Last night I made Turkey Burgers...?

Question

Last night I made the BEST turkey burgers with 1.25 lbs of ground turkey, 1 pkg of lipton onion soup powder, 1 egg, 1/2 tsp. garlic powder, 1/2 teaspoon black pepper. They were soooo juicy and delicious. I sauteed mushrooms and onions in a pan with butter and worcester (for cooking and marinating) sauce. We had swiss cheese with the mushrooms and onions on top and it was the best. I don't unsually like the taste of ground turkey but my husband does not want to eat red meat anymore because of how long it takes to digest in your system. Does anyone else have any other really good recipes for ground turkey? Willing to share?

Answer 1

My husband can't eat beef any longer.. not even organically raised. He developed an allergy to it that is so severe..

http://www.foodnetwork.com/food/show_ll/0,1976,FOOD_16177,00.html

Low Carb and Lovin' It - George Stella

Knife-and-Fork Chili Turkey Burgers
Recipe courtesy George Stella, George Stella's Livin' Low Carb: Family Recipes Stella-Style, Simon and Schuster, 2005
Show: Low Carb and Lovin' It
Episode:
Rachel brought these outrageously different burgers to me one afternoon while I was hard at work on this book. Turkey is an especially lean meat, so you really have to add some moisture to it; Rachel's done that here by using veggies. She made a lot of these, like we always do, to be sure we have leftovers ? and I couldn't stop eating them for the next 2 days! Now, 5 years after we were introduced to eating low carb, I've all but forgotten that burgers once came with a bun!

Burgers:
2 1/2 pounds ground turkey
1 cup shredded sharp Cheddar
1/2 cup finely chopped red bell pepper
1/4 cup finely chopped red onion
1 tablespoon Quick and Easy Sugar-Free Ketchup, recipe follows
1 tablespoon chili powder
1 teaspoon salt
1/4 teaspoon black pepper
Pinch cayenne pepper
1 large egg, beaten
2 tablespoons vegetable oil

Garnish:
10 tablespoons mayonnaise
10 red leaf lettuce leaves
10 tomato slices
10 onion slices
10 pickle spears

Make the Burgers: Mix all the ingredients together with your hands, except the oil, in a bowl.

Divide the meat mixture into 10 equal-sized patties.

Heat the oil in a large skillet over medium-high heat. Working in batches, cook the burgers, turning once, until lightly browned and cooked through, about 7 minutes per side.(A instant-read thermometer inserted in the center of the thickest burger should read at least 165 degrees F.)

Divide the burgers among plates--2 to a plate. Dollop each serving with mayonnaise and stack lettuce, tomato, onion, and pickle on top.

Quick and Easy Sugar-Free Ketchup:
8 ounces no-sugar-added tomato sauce
6 ounces no-sugar-added tomato paste
2 tablespoons white vinegar
1/4 cup sugar substitute (recommended: Splenda)

Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Yield: 1 1/2 cups

Nutritional Analysis per serving of ketchup:
Calories: 10
Total Fat: 0
Saturated Fat: 0
Carbohydrates: 2
Fiber: 0.5

Nutrition Information
Nutritional Analysis per serving Calories 713
Fat 53 grams Saturated Fat 14 grams
Carbohydrates 9 grams Fiber 2 grams

You may also like this recipe! Chicken, not turkey..sorry

Family-Style Chicken
Recipe courtesy George Stella
Show: Low Carb and Lovin' It
Episode: Low Carb Comfort
Vegetable spray, as needed

Vegetables:
3 ribs celery, cut into thirds
2 medium yellow squash, halved crosswise
2 medium zucchini, halved crosswise
1 medium yellow onion, quartered (about 1 cup)
1 red bell pepper, cored, seeded, and quartered
1 clove garlic, minced
2 tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon dried oregano
1 teaspoon paprika
1/4 teaspoon freshly ground black pepper
1/8 teaspoon garlic powder

Chicken:
1 (4-pound) chicken, cut into 8 pieces
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
1/2 teaspoon poultry seasoning
1/2 teaspoon dried oregano
1/8 teaspoon garlic powder
4 bay leaves

Garnish:
Lemon zest, for garnish
Chopped parsley, for garnish

Equipment: 1 large roasting pan

Preheat oven to 350 degrees F.

Lightly coat the roasting pan with vegetable spray.

Make the Vegetables: Toss all of the ingredients in a large bowl, and arrange them in the roasting pan, leaving room in the center for the chicken.

Prepare the Chicken: Nestle the chicken pieces in the center of the pan. Combine the remaining ingredients and sprinkle evenly over the chicken. Cover the pan tightly with aluminum foil and bake for 1 hour.

Remove the chicken from the oven and baste with the drippings. Continue baking uncovered until well browned, about 1 hour more. Arrange the chicken on a platter surrounded by the vegetables. Sprinkle with the garnish.

Nutrition Information
Nutritional Analysis per serving Calories 524
Fat 18 grams Saturated Fat 4 grams
Carbohydrates 12.8 grams Fiber 4.5 grams

Answer 2

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RE:
Last night I made Turkey Burgers...?
Last night I made the BEST turkey burgers with 1.25 lbs of ground turkey, 1 pkg of lipton onion soup powder, 1 egg, 1/2 tsp. garlic powder, 1/2 teaspoon black pepper. They were soooo juicy and delicious. I sauteed mushrooms and onions in a pan with butter and worcester (for cooking and marinating)...

Answer 3

If they've been in the refrigerator the whole 12 hours, then you should be fine. I expect the dark patches are just spots where the meat soaked up more marinade.

Answer 4

make ground turkey tacos get taco kit instead of beef use turkey or turkey chili

Answer 5

sounds great, can i copy your recipe? i also add cooked black beans and onions inside them your recipe is much better i am going to cook them tonight...thanks for the recipe