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Vivian Howard’s Grilled Turkey Burger

Rule
Turkey burgers are a go-to family dinner in the Howard household. It’s an easy, healthy meal that the twins will eat — without complaint. Looking at this recipe, you may be struck by a few ingredients. Gelatin and baking soda in a burger? America’s Test Kitchen is the source of these tips to make a juicier, more tender turkey burger. The gelatin traps moisture within the burgers and the baking soda tenderizes the meat. If you don’t feel like cranking up the grill, you can also make these in a skillet or a grill pan on the stovetop.  

Yield: 6-8 burgers

2 pounds Farm to Family by Butterball™ 93 percent lean ground turkey
1 tablespoon roasted garlic puree (see note below) 
2 tablespoons Worcestershire sauce
Pinch of baking soda
Salt and pepper to taste
3 tablespoons unflavored gelatin
3 tablespoons chicken broth
Pineapple slices
Jalapenos
Hamburger buns 
Hoop cheese or cheddar cheese slices
Thick bacon slices, cooked
Arugula
Mayonnaise

Place ground turkey, roasted garlic puree, Worcestershire sauce, baking soda and salt and pepper in a large bowl. In a small bowl, combine gelatin and broth and let sit for 5 minutes. 

Add gelatin to turkey mixture and use hands to fully combine ingredients. Lightly grease hands and divide mixture into 6 to 8 balls. Gently flatten into 1-inch thickness. Gently press center of each pattie to create a ¼-inch depression. 

Brush both sides of patties with oil. 

On a grill or stovetop, cook burgers until well browned on one side, about 3 to 4 minutes. Flip, cooking until well browned and reached an internal temperature of 160 degrees, another 3 to 4 minutes. 

Once turkey burgers are done, grill pineapple slices and jalapenos until nice char marks appear. Turn over to get both sides. 

To serve burgers, place on buns and top with cheese, bacon, grilled pineapple slice, jalapeno, arugula and mayonnaise.

How to make roasted garlic puree
Preheat oven to 425 degrees. Peel outer layers off 3 heads of garlic. Use a large knife to cut tips off the heads of garlic. Nestle each head in a square of aluminum foil. Douse with a good dollop of olive oil. Close foil and place on rimmed baking sheet. Bake for 45 minutes to 1 hour; they are done when garlic cloves are golden with brown edges. Let cool. Either mash the roasted garlic cloves with the back of a spoon in a small bowl or puree in a food processor. This puree will keep in the refrigerator for up to four days.