PAT Gina seasons these burgers perfectly. And unless you are standing in the kitchen while she’s preparing them, you’ll never be able to tell whether they’re turkey or ground beef. Once these babies hit the grill and the sizzle starts, your neighbors will be peeking over the fence. Ground turkey, as a rule, has less fat than ground beef, so don’t buy lean ground turkey (also known as ground turkey breast). Instead, buy regular ground turkey, which is a mix of white and dark meat, and makes for a moister burger. We also add the garlic, shallot, cheddar cheese, and Worcestershire sauce to give it some extra juice and flavor. What you’re left with is a healthy little handful (if you can eat just one!).
Recipe information
Yield
makes 12 mini-burgers, serving 4
Ingredients
Preparation
Step 1
Preheat your grill to medium-heat, using charcoal, or heat a gas grill to medium-high heat.
Step 2
Toss together the garlic, shallot, and cheese in a medium bowl. Mix in the ground turkey, Worcestershire sauce, salt, and pepper. Divide the burgers into twelve equal-sized patties (about 3 inches wide). Brush the patties with the olive oil.
Step 3
Grill the burgers over medium heat for 4 or 5 minutes per side, or until cooked through.
Step 4
Toast the rolls on the grill for the last few minutes of cooking the burgers. Lay the patties on the rolls, and top with sliced tomatoes and condiments of your choice.
