Best 3 Koopers Turducken Burger Recipes
Prepare your taste buds for a wild culinary adventure with Kooper's Turducken Burger, a masterpiece that combines three types of meat - turkey, duck, and chicken - into one juicy, flavorful patty. This epicurean delight is further enhanced with a tantalizing array of toppings, including bacon, cheese, and a special Kooper's sauce, all nestled between two soft, toasted buns.
But the journey doesn't end there. This article offers a treasure trove of other delectable recipes that will tantalize your taste buds and leave you craving more. Embark on a culinary expedition with Turducken Sliders, bite-sized morsels of pure bliss, perfect for parties or quick snacks. Discover the secrets of Turducken Meatloaf, a hearty and satisfying dish that's sure to become a family favorite. And for those seeking a lighter option, indulge in Turducken Lettuce Wraps, a refreshing and flavorful meal that showcases the harmony of textures and flavors.
These recipes are more than just instructions; they're an invitation to embark on a culinary adventure, transforming your kitchen into a symphony of flavors. Get ready to tantalize your taste buds and indulge in a feast that will leave you utterly satisfied.
KOOPERS TURDUCKEN BURGER
Since there seems to be no Turducken Burger recipes here on Food.com, I decided to submit one from a local TV station. You can see the original recipe at http://www.wbaltv.com/news/entertainment/food/koopers-turducken-burger/-/9379056/22850394/-/tanda7/-/index.html
Provided by bbcompent1
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- * Personal note:.
- I suggest that you soak your duck breast in very cold light brine for 24-48 hours to get the gamey flavor out of it. Change the brine after each day.
- Brine Recipe:.
- 4 cups water.
- 1/4 cup salt.
- 1/4 cup Brown Sugar.
- Heat water to boiling, dissolve salt and sugar into water. Let brine cool completely before submerging duck breasts in chunks. I recommend placing it into the refrigerator to get it cold.
- Patties:.
- In a bowl, add the meat, herbs and salt and pepper. Mix all together well done making 8-oz. each patty.
- Grill your Turducken patties to minimum 165 degrees and melt your Irish Porter Cheese on them. The bacon grease adds fat, we want to aim for a 80/20 mix of meat to fat, much like ground beef.
- To build the burger:.
- Brioche Bun.
- 2 Bacon Strips.
- Baby Spinach.
- Tomato.
- 2 Oz of Cranberry-Dijon Mustard Sauce.
- Turducken Patty + Cheese.
- Brioche Bun.
- Sauce:.
- In a small bowl, mix all ingredients together.
Nutrition Facts : Calories 527.8, Fat 35.4, SaturatedFat 14.9, Cholesterol 90.7, Sodium 937.4, Carbohydrate 26.2, Fiber 2, Sugar 4.7, Protein 25.5
TURDUCKEN
This is no ordinary holiday bird. A turducken is a dish consisting of a de-boned chicken stuffed into a de-boned duck, which itself is stuffed into a de-boned turkey. -Taste of Home Test Kitchen, Greendale, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 6h30m
Yield 36 servings.
Number Of Ingredients 25
Steps:
- For pesto, place the sage, parsley, Parmesan cheese, garlic and salt in a food processor; cover and process until blended. While processing, gradually add oil in a steady stream; set aside., In a large skillet, saute fennel and onion in butter until tender. Add garlic; cook 1 minute longer. Stir in salt and pepper. In a large bowl, combine the bread cubes, pears, hazelnuts, fennel mixture and 1/2 cup reserved pesto. In another bowl, whisk broth and egg substitute. Pour over bread mixture; stir until moistened. Cover and refrigerate until assembly., Place turkey skin side down on a work surface; press 5 cups stuffing mixture over turkey. Layer with duck skin side down and 4 cups stuffing. Top with chicken skin side down and remaining stuffing., Carefully pull turkey skin over filling. Truss turkey skin at 1-in. intervals with a large needle and kitchen string. Tuck wings under turkey; tie drumsticks together. Place breast side up on a rack in a roasting pan. Brush with oil., Bake, uncovered, at 325° for 5-1/4 to 5-3/4 hours or until a thermometer reads 180° in the center of turducken, basting occasionally with pan drippings. Cover loosely with foil if turkey browns too quickly. During the last 30 minutes of cooking, brush remaining pesto over turducken. Cover and let stand for 20 minutes before slicing.
Nutrition Facts : Calories 470 calories, Fat 28g fat (9g saturated fat), Cholesterol 152mg cholesterol, Sodium 312mg sodium, Carbohydrate 9g carbohydrate (2g sugars, Fiber 1g fiber), Protein 43g protein.
TURDUCKEN
This is in response to a new thread in the Q&A. It is a chicken stuffed into a duck stuffed into a turkey. All with stuffing in between. I am posting this without having tried it (yes I know the bad zaar karma about doing this).
Provided by fraxinus
Categories Whole Turkey
Time 7h
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375°F (190°C). Lay the boned chicken skin-side down on a platter and season liberally with salt, pepper and Creole seasoning. Lay the boned duck skin-side down on top of the chicken and season liberally with salt, pepper and Creole seasoning. Cover and refrigerate.
- Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.
- Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.
- With the help of an assistant, bring the edges of the turkey skin up and fasten them together with toothpicks. Use the kitchen string to lace around the toothpicks to help hold the stuffed turkey together. Carefully place the turducken, breast up in a large roasting pan.
- Roast covered for 4 hours or until the turducken is golden brown. Continue to roast uncovered for 1 hour or until a meat thermometer inserted through the thigh registers 180 degrees F. and a thermometer inserted through the stuffing registers 165 degrees F. Check the turducken every few hours to baste and remove excess liquid. There will be enough pan juices for a gallon of gravy. Carve and serve.
Nutrition Facts : Calories 1715.2, Fat 118.1, SaturatedFat 35.6, Cholesterol 469.5, Sodium 1156.9, Carbohydrate 28.9, Fiber 3.9, Sugar 2.8, Protein 124.6
Tips:
- Choose high-quality ingredients for the best flavor. Look for fresh, organic produce and meats whenever possible.
- Don't be afraid to experiment with different flavors. The beauty of the turducken burger is that it can be customized to your liking. Try adding different spices, herbs, and cheeses to create a unique and delicious burger.
- Cook the burger to your desired doneness. The USDA recommends cooking ground poultry to an internal temperature of 165 degrees Fahrenheit. However, some people prefer their burgers cooked to a lower temperature for a juicier result.
- Let the burger rest for a few minutes before serving. This will allow the juices to redistribute throughout the patty, resulting in a more flavorful and tender burger.
- Serve the burger with your favorite toppings. Some popular options include lettuce, tomato, onion, pickles, cheese, and bacon.
Conclusion:
The turducken burger is a delicious and unique dish that is perfect for any occasion. With its combination of turkey, duck, and chicken, it is sure to please even the most discerning palate. So next time you're looking for a new burger recipe to try, give the turducken burger a try. You won't be disappointed!
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