On Jun 10, 3:44*pm, wrote:
>
> Burgers: Ground turkey burgers:
>
> 20 oz. ground turkey
> 1/2 cup fresh bread crumbs
> 1 egg
> 1/4 cup raw minced onion
> 1/4 cup raw minced green bell pepper
> 1 *packet Goya seasoning
>

Those aren't burgers, that is turkey meatloaf.

On Jun 10, 6:25 pm, wrote:
> On Jun 10, 3:44 pm, wrote:
>
>
>
> > Burgers: Ground turkey burgers:
>
> > 20 oz. ground turkey
> > 1/2 cup fresh bread crumbs
> > 1 egg
> > 1/4 cup raw minced onion
> > 1/4 cup raw minced green bell pepper
> > 1 packet Goya seasoning
>
> Those aren't burgers, that is turkey meatloaf.

<shrug> OK.

My family, for whatever reasons, prefers not to eat red meat, so
ground turkey is the default for burgers. But it is generally pretty
lean stuff, so I put in some wet ingredients to keep them from being
hockey pucks.

--
Silvar Beitel
(occasional poster)

On Wed, 10 Jun 2009 15:25:35 -0700 (PDT),
wrote:

>Those aren't burgers, that is turkey meatloaf.

How would YOU make it different? Didn't like that recipe so I am
positive you have something to contribute....

On Jun 10, 7:25*pm, Mr. Bill > wrote:
> On Wed, 10 Jun 2009 15:25:35 -0700 (PDT),
>
> wrote:
> >Those aren't burgers, that is turkey meatloaf.
>
> How would YOU make it different? * *Didn't like that recipe so I am
> positive you have something to contribute....

You need a recipe for burgers? Ho'kaaaaay........take some fresh
ground chuck and form patties.

On Fri, 12 Jun 2009 12:54:03 -0700 (PDT), projectile vomit chick
> wrote:


Buffoon

wrote:
> On Jun 10, 3:44 pm, wrote:
>
>> Burgers: Ground turkey burgers:
>>
>> 20 oz. ground turkey
>> 1/2 cup fresh bread crumbs
>> 1 egg
>> 1/4 cup raw minced onion
>> 1/4 cup raw minced green bell pepper
>> 1 packet Goya seasoning
>>
>>
>
> Those aren't burgers, that is turkey meatloaf.
>

Went to a pool party Saturday, with a "Cheeseburgers in Paradise"
theme. We were offered cheeseburgers, turkey burgers or vegetarian
burgers. I could see having a vegetarian alternative, but I was
intrigued by the addition of turkey burgers. Four people chose turkey
burgers.


Becca

You ain't from around here...now are ya...

We call and spell it Pimento cheese

Signed: A transplanted Yankee loving 35 years in the South.

On Jun 12, 6:48 am, Mr. Bill > wrote:
> You ain't from around here...now are ya...
>
> We call and spell it Pimento cheese
>
> Signed: A transplanted Yankee loving 35 years in the South.

<Solemnly> OK. I promise that from now on I will call it Pimento
Cheese, whatever the label on that jar of peppers said :-)

Signed: A Midwestern native who ended up in New England, um, 28 years
ago. Whether I love it or not depends on when you ask me. Right now,
yes, very much. Early March toward the end of a long winter, not so
much. :-)

--
Silvar Beitel
(occasional poster)

On Jun 11, 7:33*pm, Becca > wrote:
> wrote:
> > On Jun 10, 3:44 pm, wrote:
>
> >> Burgers: Ground turkey burgers:
>
> >> 20 oz. ground turkey
> >> 1/2 cup fresh bread crumbs
> >> 1 egg
> >> 1/4 cup raw minced onion
> >> 1/4 cup raw minced green bell pepper
> >> 1 *packet Goya seasoning
>
> > Those aren't burgers, that is turkey meatloaf.

True. Who thinks up stuff like that?
>
> Went to a pool party Saturday, with a "Cheeseburgers in Paradise"
> theme. *We were offered cheeseburgers, turkey burgers or vegetarian
> burgers. *I could see having a vegetarian alternative, but I was
> intrigued by the addition of turkey burgers. *Four people chose turkey
> burgers.

My MIL, whom I love dearly, is beef-o-phobic, and uses ground turkey
in pasta sauce. Turkey burgers are like skim milk. Sure it's
healthier, but at the cost of pleasure.
>
> Becca

--Bryan

On Jun 12, 9:15 am, Bobo Bonobo® > wrote:
> > wrote:
> > > Those aren't burgers, that is turkey meatloaf.
>
> True. Who thinks up stuff like that?

If you have a suggestion or recipe for good burgers that doesn't
include beef or pork, I'm willing to listen.

--
Silvar Beitel
(occasional poster)

Silvar Beitel > wrote:

>If you have a suggestion or recipe for good burgers that doesn't
>include beef or pork, I'm willing to listen.

Lamb burgers are straightforward and very good.

I've actually never heard of a pork burger. A pork sausage
sandwich, sure, wherein the pork is seasoned as per Italian sausage.
I guess that's essentially a pork burger.

Steve

On Jun 12, 3:26*pm, (Steve Pope) wrote:
> Silvar Beitel > wrote:
>
> >If you have a suggestion or recipe for good burgers that doesn't
> >include beef or pork, I'm willing to listen.
>
> Lamb burgers are straightforward and very good.

Silvar, I think that Steve answered your request. The ground lamb
from the supermarket is fattier than I'd prefer, so I cook it medium
instead of MR. A nice thing to do with lamb burgers is to make a
spread to put on toasted buns, consisting of butter, oregano, fresh
pressed garlic, black pepper and salt, heated slowly, then applied to
the toasted buns. I'd cook the burgers over lump charcoal rather than
seasoned hickory in this case, as I would rather have less
smokiness.
>
> Steve

--Bryan

Silvar Beitel wrote:
> On Jun 12, 9:15 am, Bobo Bonobo® > wrote:
>
wrote:
>>>
>>>>Those aren't burgers, that is turkey meatloaf.
>>>
>>True. Who thinks up stuff like that?
>
>
> If you have a suggestion or recipe for good burgers that doesn't
> include beef or pork, I'm willing to listen.
>
> --
> Silvar Beitel
> (occasional poster)

Like 'hamburgers' are routinely made of ham, or only made and eaten in
Germany by porcine mayors

One of my favorite meat mix is a combo of ground chicken and shrimp or
other seafood.

Mix well with a bit of seasoning and garlic, pan sautŽ in a bit of
butter and serve on bread with garlic mayo, lettuce & tomato.

Ground lamb with various middle easter seasonings is nice, i often use a
falafel mix and serve it as a burger.

If you use pitta or pocket bread you can get a nice big amount of salad
in there with the meat or falafel and serve with a cucumber, yogurt and
lemon sauce.

Chicken breast sandwiches are very nice, same with a nice fish fillet
sandwich, and no it does not have to be breaded and fried. Poached and
then seasoned with lemon & garlic butter and served as a sandwich on a
bed of lettuce or sprouts is very nice.
--
Mr. Joseph Littleshoes Esq.

Domine, dirige nos.
Let the games begin!
http://www.dancingmice.net/Karn%20Evil%209.mp3

On Jun 12, 9:15 am, Bobo Bonobo® > wrote:

> True. Who thinks up stuff like that?

And another thing, Snobbo. Someone who posts (5/12):

> Serve with melted butter and maple syrup (1/3 pure
> maple, 2/3 Karo light corn syrup). So good.

would be shot on sight around here, so take your criticisms of turkey
burgers and, um, oh heck, do whatever you want with 'em. :-) Just
don't adulterate perfectly good maple syrup that way.

--
Silvar Beitel
(occasional poster and militant maple-syruper)

On Jun 12, 4:11*pm, Silvar Beitel > wrote:
> On Jun 12, 9:15 am, Bobo Bonobo® > wrote:
>
> > True. *Who thinks up stuff like that?
>
> And another thing, Snobbo. *Someone who posts (5/12):
>
> > Serve with melted butter and maple syrup (1/3 pure
> > maple, 2/3 Karo light corn syrup). *So good.
>
> would be shot on sight around here, so take your criticisms of turkey
> burgers and, um, oh heck, do whatever you want with 'em. :-) *Just
> don't adulterate perfectly good maple syrup that way.

Maple syrup is expensive, and it has an intense flavor. I'd use the
term extend instead of adulterate, but I get your point. What I was
saying is that a perfectly palatable, *naturally flavored* syrup made
as I described is both less expensive and better tasting than the
artificially "maple" flavored syrups that are the norm for American
pancake syrups, or the partly naturally maple flavored ones which
often contain the very minimum (2%) of real maple syrup. Regular
light corn syrup is corn syrup with a tiny bit of salt and natural
vanilla.
>
> --
> Silvar Beitel
> (occasional poster and militant maple-syruper)

If "maple-syruper" means that you have trees and make your own, hey,
more power to ya. If cost was not a consideration, I'd agree 100%. I
suppose that you'd consider extending with sucrose syrup to be totally
unacceptable as well.

--Bryan

On Jun 13, 1:05 am, Bobo Bonobo® > wrote:
> On Jun 12, 4:11 pm, Silvar Beitel > wrote:
>
> > On Jun 12, 9:15 am, Bobo Bonobo® > wrote:
>
> > > True. Who thinks up stuff like that?
>
> > And another thing, Snobbo. Someone who posts (5/12):
>
> > > Serve with melted butter and maple syrup (1/3 pure
> > > maple, 2/3 Karo light corn syrup). So good.
>
> > would be shot on sight around here, so take your criticisms of turkey
> > burgers and, um, oh heck, do whatever you want with 'em. :-) Just
> > don't adulterate perfectly good maple syrup that way.
>
> Maple syrup is expensive, and it has an intense flavor. I'd use the
> term extend instead of adulterate, but I get your point. What I was
> saying is that a perfectly palatable, *naturally flavored* syrup made
> as I described is both less expensive and better tasting than the
> artificially "maple" flavored syrups that are the norm for American
> pancake syrups, or the partly naturally maple flavored ones which
> often contain the very minimum (2%) of real maple syrup. Regular
> light corn syrup is corn syrup with a tiny bit of salt and natural
> vanilla.

I was just teasing. You're right; the stuff is not cheap and even *I*
think it's too sweet sometimes.

Plus, if your blend tastes right to you, then that's the stuff to use!

> > --
> > Silvar Beitel
> > (occasional poster and militant maple-syruper)
>
> If "maple-syruper" means that you have trees and make your own, hey,
> more power to ya. If cost was not a consideration, I'd agree 100%. I
> suppose that you'd consider extending with sucrose syrup to be totally
> unacceptable as well.

We don't make our own, but do have an "in" with a farm family in
northern Vermont who does. My in-laws started buying it from them 40
years ago; now my wife and I buy it from his son. *Relatively* cheap.
Plus Mrs. farmer has occasionally given me a 1/2 gallon of Grade B to
cook with for free.

And actually, my wife is the purist. See my comment above (I'll even
put straight Karo on waffles very occasionally).

--
Silvar Beitle