Secrets to The Perfect Grilled Turkey Burger
Turkey burgers. They may be a lot of things, but one thing we can all agree on is that they are extremely hard to get right. A terrible hamburger can still be palatable; a horrifying beef burger can probably still function as dinner. A bad turkey burger, however, can taste like wet cardboard.
Luckily for you turkey lovers, we have the secret to saving your turkey burger and making the perfectly moist on-the-grill turkey burger for your next camping trip.
What You Need
Some basic ingredients to spice up your burger and make it much moister and enjoyable are:
- 2 grated Fuji apples
- One teaspoon of hot sauce
- One-fourth a cup of mango chutney
- Provolone cheese slices
Besides this, of course, you need the regular ingredients to make your burger a real burger. That includes:
- Tomatoes, chopped
- Salt and pepper (to taste)
- Burger buns, preferably with sesame seeds
Last, but certainly not the least, you will need 3 pounds of ground turkey, and a BBQ grill, preferably a Propane Gas Grill, for the cooking of the burger.
Things to Keep in Mind
Turkey meat is very temperamental, and can easily backfire on you with no salvation. Going dry and rubbery comes easily to it. So as you cook it, there are certain things to be remembered.
There are two kinds of turkey meat:
- Dark meat, the fatty and relatively cheap meat of the turkey thighs
- White meat, the lean and expensive meat of the turkey breast
The best turkey meat for a burger is dark meat, which comes from the turkey thighs. Dark meat contains a good amount of fat, much like ground beef in contents.
However, the other kind of turkey meat, the lean white meat of the breast, contains very little fat and therefore is liable to overcook and become bland. Hence, when buying the ground meat for the burger, make sure to ask for an appropriate mixture to be ground for you. Generally, burgers are made with a much higher proportion of dark meat.
Seasoning turkey meat is essential as it has so little flavour of its own. Thus, sprinkling salt and pepper, and possibly rubbing a few herbs and spices into the ground turkey before it is made into a burger can only help the dish.
Do not press and touch the meat too often when making the patty, as the air gets pushed out of the meat and it compacts, leaving you with a denser bite. Therefore, you must oil your hands and touch the patty lightly in order to leave enough air within the meat.
Turkey is brutal when it comes to the cooking of the meat. Undercooking it and overcooking it is easy, and both result in rubbery and crumbly meat with no flavour in it.
Therefore, when cooking the meat, keep an eye on it and make sure a thermometer is around to stop cooking it the minute it reaches an internal temperature of 74 degrees Celsius (or 165 degrees Fahrenheit).
Making the Burger
Preparing the BBQ grill for the cooking by preheating it at a medium temperature is a must before you start cooking.
Mix the apples, hot sauce, mango chutney, salt, pepper and ground turkey in a medium-sized bowl. Gently, without handling the turkey meat too much, shape the ingredients into six burger patties, each weighing about 8 pounds.
Place the burgers on the BBQ grill, and cook them over medium heat with a closed lid for about 10 minutes. Make sure to turn them one time when you are at the 5-minute mark.
While the burger is still cooking on the grill, add a slice of provolone cheese on top of the patty, then take it off the BBQ grill and rest them.
Now, take the sesame seed buns, add a little butter and cook them over the hot grill. Once they are nice and crisp, assemble the burger, using the lettuce, patties, tomatoes, mustard, and the remaining provolone cheese slices and mango chutney.
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