Tips for the Juiciest Turkey Burger
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- Опубліковано 2 лип 2019
- Thomas Joseph shares his tips to prevent turkey burgers from shrinking and drying out, while keeping them amazingly juicy.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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When I make turkey burgers or sloppy joe's made with ground turkey I always add finely diced, fresh mushrooms. They add a lot of moisture, tenderness & umami flavor. A splash of Worchestershire sauce also adds a nice deep flavor to turkey meat.
😍😍😍
Get the man his own TV show.
MARTHA, PULEEEEZZZZZZZZ. ❤️
Thanks. I needed that.
Especially the tidbit about asking the butcher to grind up dark meat turkey because I've never seen pre-packaged dark meat turkey before. Thank you.
You're priceless, Thomas, with all the detailed explanations and introducing us into the principles we can use in other recipes as well! Cheers!
The key is how to contain the moisture&the flavor. The scallion and the cheese work so well !!! I'll copy you absolutely!
You're wonderful, Thomas, lots of really helpful tips and explanations, most of which i didn't know! Thank you!! I learned about dark turkey meat coarsely ground, keeping meat on ice to prevent the fat melt down into the meat, about adding gruyere/parmesan cheese, and use fresh breadcrumbs that do not absorb too much moisture, about scallions adding some moisture, do not overwork the mix, create a small indentation in the center of the burger patty because they shrink while cooking, grilling first then finishing in the oven... Many thanks!
Oh goodness! My whole family loved these burgers! The video tips are what really helped. I give this recipe and his instructions 5 ⭐️!
I am making this in a couple of hours. Thanks.
Excellent tutorial!
Looks delicious , this is a must make recipe ,thanks for sharing
Looks Delicious I'm trying this recipe
Great cook and even great teacher and I am sure even greater person
Thomas, I knew to use dark meat turkey but loved learning about keeping the fat in the burgers cold, and that first grilling, then finishing in the oven, would ensure moister burgers. Great video! Thanks for the tips.
I'm your biggest fan bud. Keep the vids coming.
Previous video gave me the best ice cream that I've been made at home 😃 now looking forward to trying this burger recipe 😋🍔🍔🍔
I usually suck at this, it always turns out dry but wow!!! It was so moist thank you!
Can you freeze these and what’s the shelf life if so?
Broil them for the brown then bake or use a flat surfaced cast iron.
Thanks 🙏 a lot.
Super helpful tips! I have definitely had trouble with dry/crumbly patties. Would this translate well to making chicken patties?
I think it would work with chicken as well. To keep burgers made from chicken or turkey moist, I add finely diced mushrooms to the meat. Mushrooms contain a lot of moisture and will also make the mixture nice and tender. Also try adding a Tablespoon of olive oil to the ground meat. This also helps with moisture and helps hold them together. :)
Yum Yum! The best burger!
Did anyone else notice the burgers looked better after they came out of the oven, with magical dark perfect grill marks on top? LOL Wow - I need an oven like that. haha
Nice
You rock!
Well done buddy
Yummy
How long in the oven?
très belle réalisation😋👍, les ingrédients en français SVP.
Well timed Mr. J. I am a semi-vegan(?) wherein I try to eliminate many of the red meats, but I love turkey as it is such a versatile meat. Dark and light offers me choices, and I like to have a meat once a week. Summer being upon us, this is great! Definitely my 4th of July Go-To this year! tfs.
Semi-Vegan! 🤣😂🤣
Will Ford 😂😂😂😂😂
350 degrees how long cook in the oven😌💜
Step one make turkey burger. Step two throw it in a lake. JUICY
If I don't have any ginger friends to chop up, what can I use as a replacement?
How long did the burgers stay in the oven?
Nice WATCH NEW SUBSCRIBER!!!
Even white turkey meat can be moist. Cook a thin turkey cutlet and the very moment your fork goes through the meat put it to rest for 2 minutes.
With an extremly sharp knife cut the top in a diamond pattern 2/3 deep.
Make a light vinaigrette with balsamic vinegar, fresh herbs like chive, chervil, a touch of mint, little lemon zest
Assemble your burger with lamb's letuce, the vinaigrette, a slice or chips of feta cheese and your turkey cutlet with toasted english muffin bread.
Enjoy
Wow this guy is a god
definitely not a half teaspoon of salt. LOL
Omg. Your voice is so delicious. Thank you for your post. Will definitely try.
So cute...
Take a big bite Thomas. Let's see you're not afraid of your own cooking haha
Do butchers have turkey year round?
I dont think so
What happened to the corner of your pan?
Suddenly the Pattys were prettier at the end?
Yeah lol, all ragged and torn up before going in the oven (after being flipped) and then they come out perfect looking wtf lol
Jeez. He likes his mustard and seasoning. Too many flavors that overpower the turkey.
👍👌😊😊
The burgers you made look nice and I like turkey, but don't eat turkey burgers though.
Yes... having issues in the kitchen. Need chef to cook for me. :-)
This many people want to know how to stock a home bar
⬇️
They might be delish but I think they would be a huge mess with that meat being so wet.
Yes. Might need an egg to bind with the mix.
I have a #KitchenConundrum for ya, if I may. I recently purchased a "Manual Noodle Maker" which is a steel cylinder and handgrip with a crank on one end and an attachment on the other for various shapes of noodles. It has various settings from very small holes for egg noodles to large ones for Ramen. HOWEVER, no recipe booklet was included nor can I find recipes online for doughs to making hand extruded noodles. I don't expect you to go out and buy one to test, but could you suggest dough ingredient amounts and methods (Kneading times, food processor times/speeds, no-knead fermentation like with pizza dough, etc) I should try and experiment from there to getting better results? Thank you for your time.
when he started talking 😂
Maybe one of the condiments could be cranberries?
This would take way to long to prep. I work 50 hours a week.
Why no new vids for a month?
The turkey is over-cooked on the 1st side and not sufficiently binded since it crumbles while being grilled (an egg per kg will make it much more stickey) but nice try!
edit: both sides are overcooked
scallion... it's a spring onion buddy
💋
I can't/don't eat cheese>>>
Way way wayyy too much muster! Overwhelms the cheese which is the center taste delicious. I would recommend half (1/8 of a cup) of muster instead.
He’s using 1 1/2 lbs of meat…if your only doing 1 lb than it is too much
Wow I really was doing it wrong. Much better method. Superior turkey burger.
Tip 1: ditch the turkey and get some ground chuck
Kind of kind of kind of. Geeees
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I am surprised you left the core in the tomato. Not tasty.
Long and drawn out...too much
FIRST
So your grill pan was on medium-high the whole time your turkey burgers were in the fridge? Seems like a waste of electricity to me?
You could probably avoid calling the asian-style burger "exotic" by just calling it... asian-style 3:30
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Hi
Too many extra steps! Can be done in half the time!
Life is too short to watch videos this long - make them 5 minutes. Too much information anyway, it's just a burger.
forward it. some of us enjoy the detailed explanations & nuances
@@quicksilverstrom I know but still... imagine if everything in life is so detailed, or brains would explode.
Love the recipe but you talk way too much.