HERBED TURKEY BURGERS
When shopping for ground turkey, be sure to ask the butcher or read labels for the fat to lean ratio. Choose an 85%-90% lean grind, dark meat if possible, for best flavor. Some dark ground turkey is higher in fat because turkey skin is ground into the meat. Be sure to look for a lean grind, or have the butcher grind some for you. To grind your own, use a manual meat grinder or a standing mixer with a grinding attachment.
- 1¼ pounds lean ground turkey
- 2 tablespoons fresh finely chopped parsley
- 2 tablespoons fresh finely chopped chives
- 4 teaspoons extra-virgin olive oil
- 1½ tablespoons coarse or whole grain Dijon mustard
- 3 tablespoons bread crumbs (whole wheat panko or gluten-free)
- 23 large cloves garlic, minced
- 4 whole wheat or gluten-free hamburger buns
- 4 large tomato slices
- 4 large leaves dark green lettuce
- Horseradish sauce and Dijon to dress buns (optional)
- Place turkey through garlic into a medium bowl. Mix gently with your hands until thoroughly combined. (Work with very clean hands or wear disposable food preparation gloves.)
- Divide turkey mixture into 4 equal portions. Roll into balls, and then flatten into burger patties. Patties can be refrigerated at this point for a few hours or grilled right away.
- Cook burgers in a nonstick grill or fry pan or on an outdoor grill. Place patties on the grill, and cook until one side has golden grill marks and feels firm, about 79 minutes. Flip burgers and cover with a lid or a small aluminum pan, and cook until burgers are firm and reach an internal temperature of 160°-165°. Do not overcook or press on burgers while they are cooking; you want juicy burgers.
- Spread the buns with a little horseradish sauce and/or Dijon mustard, top with lettuce and tomatoes. Add burgers. For a change, try tucking burgers into whole wheat pita bread.
Tip: Homemade bread crumbs taste the best and are easy to make. Cut crusts from a few slices of bread (leftover bread is perfect, and gluten-free bread works just as well). Tear remaining bread into pieces, then pulse in a food processor until fine. Spread bread crumbs on a rimmed baking sheet. Bake at 350° for a few minutes until dry and toasted. Cool before using. Crumbs will keep several months refrigerated or frozen.