Juicy Bbq Turkey Burgers Food

JUICY TURKEY BURGERS

Steps:

• In a mixing bowl, gently knead together turkey, olive oil, Worcestershire sauce, salt, and pepper. Don't overwork the meat.
• Form into patties about 1/4 to 1/2 inch thick. Press your thumb down on the middle to give it a slight indent.
• Heat a large heavy skillet or grill pan over medium-high heat. Or, heat an outdoor grill to medium-high heat (400-450 degrees F). Make sure the grate is well oiled so the meat doesn't stick.
• Cook burgers for about 5 minutes per side, flipping half-way through. Ground turkey needs to be cooked to an internal temperature of 165 degrees Fahrenheit. You can remove them from the grill or pan at 160 degrees and let rest for 5 minutes, until they reach 165 degrees F, while you prepare your toppings.
• Let rest 5 minutes, or until internal temperature reaches 165 degrees.

JUICY LUCY BURGERS

Steps:

• Combine ground beef, Worcestershire sauce, garlic salt, and pepper in a large bowl; mix well. Form 8, thin patties from the beef. Each patty should be slightly larger than a slice of cheese.
• Cut each slice of American cheese into 4 equal pieces; stack the pieces. Sandwich one stack of cheese between 2 ground beef patties. Tightly pinch edges together tightly seal the cheese within the meat. Repeat with the remaining cheese and patties.
• Preheat a cast-iron or other heavy bottomed skillet over medium heat. Cook burgers until well browned, about 4 minutes. It is common for burgers to puff up due to steam from the melting cheese. Turn burgers and prick the top of each to allow steam to escape; cook until browned on the outside and no longer pink on the inside; about 4 minutes. Serve on hamburger buns.

GRILLED TURKEY BURGERS

Steps:

• Heat the grill to medium-high. Lightly grease a plate and set aside. Coarsely grate 1/4 cup onion; reserve the remaining onion. In a medium bowl, mix the turkey, grated onion and 2 tablespoons barbecue sauce. Form 4 patties about 4 ½ inches wide (about 5 ounces each). Press a small dimple in the center of each patty, then place the burgers on the plate and refrigerate until firm (at least 5 minutes or, covered, up to 2 days).
• Meanwhile, in a small bowl, stir together the remaining 2 tablespoons barbecue sauce with the mayonnaise; season with 1 teaspoon each of salt and pepper.
• When ready to grill, dip the reserved onion in oil. Clean the grates with a grill brush, then grease the grates with the oiled onion. (This perfumes the grill and your patties.) Lightly coat the tops of the burgers with some of the mayo mixture (about 1/2 teaspoon per patty).
• Grill the burgers, mayo side down, until well browned and patties release from the grates, 4 to 6 minutes. (If flare-ups occur, move to an area of the grill where there are no flames underneath. For a gas grill, close the lid between flips, listening and keeping an eye out for flare-ups.) Spread mayo mixture on the tops of the patties, then flip and grill on the second side until cooked through, another 4 to 6 minutes.
• Transfer to a plate and let rest for at least 5 minutes. Grill the cut sides of the buns until toasted, 1 to 2 minutes. Build burgers on the buns with the patties and desired toppings and condiments.

WENDY'S GRILLED JUICY TURKEY BURGERS

Steps:

• Add butter and chopped vidalia onion ( you can use any onion; I prefer sweet ones) to frying pan and cook until onion for a couple minutes on medium heat. Add chopped garlic and 1/2 teaspoon salt and cook until onions start to get a tad brown on edges . Take off heat and put into small bowl to let cool down while mixing turkey.
• In a medium to large bowl add ground turkey and egg white . Mix with hands until combined. Add onion mixture (butter and all!) along with the rest of the ingredients and mix with hands until combined . Form into 4 balls and slightly squish down to make a patty form . (I made 4 burgers with 1 pound of turkey). You could freeze at this point if you wanted to, and I did with two of them for later use.
• On a metal grate tray covered with non stick aluminum foil (did not put meat directly on grill grates , although you could ) place burgers on metal tray and onto an already heated medium grill . I flipped burgers every 5 minutes for a total of 15 minutes of cooking. Grill is shut while grilling . .
• They turned out.
• Grate! ( Pun intended!).
• I was surprised at how flavorful and juicy they turned out. I had very thick shredded jack and sharp cheddar cheese and I think that makes a difference along with using a cooking surface that the cheese and drippings can't go through , hence me using the non stick foil on grate and not directly on grill.
• Served bunless (for me )with sweet potato tots and a fresh green salad. Husband ate with bun and no toppings. :).