Thanksgiving Leftover-Burgers

-


 Most of us like Thanksgiving leftovers, but I love them!!! I am not sure if I prefer the actual Thanksgiving dinner or what I make with the leftovers. I do this every year. From Thanksgiving quiches to fried balls, I do everything!! What you do with these leftovers is only limited to your imagination. These leftovers were made into burgers (different sizes) and medallions. 

Let's begin.......



After everyone has gotten their fill, I take equal portions of the dressing, potatoes, and turkey. Note: I chop up Turkey in small bite-size pieces. Mix it up very well and refrigerate it overnight. Chilling everything will solidify and help you determine how many eggs to add based on feel. 






Using molds is a great way to form Burgers or Medallions. In these pics, I have chosen several different sizes. I also used cooking spray in each mold too to help prevent sticking. Place a piece of parchment paper underneath and on top and place in refrigerator until ready to use. 


Set up a standard breading station of flour, egg and panko or chosen bread crumbs. Dip in the Flour, Egg and Panko and set on rack. Place in refrigerator for about an 30-40 minutes before frying. Chilling them will dry the surface and help keep breading on while frying. I fried them at 425f until golden brown. Don't forget they are already cooked so all we need to do is brown. 


I made a spread by combining some gravy and mayo. Adjust the seasoning your done. 
























Comments

Post a Comment

Popular posts from this blog

Curing Notes and some Math

-
Image
(OP-2016) I wrote this up to help you with some of my recipes. I hope these notes and links expand your knowledge of curing.  My recipes are straightforward to follow if you use the info given below. Replicating my recipes is possible because I use percentages for everything. The weight of meat plus fat is 100%, and all ingredients to be added are expressed as a percentage of the weight of the meat plus fat.  Percentages can be used to standardize recipes regardless of batch size, and all weights are metric. An online calculator is provided below.  No weights are given because the weights of meats vary. Again everything is a percentage of the meat's weight after trimming. Here is an example- Meat weight,  2393  grams, and we want to find out the amount of salt we need in grams-  2393 * 3.5%=83.755 or 2392/100 * 3.5 =83.755 grams. Or 2393 * .035 = 83.755 For most of my recipes, I use  .25%  c...
Read more

Eye-of-Round (Sous-Vide)

-
Image
EYE OF ROUND- EOR  (OP- 5/2017)I've been wanting to do this for a while but prefer other cuts for roast beef (I still do). Anyhow, after reading all the pontificating posts on E-O-R, I wanted to see what all the hype was about. After making about 5 of these E-O-R's, I have dialed in what I believe is the perfect temp and time.  The T/T was selected because it provides the highest moisture retention, texture (tenderness) for slicing using a Deli-Slicer. If you plan on slicing by hand or wanted to slice very thick to serve as an entree it might not work. The E-O-R will be cooked at 128f for 24 hours and sliced on my Berkel Slicer.  (Disclaimer located at the bottom for T/T). Note: The T and T are perfectly fine. The Log Reduction is exceeded 12.  If you plan on purchasing the E-O-R at Costco or another whole seller, I will suggest buying it cryo-vacuumed-sealed. If you don't, there's a possibility that it was mechanically tenderized. I'm not against...
Read more

Burnt Ends the Sous-Vide way!!!

-
Image
  The King of BBQ Brisket is Burnt Ends. But what are Burnt Ends? Traditional Burnt Ends are from the point of brisket. Where I live, you rarely find a whole packer (whole briskets), and when you do come across one, you're usually not in the market for one. Yes, yes, I could buy one and freeze it, but I don't like to freeze the meat. So I decided to make Burnt Ends entirely from the flat. Burnt Ends are a delectable delicacy and are prized by many if not all BBQ enthusiasts. I actually prefer Burnt Ends to BBQ brisket. Sometime during the "cook," the whole brisket is removed, and the point is separated from the flat. Traditionally the point is cubed up and doused with more spices and smoked very low and slow for a couple of more hours, and sometimes BBQ sauced is added. Burnt Ends are typically served with a little char on them with some BBQ sauce on the side or in sandwiches. I recently attended a BBQ workshop, and t...
Read more