Perfect juicy turkey burger (gf/df)

Aren’t we always looking for a juicy turkey burger that is actually juicy?  I’ve been making my turkey burgers this way for years since I learned a little secret one night when I was volunteering.  

I was helping out at a poker fund-raising event at a restaurant in suburban Detroit that ended up running into the early morning hours.  The volunteers were getting hungry so the manager offered us something to eat as a thank you for helping out. I said that I was craving a burger but being an Italian restaurant, they didn’t have one on the menu.  The manager told me not to worry, they would accommodate my request.  

The burger was one of the most delicious things I had ever tasted… perfectly beefy, juicy and everything you would want in a burger.  Then the manager shared with me the secret.  He told me that the chef always ground the beef for the burgers he made.  But that wasn’t it… he noted that the chef always added portobello mushrooms to the mix.  That was my a-ha moment.

Since I’ve been making my burgers this way, everyone has said the exact same thing… they can’t believe it’s not a beef burger! It’s perfectly juicy and has the appearance of a beef burger.

Plus, we all know turkey burgers are better for you because they aren’t red meat and are a lean protein.  Throw in the portobello and you have added an excellent source of riboflavin, niacin, copper (a mineral necessary for storing and producing iron) and potassium.  Enjoy your burgers… you’ll never make them any other way again!  

For the portobellos, I pop them into my food processor and process them until they are finely ground.

Then I combine them with the ground turkey, some GF breadcrumbs and seasoning mix. I form them into patties and then into the grill they go!

PERFECT JUUCY TURKEY BURGER
Makes 4 servings

1 pound ground turkey
2 portobello mushroom caps
2 tablespoons gluten-free breadcrumbs
1 tablespoon Pantry Crushed Peppercorn & Garlic Rub
1/4 cup mayonnaise
2 tablespoons spicy ketchup (I used this one)
4 lettuce leaves
4 tomato slices
4 gluten-free hamburger buns

  1. Place the portobellos in a food processor and process until finely ground. Transfer to a bowl and combine with the turkey, breadcrumbs, and Rub.
  2. Set the Deluxe Electric Grill & Griddle, with the grill plates, to the GRILL setting for 5 minutes and press START.
  3. Meanwhile, the turkey mixture into 4 patties and seta side.
  4. Once the grill has preheated, place the burgers on the grill, close the top. (If you are not using the Deluxe Electric Grill & Griddle, heat a grill or grill pan over medium-high heat. Grill the burgers 5 minutes per side or until the burgers reach 165F).
  5. While the burgers are grilling, mix the mayonnaise and ketchup in a 1-Cup Prep Bowl using the Mini-Skinny Scraper and set aside.
  6. When the timer is up, check the temperature of the burgers using the Instant-Read Food Thermometer to ensure the burgers are 165F. When burgers are done, remove them from the grill to the Cutting Board to rest for 3 minutes.
  7. Meanwhile, spread the mayonnaise mixture on the bun tops and bottoms. Place the burgers on the bottom buns and top with lettuce and tomatoes. Place the bun tops over the burgers and serve.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.

TERIYAKI Chicken Rice Bowl with lemon & Garlic (GF/DF)

We had a busy evening last night as we are tidying the house up for a family visit this weekend.  Usually our home has overnight guests frequently but obviously since the pandemic hit, we haven’t had a many.  Confession: Why our evening was busy was because we had to put the Christmas decorations away.  Our house wasn’t still decorated though! We had taken everything down right after the new year and put the boxes into the guest bedroom and then got lazy about moving them back to the attic.  Isn’t it always the way that when you have guests arriving, things get done?

Rice bowls are so easy to make and we always enjoy them.  And I’m digging that everything goes right into the Quick Cooker and we can let it do its thing without babysitting it and enjoy dinner when we are ready.  This is the ultimate one-pot meal.

Using the Pantry Lemon Garlic Rub helping bring the flavor up a notch without having to pull out tons of spice bottles! I love using the Pantry seasonings for that very reason, plus being gluten free eases my worries of any tummy issues.

TERIYAKI CHICKEN RICE BOWL WITH LEMON & GARLIC
Adapted from: Pampered Chef
Makes 4 servings

1 orange bell pepper
1 cup broccoli florets
1 tablespoon olive oil
2 pounds chicken thighs
1 tablespoon Pantry Lemon Garlic Rub
1 tablespoon fresh grated ginger
1/4 cup coconut aminos or tamari
2 tablespoons mirin
2 tablespoons honey
1 cup uncooked long-grain white rice
1 cup water
1/4 cup parsley leaves
1 teaspoon sesame seeds (optional)

  1. Using the Quick Slice, cut the bell pepper into strips. Cut the broccoli into small florets using the Utility Knife. Set both aside.
  2. Place the oil in the inner pot of the Quick Cooker and select SEAR and press START. Meanwhile, season the chicken with the Rub.
  3. When the oil has heated for 3 minutes, add the chicken to the inner pot and sear the chicken, 3-4 minutes on both sides, turning once using the Chef’s Tongs.
  4. Meanwhile, in a 2-Cup Prep Bowl, mix the ginger, coconut aminos, mirin and honey using the Stainless Steel Mini Whisk. Pour over the chicken in the inner pot.
  5. Place the pepper and broccoli over the chicken and place the wire rack into the inter pot with all three feet touching the bottom.
  6. Add the rice and water to the Ceramic Pot and cover with the stretch-fit lid. Place the ceramic pot into the wire cradle and lower onto the wire rack.
  7. Lock the lid and select the CHICKEN/POULTRY setting. Adjust the time to 10 minutes and press START.
  8. When the timer is up, let the steam release naturally for 10 minutes, then press CANCEL and release any remaining pressure.
  9. Carefully lift the Ceramic Pot out and fluff the rice. Using the Salad Chopper, chop the chicken in the Inner Pot.
  10. Serve the chicken over the rice with the sauce. Sprinkle with parsley from the Herb Mill and sesame seeds if desired.

Enjoy!

SHOP MY KITCHEN!

Screen Shot 2019-03-10 at 4.49.00 PM

Some of the links in this post may be affiliate links. Colleen Finley is an independent advanced director for Pampered Chef. She earns a commission by linking to products she uses and trusts. If you purchase a product through her website link, your cost will be the same, and Colleen will automatically receive a small commission. Your support is greatly appreciated and helps us enrich lives, one meal and one memory at a time!

Everything on this site, recipes and photos belong to the author and any reprints are only by permission of the author.