Turkey Burger

This is a very flavorful and moist turkey burger.

Equipment

  • Cast iron pan or Plancha

Ingredients
  

  • 1 lb ground turkey preferably dark meat or between 80-90% lean.
  • 1/2 cup finely chopped red onion
  • 2 oz shredded Colby Jack
  • 1/4 cup panko breadcrumbs
  • 2 garlic cloves smashed and grated to a paste (or finely minced)
  • 1 egg
  • 1 tsp sea salt
  • 1 tsp onion powder
  • .5 tsp liquid smoke
  • 1/2 tsp dried Italian herb mix
  • 1/4 tsp cracked black pepper
  • 2 tbsp BBQ rub use your favorite. I like ones that have some heat for this recipe.

Serving Suggestions

  • Fresh brioche buns
  • Sliced cheese
  • Your choice of condiments and toppings
  • Pickled red onion

Instructions
 

  • Line a baking sheet with parchment paper; set aside.
  • With clean hands, mix the ground turkey with all of the patty ingredients (except for the Honey Money rub) in a large mixing bowl with. Gently work the mixture until it's cohesive.
  • Divide the meat mixture into five equal portions and carefully form them into patties. Place the patties onto the parchment-lined baking sheet. With your thumb, press a divot into the middle of each patty; this will prevent the patty from shrinking on the grill.
  • Apply Honey Money Cluck rub to both sides of the patties.
  • Place the patties in the fridge or freezer and let them chill for about 30 minutes. This helps them firm up so they don't fall apart on the grill.
  • When it's go time, preheat your grill to medium-high heat—around 450º F. Get the cast iron plancha up to temp. The cast iron is key - it puts a char on the outside of the burger.
  • Once the grill is ready, transfer the patties to the grill, cover, and let them cook for about 4-5 minutes. Gently flip them (they should have nicely formed grill marks on the cooked side), cover, and let them cook for another 4-5 minutes. Check the internal temperature with a Meat Thermometer, looking for an internal temperature of 165º F. (OK...the USDA says cook it to 165, but I think that it is overcooked at that temp. I prefer 150). If you're not quite there yet, flip the burgers once more and cover for another minute or two. (If you're using cheese, place the cheese slices onto the patties about a minute before you think they'll be done.)
  • When the burgers are ready, transfer them to a clean plate or platter and serve them with fresh brioche buns and your choice of toppings.