Guys, it’s burger season! Backyard grillin’, front-porch sittin’, burger-eatin’ season. And I am here for it.
These tiny little cuties are slider-style. Perfect for a party because people only take what they’re hungry for. Plus, come on, are they not precious?
I love a burger. Traditional beef, turkey, veggie, I don’t discriminate. These little guys are turkey so if you’re looking for something leaner, this is a good choice. I find turkey can be a little lacking in flavor and a little dry. Here’s how I like to fix that.
For flavor: turkey needs lots of spices and flavor-packed ingredients to jazz it up and make it tempting. Goat cheese. Spicy mayo. Balsamic caramelized onions. Flavor. Check!
Spicy. Tangy. Creamy. Slightly sweet. Get in my belly.
Keep that turkey moist. Adding ingredients like the chili paste and mayo will help keep these guys from drying out too quickly. My main advice to help keep meat from getting too dry is to use a digital thermometer to check the temperature as you’re cooking.
DON’T COOK WITHOUT A DIGITAL THERMOMETER.
I’ve said it before and I’ll say it again. If you don’t already have an awesome digital thermometer and you like to cook, you need one.
We use ours for everything from yogurt making (our go-to tutorial) to candy-making to checking the temperature of meat. One of the most necessary uses for it is in the meat-checking department. Cook your steak or burgers for the perfect doneness without guessing. Avoid dry and overcooked poultry and get that perfectly flaky fish every time.
Most people think chicken and turkey are dry by nature. Not necessarily. Often, they are just overcooked. According to foodsafety.gov, ground turkey should be cooked to an internal temperature of 165ºF.
When you’re cooking your chicken or turkey burger, do you know when you’ve reached this temp? I’m willing to bet you don’t. Not unless you’ve got a super sweet thermometer like this one. Because of the risk of foodborne illnesses associated with undercooked poultry, most people follow the principle, “better safe than sorry”.
Unfortunately, this almost always results in bone-dry meat. Cook your meat, poultry or fish to the perfect temp and you won’t have to be sorry. You also won’t have to ingest a brick-like chicken breast or turkey burger. Win-win, amirite?
Go try your hand at the moistest (is that a word?) turkey burgers you’ve ever tasted.
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