I've tried several recipes...the flavor is there however i'm having an issue with keeping the burger together after it's cooked...it tends to crumble and makes it difficult to eat...any suggestions as to a binder??
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.
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.
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.
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.
This recipe tastes great and doesn't fall apart. Give it a go and report back. For best results, form the patties and add the salt to the meat right before grilling. Spray your grilling grates with mazola canola cooking spray (this spray is all natural unlike most of the cooking sprays) for grilling to prevent them from sticking. You can use a preheated cast iron skillet on the grill as well. Turkey burgers require delicate handling so a cast iron skillet will work great as well and prevent the burgers from sticking the grill.
2 lbs of ground turkey
3-4 tablespoons of french herbed bread crumbs (many of the Italian Bread crumbs brands have parmesan cheese which can be overpowering)
1 beaten egg
1 tablespoon of ground ginger (works really well with turkey burgers)
1 small onion chopped fine
1/4 to 1/2 cup of chopped cilantro
Kosher salt to taste (add just before forming and grilling the patties or add when burgers are on the grill-to prevent them from drying out)
Pepper to taste
Extra Virgin Olive Oil. A light amount on surface of patties
1-2 serrano or jalapeno peppers chopped fine (optional)
1 teaspoon of dijon mustard
Blend all ingredients thoroughly except olive oil in a large glass bowl.
Lightly form your patties and set on flat plate or baking sheet
Brush a small amount of olive oil on both sides of the patties.
(do not add too much olive oil as it will catch fire)
Heat grill to medium high and cook burgers on each side until desired doneness.
I make turkey burgers 2 or 3 times a month. I buy the packaged stuff. I think the 87/13-85/15 works best. I have never used a binder. Here is what I do.
1.5# (or whatever size the Butterball brand is) turkey.
2 cloves garlic minced fine
1/2 medium red onion minced fine
1 canned chipotle chili choped fine and 1 T adobo (I freeze them on a cookie sheet and then put them in a zip top bag)
Handfull of chopped cilantro
2 T olive oil
Salt and pepper
Mix it all up and form into patties (try not to "over handle" them) and then put in freezer for about 15 minutes.
Cook on rocket hot grill. Put them on a clean/oiled grill and leave them until I think they are going to be charred on one side. (I think this makes them easy to turn) then cook them until just done.
Making them this way I have not had to many "blowouts"
We like them in whole wheat pitas with lettuce, tomato, red onion and some cilantro mayo, with grilled sweet potato fries.
Also makes for serviceable leftovers.
These are really good-
1 1/2# turkey
salt to taste
1 c fresh b. crumbs
1 tsp worcestershire
1 T fresh or dried sage to taste
1 T lemon zest