make a juicier burger by grinding your own turkey thighs at home - grill gas

Most turkey burgers are dry, bland, or full-bodied --
Remove the filler.
Create juicy, okay-
We threw away the turkey burger in the store.
Bought a turkey for a family.
The turkey thigh is ground, more fat and taste.
To ensure that our turkey burger recipe provides maximum juicy, we made a paste of a portion of Turkey, gelatin, soy sauce and baking soda.
When baking soda helps tenderize the meat by increasing the pH of the meat, gelatin captures moisture in the burger, and soy sauce adds a delicious flavor.
Finally, we added raw white mushrooms that were roughly chopped to prevent the meat from being put together too firmly.
In addition to the burger, we also made a variety of sweet and delicious sauces, supplemented with Turkey's rich dark meat.
Service: 6 start to finish: 1 1/2 hours to ensure the best texture, do not let the burger stand for more than an hour before cooking.
If you like, bake burger bread on the grill during the burger break.
With our burger sauce (recipes follow)
Or your favorite ingredients. 1 (2-lb. )bone-
In Turkey, the thigh was peeled, ironed, trimmed and cut to 1/2-
1 tablespoon unseasoned gelatin 3 tablespoons chicken soup 6 ounces.
White mushrooms, trimmed 1 tablespoon soy sauce pinch baking soda 2 tablespoons vegetable oil, plus extra brushing time Jewish salt and pepper 6 burger bread place turkey slices on a large single-layer plate.
Freezing the meat to the edge is very hard for 35 to 45 minutes.
At the same time, Sprinkle gelatin on the broth in the small bowl and let it sit down until the gelatin becomes soft for about five minutes.
Pulse mushrooms in the food processor, until coarse and chopped, about seven pulses, stop and redistribute mushrooms as needed to ensure uniform grinding.
Put the mushrooms aside. Pulse one-
Third place in Turkey-
Empty food processing machine until cut into 1/8-
Inches, 18 to 22 pulses, stop and redistribute the turkey around the bowl as needed to ensure uniform grinding.
Transfer the meat to a large bowl and repeat it twice with the remaining Turkey.
Return 1/2 cups (about 3 oz. )
Grind the turkey into a bowl again-
Empty the food processor and add soy sauce, baking soda and softened gelatin.
About two minutes, scrape the bowl as needed until smooth.
With the operation of the processor, the oil drizzling slowly for about 10 seconds;
Leave the paste in the food processor
Send the mushrooms back to the food processor and the pulses are combined with paste, three to five pulses to stop and redistribute the mixture as needed to ensure a uniform mixing.
Transfer the mushroom mixture to a bowl with Turkey and mix it evenly with your hands.
Divide the meat mixture into six balls and use the hand with slight lubrication.
Gently flatten each ball by 3/4inch-thick patty.
Press the center of patties with your fingertips to create 1/4-inch-Deep Depression
Charcoal Grill: fully open the bottom vent.
Light large chimney launcher full of charcoal coal balls (six quarts).
When the coal portion at the top is covered by volcanic ash, fall evenly over half of the grill.
Place the cooking grate in place, cover the lid and fully open the lid vent.
The grill is heated to heat for about 5 minutes.
For gas grill: adjust all burners to high, cover and hot grill until hot for about 15 minutes.
Keep the main burner high and turn off other burners (s).
Clean and refuel the cooking grate.
Brush one side of the meatloaf with oil and season it with salt and pepper.
Use a spatula, flip the pie, brush with oil for the second season.
Put the burger on the hot side of the grill and cook it to the first Brown for 4 to 7 minutes.
Flip the burger and Cook to the second Brown, the volume of the meat is 160 F and cook for 4 to 7 minutes. (
If cooking a frozen burger: after both sides of the burger turn brown, transfer to the cooler side of the grill, cover the lid and continue cooking until the burger reaches 160 degrees F. )
Turn the burger to the plate and rest for five minutes. Serve on buns.
Make about 1 cup of 3/4 cup of mayonnaise 4 teaspoon vinegar 1/2 teaspoon syrup 1/4 teaspoon Worcester County sauce 1/4 teaspoon salt 1/4 teaspoon pepper and stir all ingredients in a bowl.
About 1 cup 3/4 cup mayonnaise 5 teaspoon apricot juice 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1 tablespoon full
Cereal mustard 1/4 teaspoon sugar Stir all ingredients together in a bowl.
About 1 cup 3/4 cup mayonnaise 2 teaspoon pepper
Garlic paste 2 teaspoons of green juice 1 scallions, cut into slices 1/4 teaspoons of fish sauce 1/8 teaspoons of sugar and stir all the ingredients together in a bowl.
Master grill from American test kitchen.
For more food and product reviews, visit the American kitchen.