Ingredients
1 pound Ground Beef
1 pound Ground Turkey
1/2 Tablespoons World Spice Merchants Montreal Steak Spice (See Note Below)
Method
Sources
📖
Recipe1M+
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
Recipe1M+
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home dry-aging bags — age beef in your fridge, restaurant quality
Aged dried citrus peel — Chinese braised dishes, tea, spice blends
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Wall-mounted magnetic spice jars — visible, organized, accessible
Chinese gongfu tea tray — drainage system for tea ceremony
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Home dry-aging bags — age beef in your fridge, restaurant quality
Aged dried citrus peel — Chinese braised dishes, tea, spice blends
Outdoor propane burner + pot — deep-fried turkey, crab boil, big batch frying
Wall-mounted magnetic spice jars — visible, organized, accessible
Chinese gongfu tea tray — drainage system for tea ceremony
You're reading one of recipes available free. Full library with Gastronome.
combine all ingredients in a large bowl. knead meat mixture and other ingredients together, mixing very well. grab baseball-sized handfuls of mixture and form into patties. place patties onto sheets of waxed paper. it keeps the burgers from sticking together. plus, it makes freezing any leftover burgers a breeze. just add some cheese, and bbq or griddle cook as you please. enjoy! tips: my grandfather, who taught me this recipe, used to use ground veal. i just dont do the veal thing, so i substitute the turkey instead. ground pork can be used, too. if you freeze these, just throw them straight onto the grill when youre ready to chow em downno defrosting necessary. note: i highly recommend you get this from world spice merchants. their version of montreal seasoning is the best i have ever used. plus, it has very little salt, especially compared to most of the commercial versions available.