Turkey Burger for P90x Phase I
- Carbohydrate 14.0909460295982 g
- Cholesterol 190.924882595266 mg
- Fat 10.4382132700648 g
- Fiber 1.00815624297724 g
- Protein 67.0534095940358 g
- Saturated Fat 3.74849193712885 g
- Serving Size 1 1 Serving (375g)
- Sodium 408.585309328194 mg
- Sugar 13.0827897866209 g
- Trans Fat 1.56282223986182 g
- Calories 436 calories
Step-by-step
- Preheat grill or Broiler.
- Combine all ingredients and form into patty.
- Grill until cooked through, 7 to 10 minutes per side.
Forming extra lean ground turkey requires precise handling because the meat lacks the saturated fat content of beef chuck, meaning it dries out rapidly under direct heat. Lean poultry proteins contract aggressively when exposed to thermal energy, so shaping the patty slightly wider than the final bun prevents the finished product from shrinking into an overly thick, spherical shape.
- Preheat the grill grates or broiler for at least ten minutes before cooking to ensure an ambient surface temperature near 400 degrees Fahrenheit, which creates immediate protein coagulation and prevents sticking.
- Cook the patty for seven to ten minutes per side, turning only once to maintain the internal moisture barrier created by the initial sear.
- Store shaped raw patties in an airtight container separated by parchment paper for up to two days in the refrigerator, or freeze them immediately for up to three months.
- Reheat frozen cooked patties in a 350 degree oven for twelve minutes, shielding them with foil to prevent the edges from scorching before the center reaches 165 degrees Fahrenheit.
Thoroughly chilling the raw mixture for fifteen minutes before forming helps the sourdough bread crumbs and buttermilk hydrate fully, binding the lean meat fibers together. Proper temperature control during both the initial grill phase and subsequent reheating cycles preserves the structural integrity of the low-fat protein.
