Who says you can’t cut back a bit on red meat and still enjoy a thick, juicy burger? We’ve been experimenting with ground poultry as a medium for our weekly burgers and have been successful at keeping everyone happy.
The burgers a fairly simple:
- 1 pound ground poultry
- bread crumbs or cracker crumbs (helps retain moisture)
- seasoning (I use a bit of Montreal Steak Spice)
Gently combine all ingredients and form into three 1/3 pound patties. Grill them on high until done (I shoot for 165 degrees, recommended by Health Canada for ground poultry). Finish with your favourite toppings and enjoy!