Need Burger Tips

[Anonymous]

I second the Lipton soup mix. Also try adding some minced onions and/or some worcestershire sauce. I also saw a tip on the food network to salt and pepper the outside of the patty before you cook it to seal in some of the moisture. Also, be sure you aren't smooshing the patties with a spatula while they are cooking, especially if they are on a grill. You don't want to squish out all of the juices. Let the burgers "rest" for a couple of minutes before you serve them. This lets the juices settle back into the meat so they don't all run out when you cut or bite into the burger. Mmmm...I want a burger for dinner now!

[Anonymous]

We make these all the time! I might have to make them tomorrow now. They are soooo good. You can skip the homemade mayo if you like.

Turkey Cheddar Burgers
Gourmet | April 2004
Yield: Makes 4 servings

For burgers
1 large shallot, finely chopped (1/4 cup)
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 pounds ground turkey (not labeled "all breast meat")
5 ounces extra-sharp Cheddar, cut into 4 (1/2-inch-thick) slices
4 hamburger or kaiser rolls

For sun-dried tomato mayonnaise
1/4 cup oil-packed sun-dried tomatoes, drained
1 tablespoon water
2 teaspoons cider vinegar
1/4 teaspoon salt
1/4 cup mayonnaise

Make burgers:
Put oven rack in middle position and preheat oven to 350°F.

Cook shallot in oil with salt and pepper in an 8-inch skillet over moderate heat, stirring occasionally, until golden, 2 to 3 minutes, then transfer to a bowl. Add turkey and mix gently but thoroughly.

Turn out turkey mixture onto a sheet of wax paper and divide into 8 equal mounds. Pat 1 mound into a 4-inch patty and top with 1 piece of cheese, then put a second mound on top, patting it onto other patty to enclose cheese. Pinch edges together to seal and shape into a single patty. Make 3 more burgers in same manner.

Heat an oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking, then grill burgers, turning over once, until just cooked through (no longer pink), 8 to 9 minutes total.

While burgers are cooking, heat rolls on a baking sheet in oven until crusty, about 5 minutes. Transfer rolls to a rack to cool slightly.


Make mayonnaise and assemble burgers:
Purée tomatoes with water, vinegar, and salt in a blender or mini food processor, scraping down sides as necessary, then blend in mayonnaise.

Cut rolls in half horizontally (if necessary) and spread cut sides with tomato mayonnaise. Serve burgers on rolls with lettuce.

[Anonymous]

I really liked the turkey burger recipe I saw on Oprah (sad, but true). I don't remember it exactly- I assume you can google for it- but key indgr. were: chutney and diced apple. It's great

[Anonymous]

PP, here it is. I use whatever chutney I have on hand...

Mar-a-Lago Turkey Burger
1/4 cup thinly sliced scallions
1/2 cup finely chopped celery
3 Granny Smith apples , peeled and diced
1/8 cup canola oil
4 pounds ground turkey breast
2 Tbsp. salt
1 Tbsp. black pepper
2 tsp. Tabasco® chipotle pepper sauce
1 lemon , juiced and grated zest
1/2 bunch parsley , finely chopped
1/4 cup Major Grey's Chutney , pureed
Directions:

Sauté the scallions, celery and apples in the canola oil until tender. Let cool.

Place the ground turkey in a large mixing bowl. Add sautéed items and the remaining ingredients. Shape into eight 8-ounce burgers. Refrigerate for 2 hours.

Season the turkey burgers with salt and pepper. Place on a preheated, lightly oiled grill. Grill each side for 7 minutes until meat is thoroughly cooked. Let sit for 5 minutes.

Serve with a side of Mar-a-Lago Pear Chutney and your favorite toasted bread, pita or hamburger roll.

[Anonymous]

We like the recipe on the back of the worcestershire sauce bottle. A few tablespoons of W sauce and a 1/4 cup of sharp cheddar cheese. We always grill on medium high heat or a grill pan. I agree with not swishing the patty too much and the fat content. If you cook with hanburger enough to justify it and have a kitchen aid mixer they have a food grinder attachment. We buy chuck and grind it ourselves. Tastes much better and ends up being cheaper.

[Anonymous]

We mix in horseradish as well as lots of salt and pepper.

For the dryness, don't pack it tightly together and don't flatten with the spatula while it is cooking. Also, get the pan really hot (near smoking) before adding oil (we use canola) and wait for the oil to heat before putting in the meat. Then, only flip once - this will create a nice flavorful outside crust.

This is important - don't cook to the doneness you desire - take the off the heat when they are close to that level (whether medium, medium-well, etc), and let them rest for 5 minutes before serving. The temperature of the meat will rise while resting (you can use a thermometer to check to make sure that the temperature gets high enough to address e coli concerns, and if not you can microwave them in very short 10 second spurts until they do). If you cook until well done and then take them off the heat, they will keep cooking and become very well done and tough.