We've been experimenting with turkey burgers on and off now for a while trying to find a good combination of ingredients that add flavor and stay moist- this combination is flavorful and tasty and one of our best- i think the key is the fresh herbs so do not skip that step. . .here is our recipe:
To 1 lb of ground turkey meat add:
Spicy brown mustard (app 2 tlbs)
bread crumbs (app 1 cup)
1 egg
1 large shallot finely chooped
handful each of (chopped) parsley, cilantro or basil (parsley is a must and whatever herb you may also have around will work)
a good 2 pinches of salt and pepper
Form into patties and grill on an oiled grill pan
tips-
1-form into flattish patties to assist with even grilling
2-avoid overcooking to keep the moisture. we use either a meat thermometer or make a incision to make sure the meat is cooked through; we use around 160-170 degrees, but have seen recommendations that are higher.
3- load them up with ketchup, carmelized onions, pickles, and advocado. . . .pickles always work. . . (you can also swap hummus for ketchup)
On to salad nicoise!
interesting- i will definitely try the broth covering trick. . .thanks patrick!
Posted by: wendy | November 21, 2009 at 03:30 PM
turkey burgers are so tricky. these look great, and will definitely try this version. other things i've added in the past: spinach, tomato sauce, and wheat germ. another way i've kept them moist is adding just a tiny bit of water or broth and covering for the last little bit of cooking. cheating, maybe, but i'll do anything to keep them from getting too dry.
Posted by: Patrick | November 16, 2009 at 10:44 AM