Slow Cooker Peppercorn Gravy Turkey Burger Steaks Step-by-step instructions

Before you start

Before starting, gather all ingredients and measure them out. Form the ground turkey into patties and have the peppercorns, gravy mix, and broth ready. No need to preheat the slow cooker; it will heat gradually.

Ensure the slow cooker insert is clean and dry. If you have time, let the patties sit at room temperature for 15 minutes before cooking to help them cook evenly, but do not exceed 30 minutes. The rest of the prep is straightforward and quick.

Instructions

Form and Arrange

1. 1Form the Turkey Patties
   In a large bowl, gently shape the ground turkey into 6 thick patties, about 1 inch thick. Do not overwork the meat; press just enough to hold them together.
   Look for The patties should be uniform in thickness for even cooking.
   Tip Wet your hands slightly to prevent sticking when forming the patties.
2. 2Arrange in Slow Cooker
   Place the patties in the slow cooker insert in a single layer, overlapping slightly if necessary. They will shrink as they cook.
   Look for The patties should fit snugly in the bottom of the slow cooker.
   Tip If your slow cooker is smaller, stack them slightly; they will settle.

The patties are neatly arranged in the slow cooker, looking thick and uniform. The surface is dry and ready for seasonings. The kitchen smells of fresh ground turkey, and the patties are cool to the touch. Before moving on, ensure the patties are not stacked too high; they should fit in a single layer as much as possible.

Season and Pour

3. 3Add Peppercorns
   Sprinkle the cracked peppercorns evenly over the patties, covering the surface as much as possible.
   Look for The peppercorns should be visible on the meat, creating a crust-like layer.
   Tip Use a spoon to scatter them evenly rather than pouring all at once.
4. 4Sprinkle Gravy Mix
   Evenly sprinkle the brown gravy mix over the patties and peppercorns. The dry mix will help thicken the sauce as it cooks.
   Look for The powder should coat the patties lightly.
   Tip If using a packet, break up any clumps before sprinkling.
5. 5Pour Over Broth
   Pour the beef broth over everything, being careful not to wash off the seasonings. The liquid should come about halfway up the patties.
   Look for The broth will bubble slightly around the edges.
   Tip Pour slowly in a circular motion to distribute evenly.

The patties are now covered with a speckled layer of cracked peppercorns and a dusty coating of gravy mix. The beef broth has been poured around, creating a shallow pool that reaches halfway up the sides. The seasonings are still visible, and the broth is a rich brown color. The slow cooker is ready to go.

Simmer to Perfection

6. 6Cook Low and Slow
   Cover the slow cooker and cook on LOW for 4 to 5 hours, or until the patties are cooked through and reach an internal temperature of 165°F (74°C).
   Look for The gravy will be thickened and the patties will be tender.
   Safe temperature 165°F (74°C) internal temperature (ground meat)
   Tip Avoid lifting the lid during cooking to maintain even heat.

After several hours, the kitchen fills with a warm, peppery aroma. The gravy has thickened to a silky, pourable consistency, and the patties are tender and cooked through.

A spoon inserted into the thickest patty meets no resistance, and the internal temperature reads 165°F (74°C). The gravy is glossy and clings to the meat.

Common mistakes

One common mistake is overworking the ground turkey when forming patties, which can make them dense and tough. Handle the meat gently and only shape it until it just holds together.

Another pitfall is lifting the lid too often during cooking, which releases heat and extends the cooking time. Trust the slow cooker and resist the urge to peek. Finally, don't skip the internal temperature check; ground turkey must reach 165°F (74°C) to be safe.

How to tell it’s done

The patties are done when they are cooked through and have reached an internal temperature of 165°F (74°C) in the thickest part. They will be firm to the touch and no longer pink in the center. The gravy should be thickened and glossy, coating the back of a spoon.

If the gravy seems too thin, you can remove the patties and simmer the sauce on the stovetop to reduce, or whisk in a cornstarch slurry. Let the patties rest for a few minutes before serving to allow the juices to redistribute.

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