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ceejamon
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Ceejamon's Turkey Burgers

Here's a super simple recipe. Like any American male, I love a good burger. This is a nice twist on what you might be used to: instead of beef, I'm using ground turkey breast.

Every time I've ever had a turkey burger, turkey loaf, or anything really that included ground turkey, it came out dry and flavorless. But have no fear, Ceejamon is here to show you the way to a juicy and flavorful turkey burger in less than 15 minutes total time.

1 package of ground turkey (usually 1.25 - 1.33 pounds)
1/2 cup bread crumbs (italian is prefered)
2 eggs
2 cloves of garlic, minced
a handful sundried tomatoes, finely chopped (I use kitchen scissors)
several dashes of Worcester sauce
dried lemon peel (optional, but tasty)
dried basil & parsley
Tony Chachere's Cajun Seasoning (or Emeril's Essense, or whatever seasoning blend you're into)

Mix it all up really well in a big bowl. Use your hands. It's a messy job, but it's the only way to really work the spices and such in. No pics of this step, since my hands were covered in raw turkey at the time. The bread crumbs in this mixture will hold onto the moisture from the eggs, and this keeps the burgers uber-juicy.

Form into patties (makes 4 - 6 patties, depending on how big you like 'em)



Fire up your grill and cook like any other burger. Or, fire up your George Foreman grill to 350.



On the GFGrill, cook for 4 minutes, then (assuming your grill cooks unevenly like mine) move the rear burgers to the front and the front to the back. Grill another 3 minutes, toast some buns, top with swiss and BBQ Sauce, pop open a beer, and get your grub on.



It may not look like much, but I promise these are some hella-tasty burgers.


Ceejamon's Recipes:

Ceeejamon's Chevre Filled Chicken Breasts w/ Mushrooms and a Basil Lemon Butter Sauce
Ceejamon's Turkey Burgers AKA The Thread that Nobody Noticed
Ceejamon's Lasagna of DOOM
Ceejamon's Super Simple Tomato Sauce
Ceejamon's Enchilada Casserole
Ceejamon's Pasta w/ Creamy Salmon Sauce
Ceejamon's White Chocolate & Caramel Cheesecake
Ceejamon's Parmesan Pork Chops and Risotto
Ceejamon's Easy Creme Brulee
4 Cheese Baked Macaroni (no pics, but maahes made it and posted some)
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Last edited by ceejamon; 03-15-2007 at 09:22 PM..
Old 08-31-2006, 04:08 PM ceejamon is offline  
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Othersider
 
I'm a lazy fuck, so instead of herbs and worchestershire, I just work in lots of normal barbecue sauce from the 99cents store.

Have you tried rice instead of the breadcrumbs? Of course I like my burgers a little dryer than most people, but it does work (so long as the rice is a bit over-boiled to begin with).
Old 08-31-2006, 05:59 PM Othersider is offline  
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I used ground sirloin and I have to say... A+++
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Old 07-19-2007, 06:34 PM KrazySkier is offline  
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ceejamon
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Back from the dead!

And yeah, the bread crumb trick works well with any lean meat. Good stuff.
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Old 07-22-2007, 12:32 PM ceejamon is offline  
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Krazed1
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Is it less effective to use egg whites instead of the whole egg?
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Old 07-23-2007, 01:20 PM Krazed1 is offline  
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ceejamon
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Quote:
Originally Posted by Krazed1 View Post
Is it less effective to use egg whites instead of the whole egg?

Yes, it will be less effective and not as juicy, but it should still at least work. The yolks are natural emulsifiers that make things stick together since when you're using ~99% lean meat. The bread crumbs will hold onto the yolk, and that's the secret to these burgers.
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Old 07-23-2007, 01:57 PM ceejamon is offline  
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The yolk is the key here, as I've made these dozens of times, and they are usually on the dry side, I know the yolks made them though, but it's so bad for you. Do you think you could use egg beaters?
Old 07-23-2007, 02:57 PM DHermit is offline  
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Quote:
Originally Posted by ceejamon View Post
Yes, it will be less effective and not as juicy, but it should still at least work. The yolks are natural emulsifiers that make things stick together since when you're using ~99% lean meat. The bread crumbs will hold onto the yolk, and that's the secret to these burgers.

Ah. ok.

I don't eat beef so turkey burgers are ideal, but I was trying to see if you could cut down on cholesterol/fat etc.
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Old 07-23-2007, 04:33 PM Krazed1 is offline  
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OK, I experimented for you folks tonight.

Try the same recipe as I originally posted, but with 3 egg whites, lightly beaten before adding to the mixture. It's a different texture, but they're still good. Also, I should note that fresh herbs instead of dried make this much tastier. I'm loving my new herb garden! Hope you guys enjoy.
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Old 07-23-2007, 09:53 PM ceejamon is offline  
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Herb garden infoz please...
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Old 08-16-2007, 10:12 PM KrazySkier is offline  
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Herb garden infoz please...

I've got basil, lavender, mint, more basil, chives, and rosemary growing in pots. All except the rosemary I purchased as seed packets. What else do you want to know?
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Old 08-16-2007, 11:58 PM ceejamon is offline  
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Quote:
Originally Posted by ceejamon View Post
I've got basil, lavender, mint, more basil, chives, and rosemary growing in pots. All except the rosemary I purchased as seed packets. What else do you want to know?

Do the herbs grow year round and re-grow as you continually snip at them or is it just a one time thing?
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Old 08-17-2007, 12:34 AM Lantec is offline  
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The basil grows faster than I can use it, and I use it almost daily. I planted a whole sead pack into a planter box, so I have a TON of it. Not sure if it will survive winter outdoors, but it's easy to move to an indoor windowsill. Either way, it grew quickly, so replanting in the spring in no biggie.

Rosemary is an evergreen, should survive just fine. I don't use it much yet. I want to wait until it gets a little bigger and more established before I start snipping at it on a regular basis.

The lavender has been an odd one. I bought 2 plants from Lowe's and had then in the flowerbed. One did great, the other did poorly. I moved them into pots and the trend became more exaggerated: the poor one looks half dead, the other it thriving. I think I may just have a sick plant. I dunno. Either way, the leaves aren't that great to work with, I was mainly after the flowers. Typically, most lavender plants should survive winters, especially in warmer climates, although you may lose one in their first winter from what I've read.

Chives take a LONG time to get started. They shoot up one little chive at a time. As each one greens and starts collecting sunlight, it grows quicker & quicker and more chives appear. I'm told it'll eventually be a small bush.

I'm no herb gardening expert. I'm actually pretty new to it. Other sources online would be a much better place for advice I imagine, but I'm happy to answer questions.
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Old 08-17-2007, 01:33 AM ceejamon is offline  
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Im trying to learn how to cook for myself better so I can save money/eat better... looks delicious, I'll try this out this Saturday on the grill
Old 08-17-2007, 02:49 AM nathan_Choi is offline  
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Awesome thread man. I'll have to try these!
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Old 08-17-2007, 07:05 AM Typhoon43 is offline  
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