The Best Turkey Burger

By now, we all have heard about the Turkey burger and just how good it is. Years ago, when this burger first came out, I knew it would be a hit. I called some of my fellow chefs and kept asking about the recipe. We all agreed that whoever came up with the recipe was part chef and part nutritionist. It wasn’t that we couldn’t identify with what was in the burger, it was the exact amounts that made this Patti so delicious.

As years went on, several other big companies best turkey burger recipe started to create their own turkey burgers and some were good and some were real bad. The real secret to a great non-beef burger is the flavor. I personally am a beef eater and that makes me a great candidate for finding a real good turkey burger. Simply put, if you can create a good tasting burger that has no beef in it, then you have won me over.

After many tastings, I decided I was ready to create my own. It all starts with balance in the recipe. I learned real quick that less is more. Most people would try to put in 75% turkey and the rest filler, thinking that the more meat the better it will taste. This could not be further from the truth. The burger recipe that I have created has balance and all of the flavors come together as one to create a yummy sensation in your mouth.

Here is the recipe that has made me the turkey burger king. I hope you enjoy it!

egg white
1/4 cup fine dry bread crumbs
1/4 cup finely shredded carrot
1/4 cup finely chopped onion
1/4 cup finely chopped green pepper
1/2 teaspoon salt
1/8 teaspoon pepper
2 tablespoon grated Parmesan cheese
1 pound ground turkey

Instructions:

In a large bowl combine egg white and bread crumbs. Stir in carrot, onion, green pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4″ thick patties. Spray a cold grill rack with Pam.

Chef Brian is a trained Chef, and the creator of Herman T’s BBQ Sauce Mix. Professionally trained at the Baltimore Culinary College, Chef Brian has owned and operated several restaurants throughout the Country.

In 1995 Chef studied abroad in Italy and received his master culinary certificate in Italian find dining cuisine. His latest passion is the art of grilling, smoking and anything BBQ.

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