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Turkey Burgers, Spiced, Moist & Tender 🌞
Turkey Burgers
SERVES 2
WHY THIS RECIPE WORKS: In
theory, turkey burgers are an easy,
healthy weeknight meal, but in practice
they often turn out bland, dry, and
boring. To keep our turkey burgers moist
and tender, we mixed a panade—a paste
of bread and milk—into the ground
turkey. Pantry-friendly Worcestershire
sauce and Dijon mustard gave the
burgers a complex meaty flavor.
To cook the burgers to a safe temperature
without burning them or drying out the
meat, we first seared the burgers to
ensure they got nicely browned, then we
partially covered the pan and turned the
heat to low during the last few minutes
of cooking to cook them gently through.
Be sure to use ground turkey, not ground
turkey breast (also labeled 99 percent fat
free), in this recipe. Serve with your
favorite burger toppings
½ slice hearty white sandwich bread,
crusts removed, torn into quarters
1 tablespoon whole milk
12 ounces ground turkey
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon vegetable oil
2 hamburger buns
1. Mash bread and milk into paste with
fork in large bowl. Using your hands,
mix in ground turkey, Worcestershire,
mustard, salt, and pepper until
thoroughly combined. Divide meat
mixture into 2 lightly packed balls, and
gently flatten each ball into 1-inch-thick
patty.
2. Heat oil in 10-inch nonstick skillet
over medium heat until shimmering.
Gently place burgers in skillet and cook
until lightly browned and crusted on both
sides, 3 to 4 minutes per side.
3. Reduce heat to low, partially cover,
and cook until burgers register 160
degrees, 8 to 10 minutes, flipping
burgers halfway through cooking.
Serve burgers on buns.
VARIATION
Turkey Burgers with Olives and Feta
Omit Worcestershire and mustard. Mix 3
tablespoons chopped pitted kalamata
olives, ¼ cup crumbled feta cheese, 1
small minced shallot, and 1 minced
garlic clove into turkey mixture in step 1.
theory, turkey burgers are an easy,
healthy weeknight meal, but in practice
they often turn out bland, dry, and
boring. To keep our turkey burgers moist
and tender, we mixed a panade—a paste
of bread and milk—into the ground
turkey. Pantry-friendly Worcestershire
sauce and Dijon mustard gave the
burgers a complex meaty flavor.
To cook the burgers to a safe temperature
without burning them or drying out the
meat, we first seared the burgers to
ensure they got nicely browned, then we
partially covered the pan and turned the
heat to low during the last few minutes
of cooking to cook them gently through.
Be sure to use ground turkey, not ground
turkey breast (also labeled 99 percent fat
free), in this recipe. Serve with your
favorite burger toppings
½ slice hearty white sandwich bread,
crusts removed, torn into quarters
1 tablespoon whole milk
12 ounces ground turkey
1 teaspoon Worcestershire sauce
1 teaspoon Dijon mustard
¼ teaspoon salt
⅛ teaspoon pepper
1 tablespoon vegetable oil
2 hamburger buns
1. Mash bread and milk into paste with
fork in large bowl. Using your hands,
mix in ground turkey, Worcestershire,
mustard, salt, and pepper until
thoroughly combined. Divide meat
mixture into 2 lightly packed balls, and
gently flatten each ball into 1-inch-thick
patty.
2. Heat oil in 10-inch nonstick skillet
over medium heat until shimmering.
Gently place burgers in skillet and cook
until lightly browned and crusted on both
sides, 3 to 4 minutes per side.
3. Reduce heat to low, partially cover,
and cook until burgers register 160
degrees, 8 to 10 minutes, flipping
burgers halfway through cooking.
Serve burgers on buns.
VARIATION
Turkey Burgers with Olives and Feta
Omit Worcestershire and mustard. Mix 3
tablespoons chopped pitted kalamata
olives, ¼ cup crumbled feta cheese, 1
small minced shallot, and 1 minced
garlic clove into turkey mixture in step 1.
from "The Complete Cooking for Two Cookbook"
https://shop.americastestkitchen.com/the-complete-cooking-for-two-cookbook-tenth-anniversary.html
Yum!
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