Sunday, May 29, 2011

Super Moist Chicken/Turkey Burgers

The fact that ground turkey/chicken obviously tastes different than ground beef aside, I think the biggest reason people can't get on board with poultry burgers is that they are often very dry. There is very little fat in most ground poultry, and what is there can cook out quickly. While it is very important to cook poultry thoroughly, there is no need to turn them into hockey pucks! I pack this burger full of ingredients that help keep it moist, and I should really call them "Chicken/Turkey and Veggie Burgers." The veggies really stretch the meat too, so we get six very generously sized burgers from this recipe.

Hope you are all having a wonderful Memorial Day weekend! I cooked these burgers on the charcoal grill tonight and served them on Arnold 100% Whole Wheat Sandwich Thins with fresh pineapple (sale price of $2 for one, of which we will eat half), organic baked beans ($1.39 for the can) and Garden of Eatin' black bean tortilla chips ($2 after sale and coupon for a bag, we ate 2/3 of it). A delicious and inexpensive meal, and to top it all off, my older son told me I should make these burgers in a restaurant! ;)

This was the first time I had ever had a ground chicken burger, and I have to say, I like it much more than I do ground turkey. I do eat ground turkey quite often, but there can be kind of a "different" taste to it at times. I did not find that at all with the ground chicken--it was nice and neutral tasting and will be showing up quite a bit around here from now on!

Super Moist Chicken/Turkey Burgers

1 lb extra lean ground chicken or turkey
1 organic apple, unpeeled and grated
2 organic carrots, grated
1/2 small onion, finely chopped
1 stalk celery,finely chopped
1/4 of a bell pepper, finely chopped
2 cloves garlic, minced
4 oz fresh mushrooms,finely chopped
1 Tbsp olive oil
2 Tbsp Worcestershire sauce
1 Tbsp mustard (whatever you've got)
Kosher salt to taste
Fresh ground black pepper to taste

Step 1: Heat olive oil in pan over medium high heat. Saute onion, garlic, celery, bell pepper and mushrooms for 8-10 minutes, until soft. Remove from heat and let cool completely.

Step 2: Meanwhile, place turkey/chicken in a large mixing bowl. Grate carrots and apple right into the bowl. Add salt, pepper, Worcestershire sauce, mustard and cooled vegetable mixture. Knead mixture very lightly, just until combined well.

Step 3: Form mixture into six patties and cook using desired method. My first choice is always the charcola grill, then the gas grill, and if weather permits neither, I broil them in the oven.


Ground Chicken (Smart Chicken) On sale for $3.99/lb, used $1 coupon = $2.99
Mushrooms (white button): $1.76/8 oz pkg, used 1/2 = $.88
Organic Braeburn apple: $1.69/lb, 1 apple is 6 oz = $.63
Organic carrots: $.98/1-lb bag, used 2 carrots, 1/5 of bag = $.20
Celery: $1.18/head, used 1 stalk, 1/12 = $.10
Red bell pepper: On sale for $.99 each, used 1/4 = $.25
Onion: $.75/lb, used 1/2 of a 6 oz onion = $.14
Garlic: $.25 head, used 2 cloves, 1/6 of head = $.04

Total Cost: $5.23
6 Servings: $.87 per serving

On Buns:

Add Arnold 100% Whole Wheat Sandwich Thins: $2.28

Total Cost: $7.51
Six servings: $1.25 per serving

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