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Mike, do the onion and pepper take on that chorizo spice or are they simply grill-flavored? I enjoy a good kabob as much as the next guy but I often find the veg to be bland. The fatty sausage is maybe a great way to help out here. Do tell!Stewmuse wrote:This might be one of my new favorite flavors - grilled chorizo with sweet peppers and onions. Mighty tasty...
More of the chorizo gets in if they're all on the same skewer, but then again, you get everything together in each bite when it's all wrapped up, so...kurtdesign1 wrote:Mike, do the onion and pepper take on that chorizo spice or are they simply grill-flavored? I enjoy a good kabob as much as the next guy but I often find the veg to be bland. The fatty sausage is maybe a great way to help out here. Do tell!Stewmuse wrote:This might be one of my new favorite flavors - grilled chorizo with sweet peppers and onions. Mighty tasty...
I like the sound of everything here except the panade. Why not just mix those spices into the ground turkey? Bulk? Sounds like it would just dry things out, esp since the turkey isn't very fatty/juicy to start.kurtdesign1 wrote:Since I've given up beef for the past year or so I'm venturing out on my "burger" front. I think I've found a winner. Mix ground turkey with a spiced panade (a slice of white bread mashed with a fatty milk to create a pulp). I typically mix onion powder and corriander into this. Cut up a plethora of fresh herbs (perhaps a 1/2 cup for a pound + of meat) and mix together. A little olive oil during the mix and you're good. Salt as they are placed on a well greased grill. They're fantastic with a sharp cheese and an herb mayo (1/2 mayo, 1/2 greek yogurt, red wine vinegar to taste, salt & onion powder plus lots of herbs. Rosemary is a must here). The cheese, herb mayo and a hit of sriracha are a perfect summer add on to this already very flavorful & moist burger. 160 on the grill and throw them on a good quality bun. Excellent...
Its actually the opposite. The panade holds the moisture found in the dairy through the cooking process so you can cook to 165 without drying the moisture in the meat. Think of well done beef: dry. Now think of well done chicken/turkey: even drier. The panade bonds to the moisture and Kees the proteins hydrated throughout the process resulting in juicy, yet well done burgers. It also works with beef if you want to keep those with compromised immune systems a little safer (read: kids). Give it a try. It doesn't taste of bread or dairy at all.Stewmuse wrote:I like the sound of everything here except the panade. Why not just mix those spices into the ground turkey? Bulk? Sounds like it would just dry things out, esp since the turkey isn't very fatty/juicy to start.kurtdesign1 wrote:Since I've given up beef for the past year or so I'm venturing out on my "burger" front. I think I've found a winner. Mix ground turkey with a spiced panade (a slice of white bread mashed with a fatty milk to create a pulp). I typically mix onion powder and corriander into this. Cut up a plethora of fresh herbs (perhaps a 1/2 cup for a pound + of meat) and mix together. A little olive oil during the mix and you're good. Salt as they are placed on a well greased grill. They're fantastic with a sharp cheese and an herb mayo (1/2 mayo, 1/2 greek yogurt, red wine vinegar to taste, salt & onion powder plus lots of herbs. Rosemary is a must here). The cheese, herb mayo and a hit of sriracha are a perfect summer add on to this already very flavorful & moist burger. 160 on the grill and throw them on a good quality bun. Excellent...