I can’t be the only one who enjoys a good turkey burger. The problem is that they are often rightfully maligned for being dry and bland. That is easily rectified by amping up the flavor profile and ensuring a measure of moistness. So, how can you end with one that’s tasty and juicy?
The flavor part is not too difficult because you can add a wide variety of ingredients to your ground turkey before you make patties and cook ’em up. Try any of your favorite spices or herbs – anything from a good hit of rosemary or dried tarragon to cumin, curry, chili powder, toasted fennel seeds, your favorite seasoned salt or soy sauce and a dash of sesame oil for an Asian accent. Use your imagination.
What about the moisture quotient? I saute onions and a little garlic until soft and fragrant and then add that mixture to the ground meat along with some freshly chopped dill, salt and pepper. Then I cook ’em up until golden in either a frying pan/skillet or on the grill. The onions and dill keep it from getting dried out and add fabulous flavor. Top it with canned cranberry sauce. Try it on a Martin’s Potato Roll with some crispy Oscar Meyer Turkey Bacon and tell me if these burgers don’t rock.