Ingredients:
- 5 lbs Ground Turkey (85% lean recommended)
- 1/4 cup Panko Breadcrumbs
- 2 tablespoons Milk (Whole or 2%)
- 2 tablespoons Fresh Parsley, finely chopped
- 1/4 cup Shallot, finely minced
- 2 cloves Garlic, minced
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Dijon Mustard
- 1 teaspoon Salt (Kosher or sea salt)
- 1/2 teaspoon Black Pepper, freshly ground
- 1 tablespoon Olive Oil or Vegetable Oil
- 4 Burger Buns (Brioche or potato rolls recommended)
- Toppings (e.g., lettuce, tomato, cheese) as desired
Instructions:
- Prepare the Binder: In a small bowl, whisk together the milk and Panko breadcrumbs. Let this mixture sit for 5 minutes until the Panko has fully absorbed the liquid.
- Sauté Aromatics (Optional but recommended): Very gently sauté the minced shallot and garlic in a tiny splash of oil for 2–3 minutes until soft, not browned. Allow to cool slightly.
- Combine Ingredients: In the large mixing bowl, gently combine the ground turkey, the soaked Panko mixture, fresh parsley, Worcestershire sauce, Dijon mustard, salt, and pepper.
- Mix Gently: Using your hands, mix just until the ingredients are incorporated. Avoid overmixing to prevent the burgers from becoming tough.
- Shape the Patties: Divide the mixture into four equal portions. Gently form each portion into a patty, about 1 inch thick. Press a small, shallow dimple in the centre of each patty with your thumb.
- Chill: Place the formed patties on a plate lined with parchment paper and chill in the refrigerator for at least 30 minutes.
- Cook: Heat your grill or skillet to medium-high heat, brushing lightly with oil. Cook the burgers for 5–7 minutes per side.
- Check Doneness: Ensure the internal temperature reaches a minimum of 165°F (74°C). If adding cheese, place it on during the last minute of cooking.
- Rest and Serve: Transfer the cooked burgers to a clean plate and let them rest tented loosely with foil for 3–5 minutes before serving on toasted buns with your favourite accompaniments.