Barbecue season is nearly upon us, and I thought I would experiment with some different flavored sous vide hamburgers. Turkey burgers are a lot healthier than traditional beef burgers, but they are so often dry and tasteless. The beauty of cooking a turkey burger in a SousVide Supreme is that it will be cooked to perfection and stay moist and tender. I experimented with different spices and herbs and finally came up with this Moroccan turkey burger.
I mixed ground turkey meat with some cumin, coriander, paprika, garlic, and parsley and shaped it into patties using chefs’ rings. The chef ring gives the burgers a very definite burger shape. I then cooked the burgers in my SousVide Supreme and finally grilled for a few seconds to get a nice char grill flavor. These burgers were phenomenally good. The delicate spices and parsley make this a very fresh and tasty burger. The slow and gentle sous vide cooking ensured that the turkey was juicy and moist.
I served my burger with feta cheese, baby spinach and tomato in a whole-wheat bun. The herbs and spices added color, nutrients, and a ton of flavor. This is definitely a burger I will be making a lot this summer.
- 1/2 pound (226g) ground turkey breast
- 2 cloves garlic, peeled and crushed
- 1 teaspoon (5ml) ground cumin
- 1 teaspoon (5 ml) ground coriander
- ¼ (1.25ml) teaspoon paprika
- ¼ (1.25ml) teaspoon salt
- Freshly ground pepper
- 1 tablespoon (15ml) freshly chopped parsley
- 1 teaspoon (5ml) peanut oil
- A few baby spinach leaves
- 2 slices beefsteak tomato
- 2 slices feta cheese
- 2 whole wheat burger buns (baps)
- Put the ground turkey into a medium-sized bowl and add all the other ingredients.
- Combine the ingredients together using a fork, ensuring all the spices are mixed in well with the meat.
- Using clean hands, divide the meat into two circular patties.
- Put the patties into two chefs’ rings. My rings are 3.5 inches ( 8.8 cm) in diameter
- Put the filled chef rings into a food-grade cooking pouch and vacuum seal the pouch.
- Put the sealed pouch in the fridge for about twenty minutes to let all the flavors mingle together.
- Fill and preheat the SousVide Supreme to 146°F (63.5 °C).
- Submerge the pouch in the water bath and leave to cook for one hour.
- Remove the burgers from the pouch, push them out of the rings, and pat dry with paper towels.
- Brush the burgers with the peanut oil using a pastry brush.
- Heat a grill pan over a high heat.
- Sear the burgers quickly on both sides on the grill pan for color and flavor.
- Serve on a burger bun with some baby spinach, tomato and fresh feta cheese.
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