Delicious smoked burgers with amazing flavors
- Carbohydrate 6.80770577816955 g
- Cholesterol 73.708760125 mg
- Fat 3.62300763277318 g
- Fiber 0.948632805870117 g
- Protein 26.0940639554287 g
- Saturated Fat 1.15542031619852 g
- Serving Size 1 1 Serving (135g)
- Sodium 171.091602218673 mg
- Sugar 5.85907297229944 g
- Trans Fat 0.618928222206605 g
- Calories 169 calories
Step-by-step
- Combine all ingredients {minus the salt and pepper} into a large bowl and mix with your hands.
- Form 4 patties by tossing back and forth between your hands.
- Try to handle the patties as little as possible.
- Press your thumb slightly in the middle of the patties {this will make your patties stay flat and not get dome shaped}.
- Chop up some Mesquite wood {or your preferred wood} and soak in water for a few minutes.
- Get some coals burning.
- Once they are white hot, put them in your BBQ and place the wood on top.
- Replace the wire grill rack and close the lid to let the smoke start building.
- Once it's going good, place your patties on.
- Close the lid, but leave it cracked open so smoke can escape.
- You don't want any fire, just smoke.
- Smoke 5-7 minutes on each side.
Managing Lean Meat
Ground turkey contains significantly less fat than beef, requiring careful handling to prevent toughness. Mix the ingredients gently by hand, incorporating bread crumbs to absorb moisture and maintain internal structure during cooking. Handle formed patties minimally, pressing a slight indentation into the center of each to counteract the natural protein contraction that forms domed shapes over direct heat.Controlling Smoke Production
Mesquite wood produces intense phenols that easily overwhelm mild poultry. Soak wood chips briefly in water to delay combustion and generate clean, white smoke rather than heavy, acrid soot. Maintain a cooking temperature low enough to prevent flare-ups, allowing the meat to absorb aromatic compounds during the five to seven minutes per side without drying out.Transforming Second-Day Patties
Cooked poultry proteins dry out rapidly upon reheating, making moisture management essential for leftovers. Store surplus patties in an airtight container for up to three days at four degrees Celsius or lower. Reconstitute chilled patties by slicing them thin into grain bowls or folding them into warm sauces where added liquids restore mouthfeel.
