Grated onion and pockets of butter turn lean ground turkey into a burger that is anything but dry.

Recipe excerpt from:
American Gravy
by Andrew Gruel

Turkey burgers should be an easy win. They are often cheaper than ground beef and they make for a simple weeknight dinner.

So why don’t more people make them?

Because most turkey burgers are dry, flavorless hockey pucks.

This recipe fixes both of those problems. The key is not one complicated ingredient or an elaborate cooking method. It comes down to adding moisture in the right places and handling the meat correctly.

We are going to grate fresh onion directly into the turkey, work in small pockets of softened butter, and mix everything gently with a spoon. The result is a turkey burger that is juicy, rich, and packed with flavor.

Makes 4 large burgers or 6 smaller burgers

• 2 pounds ground turkey, preferably 90/10

• 1 large egg

• About 1 tablespoon chopped fresh herbs, such as flat leaf parsley, thyme, and cilantro

• ½ teaspoon granulated garlic

• 1 teaspoon Dijon mustard

• ¼ white onion, finely grated

• 1 tablespoon Worcestershire sauce

• 2 tablespoons room temperature butter, cut into small pieces

• Kosher salt

• Extra virgin olive oil

• Brioche buns

• Your favorite grated or sliced cheese

• Your preferred burger toppings

1. Preheat your oven to 350°F.
2. Place the ground turkey in a large mixing bowl. Add the egg, fresh herbs, granulated garlic, Dijon mustard, grated onion, and Worcestershire sauce.
3. Add the softened butter in small pieces so it can distribute throughout the turkey.
4. Gently fold everything together with a spoon. Do not overmix it. You should still be able to see a few small pockets of butter throughout the mixture.
5. Shape the mixture into 4 large patties or 6 smaller patties. The mixture will feel wet and sticky. That is exactly what you want. There is no need to press a divot into the center as you would with a beef burger.
6. Heat a carbon steel or heavy skillet over medium high heat. Add enough extra virgin olive oil to lightly coat the pan.
7. Season one side of each burger with kosher salt and place that side down in the hot pan. Season the other side once the burgers are in the pan.
8. Leave the burgers alone for approximately 2½ to 3 minutes. When the cooked portion has started moving about halfway up the sides, they are ready to flip.
9. Flip the burgers and gently press them just enough to widen them slightly. Give the second side a quick sear to set the exterior.
10. Transfer the burgers to a lightly oiled sheet pan and place them in the oven. Bake for approximately 8 minutes, depending on their size.
11. When the burgers are almost finished, add the cheese and return them to the oven until it melts. Use a food thermometer to make sure the center of each burger reaches 165°F. The USDA recommends 165°F for all ground poultry. View the USDA temperature guide here.
12. While the burgers finish, place the brioche buns cut side down in the same skillet. Toast them in the turkey drippings until golden brown.
13. Assemble the burgers with your favorite toppings and serve immediately.

You can use the same recipe on the grill.

Sear the burgers over direct heat to develop color on both sides. Then move them to an upper rack or an area of indirect heat to finish cooking without burning the exterior.

Continue cooking until the center reaches 165°F.

The patties can be prepared 12 to 24 hours in advance and kept covered in the refrigerator.
Just wait to salt the outside until immediately before cooking.

This mixture also makes an excellent base for turkey meatballs. Shape the mixture into balls and add a little Italian seasoning if you want to take the flavors in that direction.

Just like the burgers, the center of the meatballs should reach 165°F.

The grated onion, butter, and gentle mixing make all the difference here. This is proof that a turkey burger does not have to feel like the disappointing substitute for a beef burger.

Make it correctly, and it may become the burger you choose on purpose.

• Grated onion adds moisture
• Grating the onion releases its juices directly into the turkey. It also gives you a finer texture, so you get the flavor without biting into large pieces of onion.
• Butter creates little pockets of richness
• The softened butter does not need to disappear completely into the meat. Those small pockets melt as the burgers cook, adding flavor and helping the inside remain moist.
• The egg helps retain moisture
• One egg for every two pounds of turkey adds richness and helps bring everything together without relying on breadcrumbs.
• Gentle mixing keeps the burgers tender
• Mixing aggressively with your hands can compress the meat and create a tighter texture. A spoon lets you incorporate everything while keeping the mixture relatively loose.
• The salt stays on the outside
• Instead of mixing salt throughout the turkey, season the outside of each patty immediately before cooking. This helps the burgers maintain a looser, more tender texture.

If you try this recipe, let me know what you think. Are you normally a turkey burger fan, or have you been avoiding them because they always turn out dry?