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Give Turkey Burgers A More Flavorful Patty Using The Juicy Lucy Treatment

Column: industry Tag: turkey burgers,tips Published: 2024-12-09 10:13 Source: www.foodingredientsfirst.com Author: ADRIANNA MACPHERSONDEC. 8

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Turkey burgers can be a great alternative to standard beef burgers, but there's one issue — since turkey is lean by nature, burgers made from ground turkey can often be a bit dry and bland. Whether you prefer a classic quick and easy turkey burger, a spicy take on the poultry patty, or a Greek turkey burger variation, there's one way to ensure your patty is as packed with flavor as possible: give it the Minnesota-born Juicy Lucy treatment. Making a Juicy Lucy-style burger involves stuffing your ground meat patty with some type of cheese prior to cooking so that when you bite into it, you get a hidden pocket of ooey, gooey melted cheese.

There's no wrong choice for your cheesy interior, but don't default to cheddar or American cheese just because that's what's most commonly used for Juicy Lucy burgers. Instead, opt for what pairs best with the flavor profile you want in your turkey burger. An Italian take on turkey might call for a mozzarella interior while a spicy Tex-Mex version would be complemented by Monterey Jack. Feta cheese would obviously pair best with a Greek turkey burger (although you'll want to note that feta doesn't really melt in the same way as the cheeses typically used in the Juicy Lucy treatment). Ultimately, just envision the type of cheese that would work well sliced or crumbled atop your burger, as it'll be just as delicious within the patty.

Mastering the Juicy Lucy technique

Give Turkey Burgers A More Flavorful Patty Using The Juicy Lucy Treatment

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When making any kind of Juicy Lucy-style burger, one of the most important tricks is not to go way overboard with your cheese — unfortunately, it's a situation where too much of a good thing just makes a big mess. If you add a giant hunk to the interior of a thin patty, it'll just ooze out once the heat melts the cheese and you'll lose all that added flavor. About a slice's worth of cheese should work, or if you're carving off chunks off a larger block, roughly an ounce, which is equivalent to that single slice.

To sandwich the cheese inside your ground turkey, make two thinner patties then seal them around the cheese with enough of a cheese-free perimeter that you can press the patty portions together at the edges. While shredded cheese might melt more quickly, using a slice or piece of cheese is preferred for this technique because you can contain it a bit more easily. Finally, make sure you're not ruining a masterful Juicy Lucy with the wrong choice of ground meat. Standard ground turkey typically has about 7% fat, but some variations have as little as 1% fat — you'll want to steer clear of the latter if you're looking to add as much flavor and moisture to your turkey burger as possible.

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