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.
|2½||pounds ground dark-meat turkey|
|1||tablespoon Worcestershire sauce|
|2||teaspoons soy sauce|
|¼||cup chopped fresh parsley|
|½||cup fine plain breadcrumbs or panko|
|Vegetable oil (for cooking)|
|6||whole-wheat sesame buns|
1. Set the oven at 325 degrees.
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”