You ever order a turkey burger, or make them at home, thinking you’re eating something healthier, then you take a bite and think “meh”? I do. I think they often turn out dry and devoid of flavor. I played around one night, testing little discs of turkey burger until I finally hit on one that was flavorful and juicy. I think you’ll like it too. I ate a lot of tiny burgers that night, people.
First thing I need to impart on you. Do NOT get that 99% fat free ground turkey breast stuff. I’m not sure there are enough ingredients on this planet that will improve that stuff. Just get the regular ground turkey, or have your butcher grind up turkey thighs. Trust me.
I added a bunch of umami flavors to “beef” them up, if you will. Worcestershire, shallot and Beau Monde seasoning did the trick. One pound ground turkey oughta get you four burgers. I only got three because I tested so many! The things I do for you people.
Next tip: Heat up a cast iron skillet until it’s screaming hot. And add oil–turkey burgers are lean. You have to cook turkey burgers a little longer than a regular burger–You don’t really want a rare turkey burger do you? Well, maybe you do. I think I’ll have mine a little more done—ANYWAY, sear the heck out of them then turn the heat down so they can cook through. Set ‘em on a plate to rest and toast the buns in the same pan.
I did mine up with cheese and lettuce, but you can put whatever you want on there. These are good guys! Try ‘em.