turkey burger

chef said:

Anybody recomend a good recipee for turkey burgers using up the leg and thigh meat as am only
roasting the crown. what fat to use to let turkey come through but not over power? merry xmas
ttfn andy

Usually, I mix turkey with 2 parts ground turkey and 1 part ground pork.

Comes out pretty good. :-)

K.

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chef said:

Anybody recomend a good recipee for turkey burgers using up the leg and thigh meat as am only
roasting the crown. what fat to use to let turkey come through but not over power?

I like it with pork fat. Of course if you want the flavor to come through the quality and freshness
of the turkey is key.

These recipes can be smoked or not

Smoked Turkey Sausage with Maple and Black Pepper

2 1/2 lb turkey
1/2 lb pork
2/4 lb fat

6 T ground maple 1 T thyme 1 T salt 1 t black pepper 1 t cayenne pepper 1 1/2 C white wine 2 1/2 C
ground corn bread

Smoked Turkey Sausage with Fennel and Sage

2 1/2 lb turkey
3/2 lb pork
4/4 lb fat

2 T ground fennel 2 T sage 1 T salt 1 T black pepper 1 t cayenne pepper 1 1/2 C white wine 2 1/2 C
ground corn bread

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chef said:

Anybody recomend a good recipee for turkey burgers using up the leg and thigh meat as am only
roasting the crown. what fat to use to let turkey come through but not over power?

I'm not sure if it satisfies your request not to overpower, but wrapping it in bacon appeals to me.
That would provide fat and smoky flavor, which is lacking in unadorned turkey. I've never done it
with turkey, but I frequently used to wrap pieces of chicken breast with soft-cooked bacon, which
I'd put on bamboo skewers and barbeque.

The reason for precooking the bacon was just to get rid of some of the fat, so it wouldn't flare up
too much when grilled.

"chef" <[email hidden]> wrote in message news:<[email hidden]>...

Quoted message said:

Anybody recomend a good recipee for turkey burgers using up the leg and thigh meat as am only
roasting the crown.

Sure.

Grind your tukey, and for each pound or so, thin 1 Tbs miso with 1 Tbs water and mix with the meat.
I personally like hatchemiso or mamemiso for this purpose, as they have a natural "meaty" taste. A
little Dijon mustard, Worcestershire sauce, and S&P is a nice addition as well, but can overpower
the miso flavor. Be sparse with the salt, as miso is quite salty on its own.

--Erica