ROSEMARY GARLIC BUTTER TURKEY BURGER

Turkey season is back and this year we’re breaking out some delicious recipes to showcase that
roasting it whole is far from the only thing to do with your big ‘ol bird!

This incredible Sous Vide Rosemary Garlic Butter Turkey Burger recipe was a huge hit around
MEAT! headquarters last year, so we decided to share it with all of you. We’ll explain how to
make the perfect turkey burger using both a sous vide and grill to infuse flavor and achieve the
ideal sear!

If you think turkey is a bit too lean for burgers, you can absolutely substitute in beef or pork for
half of the meat.

These are meant to be large tavern style burgers, so this recipe doesn’t work
great for smash burgers without modification.

This recipe is specifically made for a Sous Vide,
but with some small modifications you can absolutely make it directly on a grill or smoker as
well!

PREP TIME:

15 Minutes

COOK TIME:

1 Hour 15 Minutes

ESTIMATED SERVINGS:

6

EQUIPMENT NEEDED:

· MEAT! Chamber Vacuum Sealer

· MEAT! Chamber Vacuum Sealer Bags

· MEAT! Sous Vide Cooker

· Stovetop or Grill

INGREDIENTS

·        2lbs Ground Turkey

·        1 Tbsp. Fennel Seed

·        1/2 Tbsp. Dill

·        1/2 Tbsp. Crushed Dried Rosemary

·        1/2 Tbsp. Dried Sage

·        6 Dashes Worcestershire Sauce

·        3-5 Garlic Cloves

·        1 Tbsp. Garlic Powder

·        1 Tbsp. Onion Powder

·        Kosher Salt

·        Coarse Ground Pepper

·        1 Stick Butter

·        Sesame Seed Buns

OPTIONAL INGREDIENTS

·        Lettuce, Red Onion, Pickle

·        Egg

·        Bacon

Directions:

1. Place the MEAT! Sous Vide cooker in a tall pot and fill the pot with warm water above
the minimum fill line. Set the sous vide temperature to 145°F.

2. Dice your garlic and set it aside.

3. Place your ground turkey meat into a large bowl and add your dill, sage, fennel seed,
salt, pepper, garlic powder, onion powder and Worcestershire sauce.

4. Mix your meat and seasonings until well incorporated.

a. If your seasoned meat isn’t able to hold it’s shape feel free to add breadcrumbs
and an egg to help solidify it.

5. Create 6 identically sized patties from your ground turkey, they should all be
approximately 1/3lbs.

6. In a separate bowl, add your butter, rosemary and garlic together with a pinch of salt
and pepper. Melt your butter and thoroughly mix it together with the seasonings.

7. Place your burgers into appropriately sized sous vide bags and split the garlic butter
between them evenly. Seal the burger and butter into the sous vide bags and place into
them into the bath until they reach 145. This should take approximately 1-hour.

8. As they cook, prepare a grill or stovetop pan in order to sear your burgers once they are
removed from the MEAT! Sous Vide.

9. Once your burgers have reached 145 internally, remove them from the Sous Vide bags
and sear them on high heat until a thin crust forms.
a. Pro tip: Use the garlic butter from the sous vide bags to sear your turkey
burgers. It will add even more flavor, and cut down on waste!

10. The garlic butter turkey burgers are finished once they’ve reached 165 internally and
have a thin brown crust on both sides.

11. Serve on toasted sesame seed buns with the toppings you love. We recommend red
onion, bibb lettuce, tomato and either mozzarella or pepperjack cheese!

ROSEMARY GARLIC BUTTER TURKEY BURGER 

Turkey season is back and this year we’re breaking out some delicious recipes to showcase that roasting it whole is far from the only thing to do with your big ‘ol bird!

This incredible Sous Vide Rosemary Garlic Butter Turkey Burger recipe was a huge hit around MEAT! headquarters last year, so we decided to share it with all of you.

We’ll explain how to make the perfect turkey burger using both a sous vide and grill to infuse flavor and achieve the ideal sear!

If you think turkey is a bit too lean for burgers, you can absolutely substitute in beef or pork for half of the meat.

These are meant to be large tavern style burgers, so this recipe doesn’t work
great for smash burgers without modification.

This recipe is specifically made for a Sous Vide, but with some small modifications you can absolutely make it directly on a grill or smoker as
well!

PREP TIME:

15 Minutes

COOK TIME:

1 Hour 15 Minutes

ESTIMATED SERVINGS:

6

EQUIPMENT NEEDED:

· MEAT! Chamber Vacuum Sealer

· MEAT! Chamber Vacuum Sealer Bags

· MEAT! Sous Vide Cooker

· Stovetop or Grill

INGREDIENTS

·        2lbs Ground Turkey

·        1 Tbsp. Fennel Seed

·        1/2 Tbsp. Dill

·        1/2 Tbsp. Crushed Dried Rosemary

·        1/2 Tbsp. Dried Sage

·        6 Dashes Worcestershire Sauce

·        3-5 Garlic Cloves

·        1 Tbsp. Garlic Powder

·        1 Tbsp. Onion Powder

·        Kosher Salt

·        Coarse Ground Pepper

·        1 Stick Butter

·        Sesame Seed Buns

OPTIONAL INGREDIENTS

·        Lettuce, Red Onion, Pickle

·        Egg

·        Bacon

Directions:

1. Place the MEAT! Sous Vide cooker in a tall pot and fill the pot with warm water above
the minimum fill line. Set the sous vide temperature to 145°F.

2. Dice your garlic and set it aside.

3. Place your ground turkey meat into a large bowl and add your dill, sage, fennel seed,
salt, pepper, garlic powder, onion powder and Worcestershire sauce.

4. Mix your meat and seasonings until well incorporated.

a. If your seasoned meat isn’t able to hold it’s shape feel free to add breadcrumbs
and an egg to help solidify it.

5. Create 6 identically sized patties from your ground turkey, they should all be
approximately 1/3lbs.

6. In a separate bowl, add your butter, rosemary and garlic together with a pinch of salt
and pepper. Melt your butter and thoroughly mix it together with the seasonings.

7. Place your burgers into appropriately sized sous vide bags and split the garlic butter
between them evenly. Seal the burger and butter into the sous vide bags and place into
them into the bath until they reach 145. This should take approximately 1-hour.

8. As they cook, prepare a grill or stovetop pan in order to sear your burgers once they are
removed from the MEAT! Sous Vide.

9. Once your burgers have reached 145 internally, remove them from the Sous Vide bags
and sear them on high heat until a thin crust forms.
a. Pro tip: Use the garlic butter from the sous vide bags to sear your turkey
burgers. It will add even more flavor, and cut down on waste!

10. The garlic butter turkey burgers are finished once they’ve reached 165 internally and
have a thin brown crust on both sides.

11. Serve on toasted sesame seed buns with the toppings you love. We recommend red
onion, bibb lettuce, tomato and either mozzarella or pepperjack cheese!