There is a trick to making turkey burgers because if you cook them just as you would beef burgers, they end up being pretty dry. The problem is even more noticeable when you are looking to cut down on fat and using 93% fat free turkey meat, which is predominantly white meat. While turkey thigh meat does have more flavor, it also has more fat and is not necessary in this recipe. What keeps these burgers from being dry is the moisture that you add by supplementing with cheese, salsa, caramelized onions, Dijon mustard or Worcestershire sauce, just to name a few suggestions. Another thought is to press a pat of herbed butter into the center of the burgers. Of course you loose the fat advantage with that idea and that’s why it’s not listed here. The Caramelized Onions can be used as a garnish or mixed in with the turkey meat at the beginning.
1.3 pounds ground turkey, 93% fat free
1/4 cup grated cheddar cheese
1/4 teaspoon salt
1/8 teaspoon fresh black pepper
4 sourdough buns
Preheat grill on medium low. With your hands, combine the turkey and the cheese until well incorporated. Divide into 4 equal amounts and flatten into burger shapes. Sprinkle with salt and pepper. Grill the burgers for 7 to 9 minutes on one side, flip and grill 7-9 minutes on the other side or until the internal temperature reads 160º.
Makes 4 burgers
1 yellow tomato (red is good too), sliced
2 romaine lettuce leaves, cleaned and torn into large pieces
1 tablespoon butter
2 large onions, sliced
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Heat the butter in a medium skillet over medium-low heat. Add the onions and cook until they begin to soften, stirring occasionally, about 15 minutes. Add the salt and pepper; raise heat slightly, and cook for another 10 minutes or until golden brown.
Makes 1 cup