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BTD Forums  /  Eat Right 4 Your Type  /  Turkey Hamburgers
Posted by: yaeli, Saturday, August 31, 2013, 11:54am
I've just made some for lunch. It is very simple to prepare and they came out yummilicious.

I used thigh of turkey ground after removing the fat, kneaded it with some olive oil, turmeric, sweet paprika, ginger, coriander and some millet flour, formed burgers and let cook in little oilve oil in a covered square skillet with stripes (is there a word for it? it's just called stripes skillet over here). I started with medium heat, then reduced to medium-low, turned them once in the skillet. It took like 10-15 minutes to cook, and they came out so nice, that I had to write about it. It's the millet flour and olive oil that does it. Very tasty and of course filling.

Posted by: yaman, Saturday, August 31, 2013, 4:40pm; Reply: 1
I also put grated onion in the mix. Yet, I'll try your recipe too :)

I think "striped skillet" is "grooved skillet"?
Posted by: san j, Saturday, August 31, 2013, 5:00pm; Reply: 2
I like grilled poultry when the precious fat/schmaltz hasn't been removed; there's just so little fat in poultry, and what's there supplies not only moisture but meat flavor. In fact, the fat is the reason the ground turkey usually used in burgers is the thigh- and not the breast-meat.
Posted by: Lola, Saturday, August 31, 2013, 5:01pm; Reply: 3
:) groovy ;D
Posted by: yaeli, Saturday, August 31, 2013, 7:11pm; Reply: 4
Quoted from yaman
I think "striped skillet" is "grooved skillet"?
Yes!  :D

Also grill pan skillet

Posted by: SquarePeg, Saturday, August 31, 2013, 7:20pm; Reply: 5
yes, it's better to grind your own turkey meat than to buy it pre-ground in a package.  The packaged ground turkey has flavors added to it.
Posted by: wayland B+, Saturday, August 31, 2013, 7:33pm; Reply: 6
Quoted from yaeli
Yes!  :D

Also grill pan skillet



  ....and it is also referred to as a "griddle pan" in British English....but I just call it "that groovy skillet" 8)
Posted by: ABJoe, Saturday, August 31, 2013, 7:37pm; Reply: 7
Where I live, most of the whole turkey or turkey pieces sold have a salt solution added...  
The turkey burgers only have "flavors", which according to the manufacturer is spices only, mostly rosemary oil.  The burgers are better for me to use than buying the salt solution pieces and using those...
Posted by: Amazone I., Tuesday, September 3, 2013, 7:46pm; Reply: 8
justamente let go the  millet...  ;) :P   ::)

I use garlic, loads of onions, red peppers, some lecker mediteranian spices...and yuk
is it ;) ... but ok I'm a nonnie and dislike the taste of any carbs in grilled meat.. :B :X ::) :P
Posted by: Enobattar, Wednesday, September 4, 2013, 4:57pm; Reply: 9
Quoted from Amazone I.
justamente let go the  millet...  ;) :P   ::)

... but ok I'm a nonnie and dislike the taste of any carbs in grilled meat.. :B :X ::) :P


Really?  I'm a nonnie and found out the hard way that I would never but oatmeal again into my meatloaf.  Yuk!  Disgusting!  Is it really a 'nonnie' thing?  If so, why?
Posted by: yaeli, Saturday, September 7, 2013, 2:32pm; Reply: 10
Have just prepared another batch, this time upgraded with quinoa flour instead of the millet (both superfoods in my SWAMI), an egg, and cranberry concentrate! This time it's already delicious.
Posted by: SquarePeg, Saturday, September 7, 2013, 7:03pm; Reply: 11
flour in turkey hamburgers? or have I missed something?
Posted by: deblynn3, Saturday, September 7, 2013, 7:23pm; Reply: 12
Our ground turkey is just "turkey"  I like using cooked rice for our meatloaf, beef or turkey. We can get premade turkey with no additives  here as well.  Your spices are much I like use, sound wonderful.

I'm working on do head dinners. Meatloaf and shaped hamburgers (all kinds)  make great time savers.   ;D
Posted by: ABJoe, Saturday, September 7, 2013, 7:51pm; Reply: 13
Quoted from SquarePeg
flour in turkey hamburgers? or have I missed something?

The OP has millet flour in the burger recipe as a filler...  It wasn't in the meat at time of purchase...
Posted by: Chloe, Saturday, September 7, 2013, 9:11pm; Reply: 14
Only reason I'd think to add flour to a turkey burger would be if I added any wet ingredients.  Ground
turkey, white meat, especially is super low in fat and can be dry....so by adding an egg, seasonings
and even whole cranberry sauce, the result is a much juicier burger.  My local health food store sells
plain ground organic turkey in packages.  Nothing added.
Posted by: yaeli, Sunday, September 8, 2013, 3:54am; Reply: 15
Quoted from Chloe
Only reason I'd think to add flour to a turkey burger would be if I added any wet ingredients.  Ground
turkey, white meat, especially is super low in fat and can be dry....so by adding an egg, seasonings
and even whole cranberry sauce, the result is a much juicier burger.  My local health food store sells
plain ground organic turkey in packages.  Nothing added.
Thanks Chloe. The part I use is the thigh, almost red meat, I was told it's the most nutritional part. BTW turkey breast is too dry for me. The egg is for sticking the ground meat together, and also adds taste. The cranberry juice (I use concentrate) is for me a SWAMI major geno-harmonic combination with proteins, but it was only by deblynn3's advice that I became aware I could use it actually in cooking the meat, not just as a beverage.
http://www.dadamo.com/cgi-bin/Blah/Blah.pl?m-1332541295/s-4/highlight-cranberr/#num4

I started to apply this (even if I only add it during cooking) and am ever so grateful - yummi! (whistle)
Posted by: yaeli, Sunday, September 8, 2013, 4:03am; Reply: 16
Quoted from deblynn3
I like using cooked rice for our meatloaf, beef or turkey.
(ondrugs) That's it! Thank you! For next time  ::) (pray) (sunny)
Posted by: SquarePeg, Monday, September 9, 2013, 1:18am; Reply: 17
Quoted from ABJoe

The OP has millet flour in the burger recipe as a filler...  It wasn't in the meat at time of purchase...
Yes, I know.  My comment is because I think the recipe is weird.

Posted by: yaeli, Monday, September 9, 2013, 5:34am; Reply: 18
Quoted from SquarePeg
Yes, I know.  My comment is because I think the recipe is weird.

:o :o :o

:o :o :o

Posted by: yaeli, Monday, September 9, 2013, 5:38am; Reply: 19
Quoted from SquarePeg
Yes, I know.  My comment is because I think the recipe is weird.

Your loss!

Posted by: SquarePeg, Monday, September 9, 2013, 12:10pm; Reply: 20
I make my own food because I want to avoid fillers.  Adding any kind of flour to a hamburger patty seems like an abomination.  But if it works for you, that's great!
Posted by: ruthiegirl, Monday, September 9, 2013, 12:18pm; Reply: 21
When you add your own fillers, you know what's in them. There's no white flour or GMO corn starch used as "fillers" when you mix in quinoa flour with the meat in your own kitchen.

I've found that nobody really likes turkey burgers in my house. We do like turkey meatballs with gravy, though, and I make that fairly regularly. When we want burgers, we want beef.

I used to always mix something in with the ground meat so it would go further- bread crumbs, or almond meal, or ground veggies. Then, after Superstorm Sandy when we had 2 pounds of ground meat in the deep freezer than needed to be used *that day* I cooked them with just spices added because I wanted to use the meat up quickly, needed to make sure it would all fit in my frying pan (no use of the oven) and I didn't want to use up non perishables if I didn't have to. Everybody loved the turkey meatballs I made that way, and I've been making them like that ever since (except I usually bake them rather than cooking them on the stove- it's easier and less likely to burn.)
Posted by: san j, Monday, September 9, 2013, 9:03pm; Reply: 22
Quoted from Chloe
Only reason I'd think to add flour to a turkey burger would be if I added any wet ingredients.

Exactly. The same principle as in making meatballs from any other variety of ground meat. The egg in your polpette (Italian meatballs) calls for some breadcrumbs. Balancing... :D

Posted by: yaeli, Tuesday, September 10, 2013, 8:28am; Reply: 23
Quoted from SquarePeg
Adding any kind of flour to a hamburger patty seems like an abomination.  But if it works for you, that's great!
Is it your practice to suggest such words as "abomination", "weird", to describe people's food in their face and in public? Or are you investigating more deeply into the forum's etiquette?
Posted by: SquarePeg, Tuesday, September 10, 2013, 12:08pm; Reply: 24
Quoted from yaeli
Is it your practice to suggest such words as "abomination", "weird", to describe people's food in their face and in public? Or are you investigating more deeply into the forum's etiquette?


I'm truly sorry if my honest reaction offended you.
Posted by: yaeli, Tuesday, September 10, 2013, 1:02pm; Reply: 25
Quoted from SquarePeg


I'm truly sorry if my honest reaction offended you.
I see, these words were chosen to serve your honesty.

Posted by: ABJoe, Tuesday, September 10, 2013, 3:47pm; Reply: 26
Quoted from yaeli
I see, these words were chosen to serve your honesty.

This has gone on long enough, I think...

It would be fantastic if we could remember to be both less critical and also less sensitive when posting in public forums...

We, as a group, do much better when we realize that there are people who get hurt easily and those that are brutally honest.  The brutally honest would be more friendly if they re-read posts from a "sensitive person's" point of view, and the sensitive person would be less hurt if they understand that some people have very thick skin and don't realize how hurtful words can be to them...
Posted by: Averno, Tuesday, September 10, 2013, 4:49pm; Reply: 27

Written words often convey a different voice than our own, lacking in nuance and expression that might betray the true affection we have for one another. We should all keep in mind that these forums are mostly casual conversation.

Posted by: ruthiegirl, Tuesday, September 10, 2013, 5:18pm; Reply: 28
Yeah, there's a huge difference between saying "that sounds completely un-appetizing to me" and "that food is an abomination."

I recall my own experiences as a vegetarian at meat-eater's tables. A simple "no thank you" is all that was ever required; never once did I rant about how meat was disgusting, unethical, or bad for the environment (though I did believe the latter two for quite some time.) I'd shared tables with less polite vegetarians and couldn't understand why they were so obnoxious to their hosts or friends at mealtimes.
Posted by: yaeli, Wednesday, September 11, 2013, 1:09am; Reply: 29
The forum is very much if not mostly about food. No one, not participants who consider themselves more sensitive and not participants who consider themselves less sensitive, would like to feel that another participant has casually or otherwise spitted into their soup, or that he has been casually or otherwise disqualified as "weird". After all you are what you eat.

Thou shalt not hate thy brother in thine heart: thou shalt in any wise rebuke thy neighbour, and not suffer sin upon him. ~ Leviticus 19, 17 (King James Bible)

You shall not hate your brother in your heart, but you shall reason frankly with your neighbor, lest you incur sin because of him. ~ Leviticus 19, 17 (New English Version)


Posted by: yaeli, Wednesday, September 11, 2013, 1:23am; Reply: 30
Quoted from Averno
We should all keep in mind that these forums are mostly casual conversation.
I got the impression that together with the overall good will and good humour and friendliness, this is a very serious and responsible forum.

Posted by: ABJoe, Wednesday, September 11, 2013, 2:24am; Reply: 31
Quoted from Averno
Written words often convey a different voice than our own, lacking in nuance and expression that might betray the true affection we have for one another. We should all keep in mind that these forums are mostly casual conversation.

This only means that we have a larger obligation to make sure our words are not a source of ill feeling for others...  The axiom that if you can't say something good, don't say anything at all is very useful in this instance...
Posted by: yaeli, Wednesday, September 11, 2013, 3:58am; Reply: 32
Recited immediately following Kol Nidrei:

And it shall be forgiven all the congregation of the children of Israel, and the stranger that sojourneth among them; seeing all the people were in ignorance. ~ Numbers 15, 26 (King James Bible)

Then the entire community of Israel will be forgiven, along with the resident alien who lives among them, since all the people will have sinned inadvertently. ~ Numbers 15, 26 (International Standare Version)



Posted by: yaeli, Wednesday, September 11, 2013, 4:00am; Reply: 33
Quoted from ABJoe
The axiom that if you can't say something good, don't say anything at all is very useful in this instance...
Amen. Thank you.

Posted by: Amazone I., Thursday, September 12, 2013, 6:36am; Reply: 34
I only can agree... and ok also for me for the futur in trying to be less *brutally honest*  ;) ... :o :-/ :B(evil) but must be honest... the workout with the Ruiz programs has helped me out here  ;D ;D(whistle)(goofy)(grin) of the finest....

and if we compare our psychograms... no wonder ;) ....(hehe)(smile)(shrug)

p.s.

btw I also prefer some basmati rice in such a burger instead of anything else of a carb ...
gives me less stomach problems .... :B :D(cool)
Posted by: ginnyTN, Thursday, September 12, 2013, 5:27pm; Reply: 35
HEY THANKS for the gound turkey thread!  I'm an A nonnie who is very happy with her beans and nuts but know that I need fish and meat sometimes.  I haven't yet been able to make a turkey burger that I like, no matter what I added or didn't add.  

However, reading this thread inspired me to get a package of Shelton frozen ground turkey out of the freezer and make Swedish meatballs which is something I do like. Now days I bake them instead of frying them and for the mushroom sauce I use yogurt in place of the sour cream I used to use.  

How did they turn out?  Well, hubby said he didn't mind cleaning up the major mess of bowls, baking dish, pans (from cooking veggies), etc. because the meal was so delicious.  And the best thing is that we have enough meatballs left for one more meal.  (clap)
Posted by: yaeli, Friday, September 13, 2013, 7:34am; Reply: 36
(dance) (whistle) ;) (sunny)
Posted by: yaeli, Friday, September 13, 2013, 7:36am; Reply: 37
Quoted from Amazone I.
but must be honest...
goes so well with kindness and gentleness.

Posted by: Drea, Friday, September 13, 2013, 12:26pm; Reply: 38
Quoted from SquarePeg
I make my own food because I want to avoid fillers.


What meat grinder do you recommend?
Posted by: ABJoe, Friday, September 13, 2013, 2:53pm; Reply: 39
Quoted from Drea
What meat grinder do you recommend?

We had one like this - mounted on a 2x8 6 ft. long and just used it manually when I was a youth.  
http://www.amazon.com/Sportsman-Manual-Meat-Grinder-Pulley/dp/B005ZHUYVI/ref=lp_3737071_1_18?ie=UTF8&qid=1379083419&sr=1-18
I found a clamp-on similar to this for cheap when I was in college, and it worked fine for small jobs.
http://www.amazon.com/Weston-Heavy-Manual-Tinned-Grinder/dp/B000BQSW44/ref=pd_sim_k_3

When we got married, we got an Oster Kitchen Center with a meat grinder as one of the attachments...  I'm not sure how durable the plastic "screw" would be when grinding meat with it...  I've used it mainly for grinding fruit to make jams...
Posted by: yaeli, Sunday, September 15, 2013, 3:12am; Reply: 40
Quoted from ABJoe
This is the one we had at home 60 years ago  :)

Made of aluminium?  :-/ ??) or tinned iron?

Posted by: ABJoe, Sunday, September 15, 2013, 4:32am; Reply: 41
Quoted from yaeli
Made of aluminium?  :-/ ??) or tinned iron?

Either tinned steel or cast iron, although - according to the reviews, very poorly done, so I wouldn't recommend anyone purchasing this one...
Posted by: Averno, Sunday, September 15, 2013, 10:57am; Reply: 42

My trusty old Cuisinart food processor works well for shredding lamb and turkey into a nearly "ground" state. Close enough for burgers.
Posted by: Drea, Sunday, September 15, 2013, 12:46pm; Reply: 43
Quoted from Averno

My trusty old Cuisinart food processor works well for shredding lamb and turkey into a nearly "ground" state. Close enough for burgers.


I'm looking for something more robust: I feed raw to my animals, so need to able to grind soft bones like chicken necks and such...
Posted by: 49410 (Guest), Sunday, September 15, 2013, 1:19pm; Reply: 44
Quoted from SquarePeg
yes, it's better to grind your own turkey meat than to buy it pre-ground in a package.  The packaged ground turkey has flavors added to it.


please explain how you know this thanks ::)
Posted by: Drea, Sunday, September 15, 2013, 8:57pm; Reply: 45
Jazmine, the pre-packaged turkey meat found in regular grocery stores in my area (NM) have ingredient labels and they all state "natural flavors" as an ingredient.
Posted by: 49410 (Guest), Monday, September 16, 2013, 9:40am; Reply: 46
Quoted from Drea
Jazmine, the pre-packaged turkey meat found in regular grocery stores in my area (NM) have ingredient labels and they all state "natural flavors" as an ingredient.


From my store they are ordered in I am going to find out otherwise I have another place to go where all food products are natural (tongue)
Posted by: ruthiegirl, Monday, September 16, 2013, 11:59am; Reply: 47
Contact the company. Empire Kosher ground turkey also lists "natural flavors" as an ingredient, but the company told me it's simply rosemary oil- which I then checked on the typebase, and rosemary is compliant for Os and Bs. So I use that product without worry.

All it took was one email to the company. If there are a few brands readily available, it will be a few emails.
Posted by: Drea, Monday, September 16, 2013, 12:15pm; Reply: 48
Quoted from ruthiegirl
Contact the company. Empire Kosher ground turkey also lists "natural flavors" as an ingredient, but the company told me it's simply rosemary oil- which I then checked on the typebase, and rosemary is compliant for Os and Bs. So I use that product without worry.

All it took was one email to the company. If there are a few brands readily available, it will be a few emails.


If the Natural Flavors is rosemary oil, why can't they put rosemary oil as the ingredient??! Grrr.
Posted by: ABJoe, Monday, September 16, 2013, 1:58pm; Reply: 49
Quoted from Drea
If the Natural Flavors is rosemary oil, why can't they put rosemary oil as the ingredient??! Grrr.

This way they have freedom to change what is added at a moments notice without changing the packaging...
Posted by: Drea, Monday, September 16, 2013, 3:42pm; Reply: 50
Quoted from ABJoe

This way they have freedom to change what is added at a moments notice without changing the packaging...


If that's the case, then how can we be sure that each batch we buy has the ingredient they put on the label? I'm just venting; I don't expect an answer...if I'm buying ground turkey for my own consumption, I'll buy ground turkey thigh from Whole Foods...and the dogs get their meals from a local fresh raw dog food company, so we are all covered. Just sayin'.
Posted by: ABJoe, Monday, September 16, 2013, 8:56pm; Reply: 51
Quoted from Drea
If that's the case, then how can we be sure that each batch we buy has the ingredient they put on the label?

I hear you.  We use it until it bothers us, then look for other sources...  Ultimately, we have to do the best we can with what is available.
Posted by: yaeli, Tuesday, September 17, 2013, 5:58am; Reply: 52
After reading your following post,

Quoted from ABJoe
Where I live, most of the whole turkey or turkey pieces sold have a salt solution added...
I started to worry about the quality of the salt used in the slaughterhouses to kosher the beef/turkey meats. All kosher meats marketed in Israel are already salted and ready to cook. They are also very salty. I asked my learned butcher about this, and he assured me that no way any other thing is added there to the fresh meats in the koshering process but salt. The trouble is that you can't get here kosher meat which has not undergone salting. I'd rather buy unsalted meat and salt it at home like we used to do 55-60 years ago, with my own coarse atlantic salt... And then remove the fat and ground it myself for burgers...

As you say,
Quoted from ABJoe
Ultimately, we have to do the best we can with what is available.
Posted by: yaeli, Tuesday, September 17, 2013, 6:54am; Reply: 53
Quoted from yaeli
All kosher meats marketed in Israel are already salted and ready to cook. They are also very salty.
I've just talked to my WN (wonderful nephew, wunderbare Neffe), and he thinks that he bought somewhere - he can't remember exactly when and where -  kosher but not yet salted meat. So this is still under investigation.

Posted by: yaeli, Saturday, September 28, 2013, 8:01am; Reply: 54
Quoted from Averno
My trusty old Cuisinart food processor works well for shredding lamb and turkey into a nearly "ground" state. Close enough for burgers.
Have just used my Kenwood multipro sense food processor for the first time to mince diced turkey and it did an excellent job.

Much better than what I received at the butcher's, and I trimmed the fat/connective tissue by myself. It's a lot of work, but apparently I have more time for this than the butcher, so the result is more satisfactory by far.  :)
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