In the first episode of Binging with Babish, is it possible for a turkey burger to taste better than a beef burger? Some say no, but others say...no.
- 1 small eggplant
- Olive oil
- Kosher salt
- Ground black pepper
- 1 large papaya
- ⅓ cup apple cider vinegar
- ⅓ cup golden raisins
- Saffron threads
- 4 egg yolks
- 2 squeezes of lemon
- ¼ cup black truffle oil
- 1 cup canola oil
- 3 ounces fontina cheese
- 3 ounces parmesan cheese
- 3 pounds turkey breast
- 2 Tbsp soy sauce
- ¼ tsp marmite
- 1 small squeeze of anchovy paste
- 2 Tbsp of safflower oil
- Radish sprouts
- Gluten free brioche buns
- Silk pad
Method: Chris Traeger's East Meets West Turkey Burger
- Cut the top off of the eggplant and halve lengthwise.
- Drizzle with olive oil and salt and pepper to taste.
- Score the eggplant and bake in the oven at 400°F for 30-40 minutes.
- Peel papaya and halve papaya lengthwise, spoon out the seeds and cut into 1 inch chunks.
- Add papaya chunks to small saucepan with apple cider vinegar, golden raisins, salt, pepper and saffron threads. Simmer over medium heat until it resembles a chutney. Let cool.
- Combine 4 egg yolks and two squeezes of lemon in immersion blender cup.
- Take black truffle oil and add to a cup of canola oil then drizzle the mixture slowly into immersion blender cup and blend until you have a thick aioli.
- Grate fontina and parmesan cheese and combine, plate in 3-ounce mounds on a baking sheet covered with a silicone baking mat.
- Place in oven at 400°F for 8 minutes or until golden brown.
- Cut turkey breast into one inch cubes and put in freezer with food processor blade for 15 minutes to firm.
- Add roasted eggplant, turkey chunks, and a small squeeze of anchovy paste into food processor. Pulse until you get halfway to the consistency you want then add the soy sauce and marmite and a small squeeze of anchovy paste. Pulse until the mixture feels like ground turkey.
- Form ground turkey into ⅓ pound pucks and make a divot in the middle to prevent rounding, season with salt and pepper, and sear for 3-5 minutes in medium-high heat pan with safflower oil.
- Put a tablespoon of papaya chutney on the bottom bun topped with truffle aioli and radish sprouts.
- On top place seared turkey burger and cheese crisp to finish.
Method: Ron Swanson's Burger
- Cook the meat.
- Put it on a bun.