Weather: 42 degrees and windy
What I’m listening to: Hope, John Tibbs
When the kids got out of school today, Spring Break officially began. Although we still have a lot of snow on the ground, temperatures got into the 40′s today, which is the warmest I believe we’ve seen in our area since fall. To celebrate Spring Break and warmer temps, I whipped up these tasty turkey burgers for dinner.
The last time I tried to make turkey burgers at home they were an epic fail. The patties were falling apart, the texture was mushy, and the burgers were pale and colorless. Bleh. I took several months off of all things involving ground turkey after that little episode. This week, I made two dinners with ground turkey and I’m proud to say that both were a big hit. Ground turkey and I are friends once again.
One of my Facebook fans mentioned that his turkey burgers always seem to end up dry and he asked for my suggestions on the matter. First, I used one egg and some breadcrumbs to help bind the patties and help them hold their shape and to firm up the texture (no more mushy burgers for me!). Second, I lightly dusted both sides of the burgers with a little bit of flour before pan-frying them in olive oil in a hot cast iron skillet. The flour both helps to achieve a crispy browned edge on the meat, similar to what you look for in an all-beef burger, and also helps to hold in the juices and the moisture. The hot cast iron skillet also assists in getting a really nice sear on the meat. These methods worked wonders for me.
Another thing that can help keep turkey burgers moist is to add vegetables, herbs, and even cheese to your patties. For example, instead of melting cheddar on top of your burger, you could grate it and mix it into the patties. Or, you could add onions and bell peppers to your patties for flavor, texture, and added moisture.
Enjoy! Psst…. grab a napkin… or two… or three!