Close-up of a turkey patty with red onion rings in a soft burger bun

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Turkey Burgers with Rice Krispies

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About

Crispy rice cereal is an unusual thing to put in a burger, but it does a useful job in lean turkey. It works like breadcrumbs, absorbing moisture and keeping the patties tender, while leaving the texture lighter than crumbs would. Shredded zucchini adds more moisture, so the turkey does not dry out on the grill.

The seasoning leans French: Dijon mustard and dried tarragon, with finely minced red onion, garlic salt and black pepper. Mix gently, with a fork or your hands, and only until combined, since overworked turkey turns dense. The four patties then go into the freezer for twenty minutes, which firms them up enough to go straight onto a hot grill without breaking. Cook them over direct medium-high heat for four to five minutes a side, until the centre reaches 165°F, and serve them in buns with whatever toppings you like.

Ingredients

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Ground turkey1 pound ground turkey
Crispy rice cereal1/3 cup crispy rice cereal, such as Rice Krispies®
Zucchini1/4 cup shredded zucchini
Red onion2 tablespoons finely minced red onion
Dijon mustard2 teaspoons Dijon mustard
Tarragon1 1/2 teaspoons dried tarragon
Garlic1/2 teaspoon garlic salt
Black pepper1/4 teaspoon freshly-ground black pepper
Burger bun4 hamburger buns

Recipe

1
In a bowl, combine the turkey with the crispy rice cereal, zucchini, onion, Dijon, tarragon, garlic salt and black pepper, mixing gently with a fork or your hands only until combined.
2
Divide into 4 equal portions, shape them into patties and put them in the freezer for 20 minutes to firm up.
3
Heat an outdoor grill to medium-high and oil the grate lightly. Take the burgers straight from the freezer to the grill and cook over direct heat for 4 to 5 minutes per side, until no pink remains, the juices run clear and a thermometer near the centre reads at least 165 degrees F (74 degrees C).
4
Serve the burgers in buns with the toppings you like.

Original recipe and photos: Allrecipes