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.

Serves 2

Ingredients

• 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

Extras

• A few baby spinach leaves
• 2 slices beefsteak tomato
• 2 slices feta cheese
• 2 whole wheat burger buns (baps)

Method

1. Put the ground turkey into a medium-sized bowl and add all the other ingredients.
2. Combine the ingredients together using a fork, ensuring all the spices are mixed in well with the meat.
3. Using clean hands, divide the meat into two circular patties.
4. Put the patties into two chefs’ rings. My rings are  3.5 inches ( 8.8 cm)  in diameter
5. Put the filled chef rings into a food-grade cooking pouch and vacuum seal the pouch.
6. Put the sealed pouch in the fridge for about twenty minutes to let all the flavors mingle together.
7. Fill and preheat the SousVide Supreme to 146°F (63.5 °C).
8. Submerge the pouch in the water bath and leave to cook for one hour.
9. Remove the burgers from the pouch, push them out of the rings, and pat dry with paper towels.
10. Brush the burgers with the peanut oil using a pastry brush.
11. Heat a grill pan over a high heat.
12. Sear the burgers quickly on both sides on the grill pan for color and flavor.
13. Serve on a burger bun with some baby spinach, tomato and fresh feta cheese.
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