Jalapeno Popper Turkey Burgers
STATS:
Course: Dinner
Cuisine: American
Prep time: 30 mints
Cook time: 16 mints
Total time: 36 mints
EQUIPMENT:
Burger press
Mixing bowl
Spatula
INGREDIENTS:
3 ounce Cream cheese (room temperature)
Three oz Cheddar cheese (shreded)
1-2 jalapenos pepper (crushed)
2 garlic pieces (minced)
2 lb. ground turkey
½ cup of flour of almond
2 tbsp. minced onion
1 tsp. salt
¾ tsp. black pepper
½ tsp. cumin powder
1-2 tbsp. oil of olive
6 slices of cooked bacon
INGREDIENT NOTES:
Jalapeños:
Use so a lot or as little jalapeño as you like. If you make the Turkey burger with seeded jalapenos, it will make the burger spicier. In the event that you need a milder flavor, make a point to eliminate the seeds as a whole.
Ground turkey:
We picked turkey as we had some close by, and we needed to make the burgers somewhat lighter. We can also utilize other minced meats, like beaf or chicken.
Almond flour:
Ground turkey and ground chicken will quite often be extremely delicate and have more moisture content, so including the almond flour help to dry the moisture, so you can shape appropriate patties. In the event that you are utilizing minced beef, you will not need to add flour of almond.
Onion:
We maintained that the turkey combination should have some additional flavor. Some amount of crushed onion changes the taste to the next level.
Olive oil:
You can brush the olive oil to not adhere burger to the barbecue grates.
Bacon:
Use of bacon help to shape the jalapeno popper burger.
Flavors:
Garlic, salt, pepper, cumin.
INSTRUCTION:
Take a bowl medium and include cheddar, garlic, jalapenos, and cream cheese.
Make a paste of this thing with a fork or spatula till well combine. Put aside.
The turkey, almond flour, onion, cumin, salt, and pepper should all be combined in a big basin. Stir well.
Burger press usage:
Put a circle of paper (parchment) at the end of the press; if necessary, trim it to fit, but be sure it fits properly.
Fill the press roughly halfway with the turkey mixture.
Press the big indent press into the top after covering with another circle of parchment.
Take off the parchment and the top press.
Don’t completely fill the indentation; just add few mixture of cream cheese.
Reposition the patty paper over the burger and cover with a bit additional turkey mixture.
To balance things out, use the press’s flat portion.
To minimize leaks, be sure to seal any seams.
Remove the bottom and sides, then the bottom circle of parchment, after flipping the bottom portion of the press onto a baking sheet fitted with parchment.
Continue with the remaining stuffing and turkey. You ought should be able to acquire six or seven hamburgers.
The two circles of parchment may be used again and again to construct the burgers.
To manually stuff:
The turkey mixture should be divided into six equal parts.
About 2/3 of each part should be taken and shaped into a burger with a central well.
Spoon part of the filling into the well, and then add the remaining third of the turkey on top.
To thoroughly cover the filling and minimize leaks, form into a patty and close the sides.
Continue with the remaining turkey and stuffing pieces.
To prepare food:
Apply the olive oil to the burgers on both sides and heat up the grill (medium-high).
Grill for few minutes (7 to 8) for both sides, or till an instant-read thermometer reads 165ºF in the middle.
The burgers can alternatively be air-fried or pan-fried.
Serve on lettuce wraps and garnish with crispy bacon.
TIPS:
Flour of almond help to give the shape of burger. Minced turkey and chicken can be extremely delicate and may go to pieces effectively without some addition thing. We can also use sunflower seed flour or other nuts meal; however coconut flour will make it excessively dry. Ground pork skins may likewise work yet I haven’t tried to do by self.
Stuffing burgers is chaotic business, along with a burger press. Cover you counter with plastic wrap so that you filling that fall down will be easily clean by removing the wrap.
Try not to lube the press. We attempted this right away, figuring it would keep the patties from adhering to the pieces of the press. All things considered, they actually stuck and it made the press exceptionally hard and difficult to hold!
Utilize a burger patty paper or parchment paper for the lower part of the press. Many of the patty papers are excessively enormous and overlay up the sides, which makes our patties a crumpled appearance. You just have to cut one piece for the lower part of the press, it can re-use for each patty.
STORAGE INFORMATION:
FRIDGE:
Put these burgers in the sealed container in the fridge for like 5 days.
FAQs:
How can we protect our jalapeno Turkey burger from falling?
Keep the stuffing in between the layers of minced turkey and tightly bind them with the hand or burger press to prevent it from leakage. If you filling melt to much you your burger will leak up on cooking it.
How we know that burger is cooked completely?
You can use the meat thermometer and check its temperature. If temperature reaches to 165 degrees F from both sides than it is cooked.
Is this Jalapeno Popper Turkey burger low in carb?
Keto Jalapeno Turkey Burger has only 4g of total carbs, 2.7g of net carbs, and 1.3g of fiber in it.
Is there any alternative to turkey?
You can make this with chicken or beef by following the same recipe.
NUTRITIONAL INFORMATION:
Amount per serving: 1 burger
Calories: 455
Fat: 29.7g
Carbohydrates: 4g
Fiber: 1.3g
Protein: 37.7g
Net carbs: 3.7g
