Turkey burgers
Jun. 14th, 2014 02:23 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
rosefox posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
subtlehouseIngredients
1 package (1.3 pounds) ground turkey
Italian seasoning
Optional: breadthings (bread, buns, whatever)
Equipment
Mixing bowl
Plastic cutting board
Large nonstick pan
Large lid
Stove (one burner)
Flipper-type spatula
Instant-read thermometer
Optional: toaster oven
Steps
1) Open the package of turkey. Shake enough Italian seasoning over the top of the turkey to cover it with an opaque layer of herbs.
2) Put on gloves and put the turkey into a bowl. Mix the turkey well with hands until the seasoning is evenly incorporated.
3) Heat the pan over medium-high heat. Move the turkey to the cutting board. Divide it into six equal lumps and shape each lump into a thick, round patty.
4) Arrange the patties in the center of the hot pan so that they don't quite touch, and cover them with the lid. The lid should cover the patties completely. Cook for 5 minutes. The patties will get quite puffy and may press against the lid; this is normal and fine. (It comes from the liquid inside the burger expanding into steam in the closed environment.)
4.5) If you plan to toast bread/buns for the burgers, now's a good time to put breadthings in the toaster oven.
5) Carefully remove the lid, tilting it over the pan so that the liquid that collected in the lid will drip into the pan and not all over the stove. Watch out for spattering sizzling liquid. Flip the patties and flatten them slightly with the spatula. Put the lid back on and cook for another 5 minutes.
6) Carefully remove the lid as before, and set it aside. Press the patties gently so that the excess liquid runs out. Verify that they have reached an internal temperature of 165F; if they haven't, cook them uncovered until they do. Serve immediately.
Raw patties can be frozen; cook frozen patties the same way, but for 7 minutes on a side instead of 5. Cooked burgers will keep in the fridge for about 5 days.
1 package (1.3 pounds) ground turkey
Italian seasoning
Optional: breadthings (bread, buns, whatever)
Equipment
Mixing bowl
Plastic cutting board
Large nonstick pan
Large lid
Stove (one burner)
Flipper-type spatula
Instant-read thermometer
Optional: toaster oven
Steps
1) Open the package of turkey. Shake enough Italian seasoning over the top of the turkey to cover it with an opaque layer of herbs.
2) Put on gloves and put the turkey into a bowl. Mix the turkey well with hands until the seasoning is evenly incorporated.
3) Heat the pan over medium-high heat. Move the turkey to the cutting board. Divide it into six equal lumps and shape each lump into a thick, round patty.
4) Arrange the patties in the center of the hot pan so that they don't quite touch, and cover them with the lid. The lid should cover the patties completely. Cook for 5 minutes. The patties will get quite puffy and may press against the lid; this is normal and fine. (It comes from the liquid inside the burger expanding into steam in the closed environment.)
4.5) If you plan to toast bread/buns for the burgers, now's a good time to put breadthings in the toaster oven.
5) Carefully remove the lid, tilting it over the pan so that the liquid that collected in the lid will drip into the pan and not all over the stove. Watch out for spattering sizzling liquid. Flip the patties and flatten them slightly with the spatula. Put the lid back on and cook for another 5 minutes.
6) Carefully remove the lid as before, and set it aside. Press the patties gently so that the excess liquid runs out. Verify that they have reached an internal temperature of 165F; if they haven't, cook them uncovered until they do. Serve immediately.
Raw patties can be frozen; cook frozen patties the same way, but for 7 minutes on a side instead of 5. Cooked burgers will keep in the fridge for about 5 days.
