Turkey breast hamburger
I bought the Roasted Garlic and Onion Patty Mix seasoning and wanted to use it with turkey breast. Do you think I should add carrot fiber also with the mix? If so how much. Can I add the seasoning to the meat after grinding then freeze the mixture instead of making the patties now or should I make the patties after mixing in the seasoning.
@harpo79 Yes, you can absolutely add carrot fiber to your patty mixes if you are making Turkey Breast patties. The problem is going to be with how lean turkey is you might have some crumbling issues unless you add breadcrumbs or fat, the Carrot Fiber will help but it’s not going to fix this issue 100%.
What I’m about to suggest will change the texture of your burger but it will help prevent it from being crumbly on the grill. Mix until you have a lot of protein extraction, you will end up with a much denser product but it will also not fall through the grates!
When I did that when I made chicken patties I found that it was to sticky to form the patties. It all stuck to my hands. Any suggestions for that?
@harpo79 Nothing I have found has every fixed that but I am thinking if it is sticky like that then you are getting a good bind so that probably helps with the crumbling. I wear gloves anytime I am mixing something up, partly for food safety but also because when I am done I just peel the gloves off! But no, I don’t really have any suggestions to help with that.
Anyone else have anything that would be helpful?
How much carrot fiber and water if any should I add? Making 6lbs. of burgers.
@harpo79 Carrot fiber I would add 1 oz and then since you are making chicken I would add 1/4 of water to help everything mix in and to give them some more moisture.
In the past while making summer sausage I have used ground beef 80/20 about 8 pounds and about 4 pounds mixed together… what mixture do you use for summer sausage
@KSHusker First, yes they should be safe to eat. You cooked them to 160° which will kill anything harmful. Now, obviously use common sense and your senses, if it smells bad don’t eat it!
The first thing to know is if you used sure cure (or another version) or not? From the sounds of it, you did but I just want to make sure we are looking at all possibilities. Were the butts untrimmed? If they had a nice fat cap on them then you should have been okay, I still like to use a little more fat than that but you should have been in the realm. How did you mix it, was it by hand? If you mixed for 30 minutes in a meat mixer that is a long time to be mixing it (I don’t think this was your issue, just pointing it out). Starting at 200 is a little high but it also sounds like it came down to 180° pretty quickly but this would be my thought on why the casing stuck, cooking too high can cause this.
For the color, the only thing I can think of (if you used a cure) is that it looks pinker around the edges because you got a nice smoke ring around it? How deep does the nice pink color go and what type of casing did you use? With wild game, I always use some sort of cure accelerator, either Encapsulated Citric Acid, Smoked Meat Stabilizer or something, it helps burn the color more and then you can skip holding it overnight and go right from stuffing to the smokehouse.
Anyone else have thoughts?