SERVES 4
TOTAL TIME: 35 minutes
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.
|
1 |
slice hearty white sandwich bread, crust removed, torn into quarters |
|
2 |
tablespoons whole milk |
|
1¼ |
pounds 93 percent lean ground turkey |
|
2 |
teaspoons Worcestershire sauce |
|
2 |
teaspoons Dijon mustard |
|
½ |
teaspoon salt |
|
¼ |
teaspoon pepper |
|
1 |
tablespoon vegetable oil |
|
4 |
hamburger buns |
1. Mash bread and milk to paste with fork in large bowl. Mix in ground turkey, Worcestershire, mustard, salt, and pepper using hands. Divide meat mixture into 4 equal portions. Toss each portion of meat back and forth between hands to form loose ball, then pat lightly into 1-inch-thick burger.
2. Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Lay burgers in skillet and cook until lightly browned and crusted on first side, 3 to 4 minutes. Flip burgers and continue to cook until second side is lightly browned, 3 to 4 minutes.
3. Reduce heat to low, partially cover, and continue to cook until burgers register 160 degrees, 8 to 10 minutes, flipping halfway through cooking. Serve with buns.
VARIATIONS
TURKEY BURGERS WITH OLIVES AND FETA
Omit Worcestershire and mustard. Mix ⅓ cup chopped kalamata olives, ½ cup crumbled feta cheese, 1 large minced shallot, and 1 minced garlic clove into raw turkey mixture in step 1.
TURKEY BURGERS WITH PORTOBELLO MUSHROOMS AND GOAT CHEESE
Omit mustard. Cook 4 ounces chopped Portobello mushroom caps with 1 tablespoon olive oil in 12-inch nonstick skillet over medium-high heat until softened, about 5 minutes; let cool slightly. Mix cooked mushrooms and 1 large minced shallot into raw turkey mixture in step 1.