PREP TIME 10 mins | TOTAL TIME 20 mins | SERVES 4
I took a deep dive into turkey burgers one hot summer day. I’d never had one that was really juicy and yummy, so I was determined to puzzle out a perfect recipe. The internet is full of zany suggestions, and I tried many of them, including adding mayo to the burger mix (this was not a win). In the end, I leaned on my tried-and-true burger tricks—adding grated onion for flavour and moisture, and including Dijon for punch.
I also made peace with the fact that turkey burgers need soft, unassuming buns. This isn’t the time for a crusty, multi-seed rye roll, which just overwhelms the burger’s delicate flavour. Ketchup, mustard, lettuce and tomato are welcome, as always.
Make it ahead: Shape the burgers and freeze them, separated by squares of parchment, for up to 2 months. Thaw overnight in the fridge.
This recipe is from Dinner, Uncomplicated: Fixing a Delicious Meal Every Night of the Week. Photography by Suech & Beck.
Juicy Herbed Turkey Burgers
1/2 cup panko
3 tablespoons Dijon
1 tablespoon Worcestershire sauce
1/4 teaspoon dried thyme (optional)
1/4 teaspoon salt
450 g ground turkey
Grate the onion, using the large holes of a box grater, into a large bowl. Add the panko, Dijon, Worcestershire, thyme and salt and stir well. Add the turkey and mix very well to combine.
Shape the mixture into 4 equal patties, making them very flat and about 1/2 an inch wider than the buns.
Preheat the barbecue to medium high. Spray or brush it generously with canola oil. Add the burgers and cook 3 to 5 minutes per side, or until cooked through and springy to the touch. Serve on buns with the usual condiments.
TIP: If you can find all dark meat ground turkey, snap it up! It makes the tastiest and best-textured burgers.
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