1 pound (total) ground white and dark meat turkey combined

1 tablespoon Dijon Mustard

1 egg

2 tablespoons ketchup

1 tablespoon barbeque sauce

1 – ½ tablespoons mesquite seasoning

½ tablespoon onion powder

1 tablespoon water (* Here is a crucial tip. Water is an important ingredient in making any burger. It helps keep the burgers moist)

½ cup bread crumbs

In a large bowl, mix turkey meat, mustard, egg, ketchup, bbq sauce, mesquite seasoning, onion powder, water and bread crumbs. Mix it gently (* Using your hands works best, they mix well without working the meat too hard) until all the ingredients are fully combined. Divide the meat into about 5 -6 equal parts, about ¾ cup each. Form into a patty. ( Here is another great tip that I learned from all the best bbq mavens. Make the patty thicker on the outside and leave a small indentation on the inside of the patty. The cool thing is that now, when you bbq or cook your burgers the center part rises evening out your burger. No more bloated tops)

Heat a grill pan or a bbq over medium heat( * Don’t worry if you don’t have one just use a regular sauté pan). Spray with non-stick cooking spray. Cook about 3-4 minutes each side until cooked through. ( PLEASE PLEASE do not press down on the burger while it is cooking. When you press down on meat, all the flavors ooze out of the burger and remain in the pan. We want the flavor to stay in the burger. ).

You are almost done, here is my last important tip for great turkey burgers. Layer on the flavor. Add cooked onions or mushrooms, or great roasted tomatoes, spicy mayonnaise or my favorite is Coleslaw.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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