Turkey breast is probably one of the healthiest meats available, with about 1 gram of fat per serving (33 grams.) Compared to regular hamburger meat which has about 7 grams of fat per serving and you see why I prefer to use turkey meat more often. Due to its lack of fat, turkey understandably dries out quickly during cooking. But I think the key to getting around this, especially for turkey burgers, is to use very high heat and to cook the patties for not more than four minutes on either side. I have also added chicken broth concentrate and fontina cheese to this recipe for extra moisture and "gooey-ness."
Happy 4th of July!
Turkey Burgers with Parsley and Fontina Cheese
Makes about eight 1" thick x 3 1/2 "diameter patties
1 lb ground turkey breast
1/2 cup chopped parsley
1/4 cup minced onion
2 large garlic cloves, grated or minced finely
2 tbsp yellow mustard
1/2 to 3/4 cup grated fontina cheese
3 tbsp chicken broth concentrate
1 tsp ground black pepper
1 tsp salt
1. Combine all of the ingredients together. Mix well to fully incorporate - you might have to use your fingers for this.
2. Shape meat into patties about one inch thick and three and a half inch in diameter. Heat skillet over medium high heat and grease well with vegetable oil. Cook each patty for four minutes on one side and three to four minutes on the other side, until the center is no longer pick. Serve on whole wheat buns with lettuce and avocado.