What's the secret for good turkey burgers?
 

I bought a bag of these for Angela to try. Jenni-O brand. Frozen. They
come 2 patties back to back with paper in between.

I could *not* get the paper out. Was I supposed to have defrosted them
first? This is why I hate the frozen hamburger patties. Luckily I can buy
really good pre-cooked hamburger patties at Costco. But not turkey ones.

Eventually I got the paper out as they cooked but they didn't cook well at
all. As soon as a thin layer had cooked it just peeled off of the frozen
part. It was like cooking a pound of frozen ground beef where you scrape
the cooked part and a layer of cooked stuff comes off. Only I wasn't
scraping. It just came off.

I am not sure I will buy these again. She said they were okay. Just okay.
Said she thought they might need ketchup. I have never liked ketchup with
my meat unless it is meatloaf and then I like it mixed in and baked over the
top. But I really prefer chili sauce. But I digress.

So anyway... What did I do wrong? I have 10 more patties left and I'd like
them to come out as patties and not assorted sized chunks and pieces.

Thanks.

What's the secret for good turkey burgers?
 

In article >,
"Julie Bove" > wrote:

> I bought a bag of these for Angela to try. Jenni-O brand. Frozen. They
> come 2 patties back to back with paper in between.
>
> I could *not* get the paper out. Was I supposed to have defrosted them
> first? This is why I hate the frozen hamburger patties. Luckily I can buy
> really good pre-cooked hamburger patties at Costco. But not turkey ones.
>
> Eventually I got the paper out as they cooked but they didn't cook well at
> all. As soon as a thin layer had cooked it just peeled off of the frozen
> part. It was like cooking a pound of frozen ground beef where you scrape
> the cooked part and a layer of cooked stuff comes off. Only I wasn't
> scraping. It just came off.
>
> I am not sure I will buy these again. She said they were okay. Just okay.
> Said she thought they might need ketchup. I have never liked ketchup with
> my meat unless it is meatloaf and then I like it mixed in and baked over the
> top. But I really prefer chili sauce. But I digress.
>
> So anyway... What did I do wrong? I have 10 more patties left and I'd like
> them to come out as patties and not assorted sized chunks and pieces.
>

You bought pre-formed patties. If you must buy pre-formed patties rather
than a package of ground meat, you really do have to defrost them
completely before cooking.

--
"Isn't embarrassing to quote something you didn't read and then attack
what it didn't say?"--WG, where else but Usenet

What's the secret for good turkey burgers?
 

"Alice Faber" > wrote in message
...
> In article >,
> "Julie Bove" > wrote:
>
>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen. They
>> come 2 patties back to back with paper in between.
>>
>> I could *not* get the paper out. Was I supposed to have defrosted them
>> first? This is why I hate the frozen hamburger patties. Luckily I can
>> buy
>> really good pre-cooked hamburger patties at Costco. But not turkey ones.
>>
>> Eventually I got the paper out as they cooked but they didn't cook well
>> at
>> all. As soon as a thin layer had cooked it just peeled off of the frozen
>> part. It was like cooking a pound of frozen ground beef where you scrape
>> the cooked part and a layer of cooked stuff comes off. Only I wasn't
>> scraping. It just came off.
>>
>> I am not sure I will buy these again. She said they were okay. Just
>> okay.
>> Said she thought they might need ketchup. I have never liked ketchup
>> with
>> my meat unless it is meatloaf and then I like it mixed in and baked over
>> the
>> top. But I really prefer chili sauce. But I digress.
>>
>> So anyway... What did I do wrong? I have 10 more patties left and I'd
>> like
>> them to come out as patties and not assorted sized chunks and pieces.
>>
>
> You bought pre-formed patties. If you must buy pre-formed patties rather
> than a package of ground meat, you really do have to defrost them
> completely before cooking.

Oh bother. I hate defrosting meat. Thanks.

What's the secret for good turkey burgers?
 

"Julie Bove" > wrote in message
...
>
> "Alice Faber" > wrote in message
> ...
>> In article >,
>> "Julie Bove" > wrote:
>>
>>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen.
>>> They
>>> come 2 patties back to back with paper in between.
>>>
>>> I could *not* get the paper out. Was I supposed to have defrosted
>>> them
>>> first? This is why I hate the frozen hamburger patties. Luckily I
>>> can buy
>>> really good pre-cooked hamburger patties at Costco. But not turkey
>>> ones.
>>>
>>> Eventually I got the paper out as they cooked but they didn't cook
>>> well at
>>> all. As soon as a thin layer had cooked it just peeled off of the
>>> frozen
>>> part. It was like cooking a pound of frozen ground beef where you
>>> scrape
>>> the cooked part and a layer of cooked stuff comes off. Only I
>>> wasn't
>>> scraping. It just came off.
>>>
>>> I am not sure I will buy these again. She said they were okay.
>>> Just okay.
>>> Said she thought they might need ketchup. I have never liked
>>> ketchup with
>>> my meat unless it is meatloaf and then I like it mixed in and baked
>>> over the
>>> top. But I really prefer chili sauce. But I digress.
>>>
>>> So anyway... What did I do wrong? I have 10 more patties left and
>>> I'd like
>>> them to come out as patties and not assorted sized chunks and
>>> pieces.
>>>
>>
>> You bought pre-formed patties. If you must buy pre-formed patties
>> rather
>> than a package of ground meat, you really do have to defrost them
>> completely before cooking.
>
> Oh bother. I hate defrosting meat. Thanks.
>

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "Alice Faber" > wrote in message
>> ...
>>> In article >,
>>> "Julie Bove" > wrote:
>>>
>>>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen.
>>>> They
>>>> come 2 patties back to back with paper in between.
>>>>
>>>> I could *not* get the paper out. Was I supposed to have defrosted
>>>> them
>>>> first? This is why I hate the frozen hamburger patties. Luckily I
>>>> can buy
>>>> really good pre-cooked hamburger patties at Costco. But not turkey
>>>> ones.
>>>>
>>>> Eventually I got the paper out as they cooked but they didn't cook
>>>> well at
>>>> all. As soon as a thin layer had cooked it just peeled off of the
>>>> frozen
>>>> part. It was like cooking a pound of frozen ground beef where you
>>>> scrape
>>>> the cooked part and a layer of cooked stuff comes off. Only I
>>>> wasn't
>>>> scraping. It just came off.
>>>>
>>>> I am not sure I will buy these again. She said they were okay.
>>>> Just okay.
>>>> Said she thought they might need ketchup. I have never liked
>>>> ketchup with
>>>> my meat unless it is meatloaf and then I like it mixed in and baked
>>>> over the
>>>> top. But I really prefer chili sauce. But I digress.
>>>>
>>>> So anyway... What did I do wrong? I have 10 more patties left and
>>>> I'd like
>>>> them to come out as patties and not assorted sized chunks and
>>>> pieces.
>>>>
>>>
>>> You bought pre-formed patties. If you must buy pre-formed patties
>>> rather
>>> than a package of ground meat, you really do have to defrost them
>>> completely before cooking.
>>
>> Oh bother. I hate defrosting meat. Thanks.


Ooo, an empty message :) I have meat defrosting in the dish drainer
every day ;) In winter its as soon as I get out of bed if its something
thick, in summer about an hour or two before dinner, if its steak or
chops, longer for minced meat, whole chickens etc.

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "Julie Bove" > wrote in message
>> ...
>>>
>>> "Alice Faber" > wrote in message
>>> ...
>>>> In article >,
>>>> "Julie Bove" > wrote:
>>>>
>>>>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen.
>>>>> They
>>>>> come 2 patties back to back with paper in between.
>>>>>
>>>>> I could *not* get the paper out. Was I supposed to have defrosted
>>>>> them
>>>>> first? This is why I hate the frozen hamburger patties. Luckily I
>>>>> can buy
>>>>> really good pre-cooked hamburger patties at Costco. But not turkey
>>>>> ones.
>>>>>
>>>>> Eventually I got the paper out as they cooked but they didn't cook
>>>>> well at
>>>>> all. As soon as a thin layer had cooked it just peeled off of the
>>>>> frozen
>>>>> part. It was like cooking a pound of frozen ground beef where you
>>>>> scrape
>>>>> the cooked part and a layer of cooked stuff comes off. Only I wasn't
>>>>> scraping. It just came off.
>>>>>
>>>>> I am not sure I will buy these again. She said they were okay. Just
>>>>> okay.
>>>>> Said she thought they might need ketchup. I have never liked ketchup
>>>>> with
>>>>> my meat unless it is meatloaf and then I like it mixed in and baked
>>>>> over the
>>>>> top. But I really prefer chili sauce. But I digress.
>>>>>
>>>>> So anyway... What did I do wrong? I have 10 more patties left and
>>>>> I'd like
>>>>> them to come out as patties and not assorted sized chunks and pieces.
>>>>>
>>>>
>>>> You bought pre-formed patties. If you must buy pre-formed patties
>>>> rather
>>>> than a package of ground meat, you really do have to defrost them
>>>> completely before cooking.
>>>
>>> Oh bother. I hate defrosting meat. Thanks.
>
>
> Ooo, an empty message :) I have meat defrosting in the dish drainer every
> day ;) In winter its as soon as I get out of bed if its something thick,
> in summer about an hour or two before dinner, if its steak or chops,
> longer for minced meat, whole chickens etc.

I usually try not to freeze meat unless it's cooked. I never remember to
take anything out to defrost. They say to defrost it in the fridge nowadays
for food safety and that can take 2-3 days.

When I was a kid my mom just put it on a plate at the base of the fridge
where the warm air it kicked out would defrost it.

Perhaps what I should do is just defrost the whole package, cook it all and
refreeze it. Then if she wanted a patty she could just nuke it. Of course
I would have to label it in some way so I didn't accidentally eat it. Cuz
that wouldn't go over well. I only ever had ground turkey once. It was one
of my few cooking disasters. I tried to turn it into meatballs. We could
have played tennis with them.

What's the secret for good turkey burgers?
 

Julie Bove > wrote:

: "Ozgirl" > wrote in message
: ...
: >
: >
: > "Ozgirl" > wrote in message
: > ...
: >>
: >>
: >> "Julie Bove" > wrote in message
: >> ...
: >>>
: >>> "Alice Faber" > wrote in message
: >>> ...
: >>>> In article >,
: >>>> "Julie Bove" > wrote:
: >>>>
: >>>>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen.
: >>>>> They
: >>>>> come 2 patties back to back with paper in between.
: >>>>>
: >>>>> I could *not* get the paper out. Was I supposed to have defrosted
: >>>>> them
: >>>>> first? This is why I hate the frozen hamburger patties. Luckily I
: >>>>> can buy
: >>>>> really good pre-cooked hamburger patties at Costco. But not turkey
: >>>>> ones.
: >>>>>
: >>>>> Eventually I got the paper out as they cooked but they didn't cook
: >>>>> well at
: >>>>> all. As soon as a thin layer had cooked it just peeled off of the
: >>>>> frozen
: >>>>> part. It was like cooking a pound of frozen ground beef where you
: >>>>> scrape
: >>>>> the cooked part and a layer of cooked stuff comes off. Only I wasn't
: >>>>> scraping. It just came off.
: >>>>>
: >>>>> I am not sure I will buy these again. She said they were okay. Just
: >>>>> okay.
: >>>>> Said she thought they might need ketchup. I have never liked ketchup
: >>>>> with
: >>>>> my meat unless it is meatloaf and then I like it mixed in and baked
: >>>>> over the
: >>>>> top. But I really prefer chili sauce. But I digress.
: >>>>>
: >>>>> So anyway... What did I do wrong? I have 10 more patties left and
: >>>>> I'd like
: >>>>> them to come out as patties and not assorted sized chunks and pieces.
: >>>>>
: >>>>
: >>>> You bought pre-formed patties. If you must buy pre-formed patties
: >>>> rather
: >>>> than a package of ground meat, you really do have to defrost them
: >>>> completely before cooking.
: >>>
: >>> Oh bother. I hate defrosting meat. Thanks.
: >
: >
: > Ooo, an empty message :) I have meat defrosting in the dish drainer every
: > day ;) In winter its as soon as I get out of bed if its something thick,
: > in summer about an hour or two before dinner, if its steak or chops,
: > longer for minced meat, whole chickens etc.

: I usually try not to freeze meat unless it's cooked. I never remember to
: take anything out to defrost. They say to defrost it in the fridge nowadays
: for food safety and that can take 2-3 days.

: When I was a kid my mom just put it on a plate at the base of the fridge
: where the warm air it kicked out would defrost it.

: Perhaps what I should do is just defrost the whole package, cook it all and
: refreeze it. Then if she wanted a patty she could just nuke it. Of course
: I would have to label it in some way so I didn't accidentally eat it. Cuz
: that wouldn't go over well. I only ever had ground turkey once. It was one
: of my few cooking disasters. I tried to turn it into meatballs. We could
: have played tennis with them.

I am making ground turkey meatloaf tonight and it comes out without a
problem. I also make burgers from it, adding something tsaty like
finely chopped onions and a lttle ketcup before broiling or cooking on
the little grill thing(I forgot the naame) that cooks top anbottom at
once. They are not like tennis balls. I have also made meatballs form
them and thare not hard either. I have used it in stuffed peppers, using
home made bread crumbs from lo carb bread in plac eof the usual rice etc
and they are not like tennis balls.

I would suggest for those meat ball that you brown them inoil not untill
done, then finish cooking them in whatever sauce you are using. If the
first time you try something it doesn't work out, don't just give up, but
try again slightly differently. Look at cook books or get recipe on line,
etc and adapt to our food limitations.

Wendy

What's the secret for good turkey burgers?
 

On 8/18/2011 9:09 PM, Julie Bove wrote:
> I bought a bag of these for Angela to try. Jenni-O brand. Frozen. They
> come 2 patties back to back with paper in between.
>
> I could *not* get the paper out. Was I supposed to have defrosted them
> first? This is why I hate the frozen hamburger patties. Luckily I can buy
> really good pre-cooked hamburger patties at Costco. But not turkey ones.
>
> Eventually I got the paper out as they cooked but they didn't cook well at
> all. As soon as a thin layer had cooked it just peeled off of the frozen
> part. It was like cooking a pound of frozen ground beef where you scrape
> the cooked part and a layer of cooked stuff comes off. Only I wasn't
> scraping. It just came off.
>
> I am not sure I will buy these again. She said they were okay. Just okay.
> Said she thought they might need ketchup. I have never liked ketchup with
> my meat unless it is meatloaf and then I like it mixed in and baked over the
> top. But I really prefer chili sauce. But I digress.
>
> So anyway... What did I do wrong? I have 10 more patties left and I'd like
> them to come out as patties and not assorted sized chunks and pieces.
>
> Thanks.

Have you thought about asking her how often she'll eat them,
to get a better idea of whether it's worthwhile to thaw
some to make it easier to remove the paper? I suspect that
the paper blocked the steam from the cooked part from
reaching the part still frozen.

You could always place the ketchup on the table and simply
not use any yourself.

Is it practical to use a microwave, since that should be
better it sending the heat deeper into the frozen meat?

Or do you like complaining on newsgroups so much you
prefer to reject any attempts to solve even a part of
your problems?

What's the secret for good turkey burgers?
 

On Fri, 19 Aug 2011 14:49:31 +0000 (UTC), "W. Baker"
> wrote:

>Julie Bove > wrote:
>
>: "Ozgirl" > wrote in message
>: ...
>: >
>: >
>: > "Ozgirl" > wrote in message
>: > ...
>: >>
>: >>
>: >> "Julie Bove" > wrote in message
>: >> ...
>: >>>
>: >>> "Alice Faber" > wrote in message
>: >>> ...
>: >>>> In article >,
>: >>>> "Julie Bove" > wrote:
>: >>>>
>: >>>>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen.
>: >>>>> They
>: >>>>> come 2 patties back to back with paper in between.
>: >>>>>
>: >>>>> I could *not* get the paper out. Was I supposed to have defrosted
>: >>>>> them
>: >>>>> first? This is why I hate the frozen hamburger patties. Luckily I
>: >>>>> can buy
>: >>>>> really good pre-cooked hamburger patties at Costco. But not turkey
>: >>>>> ones.
>: >>>>>
>: >>>>> Eventually I got the paper out as they cooked but they didn't cook
>: >>>>> well at
>: >>>>> all. As soon as a thin layer had cooked it just peeled off of the
>: >>>>> frozen
>: >>>>> part. It was like cooking a pound of frozen ground beef where you
>: >>>>> scrape
>: >>>>> the cooked part and a layer of cooked stuff comes off. Only I wasn't
>: >>>>> scraping. It just came off.
>: >>>>>
>: >>>>> I am not sure I will buy these again. She said they were okay. Just
>: >>>>> okay.
>: >>>>> Said she thought they might need ketchup. I have never liked ketchup
>: >>>>> with
>: >>>>> my meat unless it is meatloaf and then I like it mixed in and baked
>: >>>>> over the
>: >>>>> top. But I really prefer chili sauce. But I digress.
>: >>>>>
>: >>>>> So anyway... What did I do wrong? I have 10 more patties left and
>: >>>>> I'd like
>: >>>>> them to come out as patties and not assorted sized chunks and pieces.
>: >>>>>
>: >>>>
>: >>>> You bought pre-formed patties. If you must buy pre-formed patties
>: >>>> rather
>: >>>> than a package of ground meat, you really do have to defrost them
>: >>>> completely before cooking.
>: >>>
>: >>> Oh bother. I hate defrosting meat. Thanks.
>: >
>: >
>: > Ooo, an empty message :) I have meat defrosting in the dish drainer every
>: > day ;) In winter its as soon as I get out of bed if its something thick,
>: > in summer about an hour or two before dinner, if its steak or chops,
>: > longer for minced meat, whole chickens etc.
>
>: I usually try not to freeze meat unless it's cooked. I never remember to
>: take anything out to defrost. They say to defrost it in the fridge nowadays
>: for food safety and that can take 2-3 days.
>
>: When I was a kid my mom just put it on a plate at the base of the fridge
>: where the warm air it kicked out would defrost it.
>
>: Perhaps what I should do is just defrost the whole package, cook it all and
>: refreeze it. Then if she wanted a patty she could just nuke it. Of course
>: I would have to label it in some way so I didn't accidentally eat it. Cuz
>: that wouldn't go over well. I only ever had ground turkey once. It was one
>: of my few cooking disasters. I tried to turn it into meatballs. We could
>: have played tennis with them.
>
>I am making ground turkey meatloaf tonight and it comes out without a
>problem. I also make burgers from it, adding something tsaty like
>finely chopped onions and a lttle ketcup before broiling or cooking on
>the little grill thing(I forgot the naame) that cooks top anbottom at
>once. They are not like tennis balls. I have also made meatballs form
>them and thare not hard either. I have used it in stuffed peppers, using
>home made bread crumbs from lo carb bread in plac eof the usual rice etc
>and they are not like tennis balls.
>
>I would suggest for those meat ball that you brown them inoil not untill
>done, then finish cooking them in whatever sauce you are using. If the
>first time you try something it doesn't work out, don't just give up, but
>try again slightly differently. Look at cook books or get recipe on line,
>etc and adapt to our food limitations.
>
>Wendy


I have found that making turkey burgers splashed very generously with
Teriyaki sauce, makes them taste fantastic. You have to cook them
very thoroughly on one side before turning, then very thoroughly on
the other side, to prevent them from crumbling.

I also make turkey meatballs in spaghetti sauce and they come out so
delicious you can't believe it!

I have also browned the turkey meat in a frying pan, breaking it up as
I go along. Then I add peas and carrots and sauteed onion to it,
then add water and thicken the gravy. It is a great base for
shepherds pie.

Turkey acts differently than ground beef, so it takes a little
experimentation to find the best say.

Evelyn

What's the secret for good turkey burgers?
 

"Evelyn" > wrote in message
...

> I have found that making turkey burgers splashed very generously with
> Teriyaki sauce, makes them taste fantastic. You have to cook them
> very thoroughly on one side before turning, then very thoroughly on
> the other side, to prevent them from crumbling.
>
> I also make turkey meatballs in spaghetti sauce and they come out so
> delicious you can't believe it!
>
> I have also browned the turkey meat in a frying pan, breaking it up as
> I go along. Then I add peas and carrots and sauteed onion to it,
> then add water and thicken the gravy. It is a great base for
> shepherds pie.
>
> Turkey acts differently than ground beef, so it takes a little
> experimentation to find the best say.
>
> Evelyn

But...Omigod, you might actually have to touch it! ;-)

Cheri

What's the secret for good turkey burgers?
 

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : "Ozgirl" > wrote in message
> : ...
> : >
> : >
> : > "Ozgirl" > wrote in message
> : > ...
> : >>
> : >>
> : >> "Julie Bove" > wrote in message
> : >> ...
> : >>>
> : >>> "Alice Faber" > wrote in message
> : >>> ...
> : >>>> In article >,
> : >>>> "Julie Bove" > wrote:
> : >>>>
> : >>>>> I bought a bag of these for Angela to try. Jenni-O brand.
> Frozen.
> : >>>>> They
> : >>>>> come 2 patties back to back with paper in between.
> : >>>>>
> : >>>>> I could *not* get the paper out. Was I supposed to have defrosted
> : >>>>> them
> : >>>>> first? This is why I hate the frozen hamburger patties. Luckily
> I
> : >>>>> can buy
> : >>>>> really good pre-cooked hamburger patties at Costco. But not
> turkey
> : >>>>> ones.
> : >>>>>
> : >>>>> Eventually I got the paper out as they cooked but they didn't cook
> : >>>>> well at
> : >>>>> all. As soon as a thin layer had cooked it just peeled off of the
> : >>>>> frozen
> : >>>>> part. It was like cooking a pound of frozen ground beef where you
> : >>>>> scrape
> : >>>>> the cooked part and a layer of cooked stuff comes off. Only I
> wasn't
> : >>>>> scraping. It just came off.
> : >>>>>
> : >>>>> I am not sure I will buy these again. She said they were okay.
> Just
> : >>>>> okay.
> : >>>>> Said she thought they might need ketchup. I have never liked
> ketchup
> : >>>>> with
> : >>>>> my meat unless it is meatloaf and then I like it mixed in and
> baked
> : >>>>> over the
> : >>>>> top. But I really prefer chili sauce. But I digress.
> : >>>>>
> : >>>>> So anyway... What did I do wrong? I have 10 more patties left
> and
> : >>>>> I'd like
> : >>>>> them to come out as patties and not assorted sized chunks and
> pieces.
> : >>>>>
> : >>>>
> : >>>> You bought pre-formed patties. If you must buy pre-formed patties
> : >>>> rather
> : >>>> than a package of ground meat, you really do have to defrost them
> : >>>> completely before cooking.
> : >>>
> : >>> Oh bother. I hate defrosting meat. Thanks.
> : >
> : >
> : > Ooo, an empty message :) I have meat defrosting in the dish drainer
> every
> : > day ;) In winter its as soon as I get out of bed if its something
> thick,
> : > in summer about an hour or two before dinner, if its steak or chops,
> : > longer for minced meat, whole chickens etc.
>
> : I usually try not to freeze meat unless it's cooked. I never remember
> to
> : take anything out to defrost. They say to defrost it in the fridge
> nowadays
> : for food safety and that can take 2-3 days.
>
> : When I was a kid my mom just put it on a plate at the base of the fridge
> : where the warm air it kicked out would defrost it.
>
> : Perhaps what I should do is just defrost the whole package, cook it all
> and
> : refreeze it. Then if she wanted a patty she could just nuke it. Of
> course
> : I would have to label it in some way so I didn't accidentally eat it.
> Cuz
> : that wouldn't go over well. I only ever had ground turkey once. It was
> one
> : of my few cooking disasters. I tried to turn it into meatballs. We
> could
> : have played tennis with them.
>
> I am making ground turkey meatloaf tonight and it comes out without a
> problem. I also make burgers from it, adding something tsaty like
> finely chopped onions and a lttle ketcup before broiling or cooking on
> the little grill thing(I forgot the naame) that cooks top anbottom at
> once. They are not like tennis balls. I have also made meatballs form
> them and thare not hard either. I have used it in stuffed peppers, using
> home made bread crumbs from lo carb bread in plac eof the usual rice etc
> and they are not like tennis balls.
>
> I would suggest for those meat ball that you brown them inoil not untill
> done, then finish cooking them in whatever sauce you are using. If the
> first time you try something it doesn't work out, don't just give up, but
> try again slightly differently. Look at cook books or get recipe on line,
> etc and adapt to our food limitations.

I can't make meatballs any more. They seem to require egg. And there is no
way I would ever try ground turkey again. I don't much like turkey to begin
with.

What's the secret for good turkey burgers?
 

"Robert Miles" > wrote in message
om...
> Have you thought about asking her how often she'll eat them,
> to get a better idea of whether it's worthwhile to thaw
> some to make it easier to remove the paper? I suspect that
> the paper blocked the steam from the cooked part from
> reaching the part still frozen.

She won't *want* to eat them at all, I'm sure. She said they weren't very
good. If she wants me to throw them out I'm fine with that. I personally
think they are nasty. I was just trying to find something quick to fix that
she would like.
>
> You could always place the ketchup on the table and simply
> not use any yourself.

What? Why would you even say something like that?
>
> Is it practical to use a microwave, since that should be
> better it sending the heat deeper into the frozen meat?

I don't like the way meat comes out in a microwave. I don't even like to
use it to defrost things.
>
> Or do you like complaining on newsgroups so much you
> prefer to reject any attempts to solve even a part of
> your problems?

I was simply asking about cooking them. Apparently the key is to defrost
them. Which seems kind of strange seeing as how they come frozen. I won't
be buying them again. That's for sure!

What's the secret for good turkey burgers?
 

Julie Bove wrote:
> I bought a bag of these for Angela to try. Jenni-O brand. Frozen. They
> come 2 patties back to back with paper in between.
>
> I could *not* get the paper out. Was I supposed to have defrosted
> them first? This is why I hate the frozen hamburger patties. Luckily I
> can buy really good pre-cooked hamburger patties at Costco.
> But not turkey ones.
> Eventually I got the paper out as they cooked but they didn't cook
> well at all. As soon as a thin layer had cooked it just peeled off
> of the frozen part. It was like cooking a pound of frozen ground
> beef where you scrape the cooked part and a layer of cooked stuff
> comes off. Only I wasn't scraping. It just came off.
>
> I am not sure I will buy these again. She said they were okay. Just
> okay. Said she thought they might need ketchup. I have never liked
> ketchup with my meat unless it is meatloaf and then I like it mixed
> in and baked over the top. But I really prefer chili sauce. But I
> digress.
> So anyway... What did I do wrong? I have 10 more patties left and
> I'd like them to come out as patties and not assorted sized chunks
> and pieces.
> Thanks.

You have to defrost them first. You can defrost them in the microwave using
low power or an auto defrost cycle. I make turkey burgers from packages of
raw ground turkey, and sometimes wrap them in plastic, and freeze them. I'm
fairly sure it is a lot cheaper than buying pre-formed burgers. If you don't
want to touch the meat, it is something Angela could do.

I find that for decent burger texture it is essential to handle ground
turkey as little as possible. I normally pat some spices over the outside,
and cook them in a preheated cast iron frying pan sprayed with a little PAM,
since the turkey is so lean that it tends to stick. I find that turkey
burgers have to cooked a bit more carefully than beef burgers.

My favorite spice coating for turkey burgers is Penzey's Barbecue of the
Americas, but there are other good combos. I like the barbecue-spiced burger
in a low carb pita with a little mayo and lettuce, tomato, etc.

What's the secret for good turkey burgers?
 

Evelyn > wrote:
: On Fri, 19 Aug 2011 14:49:31 +0000 (UTC), "W. Baker"
: > wrote:
: >
: >I am making ground turkey meatloaf tonight and it comes out without a
: >problem. I also make burgers from it, adding something tsaty like
: >finely chopped onions and a lttle ketcup before broiling or cooking on
: >the little grill thing(I forgot the naame) that cooks top anbottom at
: >once. They are not like tennis balls. I have also made meatballs form
: >them and thare not hard either. I have used it in stuffed peppers, using
: >home made bread crumbs from lo carb bread in plac eof the usual rice etc
: >and they are not like tennis balls.
: >
: >I would suggest for those meat ball that you brown them inoil not untill
: >done, then finish cooking them in whatever sauce you are using. If the
: >first time you try something it doesn't work out, don't just give up, but
: >try again slightly differently. Look at cook books or get recipe on line,
: >etc and adapt to our food limitations.
: >
: >Wendy


: I have found that making turkey burgers splashed very generously with
: Teriyaki sauce, makes them taste fantastic. You have to cook them
: very thoroughly on one side before turning, then very thoroughly on
: the other side, to prevent them from crumbling.

: I also make turkey meatballs in spaghetti sauce and they come out so
: delicious you can't believe it!

: I have also browned the turkey meat in a frying pan, breaking it up as
: I go along. Then I add peas and carrots and sauteed onion to it,
: then add water and thicken the gravy. It is a great base for
: shepherds pie.

: Turkey acts differently than ground beef, so it takes a little
: experimentation to find the best say.

: Evelyn

Oh you have reminde me of something I used to make as a "quick and dirty"
one dish meal with the kids. brown the turkey in a lrge frying pan or
skillet in a little oil. When th epink is gone, push it to the side and
ad a wee bit mor oil and saute some onions then add other vegetables of
your choice, peas, sting beans, broccoli, carrots, exotica, spinach(late
in the process, and flaavor it according to your favorite flavors,
tomatoes and Italian spices adn herbs, curry pouder (and garam maasala)
for Indian, touch of cinnamon and oregono for Greek, hot stuff for
Mexican. If you want you can serve it over rice, or just eat it plain, I
I would, while Syd and the kids had rice. quick, easy, only one pot,
nutritious, infinitely variable. Serve with a salad if desired or skip it
if you feel relaly lazy:-) Sometimes I might cover the pan with a large
cover for awhile to get the longer cooking vegetables cooked.

Wendy

What's the secret for good turkey burgers?
 

Cheri > wrote:
: "Evelyn" > wrote in message
: ...

: > I have found that making turkey burgers splashed very generously with
: > Teriyaki sauce, makes them taste fantastic. You have to cook them
: > very thoroughly on one side before turning, then very thoroughly on
: > the other side, to prevent them from crumbling.
: >
: > I also make turkey meatballs in spaghetti sauce and they come out so
: > delicious you can't believe it!
: >
: > I have also browned the turkey meat in a frying pan, breaking it up as
: > I go along. Then I add peas and carrots and sauteed onion to it,
: > then add water and thicken the gravy. It is a great base for
: > shepherds pie.
: >
: > Turkey acts differently than ground beef, so it takes a little
: > experimentation to find the best say.
: >
: > Evelyn

: But...Omigod, you might actually have to touch it! ;-)

: Cheri

If you make the turkey scramble I just described, unlike meatballs or
hamburgers you don't have to touch the raw meat, just dump the whole
package into the hot, oiled pan and stir around with come kind of spatula.

Wendy

What's the secret for good turkey burgers?
 

Julie Bove wrote:
<snip>

> I can't make meatballs any more. They seem to require egg. And
> there is no way I would ever try ground turkey again. I don't much
> like turkey to begin with.

I make turkey meatballs without egg. I make a highly spiced version that has
quite a lot of scallions or shallots, fresh ginger, and garlic chopped in
the food processor, then added to the meat. I sometimes, in addition, cook
some frozen spinach (without water) and add it to the mix. I make the
meatballs quite small--maybe 1-1 1/2 inches--and brown them in a little oil
in a skillet. I then make an indian-style pan sauce with onion, garlic,
spices, tomato, and yogurt and finish the cooking in that. (For Penzey fans,
the recipe on the bag of their Balti spice mix is excellent for this purpose
if you are not in the mood for the full Indian effort. Just thinly slice the
onions and cook them in the Indian manner, and follow the other directions
as written.)

What's the secret for good turkey burgers?
 

Julie Bove > wrote:

: I can't make meatballs any more. They seem to require egg. And there is no
: way I would ever try ground turkey again. I don't much like turkey to begin
: with.

Try a little tomato sauce. I often use the DelMonte, Spanaish type in
the small 8 oz cans, but don't use the chole can, just enough to moiten
it. i ama sure you can find some kidn fo sauce that meets your ditary nees
that you could use.

Wendy

Wendy

What's the secret for good turkey burgers?
 

"Janet" > wrote in message
...
> Julie Bove wrote:
>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen. They
>> come 2 patties back to back with paper in between.
>>
>> I could *not* get the paper out. Was I supposed to have defrosted
>> them first? This is why I hate the frozen hamburger patties. Luckily I
>> can buy really good pre-cooked hamburger patties at Costco.
>> But not turkey ones.
>> Eventually I got the paper out as they cooked but they didn't cook
>> well at all. As soon as a thin layer had cooked it just peeled off
>> of the frozen part. It was like cooking a pound of frozen ground
>> beef where you scrape the cooked part and a layer of cooked stuff
>> comes off. Only I wasn't scraping. It just came off.
>>
>> I am not sure I will buy these again. She said they were okay. Just
>> okay. Said she thought they might need ketchup. I have never liked
>> ketchup with my meat unless it is meatloaf and then I like it mixed
>> in and baked over the top. But I really prefer chili sauce. But I
>> digress.
>> So anyway... What did I do wrong? I have 10 more patties left and
>> I'd like them to come out as patties and not assorted sized chunks
>> and pieces.
>> Thanks.
>
> You have to defrost them first. You can defrost them in the microwave
> using low power or an auto defrost cycle. I make turkey burgers from
> packages of raw ground turkey, and sometimes wrap them in plastic, and
> freeze them. I'm fairly sure it is a lot cheaper than buying pre-formed
> burgers. If you don't want to touch the meat, it is something Angela could
> do.
>
> I find that for decent burger texture it is essential to handle ground
> turkey as little as possible. I normally pat some spices over the outside,
> and cook them in a preheated cast iron frying pan sprayed with a little
> PAM, since the turkey is so lean that it tends to stick. I find that
> turkey burgers have to cooked a bit more carefully than beef burgers.
>
> My favorite spice coating for turkey burgers is Penzey's Barbecue of the
> Americas, but there are other good combos. I like the barbecue-spiced
> burger in a low carb pita with a little mayo and lettuce, tomato, etc.

I think then I will just defrost them all and cook them all then freeze
them.

What's the secret for good turkey burgers?
 

"W. Baker" > wrote in message
...
> Cheri > wrote:
> : "Evelyn" > wrote in message
> : ...
>
> : > I have found that making turkey burgers splashed very generously with
> : > Teriyaki sauce, makes them taste fantastic. You have to cook them
> : > very thoroughly on one side before turning, then very thoroughly on
> : > the other side, to prevent them from crumbling.
> : >
> : > I also make turkey meatballs in spaghetti sauce and they come out so
> : > delicious you can't believe it!
> : >
> : > I have also browned the turkey meat in a frying pan, breaking it up as
> : > I go along. Then I add peas and carrots and sauteed onion to it,
> : > then add water and thicken the gravy. It is a great base for
> : > shepherds pie.
> : >
> : > Turkey acts differently than ground beef, so it takes a little
> : > experimentation to find the best say.
> : >
> : > Evelyn
>
> : But...Omigod, you might actually have to touch it! ;-)
>
> : Cheri
>
> If you make the turkey scramble I just described, unlike meatballs or
> hamburgers you don't have to touch the raw meat, just dump the whole
> package into the hot, oiled pan and stir around with come kind of spatula.

I probably know a million and one ways to cook meat without touching it.

What's the secret for good turkey burgers?
 

"Janet" > wrote in message
...
> Julie Bove wrote:
> <snip>
>
>> I can't make meatballs any more. They seem to require egg. And
>> there is no way I would ever try ground turkey again. I don't much
>> like turkey to begin with.
>
> I make turkey meatballs without egg. I make a highly spiced version that
> has quite a lot of scallions or shallots, fresh ginger, and garlic chopped
> in the food processor, then added to the meat. I sometimes, in addition,
> cook some frozen spinach (without water) and add it to the mix. I make the
> meatballs quite small--maybe 1-1 1/2 inches--and brown them in a little
> oil in a skillet. I then make an indian-style pan sauce with onion,
> garlic, spices, tomato, and yogurt and finish the cooking in that. (For
> Penzey fans, the recipe on the bag of their Balti spice mix is excellent
> for this purpose if you are not in the mood for the full Indian effort.
> Just thinly slice the onions and cook them in the Indian manner, and
> follow the other directions as written.)

And they hold together with no egg? The one time I tried them without the
egg they didn't hold together at all.

What's the secret for good turkey burgers?
 

Julie Bove wrote:

<snip>

> And they hold together with no egg? The one time I tried them
> without the egg they didn't hold together at all.

They do, but they are small, and the chopped stuff gives them some more
moisture. They are indeed more prone to breaking apart than meatballs made
with egg, but if you are careful it works out. The small size makes a huge
difference.

What's the secret for good turkey burgers?
 

"W. Baker" > wrote in message
...

> I would suggest for those meat ball that you brown them inoil not
> untill
> done, then finish cooking them in whatever sauce you are using. If
> the
> first time you try something it doesn't work out, don't just give up,
> but
> try again slightly differently. Look at cook books or get recipe on
> line,
> etc and adapt to our food limitations.
>
> Wendy

My first mother in law made the mother of all meatballs :) For parties
she would make them smaller, one bite-sized. She would make hundreds and
cook them until they were just very pale. On party day she heated them
in the oven until they were brown. They were the most divine thing. She
always cooked everything in dropping, used dripping was her favourite. I
have made a few gold balls in my time ;) but the trick is to lower the
heat somewhat right from the start and watch carefully! I have also
found that cooking a lot at a time close together works better than a
smaller amount wider apart, for some reason. The dinner sized ones MIL
made were served with gravy from the pan drippings, another to die for
thing ;)

What's the secret for good turkey burgers?
 

"Robert Miles" > wrote in message
om...
> On 8/18/2011 9:09 PM, Julie Bove wrote:
>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen.
>> They
>> come 2 patties back to back with paper in between.
>>
>> I could *not* get the paper out. Was I supposed to have defrosted
>> them
>> first? This is why I hate the frozen hamburger patties. Luckily I
>> can buy
>> really good pre-cooked hamburger patties at Costco. But not turkey
>> ones.
>>
>> Eventually I got the paper out as they cooked but they didn't cook
>> well at
>> all. As soon as a thin layer had cooked it just peeled off of the
>> frozen
>> part. It was like cooking a pound of frozen ground beef where you
>> scrape
>> the cooked part and a layer of cooked stuff comes off. Only I wasn't
>> scraping. It just came off.
>>
>> I am not sure I will buy these again. She said they were okay. Just
>> okay.
>> Said she thought they might need ketchup. I have never liked ketchup
>> with
>> my meat unless it is meatloaf and then I like it mixed in and baked
>> over the
>> top. But I really prefer chili sauce. But I digress.
>>
>> So anyway... What did I do wrong? I have 10 more patties left and
>> I'd like
>> them to come out as patties and not assorted sized chunks and pieces.
>>
>> Thanks.
>
> Have you thought about asking her how often she'll eat them,
> to get a better idea of whether it's worthwhile to thaw
> some to make it easier to remove the paper? I suspect that
> the paper blocked the steam from the cooked part from
> reaching the part still frozen.
>
> You could always place the ketchup on the table and simply
> not use any yourself.
>
> Is it practical to use a microwave, since that should be
> better it sending the heat deeper into the frozen meat?
>
> Or do you like complaining on newsgroups so much you
> prefer to reject any attempts to solve even a part of
> your problems?]

I cook meat and chicken patties in the micro all the time when kids just
want a quick burger snack. I wrap them individually in paper towel.
Usually take about 1 1/2 - 2 minutes in my micro. The paper between
some of those packaged patties tends to stick if you allow them to
defrost even a little bit so they need to be put in the freezer the
second you arrive home from shopping. Back in the day before I had the
youngest 4 of my 7 I tended to make many more things from scratch. I
used to used fresh minced beef and use the Tupperware hamburger thingy.
http://www.amazon.com/Tupperware-Ham.../dp/B0006IBZ8W
Ok, so the whole Tupperware party thing was a bit cheesy but damn if
they didn't have great and often unique stuff ;)

What's the secret for good turkey burgers?
 

"W. Baker" > wrote in message
...

> I am making ground turkey meatloaf tonight and it comes out without a
> problem. I also make burgers from it, adding something tsaty like
> finely chopped onions and a lttle ketcup before broiling or cooking on
> the little grill thing(I forgot the naame) that cooks top anbottom at
> once.

Toaster oven? George Foreman grill? I am sure its not what my 20 yr old
son uses to cook a patty, my cafe press!
http://www.insanedeals.com.au/sunbea...400-p-275.html

What's the secret for good turkey burgers?
 

"Evelyn" > wrote in message
...

>>I would suggest for those meat ball that you brown them inoil not
>>untill
>>done, then finish cooking them in whatever sauce you are using. If
>>the
>>first time you try something it doesn't work out, don't just give up,
>>but
>>try again slightly differently. Look at cook books or get recipe on
>>line,
>>etc and adapt to our food limitations.
>>
>>Wendy
>
>
> I have found that making turkey burgers splashed very generously with
> Teriyaki sauce, makes them taste fantastic. You have to cook them
> very thoroughly on one side before turning, then very thoroughly on
> the other side, to prevent them from crumbling.
>
> I also make turkey meatballs in spaghetti sauce and they come out so
> delicious you can't believe it!
>
> I have also browned the turkey meat in a frying pan, breaking it up as
> I go along. Then I add peas and carrots and sauteed onion to it,
> then add water and thicken the gravy. It is a great base for
> shepherds pie.
>
> Turkey acts differently than ground beef, so it takes a little
> experimentation to find the best say.
>
> Evelyn

Wendy posted a successful turkey meatloaf a little while back. I need to
look for it as at the time I couldn't find ground turkey here, now I
have found it in one store.... It stuck together nicely according to
Wendy.

What's the secret for good turkey burgers?
 

"W. Baker" > wrote in message
...
> Julie Bove > wrote:
>
> : I can't make meatballs any more. They seem to require egg. And there
> is no
> : way I would ever try ground turkey again. I don't much like turkey to
> begin
> : with.
>
> Try a little tomato sauce. I often use the DelMonte, Spanaish type in
> the small 8 oz cans, but don't use the chole can, just enough to moiten
> it. i ama sure you can find some kidn fo sauce that meets your ditary nees
> that you could use.

In the meat? I wonder if the baby food squash would work in meatballs too?
It does work in the meatloaf. But... Since she won't be eating much pasta
now I don't know what I would do with the meatballs.

What's the secret for good turkey burgers?
 

"W. Baker" > wrote in message
...
>
> Oh you have reminde me of something I used to make as a "quick and
> dirty"
> one dish meal with the kids. brown the turkey in a lrge frying pan or
> skillet in a little oil. When th epink is gone, push it to the side
> and
> ad a wee bit mor oil and saute some onions then add other vegetables
> of
> your choice, peas, sting beans, broccoli, carrots, exotica,
> spinach(late
> in the process, and flaavor it according to your favorite flavors,
> tomatoes and Italian spices adn herbs, curry pouder (and garam
> maasala)
> for Indian, touch of cinnamon and oregono for Greek, hot stuff for
> Mexican. If you want you can serve it over rice, or just eat it
> plain, I
> I would, while Syd and the kids had rice. quick, easy, only one pot,
> nutritious, infinitely variable. Serve with a salad if desired or
> skip it
> if you feel relaly lazy:-) Sometimes I might cover the pan with a
> large
> cover for awhile to get the longer cooking vegetables cooked.

My favourite one pan dish is fried rice a la Ozgirl :) Boil the rice as
usual, make the egg omelet stuff and whatever you put in normal fried
rice but add many more veggies, mixed frozen ones even, broccoli, cauli
etc and more meat (left over meat, cut up, BBQ chicken etc) than in
traditional fried rice. You end up with something that has meat and
veggies being in greater quantity than the rice. I use peanut oil and a
dash of Soy sauce before taking out of the pan. I use a very large
electric fry pan.

What's the secret for good turkey burgers?
 

"Janet" > wrote in message
...
> Julie Bove wrote:
>
> <snip>
>
>> And they hold together with no egg? The one time I tried them
>> without the egg they didn't hold together at all.
>
> They do, but they are small, and the chopped stuff gives them some more
> moisture. They are indeed more prone to breaking apart than meatballs made
> with egg, but if you are careful it works out. The small size makes a huge
> difference.

Ohhhhhh... I think I made mine too big. I used a recipe from the coconut
flour book. They had only coconut flour and no bread or crackers. The
taste was very good. Even my Italian husband liked them. But they weren't
balls. More like lumps.

What's the secret for good turkey burgers?
 

"Julie Bove" > wrote in message
...



> I can't make meatballs any more. They seem to require egg. And there
> is no way I would ever try ground turkey again. I don't much like
> turkey to begin with.

My rissoles I made last night didn't have an egg in seat, or
flour/breadcrumbs. Half ground meat and half sausage meat. Very firm
rissoles, patties, meatballs, meatloaf etc they make.

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "W. Baker" > wrote in message
> ...
>
>> I would suggest for those meat ball that you brown them inoil not untill
>> done, then finish cooking them in whatever sauce you are using. If the
>> first time you try something it doesn't work out, don't just give up, but
>> try again slightly differently. Look at cook books or get recipe on
>> line,
>> etc and adapt to our food limitations.
>>
>> Wendy
>
> My first mother in law made the mother of all meatballs :) For parties she
> would make them smaller, one bite-sized. She would make hundreds and cook
> them until they were just very pale. On party day she heated them in the
> oven until they were brown. They were the most divine thing. She always
> cooked everything in dropping, used dripping was her favourite. I have
> made a few gold balls in my time ;) but the trick is to lower the heat
> somewhat right from the start and watch carefully! I have also found that
> cooking a lot at a time close together works better than a smaller amount
> wider apart, for some reason. The dinner sized ones MIL made were served
> with gravy from the pan drippings, another to die for thing ;)

I don't know how people have the patience to make them. I only do one batch
maybe every three or four years. I used to buy frozen ones but those won't
work for us now.

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "Robert Miles" > wrote in message
> om...
>> On 8/18/2011 9:09 PM, Julie Bove wrote:
>>> I bought a bag of these for Angela to try. Jenni-O brand. Frozen. They
>>> come 2 patties back to back with paper in between.
>>>
>>> I could *not* get the paper out. Was I supposed to have defrosted them
>>> first? This is why I hate the frozen hamburger patties. Luckily I can
>>> buy
>>> really good pre-cooked hamburger patties at Costco. But not turkey
>>> ones.
>>>
>>> Eventually I got the paper out as they cooked but they didn't cook well
>>> at
>>> all. As soon as a thin layer had cooked it just peeled off of the
>>> frozen
>>> part. It was like cooking a pound of frozen ground beef where you
>>> scrape
>>> the cooked part and a layer of cooked stuff comes off. Only I wasn't
>>> scraping. It just came off.
>>>
>>> I am not sure I will buy these again. She said they were okay. Just
>>> okay.
>>> Said she thought they might need ketchup. I have never liked ketchup
>>> with
>>> my meat unless it is meatloaf and then I like it mixed in and baked over
>>> the
>>> top. But I really prefer chili sauce. But I digress.
>>>
>>> So anyway... What did I do wrong? I have 10 more patties left and I'd
>>> like
>>> them to come out as patties and not assorted sized chunks and pieces.
>>>
>>> Thanks.
>>
>> Have you thought about asking her how often she'll eat them,
>> to get a better idea of whether it's worthwhile to thaw
>> some to make it easier to remove the paper? I suspect that
>> the paper blocked the steam from the cooked part from
>> reaching the part still frozen.
>>
>> You could always place the ketchup on the table and simply
>> not use any yourself.
>>
>> Is it practical to use a microwave, since that should be
>> better it sending the heat deeper into the frozen meat?
>>
>> Or do you like complaining on newsgroups so much you
>> prefer to reject any attempts to solve even a part of
>> your problems?]
>
> I cook meat and chicken patties in the micro all the time when kids just
> want a quick burger snack. I wrap them individually in paper towel.
> Usually take about 1 1/2 - 2 minutes in my micro. The paper between some
> of those packaged patties tends to stick if you allow them to defrost even
> a little bit so they need to be put in the freezer the second you arrive
> home from shopping. Back in the day before I had the youngest 4 of my 7 I
> tended to make many more things from scratch. I used to used fresh minced
> beef and use the Tupperware hamburger thingy.
> http://www.amazon.com/Tupperware-Ham.../dp/B0006IBZ8W
> Ok, so the whole Tupperware party thing was a bit cheesy but damn if they
> didn't have great and often unique stuff ;)

Wow that's expensive! I am not a big fan of Tupperware by any means. For
the most part I think it is just overpriced. I have had tons of it over the
years. Most of it was stuff I didn't buy. I have been invited to a few
Tupperware parties and I always feel like I have to buy something. So I
will buy one thing that I usually don't need. The rest of the Tupperware I
had came from roommates who left it there when they moved.

One roommate had a Tupperware party at our house. The Tupperware lady
showed this movie of her house. Every single thing in her kitchen was in
Tupperware. The cereal. The pasta. The ice cream! To me her kitchen just
looked freaky.

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "W. Baker" > wrote in message
> ...
>
>> I am making ground turkey meatloaf tonight and it comes out without a
>> problem. I also make burgers from it, adding something tsaty like
>> finely chopped onions and a lttle ketcup before broiling or cooking on
>> the little grill thing(I forgot the naame) that cooks top anbottom at
>> once.
>
> Toaster oven? George Foreman grill? I am sure its not what my 20 yr old
> son uses to cook a patty, my cafe press!
> http://www.insanedeals.com.au/sunbea...400-p-275.html

I had the orginal George Foreman Grill and an early sandwich press. Hated
them both!

The grill was a gift. I tried cooking two chicken breasts on it and it took
about 2 hours to get them cooked through. I did much better with my skillet
on the stove. Also it was next to impossible to clean. I think they have
improved them since I got it but I don't know.

The sandwich press was not the panini kind common today but one to make
things like grilled cheese. The object of it was to put the bread and the
filling in it then press it closed and it would seal your sandwich
diagonally down the middle with the filling inside. Nice theory but stuff
always squished out. Again, impossible to clean. My husband had gotten it
for his grandma as a gift. She lived in this weird little apartment in a
house that had no proper kitchen. Just a little hallway type thing with
cupboards and a counter, maybe a sink, not sure, and a full sized fridge.
There was no place for a stove and I don't think she had a microwave. He
bought it so she could cook things. I'm not sure she ever used it but she
sewed a fancy cover for it.

I guess I am one of those less is more people when it comes to kitchen
gadgets. Yes, I do own some and I do use some. But my kitchen is just so
small I don't have room to store things like this. I also got the same
grandma's electric skillet. It was nice but took up too much room so I got
rid of it.

What's the secret for good turkey burgers?
 

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "W. Baker" > wrote in message
>> ...
>>
>>> I would suggest for those meat ball that you brown them inoil not
>>> untill
>>> done, then finish cooking them in whatever sauce you are using. If
>>> the
>>> first time you try something it doesn't work out, don't just give
>>> up, but
>>> try again slightly differently. Look at cook books or get recipe on
>>> line,
>>> etc and adapt to our food limitations.
>>>
>>> Wendy
>>
>> My first mother in law made the mother of all meatballs :) For
>> parties she would make them smaller, one bite-sized. She would make
>> hundreds and cook them until they were just very pale. On party day
>> she heated them in the oven until they were brown. They were the most
>> divine thing. She always cooked everything in dropping, used dripping
>> was her favourite. I have made a few gold balls in my time ;) but the
>> trick is to lower the heat somewhat right from the start and watch
>> carefully! I have also found that cooking a lot at a time close
>> together works better than a smaller amount wider apart, for some
>> reason. The dinner sized ones MIL made were served with gravy from
>> the pan drippings, another to die for thing ;)
>
> I don't know how people have the patience to make them. I only do one
> batch maybe every three or four years. I used to buy frozen ones but
> those won't work for us now.

No trouble at all really. I just cut up an anion and toss everything
else in and squelch with my hands for about a minute until everything is
evenly combined. Then pull out a hunk, roughly make it round and a bit
flat and onto the next, I'd say all up no more than 5 minutes. No worse
IMO than slicing up beef for stew or chicken for stirfry. There is some
kind of work involved in any cooking.

What's the secret for good turkey burgers?
 

"Julie Bove" > wrote in message
...
>
> "Ozgirl" > wrote in message
> ...
>>
>>
>> "W. Baker" > wrote in message
>> ...
>>
>>> I am making ground turkey meatloaf tonight and it comes out without
>>> a
>>> problem. I also make burgers from it, adding something tsaty like
>>> finely chopped onions and a lttle ketcup before broiling or cooking
>>> on
>>> the little grill thing(I forgot the naame) that cooks top anbottom
>>> at
>>> once.
>>
>> Toaster oven? George Foreman grill? I am sure its not what my 20 yr
>> old son uses to cook a patty, my cafe press!
>> http://www.insanedeals.com.au/sunbea...400-p-275.html
>
> I had the orginal George Foreman Grill and an early sandwich press.
> Hated them both!
>
> The grill was a gift. I tried cooking two chicken breasts on it and
> it took about 2 hours to get them cooked through. I did much better
> with my skillet on the stove. Also it was next to impossible to
> clean. I think they have improved them since I got it but I don't
> know.
>
> The sandwich press was not the panini kind common today but one to
> make things like grilled cheese. The object of it was to put the
> bread and the filling in it then press it closed and it would seal
> your sandwich diagonally down the middle with the filling inside.
> Nice theory but stuff always squished out. Again, impossible to
> clean.

Horrid, horrid things. The cafe press is one of my favourite cooking
things. I wipe it with a damp towel while still hot and then wipe the
outside a bit and that's it.

What's the secret for good turkey burgers?
 

"Julie Bove" > wrote in message
...
>
> "W. Baker" > wrote in message
> ...
>> Julie Bove > wrote:
>>
>> : I can't make meatballs any more. They seem to require egg. And
>> there is no
>> : way I would ever try ground turkey again. I don't much like turkey
>> to begin
>> : with.
>>
>> Try a little tomato sauce. I often use the DelMonte, Spanaish type
>> in
>> the small 8 oz cans, but don't use the chole can, just enough to
>> moiten
>> it. i ama sure you can find some kidn fo sauce that meets your ditary
>> nees
>> that you could use.
>
> In the meat? I wonder if the baby food squash would work in meatballs
> too? It does work in the meatloaf. But... Since she won't be eating
> much pasta now I don't know what I would do with the meatballs.

What about the non soy type shiritaki noodles?

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>
>
>
>> I can't make meatballs any more. They seem to require egg. And
>> there is no way I would ever try ground turkey again. I don't much
>> like turkey to begin with.
>
> My rissoles I made last night didn't have an egg in seat, or
> flour/breadcrumbs. Half ground meat and half sausage meat. Very firm
> rissoles, patties, meatballs, meatloaf etc they make.

Dunno what in seat is really supposed to be, basically I used no egg ;)

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "Evelyn" > wrote in message
> ...
>
>>>I would suggest for those meat ball that you brown them inoil not untill
>>>done, then finish cooking them in whatever sauce you are using. If the
>>>first time you try something it doesn't work out, don't just give up, but
>>>try again slightly differently. Look at cook books or get recipe on
>>>line,
>>>etc and adapt to our food limitations.
>>>
>>>Wendy
>>
>>
>> I have found that making turkey burgers splashed very generously with
>> Teriyaki sauce, makes them taste fantastic. You have to cook them
>> very thoroughly on one side before turning, then very thoroughly on
>> the other side, to prevent them from crumbling.
>>
>> I also make turkey meatballs in spaghetti sauce and they come out so
>> delicious you can't believe it!
>>
>> I have also browned the turkey meat in a frying pan, breaking it up as
>> I go along. Then I add peas and carrots and sauteed onion to it,
>> then add water and thicken the gravy. It is a great base for
>> shepherds pie.
>>
>> Turkey acts differently than ground beef, so it takes a little
>> experimentation to find the best say.
>>
>> Evelyn
>
> Wendy posted a successful turkey meatloaf a little while back. I need to
> look for it as at the time I couldn't find ground turkey here, now I have
> found it in one store.... It stuck together nicely according to Wendy.

Angela asked me tonight if I could make chicken meatloaf. I have seen a
recipe for it but before I make it I want to get some ground chicken to see
if she would actually eat it. I'm not sure she has ever had it before.

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>>
>> "W. Baker" > wrote in message
>> ...
>>> Julie Bove > wrote:
>>>
>>> : I can't make meatballs any more. They seem to require egg. And there
>>> is no
>>> : way I would ever try ground turkey again. I don't much like turkey to
>>> begin
>>> : with.
>>>
>>> Try a little tomato sauce. I often use the DelMonte, Spanaish type in
>>> the small 8 oz cans, but don't use the chole can, just enough to moiten
>>> it. i ama sure you can find some kidn fo sauce that meets your ditary
>>> nees
>>> that you could use.
>>
>> In the meat? I wonder if the baby food squash would work in meatballs
>> too? It does work in the meatloaf. But... Since she won't be eating
>> much pasta now I don't know what I would do with the meatballs.
>
> What about the non soy type shiritaki noodles?

We've never tried them because the way they were described the texture just
sounded awful to me. But I will look for them.

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "W. Baker" > wrote in message
> ...
>>
>> Oh you have reminde me of something I used to make as a "quick and dirty"
>> one dish meal with the kids. brown the turkey in a lrge frying pan or
>> skillet in a little oil. When th epink is gone, push it to the side and
>> ad a wee bit mor oil and saute some onions then add other vegetables of
>> your choice, peas, sting beans, broccoli, carrots, exotica, spinach(late
>> in the process, and flaavor it according to your favorite flavors,
>> tomatoes and Italian spices adn herbs, curry pouder (and garam maasala)
>> for Indian, touch of cinnamon and oregono for Greek, hot stuff for
>> Mexican. If you want you can serve it over rice, or just eat it plain, I
>> I would, while Syd and the kids had rice. quick, easy, only one pot,
>> nutritious, infinitely variable. Serve with a salad if desired or skip
>> it
>> if you feel relaly lazy:-) Sometimes I might cover the pan with a large
>> cover for awhile to get the longer cooking vegetables cooked.
>
> My favourite one pan dish is fried rice a la Ozgirl :) Boil the rice as
> usual, make the egg omelet stuff and whatever you put in normal fried rice
> but add many more veggies, mixed frozen ones even, broccoli, cauli etc and
> more meat (left over meat, cut up, BBQ chicken etc) than in traditional
> fried rice. You end up with something that has meat and veggies being in
> greater quantity than the rice. I use peanut oil and a dash of Soy sauce
> before taking out of the pan. I use a very large electric fry pan.

That is how I do Spanish rice. Tons of meat and veg and just a handful of
rice. I had a Greek rice recipe that I loved. Had a lot of spinach in it.
But Angela hated it.

What's the secret for good turkey burgers?
 

"Ozgirl" > wrote in message
...
>
>
> "Julie Bove" > wrote in message
> ...
>
>
>
>> I can't make meatballs any more. They seem to require egg. And there is
>> no way I would ever try ground turkey again. I don't much like turkey to
>> begin with.
>
> My rissoles I made last night didn't have an egg in seat, or
> flour/breadcrumbs. Half ground meat and half sausage meat. Very firm
> rissoles, patties, meatballs, meatloaf etc they make.

Thanks.