Is turkey or chicken a better sub for beef burgers? Dark or white?
I think either is good as long as you have a good amount of fat content to avoid them drying out. I would do a mix of dark and white meat in addition to some good seasonings. I often saute onions and other shredded vegetables and fold them into burgers.
I agree! I also add olive oil to the mix for a bit of good fat.
I don't consider a turkey burger a "sub" for a beef burger, and I don't try to make it taste like one. We prefer dark meat for its flavor and moisture, but I season my turkey burgers with fines herbes and shallots. And I hold them together with egg white. Totally unlike a beeg burger.
Looking to substitute cause doctor advised reducing red meat and love hamburgers
I think I would go with dark meat chicken, and you also get the "schmaltz". But I also concur with ChefOno's knee jerk. Does this constitute "repurposing" chicken?
To answer your question - I'd use dark meat, if that works for you, as it's more flavorful. Union Square Cafe (in NYC) makes a great burger of fresh tuna - I've used the basic recipe with ground turkey and it works well (though obviously you need to cook it thoroughly: rare tuna is a good thing, rare turkey not so much ;) Gives the turkey, which can be a bit bland, a big boost w/o adding any fat: http://www.unionsquarecafe.com/docs/yellowfin.pdf
Consider grilled oiled portobello mushroom caps instead of burgers. Even for meat lovers they are surprisingly good - they have the umami flavour of meat that is so satisfying.
I made a delicious white meat turkey burger the other night: to 1lb of ground white meat I added: 1 large yellow pepper (finely diced), 2 stalks of celery (finely diced), salt, pepper, celery seed and toasted fennel seed dust. Pan sauteed in 2 turns of olive oil. Satisfying and delicious! My BF ate two.
I made really great ground chicken burgers (white meat) by adding diced apples, celery and onion that had been sauteed in butter and white wine. I also mixed in some fresh parsley, a mixture dried of spices and a little olive oil. I was really pleased with the results! (I may try adding fennel seed dust next time tough!)
I like several of the above suggestions: yes, reduce quantity or amount while looking for the option that most satisfies- currently testing some exotic stuff available locally (all ground elk, wild boar, ostrich- and ground you can have less, plus portobello's to "trick" your palate and get that texture, too).
For sure only grass-fed and think of it as medicinal.
And oh- agreed! Love Union Square Cafe's tuna burger, but getting new info on fish that very regretfully trumps having it once or twice a week...
Thanks everyone for both the recipe ideas and the health info.