The Best Turkey Burgers EVER

No, seriously...the best turkey burgers EVER!!!

A lot of people tend to shy away from turkey burgers because they can be tasteless, dry, and cardboard-esque. And I get that. But with the right seasonings and a few ingredients you probably already have in your fridge and cupboard, you can kiss boring and bland goodbye and say hello to the Best Turkey Burgers EVER.

The Best Turkey Burgers EVER
Serves 4-6

Ingredients:
1-1.5 pounds lean ground turkey
1 teaspoon dried rosemary
½ teaspoon garlic powder
½ teaspoon onion powder
1 tablespoon reduced-sodium Worcestershire sauce
1 tablespoon yellow mustard
1 tablespoon ketchup
½ cup seasoned breadcrumbs

Optional Condiments/Toppings:
Honey Wheat Buns
Tomato
Onion
Lettuce
Ketchup
Mustard
Cheese

Directions:
Place defrosted turkey meat in a large bowl. Add all ingredients and roll up your sleeves…it’s about to get messy. Use your hands to thoroughly combine ingredients and spread them evenly throughout the meat. Shape meat into patties. (The size and number is up to you.) Patties will shrink up on the grill so you’ll want to make them a little on the large side.

(I’ve mentioned before that I don’t even know how to turn our grill on, so I had to “borrow” these directions from Bobby Flay.) Heat gas grill to high or coals in a charcoal grill until they are glowing orange and are covered in ash. Cook burgers on one side until slightly charred, about 5 minutes. Flip burgers and cook for an additional 5 minutes or until internal temperature reaches 165. If you are going to add cheese, place it on the burger patties during the last minute of cooking and close the grill cover to melt. You can also toast your buns on the grill for the last minute or two if desired.

Remove patties from grill and add your favorite condiments and toppings. I used honey wheat buns, jalapeño yogurt cheese, lettuce, tomato, white onion, ketchup, and yellow mustard.

Awesome Health Fact:
Adding rosemary to meats grilled at high temperatures helps to reduce the amount of toxins called heterocyclic amines  (HCAs) that are created every time you BBQ. Here’s a great overview, along with a link to the studies, which ran in The New York Times a couple of years ago.

Results:
We serve these pretty much every time we have people over for a BBQ. And our friends and family are always surprised at just how flavorful they are. I feel good about eating turkey instead of red meat and everyone is happy. Give them a try the next time you grill out and let me know what you think!

Until next time,
Ryann