Juicy Grilled Turkey Burgers

By NicoleS

To ensure that our turkey burger recipe delivered maximum juiciness, we made a paste with a portion of the ground turkey, gelatin, soy sauce, and baking soda, which trapped juice within the burgers. Finally, we added coarsely chopped raw white mushrooms to keep the meat from binding together too firmly.

Ingredients

• If using preground turkey (4 large burgers):
• 1 1/2 lbs. boneless, skinless turkey or chicken thighs, ground
• 1 tablespoon unflavored gelatin
• 3 tablespoons low-sodium chicken broth
• 6 ounces white mushrooms, trimmed
• 1 tablespoon soy sauce or worchestershire sauce
• Pinch baking soda
• 2 Tablespoons vegetable oil, plus more for brushing
• Kosher salt and pepper
• 6 large hamburger buns
• Note: To ensure the best texture, don’t let the burgers stand for more than an hour before cooking. Serve the burgers with Basil Mayo (recipe follows).
• 1/2 package ground turkey
• 3 tablespoons low sodium chicken broth
• 3 ounces white mushrooms
• 1/2 tablespoon unflavored gelatin
• 1/2 tablespoon soy sauce or worchestershire sauce
• Salt & Pepper

Details

Servings 6
Adapted from americastestkitchen.com

Preparation

Step 1

1. Sprinkle gelatin over chicken broth in small bowl and let sit until gelatin softens, about 5 minutes. (Note: If gelatin is too thick, microwave for 10 seconds). Pulse mushrooms in food processor until coarsely chopped, about 7 pulses, stopping and redistributing mushrooms around bowl as needed to ensure even grinding.

3. Combine 1/2 cup of the ground turkey along with softened gelatin, soy sauce, and baking soda. Process until smooth, about 2 minutes, scraping down bowl as needed. With processor running, slowly drizzle in oil, about 10 seconds; leave paste in food processor. Return mushrooms to food processor with paste and pulse to combine, 3 to 5 pulses, stopping and redistributing mixture as needed to ensure even mixing. Transfer mushroom mixture to bowl with the rest of the ground turkey and use hands to evenly combine.

4. With lightly greased hands, divide meat mixture into 6 balls. Flatten into 3/4-inch-thick patties about 4 inches in diameter; press shallow indentation into center of each burger to ensure even cooking. (Shaped patties can be frozen for up to 1 month. Frozen patties can be cooked straight from freezer.)

5A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

5B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).

6. Clean and oil cooking grate. Brush 1 side of patties with oil and season with salt and pepper. Using spatula, flip patties, brush with oil, and season second side. Place burgers over hot part of grill and cook until burgers are well browned on both sides and register 160 degrees, 4 to 7 minutes per side. (If cooking frozen burgers: After burgers are browned on both sides, transfer to cool side of grill, cover, and continue to cook until burgers register 160 degrees.)

7. Transfer burgers to plate and let rest for 5 minutes. While burgers rest, grill buns over hot side of grill. Transfer burgers to buns, add desired toppings, and serve with Basil Mayo.

Basil Mayo:
1 cup mayo
1 1/4 cup chopped basil
3 Tbsp. chopped pickles
1 1/2 Tbsp. pickle juice
2 green onions, finely chopped

Combine all ingredients. Cover and chill for 30 minutes.