In A Pinch Turkey Thigh Burger Utilizes Meat Grinder Recipes

IN A PINCH TURKEY THIGH BURGER -(UTILIZES MEAT GRINDER)

Steps:

• Clean and debone turkey thighs, removing skin and connective tissues, and cut meat into 1/2" wide strips. Discard skin, bones, connective tissues, other nastiness, etc.(I Repeat: This recipe is for those that have their own meat grinder, or are friendly enough with their local butcher to prepare the turkey thighs for them).
• Grind the meat into a medium-size bowl according to your meat grinder manufacturer instructions, finishing by grinding the eight saltines into the mix. (yes, with the meat grinder).
• Preheat your skillet or pan of choice on medium heat, you may want to spray some Pam or equivalent (I like Olive Oil) in the pan to ease with cleanup.
• Add Worcestershire sauce, Steak Seasoning, and onion soup mix to the bowl and knead all to combine.
• Form your patties as you would regular beef hamburger patties, but make them about 1/2" thick so that they cook evenly, and cook through.
• Fry for approx 6-8 minutes per side depending on your stove top and heat intensity.
• Serve and enjoy. (I served mine on toasted Out of This World Garlic-Onion Buns, recipe #20601. They really are.).

TURKEY BURGER EXTRAORDINAIRE!

Steps:

• Preheat oven to 350 degrees and place rack in the middle of the oven; .
• Combine the ground turkey, salt and pepper in a large bowl. Add 1 tablespoon oil, 1 tablespoon of the wine, soy sauce, red wine vinegar, chili sauce, if desired, mustard and marjoram. Use your hands to mix just until the ingredients are incorporated. (Avoid over mixing, which will toughen the burgers.).
• Shape into 4 equal-size burgers, about 1 inch thick. Season them on both sides with salt and pepper to taste.
• In a large, oven proof skillet over medium-high heat, heat the remaining 1 tablespoon of oil until it simmers.
• Add the burger and sear, undisturbed, for 2 to 4 minutes, until a crust has formed on the bottom.
• Carefully turn the burgers over and sear on the second side, 2 to 4 minutes. (They will not be cooked through).
• Add the remaining wine to the pan and transfer the skillet to the oven.
• Roast for about 10 minutes, or just until the center of the burgers registers 165 degrees on a meat thermometer.
• Check the temperature early and often to avoid overcooking. The burgers should be just firm, but not hard to the touch, when they're done.
• Serve warm, with a little of the wine from the pan, if desired.