Ground turkey is a lean protein option that can dry out easily when making turkey burgers. To avoid this, adding ingredients like goat milk or chicken stock can keep patties juicy.
Celebrity chef Alex Guarnaschelli recommends adding chicken stock to turkey burgers after searing them to maintain moisture. This method helps ensure the patties do not turn out dry or crumbly.
To achieve the perfect turkey burger, Guarnaschelli advises against adding moisture during the cooking process until after the patties are seared, which helps create a crust and retains flavors.
Finishing the turkey burgers by simmering them in chicken stock for a minute allows excess juices to be absorbed back into the patties, enhancing their tenderness and flavor.
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