Good Lifestyle

Remember when your options only forhamburgers were ham or cheese? Yes, it is unimaginable for us too, like relics resembling these mythical days "before the internet". With regard to summer grilling now, there is a wealth of options. Beef alone, you can choose from different levels of fat; various cuts; grass or grain; Onions and cheeses in the mixture - the list continues and on. So there ischicken,Salmon, bison,Herbal optionsAnd of course, the meat of the gateway to all this revolution burger:The Hamburger of the Turkey.

Invented by the board member of Cornell Corporation Robert C. Baker, whose other contributions to modern staples includechicken nuggets (Can you believe that these did not exist before 1963?!), Turkey became a first step for those seeking to adopt a healthier approach to their entirely American diet. In fact, it was a move as popular as between 2015 and 2017, demand and consumptionincreased by 20% In limited service restaurants!

Now, if this is actually a healthier exchange that comes to the cakes you buy. Nutrition, side by side, the profile of Turkey Burger is not too far from the part of the beef of what has done so such natural exchange. Of course, you sacrifice a small protein, iron and zinc of the choice of red meat, but you get more vitamins b b for energy metabolism, fewer calories by average wearing in most cases and less saturated fat.

That said, Turkey's burgers are a smart choice if you have trouble dealing with red meat or prefer the taste of poultry and the most important to bring home good things. And this taste test is how we can help you make it.

We have selected five widely available national meat varieties, low-fat frozen turkey cakes and grilled simultaneously on a George counterman. All were types of cooking cooks for convenience, and we tried them first of the nature and hot, then with simple classic garginous such as American cheese, ketchup, lettuce, tomato and l Sliced ​​red onion on the multigrain rolls to see how they played with others.

Without further teen, let's talk about the real turkey. And for more, make sure to storeThe 7 healthiest foods to eat right now.

Many collective, certified organic, non-GMO, approved over the whole and vegetarian melting, this burger of Turkey salt, gluten and without casein had a lot of fancy claims on the box. In addition, there were the least calories per serving of four ounces. All this added to the most expensive galette of the group.

First of all, the box was not reconvoyable, which was an immediate detractor, and the interior bag was sealed. Not ideal! The dark pink cakes were frozen between sheets of paper and wearing a striking similarity with the "pink mud" of its popular cousin, the nugget, was made. But we all know that appearances can be misleading, so we threw on the grill, to which he quickly blocked.

Cure, the hue went from purple to dark gray as imposition meat. He has also become difficult to cut. "This is a rubbery crepe," said a dense cake tester, an impression that has not been helped by its flavor and a bizarre artificial aftertaste that followed every chew. With the fittings, a flavor of Turkey emerged, but a very Gamey interpretation that felt uncomfortable.

Overall, we recommend that you budget your hard-earned dollar and your caloric limits with respect to one of our other selections, as this has fallen incredibly insufficient from the rest of the competition.

Fortunately, Burg Burg's streak ended here because it was all the sauce, baby, starting with the basic recipe of this emblematic brand.

Butterball is the leader of the brand of retail sales and after testing this burger, we do not blame this ranking a bit. The cakes of the lean turkey of white meat have no nitrates, nitrites, gluten or artificial ingredients. All they are made is the turkey on the ground, sea salt and other natural flavors, that we suspicion can include celery - a common preservative in "cleaner" processed meat products, based On the peek-a-boo of the flavor we had our first bite.

The cakes come in two packets of four, formed of perfect white rounds but disarmament. These also glued a little grill but did not lose too much moisture through the breaks. In fact, the burgers remained very juicy. It was the Burger "of the" poultry "the most general, from the light flavor of the chicken with white meat on the ground and ending with a turkey. Between bread and some vegetables, it was a neutral vehicle for all its overwhelms. Only salty slightly, it is a rather clean choice that will enjoy all the palaces and serves as the ideal basis for relying on.

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For those who feel that a hamburger is never enough and that two can be too much, these books cakes could be their goldilocks. The fact that hamburgers are packaged individually and sealed is also a greater plus; You are not committed to opening and dining more than you absolutely need.

In addition to weight, adding to their sense of death is the fact that they are very dense - not too much, not too much, like the Applegate, but sufficiently that it feels substantial, requiring more chewing. Hamburgers start juicy when they left on the grill, but become drier faster than expected, which was good in that he forced us to slow down.

These seemed more like a white meat straight, a white turkish accentuated with small bursts of fly salt through it. Although they are full and meat, they were not Gamey, ending up without further fuck. In addition, they were more than willing to take a rear seat to play with others when turned into a hamburger, remaining remarkably robust for fillings and brought.

This new up is the upgrade of the standard Turkey standard. They are made with fully white meat, accentuated only with sea salt and disclose a rosemary extract instead of simply "natural aromatization". They are also locked up in two four open packages open, which is always a bonus. You will notice that brilliant white meat has visible air pockets that indicate that it was lighter pressed and so would not be difficult.

This hypothesis proved true. Hamburgers offered a wet bite each time with a great texture that collapsed in the mouth but not on the grill or before chewing. The general flavor was, once again, closer to the chicken than Turkey, but is distinguished from more assertive salinity. The meat itself was more neutral, however, without Saminess at all. He has also not left the remaining shadows of Turkey's flavor to hang and be acute in the mouth, as can happen with Turkey. It has become an immediately satisfying sandwich that was seasoned just enough to hold his own fittings and a bun without being angry with his character.

Even without the claim to be "more juvenile than ever" to be announced on the box, we expected that this has the advantage of having 3% more fat than its competitors. And it was! And we say that with a lot of surprise and delight from the outside of these irregular amoeba-shaped burgers, developed a friendly grid crust earlier than others. For this reason, we thought that it would reach the status well done too quickly, but these pink rose cakes were protected by a thick and fleshy fleshy density that maintained the centers of losing too much liquid.

They were completely flavored and robust. In addition, the thick and heavy construction of the cakes has just invited us to stack the fittings. What is really distinguished is that they have ended with a sweetness that has pleasantly persisted even after the bite has disappeared, with a wealth not found in other turkey burgers. For a teeth texture, a balanced flavor and a general satisfactory Turkey burglary that will feel like an option and not a sacrifice, it is the one to choose.