Prep 20 mins
Cook 15 mins
I made this yesterday, as I was antsy to try my meat grinder on turkey leg (trying to be cost-effective and all...) Another version of this concoction may exist, but I threw this together and it tasted Pretty Doggone Good For Turkey! Not bad for a middle of the week quick bite! Note: If you've never made a poultry burger before, note that you do NOT smash them down while cooking! Form them much flatter than your beef burgers and the juiciness will stay in the burger. I think the fact that I ground dark meat instead of light also helped retain a lot of moisture.
- 2 turkey thighs, bone-in (approx 2.75 lb)
- 8 saltine crackers
- 2 teaspoons Worcestershire sauce
- 1 teaspoon McCormick's Montreal Brand steak seasoning
- 1 (1 1/4 ounce) packet onion soup mix
- Clean and debone turkey thighs, removing skin and connective tissues, and cut meat into 1/2" wide strips. Discard skin, bones, connective tissues, other nastiness, etc.(I Repeat: This recipe is for those that have their own meat grinder, or are friendly enough with their local butcher to prepare the turkey thighs for them).
- Grind the meat into a medium-size bowl according to your meat grinder manufacturer instructions, finishing by grinding the eight saltines into the mix. (yes, with the meat grinder).
- Preheat your skillet or pan of choice on medium heat, you may want to spray some Pam or equivalent (I like Olive Oil) in the pan to ease with cleanup.
- Add Worcestershire sauce, Steak Seasoning, and onion soup mix to the bowl and knead all to combine.
- Form your patties as you would regular beef hamburger patties, but make them about 1/2" thick so that they cook evenly, and cook through.
- Fry for approx 6-8 minutes per side depending on your stove top and heat intensity.
- Serve and enjoy. (I served mine on toasted Out of This World Garlic-Onion Buns, recipe #20601. They really are.).