Savory BBQ Turkey Burgers

by zesty on April 27, 2009 · 19 comments

Happy Monday!!  What a weekend.  Saturday was an excellent day as we squeaked about 22 ° Celsius or close to 70° F.  It was a major milestone for around here.  It was nice to get outside, do some more yard work and even clean the barbecue.  Sunday showed a lot of sun but the wind was whipping around which cooled things off.

I really love the barbecue and on Saturday I had a craving for turkey burgers.

turkey_burger_final

I made these turkey burgers once before and they turned out to be dryer than a wooden bridge in Africa.  With that being said, I thought I would try another technique that I normally use with ground beef, an egg and some bread crumbs.  I also spiced this up a little bit with some ginger and garlic chili paste.  It was a nice hint of flavor which went well with the savory and hoisin barbecue sauce.

Ingredients

  • Ground Turkey
  • 1 Egg
  • 1/4 Cup bread crumbs
  • 1 Tsp. Garlic Ginger Chili Paste ( Purchased in a jar)
  • Salt and Pepper
  • 1 Tsp. Savory
  • Pita Buns
  • 2 Tbsp. Bottled Barbecue Sauce
  • 1 Tbsp. Hoisin Sauce

Method

  1. Preheat your grill to medium high heat;  Mix hoisin and barbecue sauce together in a bowl.
  2. Add ground turkey to a large mixing bowl.
  3. turkey_burger_1

  4. Add all other ingredients and mix together gently.  Do not over mix.
  5. turkey_burger_2

    turkey_burger_3

  6. Form into patties and let rest on wax paper in the fridge for 15 minutes.
  7. turkey_burger_4

  8. Once chilled and set, place on grill and let cook on one side for about 6 minutes; close lid.
  9. turkey_burger_5

  10. When a crust forms on the burger flip it over and apply the barbecue sauce and continue cooking until complete.
  11. turkey_burger_6

  12. Toast your buns on the top rack while the burgers are finishing the cooking process.
  13. Remove from heat and assemble.
  14. turkey_burger_7

  15. ENJOY!

Zesty Tip: When working with any ground meat especially turkey, it is essential that you season it really well with whatever flavor you care for.  Do not over work the meat when forming it into patties or balls.  By over working it you will make the meat tough and not as enjoyable.

I hope you have a great Monday.  I have a lot to do this week as I prep for Jamaica on Saturday.  I am planning to have a few guest posts lined up for next week as the internet is quite expensive at the resort.  I will likely do a Jamaica Summary post upon my return.

I am thinking there will be a lot of barbecue cooking this week so I will ask you this:  What is your favorite food on the barbecue?

Take care

zesty

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