Engineering the Perfect Turkey Burger | What's Eating Dan?
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- เผยแพร่เมื่อ 27 ก.ย. 2024
- Think turkey burgers are dry, tough, or bland? Then you haven’t tried ours. Dan shows you how to achieve crispy and juicy turkey burgers.
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INGREDIENTS
2 teaspoons vegetable oil
1 teaspoon water
¼ teaspoon baking soda
1 pound 93 percent lean ground turkey
1 ½ tablespoons soy sauce
1 tablespoon unsalted butter, melted
3 tablespoons panko bread crumbs
3 tablespoons grated Parmesan cheese
½ teaspoon unflavored gelatin
¼ teaspoon pepper
⅛ teaspoon table salt
4 slices American cheese (optional)
4 hamburger buns
DIRECTIONS
Place oil in 12-inch nonstick skillet and set aside. Combine water and baking soda in small bowl. Place turkey in large bowl. Using your hands, break up meat into rough ½-inch pieces. Drizzle baking soda mixture evenly over turkey, followed by soy sauce and melted butter. Evenly sprinkle panko, Parmesan, gelatin, pepper, and salt over turkey mixture. Using your hands, gently toss to combine.
Divide meat into 4 lightly packed portions, about 4 ounces each. Gently flatten 1 portion into patty about ½ inch thick and about 4 inches in diameter. Transfer patty directly to prepared skillet and repeat with remaining portions.
Heat skillet over medium heat. When patties start to sizzle, cover skillet and cook until patties are well-browned on bottom, about 2½ minutes (if patties are not browned after 2½ minutes, increase heat). Carefully flip patties, cover, and continue to cook until second side is well browned and burgers register 160 degrees, 2½ to 3 minutes longer. If using cheese, place 1 slice on each burger about 1 minute before burgers finish cooking. Transfer burgers to plate and let rest for 5 minutes, then transfer to buns and serve.
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Thanks 😊
Thanks a lot!
Thank You!
I can actually get 85% lean at my grocery. I'm one of those people who actually prefer turkey burgers to beef burgers usually... because of texture. I will totally take into account the additions you made next time I make turkey burgers!
Aldi usually sells an 85/15 variant and it’s so good and versatile! Would be perfect for burgers
Holy Smokes, are these things delicious! And with holiday season right around the corner, I'm hoping to score some cheap turkey and grind my own burger, adding some schmaltz to ensure the fat ratio is about 90% lean. Thank you, Dan, for another fantastic recipe; you *always * hit it out of the park!
This I will make! Swiss, tomato, onion slice, salt pepper. Maybe a dash of garlic pepper sauce on the bread. Thanks.
I remember my uncle telling about the time that my grandfather was making souse and didn't have plain gelatin and used lime flavored!!! What a story.
I am one of those people that love turkey burgers more than beef burgers. The last time I made them, I grilled onions first, then added mushrooms to the pan and topped the burgers with that. The best burger I ever had. I buy the Butterball ones.
I remember a previous ATK recipe that used mushrooms. I think. Becky also used turkey thigh meat.
How would I top a turkey burger?
California style: Bacon and avocado, pepper jack, chipotle mayo, lettuce, tomatoes
Greek style: Grilled red onions, tzatziki sauce, feta cheese, lettuce, tomatoes
And now I'm hungry at 10am. 😅
I can't lock in what I'd put on it without a taste, but I'd be leaning towards:
-Lightly toasted buns
-Tiny amount of mayo as a barrier so the bun doesn't get soggy
-Homemade mustard
-Slice of tomato if they're in season
-Some shredded Colby Jack cheese after the last flip so it melts. All I keep around is block cheese and I'm not going to wrestle with cutting a burger sized slice.
Dan, only you and the ATK team can take a B-team meal like a turkey burger, get me curious, educated, and then totally on board
If I ever felt the need, or desire to make a turkey burger, this would be my go to method!! Thanks a million!!!
Prior to cooking my turkey burgers I brush on kitchen bouquet. Then cover them with barbecue rub. 😊
6:38 Lettuce, a dash of lime juice on tomatoes and red onions, Cheese, Tandoori Mayonnaise/Thousand Island Sauce, and Jalapeños.
I have always liked the tiny diced apples and curry version of turkey burgers. And then bbq sauce instead of ketchup. And spritz worstechire into each toasted bun
I did a series of sliders once to test umami ingredients that made the best turkey burger. We found that Cons-Mate Tomato & Chicken powder made the best.
Others we tried from best to worst: Chicken Bouillon Powder, minced portobello mushrooms, nutritional yeast, fish sauce, teriyaki sauce, control (plain with salt), and last was marmite mixed in. lol
Edit: my go-to toppings are american cheese, sliced onion & tomato, mayo, and a lot of hot sauce.
honey wake up new dan video dropped
Man-oh-man were these delicious! Any pointers for cooking these on a grill instead of stovetop?
I added everything you did but swap out ketchup for garlic aïoli mayo and my cheese of choice is provolone or mozzarella cheese
Dan, these were fabulous! I didn't have gelatin so I subbed with pectin. Spot on burger texture; thanks so much!
We like to use chicken schmaltz in our non beef burgers (beef ones sometimes too). Kind of expected something similar here too but will have to try some of these techniques
Wondering if there should be any modifications when using 85% turkey. Would they be "too juicy" (if there's such a thing)?
I just made these tonight (for the first time ever) with 85/15 and omitted the butter; it was a very loose, soft texture, slightly tricky to work with. In hindsight, I would use a spatula to combine the ingredients, and chill it in the fridge before shaping into patties. But they still turned out delicious! My husband loved them, so did our toddler!
Toppings: medium cheddar, caramelized onions, pesto, spicy pickles, spinach leaves
This video is around 9 DB below youtube's suggested audio volume. That means viewers have to raise the volume on their device to be able to hear this video at the volume they expect! It would be much appreciated if you try to master your video's audio to close to -14 LUFS, as youtube recommends! 🙂
P.S. This is one of my favorite series on youtube. I gladly expend the effort to raise the volume!
We're HUGE fans of turkey burgers and can't wait to try this recipe. We cook our tb's on a BBQ. Would we start with a cold BBQ like you did with the frying pan?
Not sure that would help b/c the BBQ will heat up much faster than the pan but OK to try as long as grill grate is really clean & oiled otherwise it will stick to the grate
i cant resist the call of guacamole , i'd put some of my recipe guac on that stellar burger.
My goto toppings for a turkey burger are generally cheese, ketchup and pickle relish. The relish compensates for most turkey burgers ending up a bit dry aka not juicy. Maybe this recipe will let me go relish free!
My turkey burger toppings: romaine, tomato, Swiss, aioli, mashed avocado, and....trust me....apple butter.
Sometimes I'd rather have that than a beef burger.
Handsome Dan delivers again. I plan to make these just for the experience.
Thank you for featuring this!!
Ooo that looks amazing. What about subbing bacon grease for butter? Think I’ll give that a go.
I think I would add something like chutney and fried mushrooms/onions. Actually, maybe I WOULD try the same toppings you added... on a second burger, of course.
I'd go for cheese, ketchup, mustard, mayo, pickles, lettuce, tomato, and onion. I'm a more-is-more kinda gal x)
OR, I'd do cheese, onion, lettuce, mayo on the bun, and a fried egg. tough call
Made these last night and they were very good. But they shrank and got "puffy" in the middle. How do you prevent that? I used 85% lean turkey, if that is a factor.
That turkey burger You made looked delish Dan. Thanks.
I'd add a thin slice of Bermuda
onion, tomato sliced, bread crumbs n the turkey mix, one
egg, salt, pepper, worchestershire
sauce (3tbls.) dash of onion
powder. Then 2 tbls. olive oil
n the pan & cook em til they're
brown on both sides. Yummm
😢
I like to top my turkey burgers with cole slaw and dill pickle slices...yum! I may have to have that for lunch today. :)
BEST ALMOST TURKEY BURGER - Use 93% Ground Turkey and mix in some Ground Angus Beef for taste. Works Great.
Mayo with Gochujang, Swiss cheese, lettuce and pickles. YUM
Classic burger sauce: 2 parts mayo to one part each ketchup, yellow mustard, finely minced onion, and sweet pickle relish, with a squirt of sriracha to taste. Use thin slices of Swiss cheese (I think it complements turkey better than American cheese). A thick slice of tomato, piled up shredded lettuce and a couple of dill pickles to polish it off.
_Anything_ works better than American Pasteurized Process Cheese Food, lol
Agreed though that Swiss in particular fits turkey better.
@@fnjesusfreak Love your online handle! I also think these techniques will work with low-fat beef like 95/5 or 90/10 and I'm looking forward to trying it with beef.
This reminds me of that Parks and Rec episode
So basically we need 12 extra hoops to make turkey burgers even "good". Noted.
Mustard goes on te bottom bun!
There is no perfect turkey burger......They all suck...........
Wonderful - after I make these: lettuce, tomato, red onion, cheddar cheese, ketchup, mustard, maybe mayo and sweet relish.
Mayo (because it IS the best), mustard, pickle, sweet onion
Curious how this would work for alternative ground meat, like Impossible. 🤔 I might have to give it a try.
The perfect ratio for the best turkey burgers is 2/3 ground chuck and 1/3 ground sirloin. Both at a coarse grind. The best turkey burger you'll ever experience.
😂
i wonder if the acidity of the soy sauce counteracted the basic nature of the baking soda. The fact that they did baking soda in a "Juicy" round and then added soy in the "flavor round" makes me think maybe they didnt test for that
Cranberry mayo. Or, BBQ sauce versus ketchup.
dill pickle too!
I'm gonna top the bun with some wasabi cause I'm a madman. Mayo, mustard and ketchup are all welcome to join.
I have hard time finding halal ground turkey. Would this recipe work with ground chicken ?
well first, I am going to omit the soy for Worcestershire and I would also nix the butter and mince up a rasher of bacon to a pound of turkey.
Toppings onion, and mustard.
simple topping. Ketchup, dijon mustard, dill pickle slices, and lettuce. Sometimes thin sliced tomato.
I like to top my turkey burgers with a beef patty and then remove the turkey patty before eating. 😂 But i will watch anything Dan puts out so here i am.
Happy Birthday! 🥳
Hi Dan 👋
i wanted to see the inside of that burger after Dan bit from it, juicy? dry? rare? darn
When he threw that lid on I started thinking about Skinner telling Superintendent Chalmers that he said “steamed HAMS” supposedly an Albany expression Skinner claims
Awesome.
So great. 😊
Toppings (not all on the same burger): guacamole, chutney, onion jam, spicy slaw. . .. .
I’ve been making a variation on this recipe for three years. Honestly, I don’t see any difference between baking soda and leaving it out. However, taste wise, I think the burger is much better with more Worcestershire sauce than soy. To firm up the burger so it doesn’t fall apart, I boost the gelatin up between 3/4 and 1 teaspoon. I mix all the dry ingredients together separately, and I mix the wet (including the butter) up separately. Then I mix the turkey (85%, not 93%) with the dry ingredients before I mix in the wet ingredients. I think the recipe benefits from a full tablespoon of fresh ground pepper as well. Bon appetite!
My husband won’t eat ground turkey. So, I mixed 1/4 lb of beef and some miso into the turkey, browned it well. He ate it up. Ssshhh.
Sounds like you married a child
I would top off my burger with mayo/cranberry sauce, thinly sliced jalapeños, arugula, and haystack onions.
Cheese, ketchup, lettuce, bbq sauce and mushrooms if I'm feeling crazy
The few times I tried ground turkey, it did not taste good. Not just mild...
Turkey can never beat cow. - Ron Swanson
what holds water better than gelatin? hagfish slime. 😂 sounds like a potential market…
wait, why are burgers on a plane? hilarious🤣
With my medical conditions, you just turned a healthy meal to my last meal 😢😂
The moment you mentioned Burgers on a place, Samuel L. Jackson appeared in my mind’s eye.
MSG for the win
It's ok to use MSG in recipes, guys
Americans are still afraid to use the M*G word. Meanwhile they have no trouble adding tons of salt, fat and sugar.
replace panko with oat
Add fried egg and bacon to your list.
no doubt it's very useful in commercial applications but that country time container of gelatin is so cursed
This is the answer to a question that isn't asked. How can i make a burger too complicated
Eating beef burgers all the time is boring. I always have lots of chicken scraps when I buy a tray of thighs and bone them out. That gets turned into ground/chopped chicken, which gets turned into burgers and meatballs, and I go through similar steps to make them extra tasty. It's similar to making sausage - lots of different potential flavor profiles there.
*Promo sm*
I don’t like rare beef burgers. Will the “texture “ of this turkey burger recipe give the mouth feel of rare? I know technically it’s not rare because it’s turkey. But we prefer dryer turkey burgers 99 to 1 ratio. 🤦🏼♀️😳
Rolled oats...processed...
Step one. Remove turkey patty.
Step two. Add beef patty.
Why I'm watching this video? I'm trying to lose weight
Turkey burgers are much lower in calories than beef burgers. You can't live a healthy life on celery sticks alone.
You lost me at 93%. I prefer them made with 99. Wierd but true.
Engineering the Perfect Turkey Burger, is replacing it with beef.
The turkey burger that’s almost as good as beef, takes 5x the time and contains more fat and less protein….
Or you could just buy some ground beef and save yourself all this nonsense.
Why jump through all these hoops to make a turkey patty taste good? Why not just use beef? Some may not eat beef, but I can't think of any other reason.
Eating the same thing all the time is boring. Eating turkey and chicken burgers are healthier than eating beef all the time, and I feel less like I have a lump of clay in my stomach after eating them. Also, chicken and turkey is *much* cheaper than beef. Plus, I like to cook - knowing how to make tasty things is a pleasure all unto itself.
To make the perfect turkey burger:
1. Get your turkey meat.
2. Throw it away.
3. Use beef.
AMEN!!! ❤
You had me until the mayo. Mayo is Disgusting... on anything.
Sounds like a personal problem.
@@tberkoff Not a problem... just an opinion. No whinging involved. Sorry to disappoint.
mayo is delicious
NO MAYO OR CHEESE ON MY TURKEY BURGERS, THAN YOU!!! LOLOLOLOL...😊😊😊😊😊😊
Why dissolve the baking soda in water instead of just dissolving in the soy? Adding blandness seems counter-productive... unless you need the extra water for some other reason?
Water is still an essential element of the 'juiciness' goal. Juiciness is what allows the flavors to swish around and coat your tongue and mouth. The key is to get it in and have it stay in, which is where the gelatin and bread crumbs come into play.
why is plain meat burger the goat? it's so freaking BORING!....add some caramelized onions, add some spices, add some ground veggies like carrots or a granny smith! everyone acts like sprinkling salt and pepper on a meat patty makes them a good cook
Until I started cooking and eating turkey burgers, I thought ground turkey was a substitute for beef and would not be as tasty. Once I started cooking and eating turkey burgers, I found out that they are not a substitute but their own thing. My daughter and I like turkey burgers better than hamburgers! We put Wooster instead of soy, and serve with spicy pickles and mustard, with provolone. Usually, no bun, but lots of lettuce. TFS.
I would’ve made the cheese, but I would have a good crunchy dill pickle slice or two. And yes, ketchup, mayo, lettuce, and a garden tomato! I may just have to try the turkey burger after an actual recipe to make it moist and more flavorful.
Wouldn’t put cheese on I’d like to be able to taste the meat
I'm .h.th.
Curious about the results with MSG?
If you want to try yourself, replace the parm and the soy sauce with 1/8 tsp msg. My math:
Weight of 3 tbsp parm is about 15g. Parm is 1.7% glutamic acid, so .255g. Weight of 1.5 tbsp soy sauce is about 24g. Soy sauce is 1.1% glutamic acid, so .264g. That's a total .519g glutamic acid. 1/8 tsp msg weights between .5g and .6g in my tests.
You'll lose some of the complexity that the soy and parm brings, but the umami would be there. And unless burgers made with the msg and burgers made with parm and soy were side by side, I doubt many people could tell the difference.
@@jaysonwilliamson970 for sure and thanks for the math, i was just curious as to whether it was tested and the results
Americans are still afraid to use MSG. They'll use plenty of mushrooms, tomatoes, parmesan, and soy sauce, but can't get themselves to use that MSG 'chemical'. Meanwhile, they have no problem adding chemicals like sodium chloride (salt), dodecacarbon monodecahydrate (sugar), triglycerides (oil) and hydrohydroxic acid (water).
@@JeremyForTheWin I'm going to try for sure, but I know from my tests with other recipes, replacing parm, soy sauce, fish sauce, etc, with msg produces similar results.
@@kindabluejazz As an American, I'm embarrassed to say this is true. We do love our Doritos and Chick-fil-a with msg, though.
So smart Dan you da best. So informative thank you for all the research that went into this
I’m a simple woman: I see Dan, I click Like.
I already have this on the menu for tonight are you spying on me Dan?
#atkesp
Thank you Dan and Annie!