I made these double the thickness in a cast iron pan, for a more 'tavern' style burger. I highly recommend this to get a beautiful char on the outside. Then turn the heat down lower to get the inside cooked through, since we're talking turkey not beef, you don't want medium rare turkey. The parsley adds great fresh flavor and the egg white keeps them fluffier than using whole eggs. Also a tip for any recipe calling for a meat mixture, mix everything except the meat first, and then mix it into the meat. It mixes in a lot more evenly and easily that way.
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I made these double the thickness in a cast iron pan, for a more 'tavern' style burger. I...