2 Secrets To A Moist Turkey Burger
The humble turkey burger doesn’t get the same love and respect as a ground beef burger. And for good reason since eating a typical turkey burger is about as exciting as eating cardboard. White turkey meat is very lean so it dries out easily and doesn’t offer much in the way of flavor. When I grill turkey burgers I like to add some unexpected ingredients to the mix.
Grated Granny Smith apples keep the burgers moist and juicy and mango chutney adds bright flavor and subtle sweetness. Serve the burgers with your favorite cheese (I like provolone with these), lettuce, tomatoes and extra mango chutney on the side.
Apple-Mango Turkey Burgers
by Jennie Lussow
2 Granny Smith apples, peeled and grated
3 lbs ground turkey breast
1 teaspoon salt
½ teaspoon pepper
1 teaspoon hot sauce
¼ cup Major Grey’s mango chutney
6 hamburger buns, split
6 slices of provolone cheese (optional)
6 pices of lettuce (optional)
6 slices of tomato (optional)
1. Preheat the grill for direct cooking over medium heat (350-450 degrees).
2. In a medium bowl gently combine all ingredients. Shape into six 8-oz burgers.
3. Grill the burgers over direct medium heat, with the lid closed as much as possible, for 10-12 minutes, turning once halfway through cooking.
4. Add a slice of your favorite cheese during the last minute of cooking while the burger is still on the grill.
5. Cook until the internal temperature of the burger reaches 160 degrees.
6. I like to serve these burgers on whole-grain buns with lettuce, tomato and a little bit of Dijon mustard or extra mango chutney.