The speaker is preparing turkey burgers, using 85% lean and 15% fat ground turkey. They mix the meat with an egg, flour, garlic, black pepper, smoked paprika, and feta cheese. After refrigerating the mixture for an hour, they shape it into meatballs and then flatten them into patties. The speaker cooks the patties on a preheated griddle with bacon fat, adding salt to taste. They also cook potatoes, which are cut into small cubes and seasoned with lemon pepper, granulated garlic, and salt. Once the burgers are cooked, they assemble them with mayonnaise, mustard, lettuce, tomato, and red onion, finishing with a layer of Swiss cheese. The speaker emphasizes that the key to a juicy turkey burger is to not overcook it and to use a softer cheese to balance the flavors.
Here are the key facts extracted from the text:
1. The speaker bought 1 kilo of ground turkey meat that is 85% lean and 15% fat.
2. The speaker adds a whole egg and a tablespoon of all-purpose flour to the meat.
3. The speaker recommends using about 4 cloves of garlic for every 500 grams of meat.
4. The speaker also adds freshly ground black pepper, smoked paprika, and 150 grams of feta cheese to the meat.
5. The speaker mixes all the ingredients well and forms the meat into balls.
6. The speaker uses a mold to shape the meat into burgers.
7. The speaker puts the bacon on the grill first to release the fat.
8. The speaker cooks the potatoes in boiling water for 3-4 minutes.
9. The speaker adds a little bit of oil to the potatoes and seasons them with lemon pepper, granulated garlic, and salt.
10. The speaker cooks the meatballs on the grill for about 5 minutes on each side.
11. The speaker adds Swiss cheese to the burgers.
12. The speaker assembles the burgers with mayonnaise, mustard, lettuce, tomato, and red onion.
13. The speaker uses a double turkey burger with 300 grams of meat in total.
14. The speaker adds two or three strips of bacon and double cheese to the burger.
15. The speaker serves the burger with country-style potatoes and lemon pepper.