Chef Al's Ben Franklin Burger
Momsmenuplan I call this the Ben Franklin Burger because it was Ben Franklin that suggested that the turkey be made the national bird. The turkey was Not made the national bird...it got beat out by the bald eagle, but turkey makes a heck of a burger...try doing that with an eagle!
Momsmenuplan I call this the Ben Franklin Burger because it was Ben Franklin that suggested that the turkey be made the national bird. The turkey was Not made the national bird...it got beat out by the bald eagle, but turkey makes a heck of a burger...try doing that with an eagle!
- Carbohydrate 24.7948541685616 g
- Cholesterol 75.388760125 mg
- Fat 13.0132437788536 g
- Fiber 1.25854166701157 g
- Protein 29.7352772374732 g
- Saturated Fat 2.12451021209185 g
- Serving Size 1 1 Serving (178g)
- Sodium 305.986998084145 mg
- Sugar 23.53631250155 g
- Trans Fat 1.14817936808901 g
- Calories 340 calories
Step-by-step
- In a bowl, mix all ingredients together, except buns and oil.
- Form into two patties the same size as the bun.
- Brush inside surfaces of buns with oil.
- On a hot grill, place turkey burger.
- Turn ONCE.
- Toast buns on same grill.
Ground turkey contains less natural intramuscular fat than beef, requiring careful handling to prevent a dry patty. When mixing minced garlic and finely chopped white onion directly into the meat, keep the handling light and brief. Overworking proteins develops a dense, sausage-like texture instead of a tender burger bite. Incorporating steak sauce adds moisture and savory depth, but the high sugar content in commercial condiments means patties will scorch faster over direct flames than beef alternatives do. Maintain a medium-hot grill zone and resist pressing down on the meat with a spatula, which forces out valuable cooking juices.
- Form patties slightly wider than the hamburger buns to account for meat shrinkage during cooking.
- Brush the interior of each bun with vegetable oil before placing them on the grates to achieve an even golden crust without burning.
- Flip the patties exactly once after a distinct crust forms on the bottom side, typically after four to five minutes.
- Uncooked formed turkey patties can be frozen between layers of parchment paper for up to two months, though thawing them completely in the refrigerator before grilling is mandatory for food safety and even cooking.
Proper heat control ensures the exterior caramelizes while the interior reaches a safe internal temperature of 165 degrees Fahrenheit. Rest the cooked patties for three minutes before assembling.
