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The Boston Globe

Food & dining

Recipe for turkey burgers

Ken Goodman

Serves 6

Use only dark meat, which has more fat and flavor than breast meat, and add Worcestershire, soy sauce, parsley, and an egg to keep things moist.

1head garlic
pounds ground dark-meat turkey
1tablespoon Worcestershire sauce
2teaspoons soy sauce
¼cup chopped fresh parsley
1egg, beaten
½cup fine plain breadcrumbs or panko
Vegetable oil (for cooking)
6whole-wheat sesame buns

1. Set the oven at 325 degrees.

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2. Wrap garlic in foil and set in a baking dish. Roast for 1 hour or until tender when pierced with the tip of a knife; cool. Squeeze out the cloves and mash them with a fork.

3. In a bowl, mix the turkey, garlic, Worcestershire and soy sauces, and parsley. Fold in egg and ¼ cup of the breadcrumbs or panko. Gradually add remaining breadcrumbs or panko until the turkey mixture is no longer sticky. You may not need as much as ½ cup.

4. Divide mixture into 6 portions and roll into loose balls. Pat and shape each into a round about ½-inch thick. Using two fingers, make a dimple in the center of each patty about ¼-inch deep and
1-inch wide. Refrigerate.

5. Light the grill. When fire is ready, brush oil on the grill grate. Set burgers on the grate directly over the coals and grill for 5 minutes. Turn and continue grilling for 5 minutes. Transfer to a platter and tent the burgers with foil for 3 to 5 minutes.

6. Serve on buns with lettuce and dill mayonnaise. Adapted from “Wicked Good Burgers”

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