Turkey Burger for P90x Phase I
- Carbohydrate 8.37452145109223 g
- Cholesterol 108.82199999716 mg
- Fat 2.43524906139886 g
- Fiber 0.56659374626318 g
- Protein 44.7890078099415 g
- Saturated Fat 0.97847249947731 g
- Serving Size 1 1 Serving (223g)
- Sodium 196.69883325025 mg
- Sugar 7.80792770482905 g
- Trans Fat 0.40399046863709 g
- Calories 246 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.
A browned turkey patty yields a slightly crisp exterior while retaining moisture from buttermilk. Extra-lean ground turkey contains very little natural fat, which requires careful binding to prevent structural failure on the grill grate. Sourdough bread crumbs absorb the buttermilk and Dijon mustard mixture, forming a panade that traps internal steam during cooking. Minced green onions and chopped parsley distribute volatile aromatics throughout the dense meat proteins. Mixing should remain gentle to avoid overworking the lean poultry, which creates a tough texture. Preheat a cast-iron skillet or broiler to high heat before placement. Cook the patty for seven to ten minutes per side until the internal temperature reaches 165 degrees Fahrenheit. Adapting this formulation for a gluten-free diet requires replacing the sourdough crumbs with certified gluten-free oat flour at a one-to-one ratio, though oat flour absorbs less moisture, necessitating a reduction in buttermilk by half a tablespoon. Swapping buttermilk for plain unsweetened almond milk alters the acidity, meaning the Dijon mustard must increase slightly to compensate for lost tang. Form the patty slightly wider than the bun to account for horizontal shrinkage caused by protein contraction under high heat. Raw ground poultry demands strict refrigeration below 40 degrees Fahrenheit and must undergo cooking within two days of purchase to ensure safety.
