Turkey Burger for P90x Phase I
- Carbohydrate 11.2995991570119 g
- Cholesterol 152.739906076213 mg
- Fat 8.33182461605181 g
- Fiber 0.800624994620209 g
- Protein 53.6252576752287 g
- Saturated Fat 2.99794554970308 g
- Serving Size 1 1 Serving (300g)
- Sodium 322.599180795889 mg
- Sugar 10.4989741623917 g
- Trans Fat 1.24940879188946 g
- Calories 349 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.
Ground turkey hides its structural weaknesses behind a lean exterior, often transforming into a dry disc unless moisture barriers are established internally. Historically, lean poultry burgers gained prominence as modern dietary frameworks prioritized protein density without excessive saturated fats. Mustard and buttermilk act as chemical tenderizers here, breaking down muscle fibers while introducing necessary hydration before application of direct heat.
- Soak sourdough bread crumbs in buttermilk for five minutes prior to mixing to ensure uniform hydration throughout the meat mixture.
- Form the patty slightly wider than the intended bun because ground poultry contracts significantly upon contact with heat.
- Maintain grill or broiler surface temperature between 375 and 400 degrees Fahrenheit to develop a crust without scorching the delicate herbs.
- Substitute regular milk mixed with a half teaspoon of lemon juice at a one-to-one ratio if buttermilk is unavailable, noting a slight decrease in overall tanginess.
Visual doneness arrives when internal juices run completely clear rather than pink. Rest the cooked patty for three minutes on a warm plate to allow internal moisture redistribution.
