No matter the time of the year, a burger always sounds good. While some folks head straight for the ground beef, some people might need something a little bit leaner. You can do a lot with ground turkey, most commonly burgers. That’s right – turkey burgers! But not just any turkey burgers – these burgers are staged in CVap.
Turkey burgers have a bad reputation for being dry, flavorless, or dull. Fortunately, with the techniques we have at our disposal, this is not always the case. There are many flavor combinations you can try. Not only is turkey lean, but it is also a versatile protein option.
Below we test two methods for making turkey burgers. Try both and decide which one is best.
Sous Vide or Not Sous Vide
Combine ½ lb. of ground turkey with two beaten eggs, ¼ cup of Bourbon Barrel Soy Sauce, ½ of an onion (minced), one minced garlic clove, and one cup of Panko bread crumbs. Mixture gently to combine the ingredients. Form the mix into 3-ounce patties.
Place half of the patties on a half-size sheet pan lined with parchment paper. Put the other half into pouches for sous vide and then added a little smoke for an extra dimension of flavor. This will give the burgers a subtle smokiness without it being overwhelming. Seal the pouches and place the pan and the sealed burger meat into the CVap Cook and Hold oven.
CVap Settings
Pan-sear the sous vide burgers for texture and bringing them to a finished temperature of 150° to 155°F. By staging and then finishing in this manner yielded extremely well-textured, moist, and flavorful burgers.
Toast some ciabatta rolls and dress with freshly torn cilantro and chipotle salsa (fresh pico mixed with pureed chipotle peppers) This combination complements the slight hint of smoke in the patty.
Pan-sear the more traditional patties. Once they are to temperature, treat a ciabatta bun to Sriracha mayonnaise on one side and an explosively delicious mixture of pureed onion, Bourbon Barrel Soy Sauce, and minced ginger and garlic on the other side. Finish them off with a mix of tender baby lettuce and torn fresh cilantro.
We talk a lot about staging with CVap around here. Use this process to bring food to the exact internal temperature desired and then hold it there – without overcooking or drying out – until it is time to finish and serve the dish. The final flavor-enhancing and texturing touches can be made just moments before you serve the food. Imagine how much faster you can push plates out of a kitchen!
Learn more about CVap® Staging and the possibilities it can bring to your kitchen and speed of service.
