Baked Satay Burgers

May 17, 2012

Ever feel like the texture of turkey and chicken burgers just can’t match their beef counterparts? Make them more amazing with a simple tip.

Contributed by: Sarah W. Caron
www.sarahscucinabella.com

I have a secret. And it's one that makes my non-beef burgers unmatchable. I don't knead or mix them. In fact, I handle the ground turkey and chicken as little as possible.

What do I do? I cut the ground meat into equal-sized portions. (When working with 1-1 ¼ pounds, I make four pieces).

Then I gently pat them into a burger shape.

For flavor, I usually season the formed patties with salt and pepper, similar to the way I do beef. But you can also marinate poultry burgers for delicious flavor.

Why do I favor this technique? Handling the ground chicken or turkey as little as possible helps retain a burger-like texture and prevents them from becoming too smooth. It totally changes non-beef burgers for the better. I swear!

Give it a try with my Baked Satay Burger. It’s a great example of how minimal handling and a little marinating can totally remake a classic.