Uninterested in Dry Turkey Burgers? This Juicy Smashed Model Fixes That

You’ll be able to’t stroll right into a grocery retailer in southeastern New England with out recognizing Portuguese chouriço; the place I dwell in Rhode Island, you may even discover the hyperlinks at Walmart. This smoky, garlicky, boldly spiced sausage has been a regional staple because the late 1800s, when Portuguese immigrants, many from the Azores and Madeira, started placing down roots within the space. For a simple dinner, I am going to usually grill up some hyperlinks and serve them alongside mashed potatoes and peas. If I wish to placed on a present, I am going to nestle a sausage in a clay dish, douse it in Everclear, and light-weight it up—a standard Portuguese preparation referred to as chourićo à bombeiro, that means “a la firefighter.” It is a theatrical occasion trick that by no means fails to steal the present. 

However whereas chouriço is scrumptious when merely ready—charred, sliced, and served—it is also a flexible ingredient, deeply flavoring something it is cooked with and abandoning its signature burnt umber hue. A couple of summers in the past, I spotted that it’d properly be what had been lacking in my smashed turkey burgers, which had been tasty sufficient however a little bit flat in taste and missing some juiciness—a standard situation when making burgers from leaner meats like poultry.

What’s Portuguese Chouriço?

Earlier than we dive into the recipe, let’s speak in regards to the sausage as a result of understanding Portuguese chouriço is essential to creating these burgers really shine. Portuguese chouriço exists in an in-between realm between dried and recent sausage. The type bought in most grocery shops, together with in Portuguese markets the place I dwell, is pre-cooked and has an nearly dry, crumbly texture.

Made out of floor pork seasoned with garlic, paprika, and infrequently wine, this flippantly cured and semi-dried sausage is neither as chewy because the dried Spanish chorizo nor as free or moist as recent Mexican chorizo—it is wholly its personal factor. For this recipe, I like to recommend searching for out Portuguese chouriço: The Spanish model is just too dry and oily, and the freshly floor Mexican-style pork chorizo brings a wholly completely different taste profile. In a pinch, Portuguese linguiça or Basque chorizo make for close-enough substitutes. 

The Ultimate Turkey Patty

I usually discover that almost all turkey burgers have a dry texture and bland taste, and that is exactly what chouriço fixes. The wealthy pork sausage provides fats to the lean turkey mix, whereas lending its signature spices to the combination. So long as I used to be going to be mixing the sausage into the turkey meat, I made a decision to additionally throw in a couple of handfuls of shredded cheddar, which soften away because the patties sear, creating these coveted crusty, lacy edges whereas including much more savory richness.

The primary time I made these, I used to be cooking them for my very own wedding ceremony (I do know, there’s quite a bit to unpack there). It did not go precisely as deliberate. The development in taste and juiciness was clear—only one sausage hyperlink per pound of turkey was sufficient—however the texture was off. In my frazzled state, I overmixed the meat, leading to pasty, chewy patties. However hey, what higher time to fine-tune a recipe than in your precise wedding ceremony day? Fortunately, my friends had been hungry and the drinks had been flowing, so I do not suppose anybody however me even seen.

After I later returned to the recipe, I rapidly labored out a greater mixing technique: A delicate, scooping movement as you place your arms on the backside of the bowl after which elevate the meat combination, gently folding it on itself. This may be repeated a couple of occasions, permitting the components to be properly built-in with out overmixing.

 After flippantly shaping the meat into two-ounce balls, it was time to get smashing. Since turkey is softer and stickier than beef, I like to put a small piece of greased parchment paper on prime of the turkey balls earlier than I press them, to stop the meat combination from sticking to the heavy offset turner. The greased parchment is straightforward to peel off after the patties get all good and squished. 

A Mozambique-Impressed Mayonnaise

Drawing inspiration from the spices usually discovered within the well-known shrimp Mozambique—a garlicky, paprika- and saffron-laced Portuguese-American dish—I developed a mayonnaise sauce to pair with the burgers. Smoked paprika, garlic, coriander, cumin, and oregano keep true to the Portuguese taste profile, combining to create a sauce that could be a pure complement to the burgers.

Not wanting to chop any corners, I opted to make the spiced mayonnaise from scratch. After combining the egg, garlic, seasonings, lemon juice, and mustard, I emulsify the oil into the egg, utilizing an immersion blender, making a secure base. The Dijon mustard does double responsibility, including delicate sharpness to the sauce whereas serving to to bind the emulsion. That is due to compounds within the mustard—like mucilage and lecithin—which stabilize the combination by permitting the water and oil to remain suspended collectively.

Able to Serve 

After mixing, shaping, smashing, and cooking the patties, I serve them on flippantly toasted Portuguese bolos levedos—a flippantly sweetened smooth bun—slathered with the Mozambique-inspired mayo, and prime them with a slice of sharp cheddar and a shingle of pickles. When you have hassle discovering bolos levedos, a traditional potato burger bun does the trick properly. These burgers could have been born out of wedding-day chaos, however they’re now a weeknight staple with a love story baked proper in.

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