatballs. I’ve tried 99% lean and had trouble keeping it from being dry without adding lots of binders.

2.  Ground turkey is poultry so eating it undercooked isn’t an option. Poultry needs to be cooked to 170 degrees but cooking it longer will make your burgers dry. If you have a instant read thermometer, this is a good time to use it.

3.  A great way to add flavor to your burgers is to mix in  ingredients with strong flavors. I’m not fond of having chunks of ingredients in my burgers so I like to process them into a paste and mix it into the turkey. This makes sure everything is evenly distributed and it adds a little moisture to your burgers. Be sure to not over mix or they will be tough.