You wanted a turkey burger, you got a turkey burger
Mike over at the Bargain Blog found a great deal on ground turkey, so he requested a turkey burger recipe. Here's one of the better-looking ones I've found.
Turkey Burgers with Tomato Corn Salsa:
"Replace rich beef with low-fat turkey, as in this recipe, and you risk creating a drier, less flavorful burger, a burger unworthy of the name. Here I've countered the moisture problem with vegetables. The sauteed onion and red pepper in the burger and the salsa on top of the burger make up for any dryness in the turkey. The Creole seasoning, in combination with the salsa, makes up for turkey's relative lack of flavor."
Ground turkey facts from Cooking Light:
-- If the label says "ground turkey breast": The leanest (about 3% fat), white meat only, no skin.
-- If the label says ground turkey": White and dark meat with some skin, about 10% fat (similar to ground round).
-- If the label says "Frozen ground turkey": Usually all dark meat with skin, about 15% fat, similar to ground sirloin.
Comments (1)
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Geez. Not exactly a ringing endorsement for using turkey.
It's only 89 cents a pound, but then again, maybe I should just quit, ah, cold turkey and stick to the juicier and more flavorful cows.
Posted on September 22, 2005 11:37 AM