Well, maybe it's a little bit about the burger. After all, it was a very tasty turkey burger. However, the star of the show today was the homemade whole wheat bun. A few weeks back, I finally found a recipe and technique that enabled me to make my first really good 100% whole wheat bread (patting myself on the back yet one more time.) But yesterday as I was making a panini with that bread, I was lamenting that even though it tastes delicious, it doesn't get as crusty on the panini grill as do other breads. I wondered to myself if maybe by making it into individual buns, the bun crusts themselves might lend toward a crispier crust on my panini, and thus I needed to experiment once again. So, when making this most recent batch of bread, I only made one loaf, then used the rest of the dough to make individual buns. After the first rise, I divided 1/2 the dough into 10 individual balls, placed them on a greased baking sheet, flattened them into rounds, then covered them loosely with plastic wrap and let them rise for about an hour. I then baked them in a 375 degree oven for about 15 minutes. And yes, they did indeed make a wonderful crusty panini! (peanut butter and tomato panini to be specific, but that's another post entirely)
The turkey burger itself was made by adding salt, pepper, and a tablespoon of Penzey's breakfast sausage seasoning to a pound of lean ground turkey breast. I then mixed that with one egg, a handful of whole wheat bread crumbs, a little chopped parsley, and some sauteed red pepper, onion and garlic. A splash of olive oil was added before shaping the mix into four patties and frying in a small amount of olive oil for about 10 minutes, five minutes per side.
Gluten-Free Baking Tip
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