They sure do look like mush going on the grill but once they are ready, yum. You won’t want to make a turkey burger any other way. We were trying to come up with an idea or recipe to use up all those chicken livers that we had leftover from the Spiedini that we made. Tall Cool One came up with this idea. He’s a clever thing sometimes. He said to grind them up and mix them in with the turkey burger. Bear and I boiled up all the leftover livers (they really are nasty little things when they cook) and after he ate a few of them, I ground up what was left to go in with the turkey.
1 lb ground turkey
½ cup chili sauce
½ cup chicken livers, finely chopped
½ cup Italian style bread crumbs
1 egg
1 tsp sesame seeds
1 tsp poppy seeds
1 Tbsp butter
1 Vidalia onion, sliced
Salsa
In medium bowl combine turkey, chili sauce, chicken livers, bread crumbs and egg; mix well. Shape into 4 patties. Grill on medium-high heat about 8 minutes per side or until internal temperature reads 165ยบ. While burgies are grilling, prepare buns. Melt butter or margarine in small microwaveable dish; add poppy and sesame seeds. Spread on top of burgie buns and toast on grill for last 5 minutes of cooking time. Top with Vidalia onion and salsa.
© Crackerberries 2009
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