Adding shredded carrots may be the secret component towards the most juicy moist poultry burgers so do not omit them! they are scrumptious done around the grill I make these quite frequently and my loved ones loves they and them are low-fat too --- they might be broiled or pan-fried but they're far better if prepared around the grill or perhaps indoor grill could be great! This recipe makes approximately 8 poultry burgers, for the way large you are making them, you might like to exponentially increase the amounts and freeze the patties --- Mrs. Dash seasoning might be replaced for that seasoned salt if you're on the low sodium diet --- plan in advance the patties must chill for 4-24 hrs to combine flavors, the more chilling time the greater! --- to find the best flavor use seasoned salt not white-colored salt so if you're a garlic clove-lover then increase to two tablespoons, in my garlic clove-loving family I personally use about 6 garlic clove cloves, and my loved ones loves plenty of heat and so i include by 50 percent tablespoons crushed chili flakes
- 2 lbs ground poultry (preferably mixed white-colored and dark meat)
- 1 ⁄2 cup finely shredded carrot (Don't squeeze out any moisture within the carrots!)
- 2 eco-friendly onions. finely chopped (or use 1 small onion)
- 1 tablespoon finely minced fresh garlic clove (about 3 cloves, or use 1-2 teaspoons garlic clove powder)
- 2 teaspoons seasoning salt (can help to eliminate to at least one-1/2 teaspoons)
- 1 teaspoon pepper (in order to taste)
- 1 ⁄2 cup breadcrumbs
- 2 eggs. slightly beaten
- 1 ⁄3 - 1 ⁄2 cup hickory-flavor barbecue sauce (may use more you may want to boost the breadcrumbs if growing the BBQ sauce)
- 1 ⁄2 -1 teaspoon hot sauce (in order to taste)
OMG! Kittencal, you have done it again. My hubby stated they were the very best poultry burgers he's ever eaten. And That I did not have time for you to allow them to rest. I simply mixed them up and slapped them around the grill. I can not even imagine what they'd taste like basically allow them to chill. I made use of my mixer to combine the onion, garlic clove, carrots, bbq sauce and hot sauce. Wound up adding a few Tbsps more bread crumbs to really make it hang together better. The next time I'll make sure they are ahead and employ an earlier reviewer's concept of individual wax paper squares to really make it simpler to transfer these to the grill. Thank you for an execllent recipe.
Been making these for a long time! My hubby LOVES them. I create a double batch, sautee these questions pan 1/2 done, freeze. Take out of freezer, defrost and grill/microwave them!
Absolute disaster! They completely fell apart around the grill and I needed to use 2 spatulas to try and scrape them off onto a plate and then try to salvage dinner -a lot fell through because it just crumbled up. I finished up getting to simply scrambling them in a skillet as loose meat. When the flavor could have been fantastic, I'd have thought about it salvaged, however the flavor was totally funky and never anything I ever want again. My DH and that i both ate one inch hunger and put the remainder within the garbage! Sorry for that bad review. I'm a pretty fair prepare which were just harmful to us.