One package of ground turkey (3 lbs)
Feta cheese (handful)
Egg white (1)
Soy sauce (splatter)
Minced onion (1/2 yellow)
Minced garlic (3 cloves)
Sea Salt
Black Pepper
Gently shape into 6 patties.
Place on a SMALL nonstick skillet on medium high heat. Flip once at about 3 minutes. During the flip, assess your progress. When 90% complete, transfer to another plate and let it rest for 1 minute.
Assemble on a toasted English muffin
Optional: add a romaine heart, a tomato slice, pesto and mayonnaise.
1) The lettuce can interfere in a clean bite out the burger and you'll end up squeezing out a lot of goodness. Either shred the lettuce or go without.
2) I mix by hand, using nitrile gloves to prevent bacteria from getting under the fingernails.
3) Freshness is key: The last 5 burgers were nowhere near as tasty as the first.
4) Chili mentality: If you have something that you need to get rid of, consider tossing it into the mix.
5) The smaller your skillet, the better. This keeps the heat going right into your turkey, speeding the cooking time.
6) Why not a grill? You'll find that when you shape the patties, they don't hold together quite the same as beef. This is due to the lower fat content. I didn't want the turkey falling through the grate. Additionally, with the low fat, there were barely any drippings in the pan, making it a viable option.
7) BBQ rule: Only flip once.
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