Greek Yogurt in Turkey Burgers, ie Greek Yogurt Panade without the Flour?
As a paleo eater with a no-red-meat-eating wife, I've been spending a lot of time trying to figure out way to make juicy turkey burgers. Can anyone tell me what effect putting whole plain Greek yogurt from a recipe I read (https://www.thekitchn.com...), but without the flour part of the panade that she recommends, will have?
My thinking was influenced by this other recipe post that I read on the Salty Kitchen cooking blog (https://oursaltykitchen.com/paleo-turkey-meatballs-marinara/), whose #1 trick is to "SKIP THE FLOUR SUBSTITUTE."
Fwiw, I am making three pounds of ground turkey and put three eggs in the mix already, as part of the previous recipe I was building on, so there is a binder in my mix, unlike the Salty Kitchen recipe.