Ginger scallion turkey burgers

Ginger-Scallion Turkey Burgers

MAKES 6 PATTIES

Despite their fast-food association, there’s nothing inherently “bad” about burgers. It’s the lackluster quality of meat, processed white flour buns, and mountains of cheese and sugary ketchup that muck things up. I’ve always been a beef hamburger kind of guy, but I’ve recently come to appreciate turkey burgers in their own right. Despite those crumbly, dried-out hockey-puck versions you may have tried, turkey burgers CAN be juicy! The key to maximum juiciness is to use ground turkey thigh meat, not just white meat. The thigh’s dark meat and higher fat content give it a richer flavor. Not only is turkey leaner than beef, its milder flavor is an advantage because any fresh herbs and spices you add to it will really come through in the finished burger. So while I may be a purist with beef burgers, I like my turkey burgers to be decked out with a few flavorful mix-ins. My favorites among them are the bold Asian flavors of ginger, scallions, garlic, and soy sauce.

Form your patties no thicker than 1⁄2 inch, so you have more surface area to sear and caramelize. Wet your hands with a little water before forming patties, so the meat doesn’t stick.

  • 1 pound ground turkey, preferably thigh meat
  • 3 tablespoons minced scallions, white and pale green parts only
  • 1 teaspoon grated fresh ginger
  • 1⁄2 teaspoon grated garlic (about 1 medium clove)
  • 2 teaspoons soy sauce or tamari
  • Fine sea salt

  • Extra virgin olive oil

  • In a large bowl, combine the turkey, scallions, ginger, garlic, and soy sauce. Using a rubber spatula or your hands, combine all the ingredients.

  • Form the mixture into 6 (1⁄2-inch-thick) patties, about 1⁄3 cup of mixture per patty. Season each patty with salt on both sides.
  • In a large skillet, heat just enough olive oil to cover the bottom over high heat. When the oil slides easily across the pan, put the patties in. Avoid overcrowding by cooking in batches, if needed. Cook for 21⁄2 minutes without pressing on or moving the patties. Then flip the patties over and cook for another 21⁄2 minutes on the other side.