Unfortunately, turkey burgers have an unjustified reputation for being bland and insufferably dry. But not when properly handled and cooked. Here are some pointers for consistently serving juicy, delicious turkey burgers.
Look for meat with at least some fat in it when buying ground turkey meat. Breast meat is extremely lean, so lean that burger patties tend to come apart on the grill. You’ll want a mixture of white and dark meat (breasts and thighs or leg meat) with a meat-to-fat ratio of at least 90 to 10%. If you have a good relationship with your butcher, he or she may be willing to grind your turkey to your particular request.
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Ground turkey burgers can be enhanced with tasty fats and/or moisture in a variety of ways. An egg, soaked bread, grated butter, a handful of grated cheese (either add to the meat mixture or stuff the burgers), condiments like soy sauce or Worcestershire sauce, shredded onion, or finely chopped mushrooms--which shed liquid while the burgers cook, are just a few examples. (Alternatively, sautéed mushrooms can be stuffed into the burgers.)
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Before mixing the meat and other ingredients, make sure they're completely chilled. Handle the meat with care after rinsing your hands in cold water. If you over-handle the meat mixture, you'll end up with dense, packed burgers with no room for juices. Place the formed patties on a platter covered in plastic wrap, then cover with more plastic wrap and chill for at least 30 minutes. (If you're short on time, pop the patties in the freezer for a few minutes.)
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Preheat your grill to medium-high and prepare it for direct grilling. Clean the grill grate and coat it with oil.
Before grilling, lightly oil the patties with vegetable or olive oil. Use your preferred rub and season generously.
Grill the burgers for about 5 minutes per side, or until a meat thermometer reads 165 degrees on the inside. Important: Don't overcook the burgers.
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Serve the burgers with a decadent sauce or a condiment of your choice..
Turkey, a South American bird, integrates nicely to the flavors of many different grilling cultures around the world. Below is our favorite tex-mex burger option you should be sure to try out:
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TEX-MEX TURKEY BURGERS
Combine ground turkey, finely chopped mint, oregano, lemon zest, and salt and pepper in a mixing bowl. Brush the patties with olive oil before grilling them as indicated. Tzatziki (Yogurt Cucumber Sauce), sliced tomatoes and cucumbers, and crumbled feta cheese are served in pita bread.
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Toss cold ground turkey with grated fresh ginger, finely diced onions, minced garlic, soy sauce, a teaspoon of sesame oil, and chopped cilantro leaves. (A little sriracha or Asian sweet chili sauce is also a good addition.) Grill according per the instructions above. Serve with a peanut sauce or a simple mayonnaise-sriracha sauce.
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Combine cold ground turkey, bulk pork sausage, chopped fresh sage and parsley, sliced onions, and a pinch of fennel seed in a burger for Thanksgiving flavors. Before grilling, brush with butter as suggested above. Serve with cranberry sauce on a bun.
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