Prep 20 mins
Cook 11 mins
To keep these burgers tender, handle them as little as possible. To make the bread crumbs, whirl 2 pieces of firm-textured white bread in a food processor or blender until fine crumbs form. The following garnishes are not included in the recipe below: red-leaf lettuce leaves, hoisin sauce or Chinese mustard, and plum sauce or traditional ketchup. Prep time does not include making your own breadcrumbs.
- 1 cup fresh white breadcrumbs
- 1 large egg, beaten to blend
- 1⁄2 cup thinly sliced green onion
- 2 tablespoons soy sauce
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1 1⁄4 lbs ground turkey (not extra-lean)
- vegetable oil (for oiling grill)
- 4 large hamburger buns, split horizontally and toasted (I like potato buns)
- In a bowl, combine bread crumbs, egg, green onions, soy sauce, garlic, and ginger.
- Add turkey and gently mix with a fork just until ingredients are evenly blended.
- Divide turkey mixture into 4 equal portions. With your hands, shape each portion into a 3/4-inch-thick patty.
- If making ahead, lay patties side by side on a plate, cover airtight, and chill up to 24 hours.
- Prepare a charcoal or gas grill for direct, medium-high heat (the charcoal or gas flame is directly under the cooking area, and you can hold your hand just above grill level only 3 to 4 seconds.
- For charcoal grill: Before you put the grill over the hot coals, brush grill with a generous coat of oil.
- For gas grill: When hot, brush grill with a generous coat of oil.
- Lay patties on well-oiled grill (close lid if using gas) and cook 5 minutes, then turn burgers with a wide spatula. Continue cooking until meat is opaque in center (cut to test), 5 to 6 minutes longer.
- Transfer burgers to buns and garnish to taste.
Absolutely fantastic!! Next time I will use a little more ginger, but these were great!