Recipe for the Perfect Turkey Burger adapted from Cook’s Illustrated Magazine:
Makes 6 burgers.
1 1.3lb package of 93{4e4771bbe073b579fdd8e596ee487f65145483febbc8ba0a80525f62b26cad86} lean ground turkey
1 tablespoon unflavored gelatin
3 tablespoons low-sodium chicken broth
8 ounces white mushrooms, trimmed
1 tablespoon soy sauce
Pinch baking soda
2 tablespoons vegetable oil , plus extra for brushing
Kosher salt and pepper
6 English Muffins
Instructions:
Put the chicken stock in a bowl and sprinkled the gelatin over the top.
Stir the soy sauce into the gelatin mixture
Trim the mushrooms and put them in the bowl of a food processor.
Process until they are finely chopped.
Place the ground turkey in a bowl. Add the softened gelatin, soy sauce, and baking soda. Slowly drizzle in oil. Transfer mushroom mixture to bowl with ground turkey and use hands to evenly combine.
With lightly greased hands, divide meat mixture into 6 balls. Flatten into 3/4-inch-thick patties about 4 inches in diameter; press shallow indentation into center of each burger to ensure even cooking. (Shaped patties can be frozen for up to 1 month. Frozen patties can be cooked straight from the freezer.)
If you like, you can cook the Turkey burgers on the grill. Clean and oil cooking grate. Brush 1 side of patties with oil and season with salt and pepper. Using spatula, flip patties, brush with oil, and season second side. Place burgers over hot part of grill and cook until burgers are well browned on both sides and their internal temperature register 160 degrees, 4 to 7 minutes per side. (If cooking frozen burgers: After burgers are browned on both sides, transfer to cool side of grill, cover, and continue to cook until burgers register 160 degrees.)
If you’d prefer, you can cook the burgers on a non-stick surface for 4-7 minutes a side, checking that they are cooked to 160 degrees with an instant read thermometer
7. Transfer burgers to plate and let rest for 5 minutes. While burgers rest, grill buns over hot side of grill or toast them in a toaster oven. Transfer burgers to buns, add desired toppings, and serve.
Cook’s Illustrated’s Recipe for Malt Vinegar-Molasses Burger Sauce:
¾ cup mayonnaise (I like Hellmann’s Olive Oil Mayo best)
4 tsp. malt vinegar
½ tsp. molasses
¼ tsp. Worcestershire sauce
¼ tsp. salt
¼ tsp. pepper
Whisk all ingredients together in a bowl. Serve.
You are right about Turkey burgers, you really need to spice them up. I was curious to see what Mr. Kimball used in his preparation. I like the Mushrooms, do not like the gelatin. I like the Worcestershire, do not care for the Molasses. I also tend to use liquid smoke as Edward still does not (it's a mental block) think they are flavorful. Turkey burgers – I'm a big fan!
Ana, I was very surprised how very juicy these burgers were. You really do not "sense" –either in taste or texture–the gelatin but I am pretty sure that's why these are really 5 napkin juicy. I can't wait to hear how they work without it. MM
ok, I guess that is true, I do not recall having a juicy turkey burger without adding the toppings. You got me there! C:
I tried on the grill but the patty just oozed through the grate and made flipping it impossible. Trying the skillet this time.
For those having trouble grilling these, just freeze them first and throw them in the grill, making sure to proper oil grate before. It’s actually nice to have a big batch of these at the ready in the freezer as it makes for a quick meal.
Thanks so much for the tip Robert! Bon Appetit!
Dear Anonymous…I am sorry you had a problem with the Burger. I guess juicy burgers do have their drawbacks. Truth be told I never have tried grilling these. Do you think I should just remove those instructions from the recipe?
I followed this recipe to the tee and it turned out amazing. I am definitely going to make this again. Grilled it and added a bit more seasoning. Froze the patties (did sliders).
Dear Shari, Thank you so much for taking the time to write. Nothing makes us happier than when a recipe works out to the great satisfaction of our readers. Keep coming back and we’ll keep publishing good things to eat. Bon Appetit!