Seasoned Turkey Burgers

A take on the Turkey Burger · Arctic Circle →

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About

Ground turkey is lean and mild, so this recipe leans on two pantry shortcuts for flavour: a packet of dry onion soup mix and a spoonful of soy sauce. Between them they bring salt, onion and a savoury depth that plain turkey lacks, while black pepper and garlic powder round things out and an egg holds the mixture together.

The ten minutes in the fridge before shaping matter more than they seem. Cold turkey is far less sticky and keeps its shape on the grate. The patties cook over medium-high heat rather than high, about twenty minutes in total with one turn, because turkey has to reach 165°F all the way through and a hotter fire would burn the outside first. The soup mix is already salty, so taste before salting any toppings. The recipe makes six burgers.

Ingredients

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Ground turkey1.5 pounds ground turkey
Egg1 large egg, lightly beaten
Onion soup mix1 (1 ounce) package dry onion soup mix
Soy sauce1.5 tablespoons soy sauce
Black pepper0.5 teaspoon ground black pepper
Garlic powder0.5 teaspoon garlic powder
Burger bun6 hamburger buns, split

Recipe

1
In a large bowl, combine the turkey with the egg, onion soup mix, soy sauce, pepper and garlic powder. Chill the mixture for about 10 minutes, then shape it into 6 even patties.
2
Heat an outdoor grill to medium-high and oil the grate lightly.
3
Grill the burgers, turning once, for about 20 minutes in total, until there is no pink in the centre, the juices run clear and a thermometer reads at least 165 degrees F (74 degrees C). Serve in buns.

Original recipe and photos: Allrecipes