THE GOURMET TURKEY BURGER
Store-bought turkey burgers are notoriously dry, but our version adds grilled onion for flavour and texture, tomato for richness and moisture, and a double shot of umami with soy and Worcestershire sauces. Just don’t overcook. “Most people cook turkey way past the point of no return,” says Chris Siversen, chef and owner of Burg in Newark, New Jersey. “If using thigh meat, it stays a little pink naturally, which doesn’t necessarily mean it’s undercooked.”
INGREDIENTS (SERVES 4)
1 large onion, diced and then grilled 680g turkey mince, freshly ground if possible, and preferably from thighs 2tbsp tomato paste or purée 2tsp soy sauce ½tsp Worcestershire sauce
Traditional toppings of your choice (such as coleslaw, pictured)
Mix the turkey, onion and other ingredients. Form into four 2cmthick patties, indenting the centres. Refrigerate for 30 minutes to firm them up. Cook until the middles are opaque, about four minutes each side. Serve on a toasted muffin.