- Making a turkey burger as juicy as the beef variety is a tall order
- To reduce dryness, grind turkey meat in a food processor instead of buying it pre-ground
- Raw white mushrooms are an unusual remedy to help boost meatiness
America's Test Kitchen is a real 2,500 square foot test kitchen located just outside of Boston that is home to more than three dozen full¬time cooks and product testers. Our mission is simple: to develop the absolute best recipes for all of your favorite foods. To do this, we test each recipe 30, 40, sometimes as many as 70 times, until we arrive at the combination of ingredients, technique, temperature, cooking time, and equipment that yields the best, most¬ foolproof recipe. America's Test Kitchen's online cooking school is based on nearly 20 years of test kitchen work in our own facility, on the recipes created for Cook's Illustrated and Cook's Country magazines, and on our two public television cooking shows.
(America's Test Kitchen)Creating a turkey burger that tastes every bit as meaty, tender and juicy as the beef kind is a tall order, since turkey must be cooked to a higher temperature than beef, and it lacks beef's high percentage of lubricating fat. This accounts for its appeal as a healthier burger alternative, but it also explains why these lean patties often cook up dry, chalky and bland.