bbq turkey burgers

bbq turkey burgers

I looved these burgers! We started eating turkey burgers about a year ago, and haven’t looked back since.  We’ll eat regular burgers sometimes when we’re at a restaurant, or if we’re out at a barbecue, but at home we typically gravitate towards the turkey variety.  I was skeptical at first, but I’ve actually loved every recipe that we’ve tried.  These were no exception! The addition of cornmeal also helped to hold these together better than most turkey burgers I’ve had, so we were able to grill them instead of cooking them in a skillet.  Luckily it’s been unseasonably warm the past couple of days, so firing up the grill was no big deal! Speaking of the weather.. what the heck is going on there?! In the 20’s over the weekend, mid-60’s today, then back to snowing by Friday.. no wonder there’s a lot of nasty illnesses going around. Hope everyone is staying healthy!

Ingredients

  • 1 lb. ground turkey
  • ¼ cup cornmeal
  • 1 tbsp. minced cilantro
  • 2 tsp. brown sugar
  • 1 tsp. dry mustard
  • ½ tsp. kosher salt
  • ½ tsp. paprika
  • ¼ tsp. garlic powder
  • Pinch of cayenne pepper
  • 2 tbsp. barbecue sauce, plus more for brushing and serving
  • sliced cheddar (optional)

Directions

Combine all ingredients except the cheese in a medium bowl and mix until thoroughly combined.  Separate the mixture into 4 portions and form into patties.  At this point, the patties can be refrigerated until ready to grill (we refrigerated half overnight and they were fine).

Heat the grill to medium-high heat and oil the grates.  Place the burger patties on the heated grill and cook for 4 minutes.  Flip the burgers and brush the cooked sides generously with additional barbecue sauce.  Continue cooking for 3 minutes.  Flip again and brush the second side with additional barbecue sauce.  Top with cheese, if using.  Continue to cook until the cheese has melted and the burgers are just cooked through (we used an instant read thermometer since I’m freaked out by the idea of under-cooking poultry!).  Serve as desired (onions and additional barbecue sauce work nicely).

Yield: 4 servings

Source: Adapted from Annie’s Eats

 

 

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