As part of a newer, healthier Pablo, I am on the hunt for making a delicious turkey burger. The biggest challenge with turkey burgers are flavor and lack of moisture. Or, said another way: the lack of fat that makes a turkey burger healthy, also makes it suck. As far as flavor goes, I mixed the ground turkey meat, soy sauce, salt, pepper, ramp and garlic powders. I also figured this would be a good application for sous vide.
You are probably asking why there is a ring mold in the bag. This was done to maintain the shape of the burger during the vacuum sealing process. Even on a weak sealer, a burger will end up tapering on both sides.
As we can see in the picture above, tapering makes your burger look like a flying saucer. This is less visually appealing, but there is a very utilitarian concern here as well. If it is not flat on each side, then less surface area touches a grill or griddle. While a ring mold gives us something that looks a little more manufactured, it is at least somewhat familiar looking.
Finally, while the pic doesn't show it, there are actually two burgers in the ring mold separated by a piece of parchment paper (the ring mold was pretty thick). While it was in the bath, I started to heat up my trusty grill pan. After it came out I gave it a quick spin on the grill pan to give it some texture and additional color and flavor.
After a quick turn on the grill pan, I put it on a bun with some lettuce, tomato, asiago cheese and ketchup. The final product is below.
It was a decent first try. Next attempt will include the following changes:
- Add a little bit of oil. It was still more dry than I would like. A little olive oil won't kill me.
- Make the burger thinner. This should also reduce the impact of dryness.
- Add more herbs and spices to the turkey mixture. Needs heat and more garlic. Maybe some smoked paprika as well.