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Cook: Place the first patty in the pan (photo 4) and leaving the paper on top, press down with a potato masher until it's very thin. Don't worry if breaks and gets rough edges, that's a perfect smash burger. Repeat with the second pattie (photo 5). Add the onions: Sprinkle a bit of salt and pepper on both patties.
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Make tzatziki by combining Greek yogurt, cucumber, garlic, lemon juice, dill, salt and pepper in a bowl and whisk to combine. Set aside. Season the turkey meat with Greek seasoning, olive oil, salt, and pepper and mix with your hands until just combined, careful not to over mix. Heat a large skillet over medium heat and spray with nonstick spray.
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Lightly grease a cast iron skillet and heat it over medium-high heat. Once the pan is hot, transfer the burgers into the pan. Cook them until browned—about 4-5 minutes. Carefully flip the burgers and cook them until they reach an internal temperature of 160-165º F—which should be another 4-5 minutes.
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Step 2: Divide the turkey into 6 round balls, approximately equal in size (2.67 oz each if weighing) Step 3: Arrange the 6 turkey balls on a piping hot buttered griddle. Spray the bottom of your spatula with tiny bit of cooking spray, and firmly press each turkey ball down as flat as possible.
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Step 3: Smash the turkey burgers. Heat a layer of canola oil over medium heat in a well-seasoned cast iron skillet until very hot. Smash the turkey burgers into the skillet, cooking in batches if necessary. Scrape out any burnt bits in between each batch to reduce the amount of smoking. Step 4: Cook the turkey burgers.
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Preparation. Step 1. Grate the onion on the fine holes of a grater. You should have about two tablespoons of grated onion (and a lot of juice, which you can discard). Place in a bowl with the ground turkey, Worcestershire sauce, ketchup, salt and pepper. Using a fork, mix together well.
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Reduce the heat of the pan to medium and toast your the inside of your buns in the delicious brown butter left in the pan. Combine mayo, ketchup, mustard, pickles, Worcestershire, hot sauce and black pepper in a small bowl. Construct your burgers with sauce on top and bottom buns, and between the patties if you're doing double-decker burgers.
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1. In a large bowl, combine the ground turkey, breadcrumbs, onion, parsley, egg, salt, and pepper. 2. Form the mixture into 4 patties. 3. Heat the oil in a large skillet over medium heat. 4. Cook the burgers for 5-7 minutes per side, or until cooked through. 5.
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Add Worcestershire, garlic powder, cumin, 3 Tbsp. mayonnaise, 2 tsp. Sriracha, and 1½ tsp. salt. Grate half of the onion (as in, half of the half, or one-quarter of the whole) on the medium holes.
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Season to taste with sea salt, freshly ground pepper, and the juice of 1 lime wedge. In a medium bowl, thoroughly combine 1 cup chopped parsley with the grated cheese, shallot, garlic, and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the turkey, and gently combine.
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Step 2: Heat the butter on a large grill pan, griddle or skillet over high heat. Add onions to the hot pan and place the turkey balls atop. Step 3: Smash the ball into onions using a stiff metal spatula or burger press to create thin patties. Step 4: Cook for 4 minutes and flip to the second side.
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Step 1: Divide the ground turkey into 8 even portions, about 2.5 oz each. Roll each portion into a ball. . Step 2: Whisk all of the sauce ingredients together in a small bowl, set aside. Step 3: Add your ground turkey balls to a griddle or cast iron skillet.
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Why You'll Love This Smashed Turkey Burgers Recipe. Roast Dinner In A Bun - Our turkey smash burger is packed full of the flavours you will find in a roast dinner.From stuffing to melty cheese. Easy To Make -Turkey smash burgers are really easy to make and give great results. An alternative to Beef - Turkey makes a great substitute for recipes that use ground beef without sacrificing.
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Use a greased burger smasher or a greased spatula to press the turkey patty flat immediately into the pan. Add another burger, repeat the process and try to be sure they don't touch. On a the Blackstone, 4 should fit at a time. On a skillet typically 2-3 at the most. After about 3 minutes, flip the burger.
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On a griddle or in a large skillet over medium-high heat, when skillet is hot, drizzle with oil. Add burger and top with some foil or parchment paper. Press the burger into the griddle for 10 seconds. It helps to have a heavy pan to press the burger flat. Let burger continue to cook for one minute.
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Space out the meatballs on the griddle, ensuring each has enough room to cook. Place a piece of parchment paper on each meatball to prevent sticking. Step 5: Now press the meatball with burger press. Cook for 3-4 minutes on one side, then flip the burgers once and cook for an additional 3 minutes on the other side.
