The unique ingredient that Anne Burrell adds to her turkey burgers
Anne Burrell, known for her appearances on Food Network, achieves a crispy texture in her turkey burgers with water chestnuts.
“I added some soy, sautéed onion, ginger, garlic and cilantro to the mix — and voilà! The killer turkey burger was born.”
Turkey burgers are tricky because turkey is a lean meat and lacks the juiciness and intense flavor of beef. That's why they need to be cooked thoroughly and have added ingredients that give them character. Burrell's burgers are different: she uses ginger and cilantro, which provide a flavor that many turkey burgers lack. She calls them "killer turkey burgers."
Water chestnuts are not nuts, but an aquatic vegetable from regions such as Southeast Asia, Australia, and parts of Africa. They are usually sold shelled and canned, although they can also be found whole or sliced.
The idea came about by accident. Burrell was visiting her sister, who wanted turkey burgers for dinner, and she had few ingredients on hand. "I had a can of water chestnuts lying around, so I decided to add a crunchy element to dinner," she told Fox News Digital.
The additional ingredients enhance the flavor of an otherwise bland meat. "I added soy sauce, sautéed onions, ginger, garlic, and cilantro to the mix, and voilà! The ultimate turkey burger was born."
Keep an eye on the burgers so they don't overcook. Remove them from the heat as soon as they reach 74 degrees Celsius (165 degrees Fahrenheit), or they risk drying out.
