"But they have extra lean ground beef now, that doesn't put off grease either." Again, TURKEY IS SO MUCH CHEAPER. With the way that prices are, I can buy four 1lb rolls of turkey for the price of ONE pound of ground beef. I don't see how anyone can argue with that. Turkey has gone from that enormous yard-bird in the middle of the table at holidays to an every day meat. It's not just legs, wings and breasts anymore. There's even turkey chops! I haven't found a pack of those yet in my wally world adventures but I'm always on the lookout. Either way, it's a much more versatile meat than it used to be and like chicken, it only has the flavor you give it. So you're gonna have to church it up a bit first. I church mine up to taste like steak burgers and no one is the wiser unless they see the packages or I tell them.
This recipe calls for the No-Salt seasoning discussed/reviewed in my previous post, but if you don't have that (yet) then I'm sure you can just sub in the old standbys of garlic, onion and pepper and probably get the same result.
2lb ground turkey
1 tblsp Worchestershire sauce
1 tsp Montreal Style Steak Seasoning
1 tblsp Big Lots Brand No Salt Seasoning
1 tblsp Your Favorite Brand "Bold and Spicy" style steak sauce
Mix to combine ensuring all seasoning has been evenly distributed and start making your patties. Now I caution you, these are gonna shrink up, so I would make your patties a decent size. With these measurements I can get 4 small burgers or 2 large burgers, so adjust your meat amounts according to how many plates you're setting.
Cook these the same as you would any burger. If at some point you find your pan to be too dry, you can totally get away with adding a little water and covering it for a minute or two. This will not only steam your burgers but it kinda helps them cook quicker, I find. It also helps keep them from the possibility of burning. So if you have to walk away for a quick bit, add a little water to your pan for a safety safe.
Serve as you like and enjoy!
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