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Melt 1 tablespoon of butter all over the nonstick surface once it's hot. Place the turkey tortilla on the skillet/griddle, turkey side down. The meat should be sizzling. Use a spatula, smaller skillet or pot to press down the top of the tortilla and really smash the turkey into the hot pan.
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Instructions. In a small bowl, stir together ground turkey with butter, Italian seasoning, kosher salt, black pepper, and garlic powder. Form mixture into four even balls. On a griddle or in a large skillet over medium-high heat, when skillet is hot, drizzle with oil. Add burger and top with some foil or parchment paper.
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Reduce the heat of the pan to medium and toast your the inside of your buns in the delicious brown butter left in the pan. Combine mayo, ketchup, mustard, pickles, Worcestershire, hot sauce and black pepper in a small bowl. Construct your burgers with sauce on top and bottom buns, and between the patties if you're doing double-decker burgers.
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Reserve bacon grease in the pan. Preheat oven to 450degF. Combine ingredients for patties and form into 12 equal balls. Place two to three balls into the hot pan (with bacon grease) and use a wide flat spatula to press each down into thin patties (¼ inch thick). Cook for 3 minutes then flip and press down again.
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Step 1: Divide the ground turkey into 8 even portions, about 2.5 oz each. Roll each portion into a ball. . Step 2: Whisk all of the sauce ingredients together in a small bowl, set aside. Step 3: Add your ground turkey balls to a griddle or cast iron skillet.
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Use a greased burger smasher or a greased spatula to press the turkey patty flat immediately into the pan. Add another burger, repeat the process and try to be sure they don't touch. On a the Blackstone, 4 should fit at a time. On a skillet typically 2-3 at the most. After about 3 minutes, flip the burger.
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Step One Preheat a skillet over medium-high heat. Grate half of a medium onion using the smallest holes of a box grater. Step Two Measure two tablespoons of the grated onion, leaving behind any liquid. Step Three Add the ground turkey, Worcestershire sauce, grated onion, salt and pepper to a bowl.
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Space out the meatballs on the griddle, ensuring each has enough room to cook. Place a piece of parchment paper on each meatball to prevent sticking. Step 5: Now press the meatball with burger press. Cook for 3-4 minutes on one side, then flip the burgers once and cook for an additional 3 minutes on the other side.
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Instructions. 1. In a large bowl, combine the ground turkey, breadcrumbs, onion, parsley, egg, salt, and pepper. 2. Form the mixture into 4 patties. 3. Heat the oil in a large skillet over medium heat. 4. Cook the burgers for 5-7 minutes per side, or until cooked through.
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When the skillet is hot add in a drizzle of oil and add in 2 of the burgers. Press each down firmly with a spatula to make thin patties. Cook for 2-3 minutes. Flip the patties and top each with a slice of cheese. Cook 2-3 minutes longer until browned and cooked through. Remove from pan and cook remaining two burgers.
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Step 1: Mix the ground turkey, mayo, and all seasonings in a large mixing bowl. Use your hands to combine the smash burger recipe ingredients together. Mix until just combined. Step 2: Divide the burger mixture into four equally-sized balls.
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Cooked turkey smash burger patties can be stored in the refrigerator for up to 2 days. Place them in an airtight container once they've cooled down to preserve freshness. Reheat gently in a skillet over low to medium heat until warmed through. Assembled Burgers: Assembled turkey smash burgers, including buns and toppings, don't store well.
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Divide the turkey into 8 equal portions and shape each into a ball. Transfer 4 balls to the hot pan. Using a large spatula, smash each ball into a very flat 4-inch circle. Season the patties with ¼ tsp each salt and black pepper and cook until well browned on the bottoms, 2 to 3 minutes. Turn the patties over, scraping the pan with the spatula.
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Season to taste with sea salt, freshly ground pepper, and the juice of 1 lime wedge. In a medium bowl, thoroughly combine 1 cup chopped parsley with the grated cheese, shallot, garlic, and red-pepper flakes. Stir in 1 tablespoon of the Dijon mayonnaise, 1 teaspoon salt and 1/4 teaspoon pepper. Add the turkey, and gently combine.
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Make tzatziki by combining Greek yogurt, cucumber, garlic, lemon juice, dill, salt and pepper in a bowl and whisk to combine. Set aside. Season the turkey meat with Greek seasoning, olive oil, salt, and pepper and mix with your hands until just combined, careful not to over mix. Heat a large skillet over medium heat and spray with nonstick spray.
