• NATIONAL SITE
  • BRITISH COLUMBIA
  • SASKATCHEWAN
  • ALBERTA
  • MANITOBA
  • ONTARIO
  • QUEBEC
  • NEW BRUNSWICK
  • NOVA SCOTIA
  • PEI
  • NEWFOUNDLAND AND LABRADOR
  • YUKON
  • NUNAVUT
  • NORTHWEST TERRITORIES
2
Nutritional Information

Per serving

Calories:
291
Protein:
34g
Fat:
11g
Carbohydrates:
13g
Sodium:
465mg

Credit
Turkey Farmers of Canada

Serves: 6-8
Prep Time: 25 mins
Cook Time: 10 mins
Tip: You can freeze these burgers right on the plate or tray and then transfer them to a Ziploc bag for easy storage.  Thaw out for 30 minutes before BBQ’ing according to instructions above.
  1. Sauté onions over medium heat until translucent and lightly browned, 4-6 minutes. Remove from heat and let cool
  2. Season your meat with salt and pepper to taste.
  3. Add garlic, Panko, Tamari, Worcestershire sauce, Oyster sauce and water.
  4. Add onions, once cooled
  5. Take a generous handful of the mixture, about a half cup and roll gently between your palms to create a rough ball. Flatten to your desired thickness, about one inch and a half, and place on a sheet of wax paper over a large plate or tray. Repeat until you have used up all the meat. You should have 8 - 12 patties, depending on your size preference.
  6. Place your tray of patties in the freezer for 60 minutes to firm up. This will help your sliders keep their shape on the BBQ.
  7. Remove from the freezer and BBQ immediately.
  8. BBQ over medium-high heat until patties are cooked through and meat is no longer pink, 4-6 minutes per side.
  9. To ensure meat is cooked through, test with a meat thermometer. Meat should register 165ºF (75ºC). Time will vary depending on size of patties, and type of BBQ.

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