Bored with 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 possibly can even discover the hyperlinks at Walmart. This smoky, garlicky, boldly spiced sausage has been a regional staple for the reason that 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 need 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 conventional Portuguese preparation referred to as chourićo à bombeiro, that means “a la firefighter.” It is a theatrical get together 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 forsaking its signature burnt umber hue. A couple of summers in the past, I noticed that it’d nicely 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 problem when making burgers from leaner meats like poultry.

What’s Portuguese chorizo?

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

Produced from floor pork seasoned with garlic, paprika, and infrequently wine, this frivolously cured and semi-dried sausage is neither as chewy because the dried Spanish chorizo nor as unfastened or moist as recent Mexican chorizo—it is wholly its personal factor. For this recipe, I like to recommend looking 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 Preferrred Turkey Patty

I usually discover that the majority 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 loads to unpack there). It did not go precisely as deliberate. The advance 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 visitors had been hungry and the drinks had been flowing, so I do not suppose anybody however me even observed.

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

After frivolously shaping the meat into two-ounce balls, it was time to get smashing. Since turkey is softer and stickier than beef, I like to position a small piece of greased parchment paper on high of the turkey balls earlier than I press them, to forestall 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 sometimes 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 may 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 steady 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 frivolously toasted Portuguese bolos levedos—a frivolously sweetened tender bun—slathered with the Mozambique-inspired mayo, and high them with a slice of sharp cheddar and a shingle of pickles. When you’ve got bother discovering bolos levedos, a basic potato burger bun does the trick properly. These burgers might 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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