Miso Turkey Burgers
By Joe
Source: America's Test Kitchen.
Turkey thighs pulsed to a fine texture and seasoned with umami-rich white miso make tender, juicy burgers with crispy golden exteriors.
Always check the labels of the products you use.
Method
- 1
Prepare. Spread 680 g turkey thigh chunks on a baking tray and freeze for about 30 minutes until they are firm at the edges.
- 2
Process. Pulse the chilled turkey in a food processor in 3 separate batches, using 12-14 short pulses each, until no piece is larger than about 3 mm; this creates a finer texture than mincing alone.
- 3
Season. Tip the processed turkey into a bowl and gently mix with ½ tsp fine salt, ½ tsp ground black pepper and 2 tsp white miso paste that has been loosened with 2 tsp water. Divide the mixture into 4 equal portions and shape each gently into a patty about 2.5 cm thick.
- 4
Sear. Heat a large heavy frying pan over a medium heat for 4-5 minutes until very hot, then add 15 ml vegetable oil followed by the patties, spacing them apart. Cook without moving them for about 5 minutes until the undersides are dark brown and crusty.
- 5
Cook through. Turn the patties and cook for another 4-5 minutes until lightly browned on the second side, then lower the heat and place the lid on the pan ajar. Continue cooking for 5-6 minutes more until the thickest part of each patty reaches 74 °C when checked with a thermometer.
- 6
Serve. Transfer the burgers to toasted buns and serve at once with fresh lettuce leaves and sliced tomato.
Storage
Best served immediately whilst the burgers are still warm and tender. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
43.8 g protein for 478 kcal = 9.2 g per 100 kcal, so protein gives about 37% of the energy. High protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low sugars: 2.7 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 199 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
4.4 g per serving
8.8 % of the 50 g daily maximum · 17.6 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- rimmed baking tray
- food processor
- medium bowl
- large heavy frying pan with a lid
- fish slice
- instant-read thermometer
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 478 kcal |
| Protein | 43.8 g |
| Carbohydrate | 32.2 g |
| of which sugars | 5.3 g |
| of which free sugars | 4.4 g |
| Fat | 18 g |
| of which saturates | 4.1 g |
| Fibre | 1.7 g |
| Salt | 2.01 g |
Protein per 100 kcal
9.2 g meets High protein (≥ 5 g per 100 kcal = 20% of energy, and ≥ 10 g per serving)
Calculated from USDA FoodData Central ingredient values
