This move is often followed by a return to beef burgers, because turkey can be so damn dusty.
Here are three things you could do to make a juicier turkey burger.
Adding a little mayonnaise to the raw meat mixture improves the juiciness and flavor.
The finished burger doesnt come off as mayo-y either, just well seasoned and moist.
My boyfriend actually asked if I had added sausage.
But I hadnt; I had just mixed in a little mayonnaise and a pinch of salt.
Add any seasonings you normally like and mix gently with your hands to avoid over-mixing.
Its not going to look enticing at this stage.
The mayo makes the meat a littleloose, if you will, but stick with it.
Form patties and cook them on a pan as usual.
If youre grilling, be gentle when transferring the patties to the grill.
Once they begin cooking the burgers firm up, and youll be able to flip them.
Grate cold butter straight into the mixing bowl with the raw turkey meat and other seasonings.
I used a box grater to get medium strips of butter.
Grate about a half tablespoon of butter per four-ounce patty, or two tablespoons for a pound of turkey.
Fry or grill the burgers as usual.
The butter will melt, its true.
Add fruits or veggies
I cant ignore that turkey is often preferred because its leaner than beef.
Luckily fat is not the only way to secure your turkey from a dry, rubbery fate.
Instead, try adding finely minced fruits and veggies to the raw mixture.
In the burgers case, we want that moisture inside.
(Small cuts are important so the pieces in the center soften during cooking.)
(Pre-sauteed veggiesmake a fine turkey burger as well.)
Add the veggies and season the raw turkey mixture as you like.
Form patties and fry, or grill as usual.
Oh, and get ready to field dinner conversation revolving around questions like Is this turkey?
or How did you make them so juicy?
