Prep 10 mins
Cook 8 mins
This is the claim of Cooking Light magazine. They state that turkey is a very lean meat and if you don't compensate for the leanness, you could be eating parched hockey pucks. They add fat to the meat, but it's the good, heart-healthy fat: olive oil. And it makes all the difference in the world to the finished burgers. Here's what they recommend.
- Saute the onions in the 2 tablespoons olive oil until nice and tender. Allow to cool slightly.
- Mix the onion and any oil from the pan into the ground turkey. Form into 4 patties.
- The oil-coated onions do a marvelous job of adding both moisture and flavor to the meat.
- Grill or saute on both sides until done, about 5 minutes per side. Meanwhile split the buns and brown the cut sides. Add cooked burgers to the bottom bun along with lettuce and tomato slices. A marvelously moist burger!