The Perfect Turkey Burger
Makes 6 burgers.
1 1.3 lb package of 93% lean ground turkey
1 tablespoon unflavored gelatin
3 tablespoons low-sodium chicken broth
8 ounces white mushrooms, trimmed
1 tablespoon soy sauce
Pinch baking soda
2 tablespoons vegetable oil, plus extra for brushing
Kosher salt and pepper
6 Brioche buns
Put the chicken stock in a bowl and sprinkled the gelatin over the top.
Stir the soy sauce into the gelatin mixture
Trim the mushrooms and put them in the bowl of a food processor.
Process until they are finely chopped.
Place the ground turkey in a bowl. Add the softened gelatin, soy sauce, and baking soda. Slowly drizzle in oil. Transfer mushroom mixture to bowl with ground turkey and use hands to evenly combine.
With lightly greased hands, divide meat mixture into 6 balls. Flatten into 3/4-inch-thick patties about 4 inches in diameter; press shallow indentation into center of each burger to ensure even cooking. (Shaped patties can be frozen for up to 1 month. Frozen patties can be cooked straight from the freezer.)
If you like, you can cook the Turkey burgers on the grill. Clean and oil cooking grate. Brush 1 side of patties with oil and season with salt and pepper. Using spatula, flip patties, brush with oil, and season second side. Place burgers over hot part of grill and cook until burgers are well browned on both sides and their internal temperature register 160 degrees, 4 to 7 minutes per side. (If cooking frozen burgers: After burgers are browned on both sides, transfer to cool side of grill, cover, and continue to cook until burgers register 160 degrees.)
If you’d prefer, you can cook the burgers on medium heat on a non-stick surface/skillet for 4-7 minutes a side, checking that they are cooked to 160 degrees with an instant read thermometer.
Transfer burgers to plate and let rest for 5 minutes. While burgers rest, grill buns over hot side of grill or toast them in a toaster oven. Transfer burgers to buns, add desired toppings, and serve.