Are you tired of dry. flavorless turkey burgers? Do you crave a juicy flavorful burger that’s packed with Mediterranean flair? If so then sous vide turkey burgers are the perfect solution!
This innovative cooking method uses a precision cooker to immerse the burgers in a temperature-controlled water bath, resulting in perfectly cooked, incredibly moist, and incredibly delicious burgers.
The Secret to Juicy Sous Vide Turkey Burgers
The key to sous vide turkey burgers lies in the cooking process By sealing the burgers in a vacuum-sealed bag and cooking them in a water bath at a precise temperature, the burgers retain their natural juices and absorb the flavors of the added ingredients
Ingredients for Sous Vide Mega Mediterranean Turkey Burgers
To create these flavorful burgers, you’ll need the following ingredients:
- 2 pounds ground turkey
- ½ cup sun-dried tomatoes packed in oil, drained and chopped
- 1 small yellow onion, grated
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh basil, chopped
- 1 tablespoon Worcestershire sauce
- 3 cloves garlic, minced
- 1 teaspoon dry mustard powder
- Zest of 1 lemon
- Salt and freshly ground black pepper
- 6 slices mozzarella or your favorite cheese (optional)
- 6 hamburger buns, split
- 6 slices tomato
- 6 leaves lettuce
- Condiments of your choice
Step-by-Step Instructions for Sous Vide Mega Mediterranean Turkey Burgers
Follow these easy steps to create your own sous vide turkey burgers:
Step 1: Line a baking sheet with plastic wrap.
Step 2: In a large bowl, combine the ground turkey, sun-dried tomatoes, onion, parsley, basil, Worcestershire sauce, garlic, mustard powder, and lemon zest. Season with salt and pepper and mix well.
Step 3: Divide the turkey mixture into 6 portions and form into patties. Place the patties on the prepared baking sheet, cover them with plastic wrap or aluminum foil, and freeze for at least 4 hours.
Step 4: Set your Anova Sous Vide Precision Cooker to 145ºF (63ºC).
Step 5: Place each burger in its own small zipper-lock bag or vacuum-seal bag. Seal the bags using the water immersion technique or a vacuum sealer on the moist setting. Place the bags in the water bath and set the timer for 1 hour.
Step 6: When the timer goes off, remove the bags from the water bath. Pat the burgers dry with paper towels. Heat a grill pan or an outdoor grill to medium-high heat.
Step 7: Sear the burgers on each side until deeply golden brown, about 1 minute per side. Add a slice of cheese to the top of each burger, if desired.
Step 8: Once the cheese melts, remove the burgers from the grill. Toast the buns on the grill, if desired. Assemble the burgers with tomato, lettuce, and your favorite condiments.
Sous Vide Turkey Burgers: A Delicious and Versatile Option
Sous vide turkey burgers are not only incredibly juicy and flavorful, but they’re also incredibly versatile. You can customize them with your favorite toppings and sauces, making them a perfect option for any occasion.
Additional Tips for Perfect Sous Vide Turkey Burgers
Here are a few additional tips to ensure your sous vide turkey burgers turn out perfectly:
- Make sure to freeze the patties before vacuum sealing them. This will prevent them from flattening too much during the cooking process.
- Use a meat thermometer to check the internal temperature of the burgers before serving. They should be cooked to an internal temperature of 165ºF (74ºC).
- Don’t be afraid to experiment with different toppings and sauces. The possibilities are endless!
Sous vide turkey burgers are a delicious and healthy alternative to traditional burgers. They’re packed with flavor, incredibly juicy, and easy to customize. So next time you’re craving a burger, give sous vide turkey burgers a try. You won’t be disappointed!
Step 1: Required Equipment and Materials
The equipment list is pretty straightforward:
1. An eight-ounce plastic burger press (I got mine for a dollar store), and I usually keep ten or twelve of them on hand to accommodate packaging large orders of ground meat.
2. A digital scale for portioning the ground meat
3. Vacuum bags compatible with your vacuum sealer
4. A vacuum sealing machine
Step 2: Measuring and Preparing
There are several ways you can portion the ground meat. Since the burger presses I found are sized for eight-ounce patties, theyll accommodate both four- and eight-ounce patties. The pictures demonstrate how to make two four-ounce patties, but the method is the same for making an eight-ounce patty as well.
1. After setting up a measuring vessel (I used a bowl) on your scale, zero it using the tare function.
2. Place a four-ounce portion of ground meat in the bowl.
3. After emptying your burger press, take out a patty divider that is formed from a thin, circular cutting mat.
4. Evenly distribute your four-ounce portion of the ground meat into the bottom of the burger press.
5. Place the cutting mat divider (green, in the photo above) on top of the ground meat.
6. Measure another four-ounce portion of ground meat.
7. Evenly distribute the ground meat on top of the cutting mat divider.
You now have two four-ounce patties, ready for sealing.
At this point, I typically portion out all of my ground meat. If you want full eight-ounce patties, omit the cutting mat divider: Its your choice.
Sous Vide Turkey Burgers
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