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Sep 11, 2006 10:59 PM

Turkey burgers

I've tried several recipes...the flavor is there however i'm having an issue with keeping the burger together after it's tends to crumble and makes it difficult to eat...any suggestions as to a binder??

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    1. re: MuppetGrrl

      I usually add an egg or egg white to the mixture, and I've never encountered crumbling.

    2. I saute diced onions and sometimes red bell pepper in olive oil, until softened, and then let it cool and add to the turkey. It seems to help hold it together pretty well.

      1. I grate a zuccini plus a small egg together with scallions, onions. seasonings - italian, garlic salt and ground pepper. After I make the patties, I let them rest in the refrig for a while and then fry them up in a little butter or Pam spray, depending on whether it is a butter evening. When I turn them I pour a cup of water on them and cover the pot to steam them so they are fluffy. They are done when the water is all gone. I like water better than chicken stock.

        1. I usually add a few tablespoons of ricotta cheese (low-fat if you want) per pound of ground turkey along with whatever seasonings you want to use. The ricotta keeps it moist, but even without it I've never had my turykey burgers crumble on me.

          1. I use seasoned dry bread crumbs, and never have a problem. Fresh bread crumbs don't seem to work as well. It's the only use I have for the dry crumbs, actually. I also season the heck out of it. I don't add egg at all.