Beef Lovers, BEWARE!

These delicious, tasty, mouthwatering morsels were the result of my favorite mini-turkey burgers from Ruby Tuesdays. When gobbling down my plate at dinner one night, I knew I could recreate these flavorful little burgers at home and I was right! Even the most extreme beef eater won't complain over these moist and delicious burgers. Try my Turkey Meatballs or Turkey Sloppy Joes (recipes coming soon!) with the leftover turkey meat!

Image: Turkey Burgers with fries and mixed vegetables.

Turkey Burgers

Serves 2

Prep Time: 5 minutes
Cook Time: 15 minutes

INGREDIENTS
1/3 - 1/4 lb ground turkey
2 tbs minced onion
1/4 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp grill seasoning (Montreal Seasoning)
1/2 tsp dried parsley
1 tbs olive oil
Plastic wrap & tin foil
2 hamburger buns
Lettuce, tomato, ketchup and/or any of the normal burger fixin’s

INSTRUCTIONS
1. With a fork, combine turkey, onion, salt, pepper, garlic powder, grill seasoning, parsley and olive oil in a bowl. Try to simply flake the ingredients together with a fork rather than stir with a spoon or with your hands. This adds a little air and allows for a juicier burger.
2. Line a plastic template (I like the Ziploc Twist n’ Loc rounds lids) with plastic wrap. Create two equal sized portioned patties. Wrap each patty with the plastic wrap. Refrigerate if necessary. NOTE: These patties will keep in the fridge for approx 2-3 days.
3. Heat a grill or grill pan to medium to medium high heat. Make sure the grill is hot before putting any food on the grill to prevent sticking. If you are concerned about sticking, spray some cooking spray on the grill.
4. Put each patty on the hot grill. DO NOT MOVE OR TURN. Cook 5 minutes on first side.
5. Flip each burger and cook 3-4 minutes on the other side. DO NOT FLATTEN OR SMOOSH the patties - this releases the juice in the burger which will mean a dry burger later! Each patty should be firm and bouncy when done. Not sure, cut into the middle of the burger and you shouldn’t see any pink (165° internal temperature).
6. Remove from the heat and cover with foil. Allow to rest for 2-3 minutes. This is a great time to add cheese if desired. Add to a freshly toasted bun with your favorite fixins’.

TIP WHEN GRILLING MEAT - Allow your beef, chicken, turkey, or what-have-you to come to room temperature BEFORE grilling - what this does is allow the meat to sear on the outside and gradually cook on the inside. If the meat is cold or even chilled, you will get an tough, chewy exterior and a raw interior. For normal things like burgers, steaks, or chicken, take the meat out an hour or so before grilling. If marinating, you will need more time so try 2 hours. Happy grilling!!