First off I just have to say that these were a HUGE hit in my house.
My oldest daughter who doesn’t care that much for burgers was asking that the one left over burger to be put in her lunch the next day and my youngest who could sit at the dinner table for 2 hours, because she is generally so distracted was the 1st one finished (and she ate the whole burger).
I also had my mom try the burger in the afternoon when I made them, and she HATES turkey burgers. Now she is my mom and can be a BIT biased, but still she really does not like turkey burgers and she gave this burger a 9 out of 10 for a regular burger and a 10+ out of 10 for a turkey burger.
So I highly recommend trying them.
My family and I occasionally watch America’s test Kitchen on PBS and I like it. It’s fun to see them figure out how to make a recipe taste the best it can. When I ran across their recipe for a Juicy Grilled Turkey Burger I was intrigued by it since it included some unique ingredients like gelatin and mushrooms. I decided to spin it a bit to suit our families tastes, make it a bit easier to prepare (since they were grinding their own turkey and who has time for that?) and also share with you guys!
And here is my The Ultimate Juicy Turkey Burger I came up with.. Enjoy!
You may also enjoy these recipes from Frugal Living Mom:
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The Ultimate Juicy Turkey Burger
15 minPrep Time
15 minCook Time
30 minTotal Time
- 20 oz of fresh, Lean Ground Turkey
- 1 tablespoon unflavored gelatin
- 3 tablespoons chicken broth
- 5 ounces of mushrooms, trimmed (I used cremini)
- 1 tablespoon soy sauce
- A Pinch of baking soda
- 2 tablespoons extra virgin olive oil (plus extra for skillet or grill)
- 1 teaspoon garlic powder
- 1 1/2 teaspoons onion powder
- 1/4 teaspoon pepper
- 1/2 teaspoon salt
- Place turkey into a medium to large bowl, set aside.
- Place chicken broth into a small bowl and add gelatin to the top, set aside.
- Add mushrooms, soy sauce, baking soda, olive oil, garlic and onion powder, salt and pepper as well as the gelatin/broth mixture (which should have made a thick gel) to a food processor.
- Pulse until mixture comes together into a paste.
- Add mushroom mixture/paste to the turkey and combine.
- Note: although messy I find it most affective to use your hands for this.
- After combined separate mixture into 2 sections and divide each section into 3 burgers, making 6 burgers total.
- Form into equal patties and set aside.
- To cook either heat a skillet with a tsp or 2 of olive oil over medium or heat grill on medium (you may what to brush grill grates with olive oil prior to lighting).
- For skillet cooking: Cook half of the burgers at one time for 5-7 minutes per side or until done. (Note: because of the gelatin in the recipe the juice that comes out while cooking gets a little sticky, I just removed it from the pan so it would not burn)
- For Grill cooking: if you have a large grill cook all the burgers at once. Cook 5-7 minute per side or until done.
- DO NOT press the burgers to squeeze out any juice, this makes them dry.
- Serve warm with a bun ( I used gluten free) or lettuce wrap!
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