This recipe was originally created during Chef Lance Roll's time in New York at the Red Horse Market in East Hampton and was refined over the years as a Flavor Chef staple and favorite. This recipe has a few components to it but stick with it as the results are well worth the time and effort.
Principles used in this recipe create a moist and delicious final product. The combination of meat with veggies and herbs allows us to avoid any fillers. The recipe has been adapted to do away with the need for eggs, breading or dairy products, which many traditional burger recipes call for. This was a result of simply preparing this turkey loaf for clients who could not eat any of the aforementioned ingredients. Eggs and breading add to the binding ability of the final product, however, the meat used with vegetables alone creates a fully bound product in this recipe. The addition of a small amount of The Flavor Chef Organic Chicken Bone Broth, veggies and herbs add amazing flavor, moisture, and nutrition to the traditional burger.
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|1½-2 lbs ground dark turkey||1 carrot, fine ground in food processor|
|1 celery, fine ground in food processor||½ yellow onion, fine ground in food processor|
|¼ cups The Flavor Chef Organic Chicken Bone Broth||6-10 crimini mushrooms, minced|
|¼ cup fresh parsley leaves, chopped fine||¼ cup fresh cilantro leaves, chopped fine|
|1 tbsp coconut oil (for saute)||1 tsp ground coriander|
|1 tsp ground cumin||1 tsp granulated onion|
|1 tsp granulated garlic||2 tbsp organic ketchup (optional)|
|1 tbsp sea salt||fresh romaine lettuce leaves (for wrap)|
Begin by finely mincing the vegetables and mushrooms in a food processor. Do this with the pulse button to ensure that the vegetables are processed evenly to a fine mince but not liquid. Do not over fill the bowl of the food processor. Then, process the fresh parsley as well as the cilantro leaves. Again, process until fine but not a paste.
In a large enough skillet to sweat all of the vegetables, add the coconut oil and get the pan hot. Now, add all of the vegetables and mushrooms. Cook until the vegetables are tender and the mushrooms have sweated. This could take 5 to 10 minutes depending on the size of your pan. Continuously stir the vegetables to ensure even cooking. Add The Flavor Chef Organic Chicken Bone Broth. When done, fold in your fresh cilantro and parsley and then place on a flat pan to cool. By placing the herbs in the hot vegetables, but not actually cooking them, the heat from the vegetables gently coaxes out the oils in the leaves and you end up with both flavor and good color.
While cooling, add the rest of the ingredients to the meat and combine in a large mixing bowl. When the vegetables are cool, combine them and any liquid with the meat ingredients. Mix together.
This formula easily shapes into turkey burgers, sliders or even meat loaf. Shape into 3 ounce patties for the sliders and 6 ounce patties for burgers. Grill or bake until internal temperature reaches 165 degrees.
Finish the burgers and serve with fresh romaine leaves (or buns) and add condiments as desired!