Slow Cooker Garlic Parmesan Turkey Burger Steaks Step-by-step instructions

Before you start

Before starting, ensure the slow cooker insert is clean and dry. Have all ingredients measured and ready, especially the minced garlic and shredded parmesan.

Since the turkey is cooked raw, handle the meat with clean hands or gloves and wash all surfaces and utensils immediately after placing the patties into the slow cooker to maintain food safety standards. Keep the meat refrigerated until the exact moment of preparation to ensure it stays at a safe temperature until the cooking process begins.

Instructions

Arranging the turkey patties

1. 1Assemble the patties
   Shape the ground turkey into six equal oval patties. Arrange the patties in a single layer at the bottom of the slow cooker insert, ensuring they are evenly spaced to allow for consistent cooking throughout the process.
   Look for Patties should be uniform in size and shape.
   Tip Handle the meat gently to keep the texture tender.

The patties should be laid out in a single layer on the bottom of the slow cooker. They should be uniform in size, which helps them cook at the same rate. Ensure the slow cooker is on a level surface and the insert is properly seated. At this stage, the raw meat should look clean and well-formed, ready to receive the seasonings that will define the final flavor of the dish.

Seasoning the meat

2. 2Add aromatics and seasoning
   Scatter the minced garlic and shredded parmesan evenly over the turkey patties. Sprinkle the Italian seasoning over the top to ensure all patties are coated with the herb blend.
   Look for Ensure the garlic and parmesan are distributed across all patties.
   Tip Distribute the seasoning evenly for balanced flavor.

The garlic, parmesan, and Italian seasoning should be scattered evenly across the surface of the turkey patties. Visually check that every patty has a similar amount of seasoning to ensure consistency.

The aroma of the herbs and garlic will be subtle but present. This phase is critical for ensuring the seasoning is well-distributed before the liquid is added, preventing uneven flavor concentration in the finished burger steaks.

Simmering to perfection

3. 3Add soup and cook
   Pour the condensed cream of chicken soup over the seasoned turkey patties. Cover the slow cooker and cook on low for 4 hours until the turkey reaches an internal temperature of 165°F (74°C).
   Look for The sauce will be thick and creamy, and the turkey fully cooked.
   Safe temperature 165°F (74°C) internal temperature (poultry)
   Tip Do not stir the soup as it will naturally thin and coat the patties.

After adding the soup, the slow cooker should be covered and set to low. The final result will feature tender, succulent turkey coated in a thick, creamy sauce that smells savory and rich. The sauce should have a consistent texture, and the steam should be visible when the lid is removed. Verify the internal temperature of the turkey is 165°F (74°C) before serving to ensure the dish is cooked thoroughly.

Common mistakes

Avoid lifting the slow cooker lid during the cooking process, as this releases steam and significantly increases the cooking time. Another common mistake is stirring the soup before it has finished cooking; allowing the soup to sit on top of the patties creates a protective layer that helps baste the meat.

Finally, ensure the patties are not stacked on top of each other, as this prevents even heat distribution and results in unevenly cooked meat that may remain undercooked in the center.

How to tell it’s done

The turkey burger steaks are done when they reach a firm texture and an internal temperature of 165°F (74°C). Use a meat thermometer inserted into the center of the thickest patty to verify this.

The sauce should be thick, bubbly, and fragrant, indicating the flavors have melded. The turkey will appear opaque throughout and should not show any signs of pink in the center, ensuring the dish is safe and ready to be served hot from the slow cooker.

• Poultry: 165°F (74°C) in the thickest part
• Ground meat: 160°F (71°C) in the thickest part