Gold Standard Recipe
Portion: 4.5 ounce Stuffed Turkey Burger
| Ingredients | Quantity | Unit |
| Meat Mix: | ||
| Turkey Breast Ground 7% fat | 20 | Ounces |
| Celery, blanched diced 1 oz. | 2 | Tablespoons |
| Onion, blanched diced 1.5 oz. | ¼ | Cup |
| Scallion, minced .685 oz. | 1 | Teaspoon |
| Seasoning Mix: Slurry / | ||
| Black Pepper, table grind .005 oz. | ¼ | Teaspoon |
| Kosher Salt .125 | ½ | Teaspoon |
| Sage, rubbed .001 | ¼ | Teaspoon |
| Eggs, whole 1.6 oz. | 1 | Each |
| Milk 2 oz. | 1/4 | Cup |
| Bread Crumbs 1 oz. | ¼ | Cup |
| Brie Filling: | ||
| Brie Cheese, Rind removed | 6.3 | Ounce |
| Cream Cheese | 6.3 | Ounce |
| Kosher Salt | .25 | Ounce |
| Black Pepper, table grind | .15 | Ounce |
| Flour, all purpose | .410 | Ounce |
| Gelatin – for hold | 1 | Ounce |
Method of Preparation:
- Grind turkey with fine plate on meat grinder and place into a stainless bowl.
- Prepare vegetables and blanch in water and cool quickly, drain well. Add to the meat mixture. Do not blanch the scallions only the onion and celery.
- For the seasoning blend the dry ingredients together with the breadcrumbs and mix with the egg and milk to create a slurry. Add this to the ground turkey meat and mix on low in a mixer until all is blended well.
- Form 2 oz. burger patties on patty paper and chill to 38° – 40°F.
- For the brie mix combine all the ingredients into a mixer with the paddle and blend all well to complete a smooth mixture.
Assemble:
- To begin spread the Brie filling onto a two-ounce patty from center to ¼ inch from edge. Sprinkle edge with a small amount of gelatin to hold the patties together.
- Fold a plain patty onto the brie topped patty and press the edges together and form a perfect burger about 4 – 6 inches in diameter.
- Chill ready for service.
Serving Suggestion:
Grill the stuffed turkey burger to 150°F, don’t press while cooking. Serve on a whole wheat hamburger bun with lettuce, tomato and onion. Serve with a fresh fruit salad and slaw.
