These burgers are great bun or no. The key here, at least for me, is not to use breast only ground turkey which really dries out but a combination of ground thigh and breast. Read the labels on the packages carefully.
Lemon parsley butter is a natural for these. While you make more butter then you need, through out the week you can easily use it up. Simply use the compound butter in all sorts of things like sauteed green beans, broccoli or Brussels sprouts. It is delicious way to finish off veggies and all you have to do is add it at the end of the cooking time, stir it around to just melt it, and voilà, an extra punch at the table.
Cost to make the burgers:
- Ground turkey $4.29
- Curley leaf parsley .69 cents
- Dried herbs and lemon $1.50
- Butter $2.99 per pound or 1 stick @.75 cents
Total cost: $7.23
Makes 4 six ounce patties
For the patties:
1 pound 3 ounces ground turkey, a mix of breast and thigh
2 teaspoons curly leaf parsley
2 teaspoons lemon juice
1/2 teaspoon dried thyme
1/2 teaspoon garlic powder
a heavy 1/2 teaspoon salt
canola oil for sautéing
For the butter:
1 stick unsalted butter at room temperature
2 teaspoons fresh lemon juice
2 teaspoons lemon zest
1 tablespoon curly leaf parsley, minced
two finger pinch of salt
1. Combine all the patty ingredients in a mixing bowl. Using your hands need it all together until it is well mixed. Let the mixture sit, refrigerated for at least an hour.
2. While the turkey is melding, combine all the butter ingredients and mix well. Set aside.
3. Form 4 patties of equal size.
4. Heat a heavy bottomed pan over medium high heat. Add a glug of oil to coat the bottom of the pan. Add the patties and brown them on each side. Adjust the heat as necessary so you can brown them but also cook them through without burning them. Serve topped with a dollop of lemon parsley butter.
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