Learn how to avoid these common mistakes for success every time. By: Story by Ann Taylor Pittman, Tim Cebula, and Cooking Light Staff
A well-made turkey burger is a delicious, lower-fat backyard grill treat, but if you don't compensate for the leanness of the meat, you could be eating turkey-flavored particleboard. Mostly it's a matter of getting the patty off the grill before it dries out (or sticks and falls apart)—a job made trickier by the need to cook poultry to 165°. So, to avoid sawdust syndrome, add a little fat to the meat. Yes, add fat. This might seem counterproductive, but it's not if you use a fat that's heart-healthy.
The fat in question? Olive oil. Stirring in two tablespoons olive oil per pound of ground turkey keeps the burgers moist and juicy and also helps them form a nicely browned crust on the outside that won't stick to the grill.
Even better: Sauté 1 cup diced onion in 2 tablespoons olive oil until nice and tender, let cool slightly, and then mix the onion and oil from the pan into a pound of ground turkey to form four patties. The oil-coated onions do a marvelous job of adding both moisture and flavor to lean poultry burgers, and you get a hit of that nice, oniony sweetness, too.