Smoked Turkey Burgers?

[SmokinGumby]

I picked up 6lbs of Jenny-O 80/20 because it was use/freeze-by day and they were $1 each. I planned at the time to just use them as filler for soups and rice dishes... Since then I joined this forum and I'm wondering, would they be good formed into hearty, well-spiced patties and smoked at 225 to IT?
Obviously they will be edible, but what I'm wondering is, will they be delicious and juicy and a delight, or should I just use them for anonymous protein filler as planned?

 

[SmokinGumby]

Edit* Honeysuckle White 1lb packages and it's actually 93/7. Too lean for smoking burgers, methinks.

 

[Sowsage]

What about trying to make a fattie with them. Stuff with some veggies ,mushrooms, cheese..whatever you like. Wrap in bacon and smoke away. Use some egg and bread crumbs as a binder if its really lean like making a meat loaf. The bacon wrap will keep it from drying out. Lots and lots of threads on fatties here. Check them out!

 

[SmokinGumby]

What about trying to make a fattie with them. Stuff with some veggies ,mushrooms, cheese..whatever you like. Wrap in bacon and smoke away. Use some egg and bread crumbs as a binder if its really lean like making a meat loaf. The bacon wrap will keep it from drying out. Lots and lots of threads on fatties here. Check them out!

I have never even heard of a fatty so I have a new goal for this weekend lol thank you!

 

[Sowsage]

I have never even heard of a fatty so I have a new goal for this weekend lol thank you!

Oh man...you are in for a treat. A good fatty will change your life forever lol!

 

[SmokinGumby]

If I mixed in some finely diced fat cap from a butt, would it render/soften fast enough to keep the lean turkey moist and tasty?

 

[SmokinGumby]

Oh man...you are in for a treat. A good fatty will change your life forever lol!

I've smoked a few life changing fatties lol. Never any with meat in them yet though!

 

[Sowsage]

If I mixed in some finely diced fat cap from a butt, would it render/soften fast enough to keep the lean turkey moist and tasty?

Grinding it would be best but if you can dice it that fine by hand it should be fine. Adding the egg will act as the fat in the mix though with much less effort.

This is one I did with lean chicken.

CHICKEN CORDON BLEU FATTIE

Ive been meaning to make this style fattie for a while now so I made it a point to do so this weekend. Came out really good. I starded with making the filling for this fattie. 6oz of Swiss diced 6oz ham diced 4oz of cream cheese Mix it all up then wrap it up and into the fridge for a while...

www.smokingmeatforums.com

 

[SmokinGumby]

Grinding it would be best but if you can dice it that fine by hand it should be fine. Adding the egg will act as the fat in the mix though with much less effort.

This is one I did with lean chicken.

CHICKEN CORDON BLEU FATTIE

Ive been meaning to make this style fattie for a while now so I made it a point to do so this weekend. Came out really good. I starded with making the filling for this fattie. 6oz of Swiss diced 6oz ham diced 4oz of cream cheese Mix it all up then wrap it up and into the fridge for a while...

www.smokingmeatforums.com

Damn, that looks good. I'm going to go ahead and make that, then I can experiment with my own later.
Thanks a bunch!

 

[Sowsage]

Damn, that looks good. I'm going to go ahead and make that, then I can experiment with my own later.
Thanks a bunch!

Make sure you share your results with us! We all like to see some good Q!

 

[zwiller]

Also easy enough to experiment with a package of bacon for the fat. It's down on my list but have a few chicken and turkey sausages I want to try with some bacon.

 

[SmokinGumby]

Also easy enough to experiment with a package of bacon for the fat. It's down on my list but have a few chicken and turkey sausages I want to try with some bacon.

A good idea, I could just grind up some bacon and mix it through the turkey, form the patties, smoke them to IT, and then sear them up on the grill.