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11/05/2026 1:15 pm
Yeah, I think I've been compressing them too much. Because they haven't been coming out like a juicy burger. More like the inside of a chicken patty.
Basically, don't work the meat at all. Shape it into a circular patty without squeezing it all the way together. You WANT the air and space between the meat grinds. The more you work it and fold it and squeeze and shape it, the more it'll end up like a sausage instead of a juicy burger.
This post was modified 21 hours ago by admin
11/05/2026 1:34 pm
Ingredients
1/4 cup finely diced onion
2 egg whites, lightly beaten
1/4 cup chopped fresh parsley
1 clove garlic, peeled and minced
1 teaspoon salt
1/4 teaspoon ground black pepper
Directions
In a large bowl, mix ground turkey, seasoned bread crumbs, onion, egg whites, parsley, garlic, salt, and pepper. Form into 12 patties.
Cook the patties in a medium skillet over medium heat, turning once, to an internal temperature of 180 degrees F (85 degrees C).
Warnings
Turkey burgers must be cooked all the way through, unlike beef burgers that are safe to eat when the meat is rare. Use a meat thermometer to ensure that your turkey burgers have reached an internal temperature of 165 degrees Fahrenheit (74 degrees Celsius).
11/05/2026 1:51 pm
One that we rarely make but I enjoy
taking your patties you've made from lean ground...
place a 1 whole sliced pineapple piece between 2 patties. cover the top with a sweet Teriyaki glaze.
Broil them on slow and low temp ( 325..20 ish minutes I believe)
once you pull em out cover them with a blue cheese flavor feta cheese, uncooked whole spinach leafs.
the buns are key 🙂
i for get the name, but there the buns that are covered in dried onion on the top bun.
toast these place your double patty pineapple teriyaki burger on and enjoy.
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