Miso Turkey Burgers
Inspired by techniques from America's Test Kitchen.
Turkey thighs pulsed to a fine texture and seasoned with umami-rich white miso make tender, juicy burgers with crispy golden exteriors.
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Method
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Equipment
- rimmed baking tray
- food processor
- medium bowl
- large heavy frying pan with a lid
- fish slice
- instant-read thermometer
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 517 kcal |
| Protein | 35.4 g |
| Carbohydrate | 32.3 g |
| of which sugars | 5.3 g |
| of which free sugars | 4.4 g |
| Fat | 27.3 g |
| of which saturates | 6.6 g |
| Fibre | 1.7 g |
| Salt | 1.99 g |
Protein per 100 kcal
6.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 4 servings
Patties
- 680 g boneless, skinless turkey thighs, cut into 2-3 cm chunks
- 3 g fine sea salt or table salt about ½ tsp
- ½ tsp ground black pepper
- 2 tsp white miso paste, loosened with 2 tsp water
- 15 ml vegetable oil
To serve
- 4 burger buns, split
- 4 lettuce leaves
- 1 tomato, sliced
- 1
Prepare. Spread 680 g turkey thigh chunks on a baking tray and freeze for about 30 minutes until they are firm at the edges.
- 2
Process. Pulse the chilled turkey in a food processor in 3 separate batches, using 12-14 short pulses each, until no piece is larger than about 3 mm; this creates a finer texture than mincing alone.
- 3
Season. Tip the processed turkey into a bowl and gently mix with ½ tsp fine salt, ½ tsp ground black pepper and 2 tsp white miso paste that has been loosened with 2 tsp water. Divide the mixture into 4 equal portions and shape each gently into a patty about 2.5 cm thick.
- 4
Sear. Heat a large heavy frying pan over a medium heat for 4-5 minutes until very hot, then add 15 ml vegetable oil followed by the patties, spacing them apart. Cook without moving them for about 5 minutes until the undersides are dark brown and crusty.
- 5
Cook through. Turn the patties and cook for another 4-5 minutes until lightly browned on the second side, then lower the heat and place the lid on the pan ajar. Continue cooking for 5-6 minutes more until the thickest part of each patty reaches 74 °C when checked with a thermometer.
- 6
Serve. Transfer the burgers to toasted buns and serve at once with fresh lettuce leaves and sliced tomato.
Storage
Best served immediately whilst the burgers are still warm and tender. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
