Turkey Burgers

If you called this turkey burger dry it would reply "um, never felt that; never been through that; never experienced that emotion... truly... never... don't know what that is, only know millions have it."

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Start by tossing the grated Vidalia onion, fresh parsley, frozen butter, and garlic cloves into the bowl of your food processor. Pulse everything together until it forms a thick, slightly chunky paste.

Step 2

In a large bowl, add the ground turkey and the flavor-packed paste you just made. Now, sprinkle in all the seasonings except for the kosher salt—so get that seasoned salt, chili powder, cumin, cayenne, and cracked black pepper in there. Drizzle the Worcestershire sauce over it all and crack in that egg. Use a silicone spatula or your hands (if you’re feeling brave) to gently mix everything together. It’s going to feel loose and kind of wet, but that’s exactly what you want. Embrace it.

Step 3

Mix a pinch of kosher salt into the all-purpose flour and pour the flour into a shallow dish. Now, grab your trusty cast-iron skillet and place it over medium-high heat to preheat. Let it heat up for a couple of minutes while you start forming the patties.

Step 4

After a couple of minutes drizzle some oil into the preheated and swirl it around. Remove some of the turkey meat from the bowl and use your hands to shape it into a patty. It will feel very wet and be hard to form.

Step 5

Take a handful - about 1/4 lb - of the turkey mixture and shape it into a patty. Yes, it’ll feel like it’s falling apart—don’t worry, that’s what the flour is for. Either sprinkle a bit of flour on each side of the patty or place the patty directly on the flour-dusted plate, give it a flip to coat both sides, and shake off the excess. You’re looking for a light dusting, not a thick coating. We're not frying chicken.

Step 6

Drizzle some oil into the preheated skillet, swirling it around to coat the surface. Add the turkey patties to the skillet, making sure they don’t touch—give them space to breathe. Cook for about 5 minutes on the first side, then carefully flip and cook for another 3-4 minutes. You want those juices running clear, and the internal temperature should hit 160°F. Once they’re done, remove the patties to rest on a plate while you finish up the rest.

Step 7

After the first batch, you might need to lower the heat to medium for the remaining burgers, especially if your skillet is running hot. Just keep an eye on them.

Step 8

If you want to make these cheeseburgers, throw a slice of cheese on each patty during the last minute of cooking. Cover the pan with a lid to trap the steam and melt the cheese to gooey perfection. Then, transfer the burgers to a wire rack to rest for a few minutes before you add them your sandwich. Dassit!

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