Posted on June 13, 2013 by Anne Milneck | 0 comments
Turkey Burgers have a bad reputation for being dry and flavorless, but we've come up with a version that's anything but. Our Smoked Porcini, Shallot & Mustard Blend delivers the flavor while pecan oil (which is virtually tasteless) adds some healthy moisture to the mix.
1 lb lean ground turkey
2 Tbl Pecan Oil
Combine the ground turkey, Smoked Porcini, Shallot & Mustard Blend, Sonoma Gourmet Kosher Flake Salt and Pecan Oil. Work through gently then form into four patties. Refrigerate for at least an hour or, ideally, overnight. Bring patties to room temperature before grilling or pan frying. Heat the grill or pan to medium-high heat. Sear the burgers on one side until you see distinct grill marks or browning. Turn the burgers and lower the heat or move the burgers to a cooler section of the grill. Cook until just cooked through. When pierced the juices should run clear. Allow the burgers to rest for about five minutes. Dress and serve.
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