Turkey Burgers

(by Elissa Altman)

The turkey burger invaded our culinary lexicon around the same time as the egg white omelet: They were thought to be lower in fat and calories, lower in cholesterol, and easier on the hearts of those of us with congested arteries. The flip side of this, of course, is that they can also—if not prepared with care—have the consistency of rubber hockey pucks. The key to making a tender and delicious turkey burger is to not dither with it too much in the pan, and to infuse it with ingredients that further impart flavor and texture. This is my go-to version: Sear them in a blazingly hot cast iron pan, don’t move them around too much, and serve them on warm buns with flavorful toppings.

1/4 c. grated onion

2 cloves garlic, minced

1 lb. ground dark meat turkey

1 T. mayonnaise

1/2 T. Worcestershire sauce

1/4 t. salt

1/4 t. freshly ground black pepper

2 T. neutral oil (grapeseed or canola)

4 burger buns