Juicy, Tangy Turkey Burgers
After many attempts and failures, I have found the 3 secrets to a juicy turkey burger:
1. Don't use the leanest ground turkey -- the 85% lean / 15% fat is still healthy, but you do need that fat.
2. Add FRESHLY ground bread crumbs and egg to keep the moisture in
3. Let the burgers stand 5-10 minutes, so the juice can evenly reincorporate back into all the meat.
1 small red onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
1/2 cup fresh soft bread crumbs (don't use the dry bread crumbs, or your burgers will be rubbery)
2 tablespoons BBQ sauce
1/2 teaspoon salt
1/8 teaspoon pepper
2 pounds ground turkey -- 85% lean / 15% fat
Cook onion and garlic in olive oil until very tender. Place in large bowl and cool 10 minutes. Add bread crumbs, BBQ sauce, egg, salt, and pepper, and mix well. Work in turkey with your hands until combined. Form into
patties (or 14 silders). Refrigerate patties 3 hours. Grill or saute until done, turning once, until internal temperature reaches 170 degrees F. Top with cheese; cover and let stand until cheese melts.
Yields 8 burgers or 14 sliders
7/6/2013 01:21:44 pm
These were really good! I have first hand knowledge since I helped eat them.
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